Turkey Cutlet Fricassee

  • Yield 4 servings

This delicious turkey entree will soon become a family favorite.


4 -- (4-ounce) skinless turkey breast cutlets
1/8 teaspoon pepper
1 1/2 cups water
1 1/3 cups diagonally sliced carrots
1 cup coarsely chopped onion
1 cup frozen whole kernel corn
8 ounces sliced fresh mushrooms
1/4 cup chablis or other dry white wine (optional)
1/2 teaspoon chicken bouillon granules
1/2 teaspoon whole tarragon
1/2 teaspoon whole thyme
1 -- bay leaf
1/2 cup evaporated skim milk
2 tablespoons cornstarch
1 teaspoon lemon juice
-- Fresh tarragon springs (optional)


  1. Rinse the turkey and pat dry.  Sprinkle the cutlets with the pepper.  Spray a large heavy saucepan with nonstick cooking spray.  Heat over medium-high heat until hot.  Add the cutlets to the prepared saucepan.  Cook for 2 minutes on each side or until brown.  Add the water, carrots, onion, corn, mushrooms, white wine, bouillon granules, tarragon, thyme and bay leaf and mix well.  Bring to a boil; reduce heat.  Simmer, covered, for 15 minutes or until the turkey is cooked through.  Transfer the cutlets to a serving platter.  Combine the evaporated skim milk and cornstarch in a bowl and mix well.  Stir into the vegetable mixture.  Bring to a boil; reduce heat.  Simmer until thickened, stirring constantly.  Remove from heat.  Stir in the lemon juice.  Discard the bay leaf.  Spoon the vegetable mixture around the turkey cutlets.  Top with the tarragon sprigs.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).



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