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Recipe Detail Page
Turkey Cutlets with Madeira Sauce
Holiday 2009
Turkey cutlets make a good quick meal and to my taste have more flavour than a whole turkey breast. For the best sauce, either make chicken stock or buy homemade from a butcher. You need the natural gelatin in homemade stock to give the right texture. If not available then don’t reduce the sauce as much and thicken it with cornstarch and water. Serve with Sausage and Apple Bread Pudding and Swiss chard or broccolini.
Serves 6
1 boned turkey breast, 3 lbs (1.5 kg)
Marinade
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped fresh thyme
¼ cup (50 mL) olive oil
Salt and freshly ground pepper
Madeira Sauce
2 tbsp (25 mL) olive oil
½ cup (125 mL) chopped shallots
1 cup (250 mL) red wine
1 tsp (5 mL) chopped fresh thyme
3 cups (750 mL) homemade or low-sodium chicken stock
¼ cup (50 mL) Madeira
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) olive oil, to sear turkey
1. Remove fillet from turkey breast and cut in half, if large. Slice turkey breast into 6 cutlets, about 1 inch (2.5 cm) thick. Combine
soy, garlic, thyme and olive oil. Season with salt and pepper, pour over turkey pieces and marinate for 1 hour.
2. Add 2 tbsp (25 mL) oil to pan over medium-high heat. Add shallots and sauté for 4 minutes or until softened. Add wine
and thyme and boil for 5 to 7 minutes or until reduced to about ¼ cup (50 mL). Add stock, return to a boil and boil for 12 to 15 minutes or until reduced by half. Add Madeira and boil for another 8 to 10 minutes or until sauce is thickened and full of flavour. Add
butter over low heat, stirring until melted. Season with salt and pepper to taste. Set aside while cooking turkey. Before serving,
gently re-warm sauce.
3. Preheat oven to 400°F (200°C).
4. Heat remaining 2 tbsp (25 mL) olive oil in a large skillet over medium-high heat. Season turkey pieces with pepper and, working
in batches, sear on each side for 1 minute or until golden. Remove to baking sheet. Bake for 12 to 15 minutes, turning once, or until
juices run clear. Serve a cutlet per person, sliced if desired, with sauce and Sausage and Apple Bread Pudding (recipe follows).
Serves 6
Sausage and Apple Bread Pudding
We used challah bread with great success for this bread pudding. This also makes a good breakfast bread pudding served with maple syrup and bacon.
2 tbsp (25 mL) butter
1 cup (250 mL) chopped onion
2 pork sausages, skin removed and crumbled
1 tsp (5 mL) chopped sage
1 tbsp (15 mL) chopped parsley
2 McIntosh apples, peeled and diced (about 1½ cups/375 mL)
3 cups (750 mL) cubed bread, crusts removed cut in a ½-inch (1-cm) dice
Salt and freshly ground pepper
2 eggs, beaten
¾ to 1 cup (175 to 250 mL) chicken stock
1. Preheat oven to 400°F (200°C).
2. Heat butter in skillet over medium heat. Add onion and sauté until softened, about 2 minutes. Stir in sausage meat and sauté for 2 minutes or until no longer pink. Add sage, stock and parsley and apples and sauté 1 minute longer. Stir in bread and season with salt and pepper. Remove to bowl and cool. Add stock and stir to combine. Mixture should be wet.
3. Pack into a buttered square baking pan or medium gratin dish. Bake for 45 minutes or until puffed, cooked through and golden on top. Spoon out portions of bread pudding alongside turkey.
Serves 6
