2.5 C
Elmira
Tuesday, February 25, 2020
Connecting Our Communities

An alternative to the traditional use for turkey

TRENDING

News Briefs

Woolwich nixes traffic islands Displeased with the troublesome pedestrian islands installed during the Region of Waterloo’s reconstruction of Church Street...

20-year-old agreement causes a stir

An Elmira environmentalist’s “smoking gun” appears to be shooting blanks. Al Marshall, a long-time critic of cleanup efforts at...

Need for dementia research will only keep growing

Along with financial insecurity due to inadequate pensions, Canadians have health issues to worry about as society ages...

Forks up to farmers on well-timed Agriculture Day

February is not the most obvious time to celebrate agriculture in Canada. But that’s...

THIS WEEK

Elmira
few clouds
2.5 ° C
5 °
0.6 °
74 %
1.5kmh
20 %
Tue
3 °
Wed
5 °
Thu
7 °
Fri
-4 °
Sat
-7 °

It’s turkey season – or the one that arrives in October, at any rate – so the bird is top of mind just now. This recipe, Turkey Cutlets with Rhubarb Ketchup, is an option for leftovers or perhaps as a kid-friendly alternative for those who complain about a traditional meal with all the fixings.

The golden crisp coating help the turkey stay tender, with the rhubarb ketchup providing an extra zing.

As a bonus, the recipe includes some milk, a boon for dairy farmers who got an early bird courtesy of a new trade deal.

Whether as a main or because you’re getting creative with leftovers, enjoy both these cutlets and the long weekend.

Turkey Cutlets with Rhubarb Ketchup

Rhubarb Ketchup:

  • 2 cups chopped rhubarb
  • Half small onion, chopped
  • 1/4 cup each granulated sugar and water
  • 2 Tbsp. cider vinegar
  • 1/4 tsp. each salt and pepper
  • 1/4 tsp. celery seeds
  • Pinch each ground allspice and cloves

Cutlets:

  • 1 lb turkey breast cutlets
  • 1/2 cup fine cornmeal
  • 1/4 tsp. each salt and pepper
  • 1/4 cup milk
  • 2 Tbsp. vegetable oil

Rhubarb Ketchup: In small saucepan, combine rhubarb, onion, sugar, water, vinegar, salt, pepper, celery seeds, allspice and cloves. Cover and bring to boil over medium-high heat.

Uncover, reduce heat and boil gently, stirring often, until onions are translucent, rhubarb is very soft and mixture is thickened, about 15 minutes.

Let cool slightly, then purée in blender or in tall cup with an immersion blender until smooth. (Serve warm or refrigerate in airtight container for up to two weeks.)

Cutlets:  Line large baking sheet with foil and place in oven. Preheat oven to 400°F (200°C).

Cut turkey cutlets into small pieces (about 4-inches/10 cm) In shallow dish, combine cornmeal, salt and pepper; pour milk into separate shallow dish. Working with a few pieces at a time, dip turkey first into milk, then into cornmeal mixture, turning and pressing to coat. Place on plate.

Heat large skillet over medium-high heat. Add 1Tbsp. of the oil and swirl to coat. In batches, add cutlets and cook until golden brown, 1 to 2 minutes per side. Transfer to the hot baking sheet. Repeat with remaining cutlets, adding oil and adjusting heat as necessary to prevent burning.

Bake cutlets until no longer pink inside, about 8 minutes. Serve with Rhubarb Ketchup.

Tips: The Rhubarb Ketchup is delicious the day it’s made, but even better after a few days as the flavours blend so make it ahead if you have time. Try the ketchup on burgers, roasted potato wedges, and on scrambled eggs.

Rhubarb may be a little tricky this time of year, so improvising is fine.

If turkey cutlets aren’t available, purchase a boneless skinless turkey breast, or filets, and cut into 1/2-inch (1 cm) thick slices.

Heating the baking sheet helps the turkey cutlets cook quickly and stay moist.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to The Observer's online community. Pseudonyms are not permitted. By submitting a comment, you accept that The Observer has the right to reproduce and publish that comment in whole or in part, in any manner The Observer chooses. Please note that The Observer does not endorse the opinions expressed in comments. Comments on this story are moderated according to our submission guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

LIVING HERE

Under the auctioneer’s gavel to provide help Down Under

After seeing the devastation from the Australian wildfires, a local art collector sold the first painting she ever bought on Saturday to help raise money for relief efforts there. Nancy...

In Print. Online. In Pictures. In Depth.

You obviously love community journalism. Thanks for visiting today. If you have a great local story, let us know.

EDSS performers take Broadway under the sea

By Steve Kannon skannon@woolwichobserver.com The tropics, under the sea or otherwise, seem like a much better place...

Jacks take 3-2 series lead into deciding weekend vs. New Hamburg

The Wellesley Applejacks are up 3-2 in their best-of-seven series against the New Hamburg Firebirds, having claimed two of this week’s three games in...

U.S. edges out Canada in national para hockey battle

In the natural on-ice rivalry between Canada and the U.S., the American para hockey team has had the advantage in recent years. That...
- Advertisement -