What’s old is new again. And more delicious than ever.
As beautiful and timeless as most of the holiday traditions are, in my humble opinion, there’s one that could use a little updating. That’s right. I’m talking about the Christmas turkey. So this week I’m suggesting a recipe that puts a whole new spin on this holiday classic: turkey cutlets with squash, Canadian Swiss (always a favourite) and honey sauce. I’m also suggesting a couple of wines to help you wash it all down with a flourish.
Because the dish is flavourful without being too rich, it pairs beautifully with a red Gamay Beaujolais. My suggestion? A bottle of Marcel Lapierre Raisins Gaulois 2011, which boasts a fruitiness that mirrors the cranberry sauce. If you prefer white wine, I strongly recommend a bottle of Riesling, which is traditionally known as one of the wines that goes best with turkey. Go with a local favourite like Château des Charmes Old Vines Riesling 2008 (Ontario).
Cheers to turkey!
1 small butternut squash, cut in half
1 tbsp (15 ml) old-fashioned mustard
2 tbsp (15 ml) butter
Ground pepper to taste
1 tbsp (15 ml) oil
4 large turkey cutlets, of approx. 5 oz (150 g) each
2 green onions, chopped
1 cup (250 ml) chicken broth
2 tbsp (30 ml) honey
2/3 cup (160 ml) Canadian Swiss, diced or grated
1 tbsp (15 ml) flour
3 tbsp (45 ml) milk
Preheat oven to 350°F (180°C).
Cook squash in microwave oven 6-8 minutes or until tender. Mash until a purée texture, add mustard, 1 tbsp (15 ml) of butter and seasonings.
Arrange cutlets on the work surface. Spread purée on each of them. Roll cutlets and fix with toothpicks or tie up with string.
In a skillet, heat oil and melt in 1 tbsp (15 ml) of butter over high heat. Brown the stuffed cutlets 1-2 minutes on each side.
Arrange in an ovenproof plate and season. Bake in oven, uncovered, 12-15 minutes.
Meanwhile, sauté the green onions in skillet for 2 minutes. Deglaze with the broth and honey. Let simmer 3-4 minutes.
Toss cheese with flour, and add it to the sauce. Melt gently, add the milk and adjust seasoning.
Serve the squash-stuffed cutlets topped with the Swiss sauce and accompanied with greens. For a quicker version: serve cooked cutlets on mashed squash and topped with sauce.