How To Make Bennigan’s Turkey O’Toole Recipe
A classic Irish dish featuring tender turkey smothered in a savory mushroom gravy and topped with crispy onion straws.
Serves:
Ingredients
- 4 turkey cutlets
- 1/2 cup flour
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 onion, sliced
- 8 oz. mushrooms, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup chopped fresh parsley
- Crispy onion straws, for garnish (optional)
Instructions
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Preheat oven to 350°F.
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Season the turkey cutlets with salt and pepper, and coat in the flour.
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Heat the vegetable oil in a large skillet over medium-high heat. Add the turkey cutlets and cook for 2-3 minutes per side, until golden brown. Transfer to a baking dish.
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In the same skillet, melt the butter and add the onions and mushrooms. Cook for 5-7 minutes, until softened.
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Add the chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, and parsley to the skillet. Bring to a boil, stirring constantly, then reduce heat and simmer for 10-15 minutes, until the sauce has thickened.
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Pour the sauce over the turkey cutlets in the baking dish and bake for 10-15 minutes, until heated through.
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Serve with crispy onion straws, if desired.
Nutrition
- Calories : 526kcal
- Total Fat : 39g
- Saturated Fat : 19g
- Cholesterol : 156mg
- Sodium : 821mg
- Total Carbohydrates : 15g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 29g
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