Chicken-Fried Turkey

Chicken-Fried Turkey
Staff Writer

Texaz Grill

Try something a little different with your turkey this year, like this chicken-fried steak recipe from chef Steve Freidkin of TEXAZ Grill in Phoenix. We promise it’s not as crazy as it seems — the crunchy buttermilk skin fits in perfectly with the stuffing and mashed potatoes.

Directions

For the turkey

Dredge the cutlets in flour, and then coat completely with buttermilk. Return to flour and coat completely, pressing the flour into the cutlet.

In a heavy skillet, fill with 1 inch of the oil and heat to about 350 degrees. Carefully lay the cutlets into the oil and fry until the breading is golden brown. Flip the cutlet and cook till brown on the second side, being careful not to break up the breading. Remove the cutlets and drain well.

Keep in a 200-degree oven until ready to serve.
 

For the gravy

In a medium sized skillet, melt the butter and brown the sausage over medium-high heat. Add the celery and onions and cook for 4
minutes, then add mushrooms and cook 2 minutes. Add the flour and seasonings and whisk well so it's evenly combined. Cook out for the flour, then add stock and simmer for 20 minutes. Temper the whipping cream and add last. 
 

Nutrition

Calories per serving:

1185 kcal

Daily value:

59%

Servings:

4
  • Carbohydrate, by difference 171 g
  • Protein 38 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 1433 IU
  • Vitamin A, RAE 144 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 562 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 12 g
  • Aspartic acid 2 g
  • Betaine 84 mg
  • Calcium, Ca 628 mg
  • Campesterol 2 mg
  • Carotene, beta 105 µg
  • Cholesterol 72 mg
  • Choline, total 121 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 20 µg
  • Fatty acids, total monounsaturated 14 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 12 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 11 g
  • Fluoride, F 74 µg
  • Folate, DFE 15 µg
  • Folate, food 34 µg
  • Folate, total 34 µg
  • Glucose (dextrose) 6 g
  • Glutamic acid 6 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 9 mg
  • Isoleucine 1 g
  • Lactose 4 g
  • Leucine 2 g
  • Lutein + zeaxanthin 221 µg
  • Lysine 1 g
  • Magnesium, Mg 130 mg
  • Maltose 4 g
  • Manganese, Mn 2 mg
  • Methionine 1 g
  • Niacin 16 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 1 g
  • Phosphorus, P 1368 mg
  • Phytosterols 1 mg
  • Potassium, K 1961 mg
  • Proline 2 g
  • Retinol 134 µg
  • Riboflavin 1 mg
  • Selenium, Se 75 µg
  • Serine 1 g
  • Sodium, Na 2890 mg
  • Starch 96 g
  • Sucrose 21 g
  • Sugars, total 37 g
  • Thiamin 1 mg
  • Threonine 1 g
  • Tocopherol, gamma 2 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 14 µg
  • Vitamin D2 (ergocalciferol) 13 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 434 g
  • Zinc, Zn 4 mg
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