Rachael Ray's Turkey Cutlets with Cabbage, Apples & Onions & Cider Gravy
Photography by Christopher Testani
Drink with: West County Cider Reine de Pomme, Massachusetts, $14. This dry small-batch hard cider is a natural pairing with all the apples in this dish.
Recipe by Rachael Ray
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 4Servings
Ingredients
- 1 stick butter
- 1 lb. white or green cabbage, chopped into bite-size pieces
- 2 medium onions, chopped
- 8 fresh sage leaves, thinly sliced
- Salt and white pepper or finely ground black pepper
- 3 to 4 apples, peeled, each cut into 8 wedges
- 2 tsp. sugar
- About 1/4 tsp. freshly grated nutmeg
- 3 cups turkey stock or chicken stock
- 2 tbsp. olive oil
- 8 turkey breast cutlets (a little over 2 lb. total)
- 1 tbsp. poultry seasoning
- 1 large shallot, finely chopped
- 1 tbsp. coarsely ground black pepper
- 2 tbsp. finely chopped fresh rosemary
- 3 tbsp. flour
- 3 tbsp. apple brandy
- 2 tbsp. apple cider vinegar
- 1/2 cup fresh (cloudy) apple cider
- 1 tbsp. Worcestershire sauce
- 4 slices white or whole-wheat bread, toasted, cut corner to corner
- A handful of fresh flat-leaf parsley, chopped
Preparation
1. In a Dutch oven or a large skillet with a lid, heat 4 tbsp. butter over medium-high. When the butter foams, add the cabbage and onions. Stir in the sage; season with salt and white pepper. Cover and cook, stirring occasionally, until the cabbage wilts and begins to brown, about 10 minutes. Stir in the apples, sugar, nutmeg, and 1 cup stock. Partially cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes more.
2. Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Season the turkey cutlets with salt, pepper, and poultry seasoning. Working in batches, add the cutlets to the skillet and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a platter.
3. Add the remaining 4 tbsp. butter to the skillet. When the butter foams, stir in the shallot; season with the coarsely ground pepper, rosemary, and salt. Sprinkle in the flour; whisk to combine. Whisk in the brandy, vinegar, cider, and the remaining 2 cups stock. Cook, whisking often, until the gravy thickens, about 8 minutes. Stir in the Worcestershire. Slide the cutlets into the gravy. Reduce the heat to a simmer and cook until the turkey is cooked through, 2 to 3 minutes more.
4. Divide the toast among 4 plates. Top with the turkey and gravy; garnish with parsley. Serve the cabbage and apples alongside.
