© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 10 lb TURKEY BREAST, boned and skinned
1-1/2 lbs maitake mushrooms OR substitute oyster mushrooms, cleaned and separated
As needed canola oil
As needed unsalted butter
1/4 c sugar
5 shallots, minced
3/4 c red currants
1/2 c cassis
1/2 c TURKEY STOCK
2 oz fresh thyme
1 c demi-glace
2-3 tbsp butter
Cut turkey breast into 6-1/2 to 7 ounce cutlets.
In small batches, sauté turkey cutlets in a blend of canola oil and butter until cooked through and golden brown.
Sauté mushrooms in small batches in blend of canola oil and butter.
In a heavy saucepan, over medium-high heat, melt sugar to a blonde caramel.
Add shallots and ½ cup currants. Cook for 5-10 minutes. Add cassis & reduce by ½.
Add turkey stock, bay leaf and thyme. Reduce by ½.
Add demi-glace and reduce by ¼ to ½ or until a sauce consistency is achieved.
Strain through chinois.
Finish sauce with butter and remaining currants. Adjust seasonings as needed.
Yield: 2 cups
Serve turkey cutlets on warm dinner plates and nap cutlets with Red Currant Sauce. Place sautéed maitake mushrooms beside turkey cutlets.
Serve with a flavorful vegetable such as sweet potato gnocchi.
Total Calories 630
Calories from Fat 180
Total Fat 20 g
% Daily Total Fat 31
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 270 g
% Daily Cholesterol 90
Sodium 290 mg
% Daily Sodium 12
Total Carbohydrates 13 g
% Daily Total Carbohydrates 4
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 6 g
Protein 95 g
% Daily Protein 20
% Daily Vitamin C 30
% Daily Calcium 8
% Daily Iron 40