Tuscan Turkey One-Pan Cutlet Casserole

Name: Tuscan Turkey One-Pan Cutlet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 1 to 1¼ pounds turkey cutlets (4-6 pieces); ½ teaspoon coarse kosher salt; ½ teaspoon ground pepper; 2 sweet bell peppers, any color, very thinly sliced; ¼ cup chopped Italian black olives; 2 cloves garlic, minced; ¼ cup dry white wine such as Pinot Grigio; 2 tablespoons Cabot Unsalted Butter, cut into small pieces; 3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces); 4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup); Chopped fresh basil for garnish, if desired

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

When you’re in need of easy family dinner recipes that are healthy, this one pan dinner recipe will be a lifesaver. Turkey cutlets are very fast to cook and make a convenient substitute for chicken for healthy weeknight meals. In this dish, we’ve used them in an Italian one-pan dinner with bell peppers, olives and Cabot cheddar cheese, resulting in a truly satisfying meal that’s full of flavor and good for you too! Share this healthy turkey recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).

Preheat your oven to 450°F.

Preheat a flame-proof roasting pan in the oven for 3 to 5 minutes. Meanwhile, brush 2 teaspoons of oil over turkey. Sprinkle with salt and pepper.

Arrange the turkey, oil-side down, in the roasting pan so that it is not overlapping. Immediately transfer the roasting pan back to the oven. Cook until the turkey is no longer pink in the center, 4 to 8 minutes, depending on thickness. Remove the pan from the oven and transfer the turkey to a plate. Cover with foil.

Add the remaining 2 tablespoons of oil to the roasting pan and swirl around. Add peppers, olives and garlic and transfer the roasting pan to the oven.

Roast, stirring once or twice, until the peppers are softened, 8 to 10 minutes.

Add the turkey, any accumulated juice from the plate and Pinot Grigio to the roasting pan. Nestle the turkey under the peppers, then dot with Cabot Unsalted Butter. Top with ciabatta and grated Cabot Seriously Sharp Cheddar Cheese. Continue roasting until the bread is golden and the cheese is melted.

Garnish with basil just before serving.

For another easy, Italian-style family dinner recipe, make our Easy Turkey-Potato Casserole Recipe. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this healthy turkey recipe when you have the chance.

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired

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Directions

PREHEAT oven to 450°F.
PREHEAT flame-proof roasting pan in the oven for 3 to 5 minutes. Meanwhile brush 2 teaspoons oil over turkey. Sprinkle with salt and pepper.
ARRANGE the turkey, oil-side down, in the roasting pan so that it is not overlapping. Immediately transfer the roasting pan back to the oven. Cook until the turkey is no longer pink in the center, 4 to 8 minutes depending on thickness. Remove the pan from the oven and transfer the turkey to a plate. Cover with foil.
ADD the remaining 2 tablespoons oil to the roasting pan and swirl around. Add peppers, olives and garlic and transfer the roasting pan to the oven.
ROAST stirring once or twiceuntil the peppers are softened, 8 to 10 minutes.
ADD the turkey, any accumulated juice from the plate and Pinot Grigio to the roasting pan. Nestle the turkey under the peppers. Dot with butter. Top with ciabatta and Cabot Seriously Sharp Cheddar Cheese. Continue roasting until the bread is golden and the cheese is melted.
GARNISH with basil just before serving.