Taking care of guests who are on special diets has always been a challenge that has appealed to me. We do whatever we can to accommodate the food needs of our visitors so that they can be blessed during their time here, without the distraction of having to worry about their food needs.
A few nights ago, our Bethany guest cook asked me to help her prepare a dinner for a visitor who was gluten-free and didn’t eat red meat. She had turkey cutlets, and assorted vegetables so we set about to make something that we hoped would satisfy two people, and do so in a short amount of time. This result was more than satisfying to both guests and cooks.
CHANGE SERVING SIZEpeople
- 4 tbsp butter
- 1 pint mushroom(s) fresh & washed
- 6 scallion(s)
- 1 pinch sage
- 1/2 cup sherry
- 2 turkey cutlets
- Melt 2 tablespoons butter in pan, finely mince half the cleaned mushrooms and all the scallions. Sauté in melted butter till soft and golden adding sage, 1/4 c sherry and simmer till soft and liquid is absorbed.
- Spread 1/2 mixture on each cutlet. Roll up and fasten together with toothpick if necessary.
- Brown each cutlet in remaining butter. Finish cooking in 325 degrees oven about 15 minutes.
- Add remaining sherry to onion mushroom mixture and simmer. Pour over cutlets after plating them.
We served these with fresh asparagus,mashed yam with a few halved mushrooms as garnish.