Creamy Swiss Chard and Turkey Gratin
This delightful Creamy Swiss Chard and Turkey Gratin combines the robust flavors of hearty Swiss chard with tender turkey cutlets, creating a dish that's as nutritious as it is delicious. Originating from the Mayo Clinic and featured in the Williams-Sonoma Cookbook, this easy-to-prepare recipe uses frozen petite whole onions to save time in the kitchen without sacrificing flavor. The dish is enhanced with smoky paprika and a splash of white wine, creating a luscious sauce that beautifully coats the chard and turkey. Not only is this au gratin healthy, but it also freezes well, making it a perfect meal prep option for busy weeknights. Serve it as a comforting family dinner or as a standout dish for gatherings; everyone will be asking for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Swiss chard
2 lbs (stemmed and cut crosswise into 1/2-inch strips)
Garlic cloves
3 - 4 (minced)
Water
2 cups (divided)
Frozen petite whole onions
1 cup (thawed)
Skinless turkey breast cutlets
6 (halved (about 1 lb total))
Ground pepper
1/2 teaspoon (to taste)
Dry white wine
1/2 cup (for deglazing)
Lemon zest
2 teaspoons (grated)
Canned non-fat reduced-sodium chicken broth
1 cup (for sauce)
Smoked paprika
2 teaspoons (divided)
Cornstarch
2 tablespoons (for thickening the sauce)
Instructions
1
Preheat the oven to 400°F (200°C) and lightly coat a 2-quart shallow baking dish with cooking spray.
2
In a large pot or Dutch oven, combine the stemmed and chopped Swiss chard, minced garlic, thawed whole petite onions, and 1 cup of water. Cover and cook over medium-high heat, stirring occasionally, until the chard is wilted and just tender, about 10 minutes. Transfer the chard mixture to the prepared baking dish, spreading it evenly across the base.
3
In a large nonstick frying pan, spray with non-stick cooking spray and heat over medium-high heat. Add the turkey cutlets in a single layer, seasoning them with ground pepper. Cook for about 3 minutes, flipping once, until they are browned on the outside yet still slightly pink in the center. Remove the turkey with a slotted spoon and arrange it neatly on top of the chard mixture.
4
In the same pan used for the turkey, pour in the white wine and add the grated lemon zest. Bring to a boil, scraping up any browned bits from the bottom of the pan, and let it boil for about 3 minutes.
5
Pour in the non-fat reduced-sodium chicken broth, the remaining 3/4 cup of water, and season with 1 1/2 teaspoons of smoked paprika. Allow the mixture to return to a boil.
6
In a small bowl, whisk together the cornstarch with the remaining 1/4 cup of water until smooth. Gradually add this mixture to the boiling broth, whisking constantly until the sauce has thickened, about 1 minute.
7
Pour the thickened sauce over the turkey and chard in the baking dish. Bake in the preheated oven until the turkey is cooked through and the sauce is bubbling, approximately 20 minutes.
8
Sprinkle the remaining smoked paprika over the top for added flavor and color. Serve directly from the baking dish, and enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Swiss Chard and Turkey Gratin?
It is a nutritious dish that combines hearty Swiss chard with tender turkey cutlets in a sauce enhanced with smoky paprika and white wine.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 400°F (200°C).
How much Swiss chard is needed?
You will need 2 lbs of Swiss chard, stemmed and cut crosswise into 1/2-inch strips.
What size baking dish should be used?
A 2-quart shallow baking dish is recommended for this recipe.
How many garlic cloves are required?
The recipe calls for 3 to 4 minced garlic cloves.
What type of onions are used to save time?
The recipe uses 1 cup of thawed frozen petite whole onions.
How much turkey is used in the gratin?
The recipe uses 6 skinless turkey breast cutlets, halved, totaling about 1 lb.
How long should the Swiss chard mixture cook?
The chard, garlic, and onions should be cooked for about 10 minutes until the chard is wilted and tender.
How long should the turkey cutlets be browned?
Brown the turkey cutlets for about 3 minutes, flipping once, until browned on the outside but still slightly pink in the center.
What is used to deglaze the pan?
The pan is deglazed using 1/2 cup of dry white wine and 2 teaspoons of grated lemon zest.
How much chicken broth is required for the sauce?
You need 1 cup of canned non-fat reduced-sodium chicken broth.
What seasoning provides the smoky flavor in this dish?
Smoked paprika provides the smoky flavor; 2 teaspoons are used in total.
How is the sauce thickened?
The sauce is thickened by whisking 2 tablespoons of cornstarch with 1/4 cup of water and adding it to the boiling broth.
How long does the gratin bake in the oven?
The dish should bake for approximately 20 minutes until the turkey is cooked through and the sauce is bubbling.
Is this recipe freezer-friendly?
Yes, this Creamy Swiss Chard and Turkey Gratin freezes well, making it ideal for meal prep.
Where did this recipe originate?
This recipe originated from the Mayo Clinic and was featured in the Williams-Sonoma Cookbook.
What is the total amount of water used in the recipe?
A total of 2 cups of water is used, divided among different steps of the cooking process.
What seasoning is used for the turkey cutlets?
The turkey cutlets are seasoned with 1/2 teaspoon of ground pepper, or to taste.
How should the lemon zest be prepared?
The recipe requires 2 teaspoons of grated lemon zest.
When do you add the remaining smoked paprika?
The remaining smoked paprika is sprinkled over the top of the dish after it has finished baking.
What should you do before adding ingredients to the baking dish?
Lightly coat the 2-quart shallow baking dish with cooking spray.
How should the Swiss chard be cut?
The Swiss chard should be stemmed and cut crosswise into 1/2-inch strips.
What tool is used to remove the turkey from the pan?
A slotted spoon is recommended for removing the turkey from the frying pan.
How long should the wine and lemon zest boil?
The wine and lemon zest mixture should boil for about 3 minutes.
Can this dish be served for gatherings?
Yes, it is described as a standout dish for gatherings and a comforting family dinner.
Does the recipe use fat-free broth?
Yes, it specifically calls for non-fat reduced-sodium chicken broth.
What is the purpose of the cornstarch?
The cornstarch is used as a thickening agent for the gratin's sauce.
Is the turkey cooked entirely on the stovetop?
No, the turkey is browned on the stovetop and then finishes cooking in the oven.
What heat level is used for browning the turkey?
The turkey should be cooked over medium-high heat.
How do you ensure the cornstarch doesn't clump?
Whisk the cornstarch with water in a small bowl until smooth before gradually adding it to the boiling broth.