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Turkey Parts Are Economical

October 26, 1989

Turkey cutlets are delicious stuffed and rolled. Pound 5 slices of 1/2-inch-thick turkey white-meat steaks or cutlets between sheets of wax paper to 1/4-inch thickness. Season with salt, and spread stuffing, made from 4 ounces sausage meat, 1/4 cup fine dry bread crumbs, 1/4 cup chopped parsley, 1 egg, 1 clove minced garlic and 1/2 teaspoon sage, over cutlets.

Roll up and secure with twine. Brown in mixture of hot oil and butter or margarine. Add 1/4 cup hot water, cover and simmer 15 minutes or until meat thermometer inserted in center reaches 170 degrees. Remove twine, cut into slices and serve with remaining pan juices poured over.

Or try Turkey Drumsticks and Potatoes in Mustard Sauce. In Dutch oven brown 3 pounds of turkey drumsticks and 1 large chopped onion in 2 tablespoons each butter or margarine and oil until onion is tender and turkey is well browned. Add 2 1/2 cups chicken broth. Mix 1/2 cup chicken broth with 1/4 cup prepared mustard, 1/2 teaspoon basil, 1/2 teaspoon rosemary and 1/2 teaspoon salt, and add to pot.

Bring to boil, then reduce heat and simmer 45 minutes longer or until turkey is fork-tender. Remove drumsticks and cut off meat. Place with potatoes on serving platter and keep warm. Combine 2 tablespoons cornstarch and 2 tablespoons cold water and stir into pan juices, scraping up brown bits. Cook, stirring until thickened. Pour over turkey and potatoes. Makes 4 servings.

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