Monday, April 18, 2011

April 18: Turkey Club Super Mashers

8 slices applewood-smoked bacon
4 large starchy potatoes, such as Idaho
   Coarse salt
1 package (1 1/4 to 1 1/2 pounds) turkey breast cutlets
   Coarse black pepper
2 teaspoons poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 to 3 teaspoons dried thyme
1/2 cup sour cream or reduced-fat sour cream
1/4 to 1/2 cup milk or reduced-fat milk, depending on how soft you like your mashers
2 cups stemmed and chopped watercress
2 plum tomatoes, seeded and chopped, or, for extra-smoky mashers, use 1 14-ounce can diced fire-roasted tomatoes, drained, such as Muir Glen brand
4 scallions, chopped

Preheat the oven to 400 degrees F. Arrange the bacon on a slotted broiler pan and bake it for 15 minutes, or until evenly crisp. Cool, chop, and reserve the bacon.

While the bacon cooks, peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover, add salt, and cook until the potatoes are tender, about 15 minutes.

Heat a large nonstick skillet over medium-high heat. Season the turkey cutlets with salt, pepper, and poultry seasoning. Add the EVOO to the skillet. Add the cutlets and cook for 4 minutes on each side, or until evenly golden and firm but not dry.

Transfer the cutlets to a platter and cover with foil. Return the skillet to the heat and melt the butter in it. Add the flour and cook together for 1 minute, then whisk in the chicken stock. Bring to a bubble and reduce the heat to simmer. Season the sauce with salt, pepper, and fresh thyme. The sauce will take about 5 minutes to become thickened gravy.

Drain the potatoes, then return them to the hot pot to evaporate some of the water content. Add the sour cream and start smashing away with a masher. Add enough milk to get the potatoes to the desired consistency. Season the super mashers with salt and pepper. Fold the bacon, watercress, and tomatoes ("BLT") into the smashed potatoes.

Pile up one fourth of the potatoes on each plate. Slice the cutlets and arrange the sliced turkey on the potatoes. Cover the meat with pan gravy. Top the turkey club super mashers with chopped scallions and serve.


This meal is pretty good. It's not the best I've had, but it's not bad. You can't really go wrong with mashed potatoes. I'm not that fond of the turkey, but it's ok. I didn't change anything about the meal except I used dried thyme instead of fresh. I forgot to go to the other grocery store for watercress, so I just left it out.

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