Turkey Cutlets, Balsamic Pan Sauce; the wine tour

When we lived in the US I could buy turkey tenderloins, ground turkey, turkey sausage, and whole turkeys.

Here I can buy turkey legs (including the thigh), turkey cutlets and whole turkeys – but I can only get the whole turkeys at Christmas. The other two are always available.

I love the turkey cutlets. They are thinly sliced and perfect for a quick dinner – either in the skillet or on the grill.

They’re big (turkey!) so I cut them in half for easier handling.

These are finished with a simple pan sauce – we had them with oven fries.

Turkey Cutlets, Balsamic Pan Sauce

Total time: 25 minutes

Ingredients:

  • 12oz (360gr) turkey cutlets, cut in half
  • 1 large shallot, chopped
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1/2 cup (4oz, 120ml) red wine
  • 3 tbs Balsamic vinegar
  • 2 tsp brown sugar
  • 1 tsp thyme
  • 1 tbs maizena (cornstarch) dissolved in 2 tbs water or chicken stock

Turkey Cutlets, Balsamic Pan Sauce

Instructions:

  • In medium nonstick skillet sauté the shallots until tender, 3 – 4 minutes.
  • Add turkey cutlets and brown lightly on both sides.
  • Add wine, stock, thyme, sugar, vinegar, cover, reduce heat and simmer 10 minutes.
  • Stir in cornstarch mixture, simmering a minute until thickened, Serve.

Print Recipe

The wine chateau tour….

We live very near to Bordeaux, which, you may have heard, is an area rather noted for its wine.

In between Bordeaux and us there are many other areas that produce very nice wines that you have probably never hear of…..

Like Bergerac.

Or Entre-Deux-Mers.

Or Pécharmant, where we were last week.

We visited Château de Tiregand where we were lucky to get a wonderful tour, in English, by one of the owners.

It’s a small winery. They sell mainly to restaurants and individuals, with only one distributor in the US, in Chicago, and just a few small shops in Bordeaux and Paris.

The Château and vineyards have been in the same family for 200 years. You might recognize the name…. One of them was an author…. Antoine de Saint-Exupéry. He wrote a rather famous book titled “The Little Prince”.

You may have heard of it…

It was one of the most educational wine tours I’ve been on.

There were only 4 of us so we had time to ask questions and our guide was very happy to give detailed answers.

Like the word ‘noisette’ on the wine barrel.

Noisette  is French for hazelnut. In this case it is telling the cellar master that the color of the interior of this barrel is light brown.

Naturally, we finished the tour with a tasting.

Naturally we finished the tasting with a purchase of a few bottles of their award-winning wines.

I highly recommend a visit if you are in the area, just a few km east of Bergerac.

Last update on February 8, 2018
Turkey Cutlets, Balsamic Pan Sauce

6 thoughts on “Turkey Cutlets, Balsamic Pan Sauce; the wine tour”

  1. Hmmm…I might have read that book at one point… 😉

    What a lovely little winery! I still haven’t gone to one close by, but I have the other two. I might have mentioned before, one of them makes the most enjoyable cranberry wine. It’s smooth with just the right amount of sweet/tart…I could drink it like juice. Oh, wait, I think I have at one time. 😉

    We don’t eat a lot of turkey. We do eat chicken, but we’re more pork/beef people. I’m not sure why, maybe because it’s usually the pork and beef that are on sale and I buy the sales.

    • nightsmusic, cranberry wine? I think I would like that. My mother used to make rhubarb wine which was very nice – crisp and light. We don’t tell the French that lol I buy a lot of pork, too, on sale. The beef… no, just ground beef. The French don’t age beef and it really makes a difference.

  2. That sauce looks yummy. I would love to see it on more than just turkey. It would be great on pork too.

    Thanks for stopping by my blog. I do hope you try my timbale, but I realized that I left something key out of my post. I said I put the timbale in a “baking dish” but that was too vague. I used a springform pan. That way it was easy to unmold. I can’t guarantee what the results will be if you try another type of pan.

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