Yesterday, as I perused the market, I found myself with a package of turkey breast cutlets on markdown. "I'd have to use them today," I thought.
I considered several different recipes, including a Hawaiian chicken burger I've been meaning to make quickly came to mind. In the end, though, considering Mr.W won out--after all, he should enjoy his supper.
Mr.W particularly loves turkey breast, so I made a quick version of Thanksgiving. Hey, people have Christmas in July--why not Thanksgiving?
I tore up about 6 slices leftover bread and mixed them with salt, pepper and poultry seasoning, sauteed onion, 1/2 cup chicken broth and a beaten egg. Gently shaped into patties and sauteed in olive oil, they became lovely single-serve stuffing rounds just right for the dinner plate.
The turkey cutlets were sauteed simply with salt and pepper until golden on both sides, then a splash of chicken broth for extra juiciness. The gravy was next, of course: a simple roux with chicken broth (combined with pan juices from the turkey cutlets) and a little milk made it thick and creamy. Baked sweet potatoes (made in the microwave) rounded out the meal, along with a tiny batch of cranberry compote made earlier in the day (1/2 pound frozen cranberries combined with 1 tablespoon lime juice, 1/2 cup water and about 1/4 cup sugar substitute, simmered until the berries popped open).
There's a reason why everyone loves Thanksgiving. It was delicious, and an unexpected treat for a weeknight.
Logistically, this was super-simple and super-fast to put together--and even better, there was very little cleanup (one small saucepan for the cranberries; everything else in a large frypan).
Tuesday, July 28, 2009
Posted by Amanda at 8:01 AM