A lighter version of the classic Normandy dish, this recipe can be geared toward children’s palate’s by leaving out the alcohol. I also don’t muddle the taste with mushrooms because, let’s face it, most kids will turn their nose up this fungus. And what parents will like about this recipe is the 1 skillet method and the cost factor.
Skillet Turkey and Apples Turkey Rub, recipe below
INGREDIENTS1 pound, total, turkey cutlets
2-3 apples1 strip bacon, diced¼ cup Ice Cider or Calvados, optional (See Note)
1 cup chicken or turkey broth½ cup plain yogurt or creme fraiche
½ teaspoon caraway seeds, optional
INSTRUCTIONSMake Turkey Rub by combining 2 tablespoons brown sugar, 1 teaspoon each chili powder and cayenne pepper and ¼ teaspoon each cumin and black pepper. Rub seasoning onto both sides of cutlet(s) and cut into bite-sized pieces; set aside.
Peel, halve and core apples, dice and set aside.
In a large skillet over medium heat, cook bacon until slightly crisp. Add chunked turkey cutlets and cook until completely cooked through, stirring frequently.
Add apples and continue to cook until apples are crisp tender, about 4-5 minutes according to apples used. Add Ice Cider (if using), stirring to lift up fonds from the bottom of the pan. Add broth and yogurt, stirring to completely combine. Cook an additional 2 minutes, or until everything is heated through.
Remove from heat and serve with a sprinkling of caraway seeds on top if desired.
Enough for 2 peopleNote: I use a new favorite of mine, Newhall Ice Cider. If you care not to use alcohol, simple use apple juice or cider to help “deglaze” skillet.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.