If you just can’t wait until Thanksgiving for a taste of turkey, this quick and tasty recipe should tide you over.  Simple and satisfying; serve over either cooked noodles or rice.

2 t EVOO
4 turkey cutlets
1 shallot, chopped fine
8 fresh mushrooms, sliced
1/3 C dry white wine i.e. Chardonnay
1 can  cream of mushroom soup
1 t dried thyme
salt & pepper to taste
1/3 C water
several dashes of Worcestershire sauce

• In a large skillet, heat EVOO over medium heat.   Add cutlets and cook briefly, only 2 to 3 minutes per  side, or just until they lose their pink color.  Be careful not to over cook!
• Add shallot and mushrooms to skillet and cook about 5 minutes until tender. Add wine, stir and simmmer for an additional minute. Stir in soup, thyme, salt & pepper, water and several dashes of Worcestershire sauce. 
• Return the cutlets to the pan along with any accumulated juices. Turn cutlets over to coat, heat briefly just until heated through.  Remove from heat and serve over either cooked egg noodles or rice.

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