Yield: 6 Ethnicity: American   Meal Type: Main Course, Entrée   Preparation Method: Slow Cooker   Product Type: Turkey Cutlets/Steaks

Ingredients

2 Pounds TURKEY CUTLETS, cut into 1/3-pound portions

1/2 Teaspoon kosher salt

1/2 Teaspoon freshly ground black pepper

2 Tablespoons unsalted butter

1 Medium onion, sliced thin

4 Ounces button mushrooms, cleaned and sliced

1/2 Cup dry sherry

1/2 Teaspoon dried oregano

1/2 Teaspoon dried thyme

As needed cooked rice

Pat turkey cutlets dry with a clean paper towel. Sprinkle both sides with salt and pepper. Over medium-high heat, melt butter in a hot skillet. Add turkey cutlets and quickly brown both sides. With a slotted spoon, transfer cutlets to slow cooker. Sauté onion and mushrooms in hot skillet until vegetables are soft. Reduce heat and add sherry. Deglaze the skillet, scraping to remove the browned particles. Pour onions, mushrooms and reduced sherry over turkey. Sprinkle with herbs. Cover and cook on LOW setting for 6 to 8 hours OR on HIGH setting for 2-1/2 to 3 hours. Serve turkey cutlets over cooked rice and ladle sauce over all

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 410   % Daily Value* Total Fat 5g Saturated Fat 2.5g Cholesterol 110mg Sodium 240mg Total Carbohydrate 45g Dietary Fiber 2g Sugars 1g   Protein 41g   Vitamin A 2% Vitamin C 2% Calcium 2% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4