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
- 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.
- Stir vegetables and roast another 10 minutes, or until both sprouts and potatoes are golden and tender.
- 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.
- 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.
- 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.
- Set aside 2 small portions turkey and Brussel sprouts to have as a snack tomorrow.
- Divide remaining turkey, gravy, and vegetables evenly between two plates and serve.