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Turkey w Gravy%2c Roasted Brussel Sprouts & Potates.JPG

Turkey Cutlets with Gravy, Roasted Brussel Sprouts, & Potatoes

Active Time: 25 minutes / Cook Time: 20-25 minutes / Total Time: 30-35 minutes

Makes 2 servings, plus 2 small servings leftover turkey and Brussel sprouts for a snack tomorrow


  • For the turkey:
    • 2-3 turkey cutlets, 10-12 oz. total
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon dried sage (optional)
    • ¼ teaspoon ground black pepper
    • ½ tablespoon ghee
  • For the gravy:
    • 1 teaspoon ghee
    • ½ cup chicken broth
    • ½ tablespoon arrowroot
    • ¼ teaspoon dried thyme
    • pinch dried sage
  • For the Brussels Sprouts and Potatoes:
    • ¾ lb. Brussel sprouts, stem ends trimmed, halved
    • 2 red potatoes, (about 6 oz.) scrubbed and quartered
    • 1 tablespoon ghee OR coconut oil, melted
    • ½ teaspoon fine sea salt
    • ¼ teaspoon ground black pepper, plus more to taste


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss together all of the ingredients for the Brussels sprouts and potatoes. Transfer vegetables to baking sheet in a single layer, with the sprouts facing cutsides down and the potatoes facing cut-sides up. Roast for 10 minutes.
  2. Stir vegetables and roast another 10 minutes, or until both sprouts and potatoes are golden and tender.
  3. While the vegetables roast, make the turkey and gravy: sprinkle both sides of cutlets evenly with salt, sage (if using), and pepper. Melt ghee in a large skillet (with a lid) over medium heat. Add turkey and cook without moving for 2-3 minutes. Flip, and cook another 2-3 minutes, or until cooked through. Transfer to a plate and cover to keep warm.
  4. Add 1 teaspoon ghee to the skillet. Whisk together chicken broth, arrowroot, ¼ teaspoon dried thyme, and pinch dried sage. Add to the skillet and stirring constantly, bring to a low boil. Reduce the heat to low and cook 1 minute, continuing to stir.
  5. Return the turkey to the pan, turn in the gravy to coat, remove from the heat, and cover to keep warm while the vegetables finish, if necessary.
  6. Set aside 2 small portions turkey and Brussel sprouts to have as a snack tomorrow. 
  7. Divide remaining turkey, gravy, and vegetables evenly between two plates and serve.