Description
A quick and flavorful Thanksgiving dinner featuring juicy turkey cutlets, creamy mashed potatoes, herby gravy, green beans, and cranberry sauce—all ready in just 30 minutes. Perfect for small gatherings or anyone craving classic holiday comfort without the stress.
Ingredients
- 1 lb turkey cutlets (thinly sliced breast or thigh)
- Salt & pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 cloves fresh garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 1 cup low-sodium chicken or turkey broth
- 2 tbsp all-purpose flour
- 2 large russet potatoes (about 1 lb), peeled and cubed
- 1/2 cup milk or half-and-half
- 8 oz frozen green beans (or fresh, trimmed)
- Zest and juice of 1 lemon
- 1 cup cranberry sauce (store-bought or homemade; optional)
Instructions
- Peel and cube potatoes. Mince garlic. Chop fresh herbs. Zest and juice lemon. Pat turkey cutlets dry and season with salt and pepper.
- Place potatoes in a medium saucepan, cover with cold water, add a big pinch of salt. Bring to a boil over high heat, then reduce to simmer. Cook until fork-tender, about 8-10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add turkey cutlets in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden and cooked through (internal temp 165°F). Remove to a plate and tent with foil.
- In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds. Sprinkle in flour, whisking until smooth. Slowly add broth, whisking to avoid lumps. Simmer 2-3 minutes until thickened. Stir in chopped herbs, salt, and pepper to taste.
- Drain potatoes, return to pot. Add 1 tbsp butter, milk, salt, and pepper. Mash until creamy. Taste and adjust seasoning. Add a pinch of nutmeg if desired.
- Add green beans to a saucepan with a splash of water. Cover and steam over medium heat until bright green and tender, about 2-3 minutes. Drain, toss with lemon zest, juice, and a touch of butter.
- Arrange turkey cutlets on plates, spoon gravy over the top. Add mashed potatoes and green beans on the side. Garnish with extra herbs. Serve cranberry sauce in a small bowl.
Notes
For gluten-free, use cornstarch instead of flour in the gravy. For dairy-free, swap butter for olive oil and use plant-based milk. Chicken breast can substitute for turkey. Yukon Gold potatoes add extra creaminess. Multitask by cooking potatoes and turkey simultaneously. Taste and adjust seasoning throughout. Leftovers keep well and gravy flavor deepens overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (includes turkey, potatoes, green beans, gravy, and cranberry sauce)
- Calories: 460
- Sugar: 8
- Sodium: 780
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 44
- Fiber: 6
- Protein: 32
Keywords: Thanksgiving, quick dinner, turkey cutlets, mashed potatoes, gravy, green beans, cranberry sauce, holiday meal, Rachael Ray, 30 minute meal, easy Thanksgiving