Rachael Ray's Turkey Cutlets with Cabbage, Apples & Onions & Cider Gravy

Because turkey's not just for Thanksgiving!
Publish date:
Turkey Cutlets with Cabbage, Apples & Onions & Cider Gravy

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


  • 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


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.