For gravy: 1/2 lb ground turkey, breast or dark meat 3 oz butter 1 1/2 c flour 1/2 gallon heavy cream 2 tsp ground sage 1 tsp ground fennel 1 tsp celery salt Kosher salt & black pepper, to taste 1 c chicken stock
Slice turkey breasts into 4-5 oz portions, cutting crosswise against the grain. Pound evenly to make 1/4 inch thick. Dip prepared turkey portions in buttermilk, let excess drip off. Season flour to taste (add any add'l seasonings, salt and pepper as desired, or Japanese bread crumbs for texture). Coat turkey breasts, shake off excess flour. Cook steak in frying oil until golden brown and crisp. Drain and let sit a few minutes before arranging on plate.
For gravy: Brown 1 1/2 pounds ground turkey in oil on medium high heat. Reduce heat to medium, add butter to browned turkey and let it melt. Add flour slowly, mixing as you go. Add cream while mixing, too, to avoid lumps. Add spices and stock for flavoring, cook to desired consistency. See Jalapeño-Cheddar biscuit recipe for side dish.
Robert Merrifield, The Polo Grill
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