Description

This creamy lumberjack-style turkey recipe features tender turkey cutlets baked with a rich, silky sauce made from mushrooms, onions, bacon, and a blend of herbs and spices, topped with melted Gouda cheese. It’s a hearty and comforting German-inspired dish perfect for lunch or dinner, ready in just 45 minutes.

Ingredients

Scale

For the Sauce:

250 g fresh mushrooms (or canned)
1 onion (can be replaced with shallots)
1 tbsp olive oil (can be replaced with butter)
300 g cooking cream (15% fat, or substitute with crème fraîche)
100 ml milk (nut milk or soy milk for dairy-free option)
1 tsp vegetable broth powder (or use homemade broth)
1 tsp sweet paprika
½ tsp dried marjoram (thyme can be used instead)
1 tsp dried thyme (optional)
20 g cornstarch (or substitute with potato starch)

For the Dish:

4 turkey cutlets (or chicken schnitzel)
100 g diced bacon (or turkey bacon)
150 g shredded Gouda (or Mozzarella)

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Instructions

Preheat Oven: Preheat your oven to 180°C (200°C if using a conventional oven) to prepare for baking the dish.
Prepare Baking Dish: Lightly grease a baking dish and evenly spread the sliced mushrooms over the bottom to create a flavorful base layer.
Season Turkey Cutlets: Generously season the turkey cutlets with salt and pepper, then place them evenly on top of the bed of mushrooms in the baking dish.
Sauté Onion and Bacon: Dice the onion and sauté it with the diced bacon in olive oil over medium heat for about 4 minutes, until the bacon is crispy and the onions are soft and aromatic.
Make the Sauce: In a bowl, combine the cooking cream, milk, vegetable broth powder, sweet paprika, marjoram, thyme, and cornstarch. Mix thoroughly to create a smooth sauce mixture.
Assemble and Pour Sauce: Pour the sauce evenly over the turkey cutlets, mushrooms, and bacon in the baking dish, ensuring the cutlets are nicely covered.
Add Cheese Topping: Sprinkle the shredded Gouda cheese evenly over the entire dish to create a melty golden crust when baked.
Bake: Place the baking dish in the oven and bake for 30 minutes, or until the sauce is bubbling and the cheese is golden brown.
Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving warm, allowing the flavors to settle and the dish to firm slightly.

Notes

You can substitute the turkey cutlets with chicken schnitzel for a different protein variation.
For a dairy-free version, use nut milk or soy milk and a dairy-free cooking cream alternative.
If fresh mushrooms are unavailable, canned mushrooms can be used as a convenient substitute.
Adjust seasoning and herbs according to taste, thyme and marjoram can be interchanged.
This dish pairs well with rustic bread, mashed potatoes, or a light green salad.