Roasted Lemon Turkey Skewers with Sage Gravy

Holiday Hors D'Oeuvres Per serving: 287 cal, 6g carbs, 50mg chol, 16g fat, 29g protein, 405mg sodium

Roasted Lemon Turkey Skewers with Sage Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    pieces


Ingredients

  • Turkey Skewers

  • 4

    lbs turkey cutlets

  • 36

    8" skewers

  • 1

    lb cipollini onions (or shallots), each sliced in half

  • 1

    c olive oil

  • 1

    c fresh lemon juice

  • 3

    T chopped fresh rosemary

  • 4

    lg cloves garlic

  • 2

    t salt

  • 1

    t Tabasco sauce

  • 6

    bay leaves

  • Gravy

  • 3

    T all-purpose

  • 2

    T sage leaves

  • 2

    c low-sodium [vegetable] broth

  • ¼

    c brandy

  • ¼

    c heavy cream

  • Salt & ground black pepper

Directions

Turkey Cutlets 1. Slice turkey cutlets lengthwise into 36 pieces, each about 4" long & 3/4" wide. 2. Thread each w/a skewer & put 1/2 cipollini onion @ the top. 3. Place skewers into 2 baking dishes. 4. In a med bowl, combine olive oil, lemon juice, rosemary, garlic, slat & Tabasco sauce. 5. Pour over turkey skewers & add bay leaves. 6. Place baking dishes in refrigerator to marinate for 2 hrs. 7. Heat oven to 425F. 8. Place marinated skewers on 2 baking sheets in a single layer. 9. Bake until cooked through & juices run clear, about 15 min. Gravy 1. Pour pan juices into a measuring cup. 2. Reserve 3T of fat. 3. In a med saucepan, heat fat. 4. Whisk in flour & sage, and cook for 1 min. 5. Slowly whisk in reserved pan juices, broth, brandy & cream. 6. Simmer until gravy thickens, about 4 min. 7. Season w/salt & pepper.


Nutrition

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