Name: Turkey Cutlets with Mushrooms and Fontina Cheese
Yield: Makes 6 servings
Ingredients: 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 3/4 teaspoon salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground black pepper; 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total); 5 tablespoons butter; 2 large shallots, chopped; 3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced; 1 tablespoon all purpose flour; 3/4 cup dry white wine; 1 cup canned low-salt chicken broth; 1/2 cup (packed) grated Fontina cheese (about 3 ounces); 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

"I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and I'm equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests. I just like to cook, period. Cooking for two hundred may be different from making weeknight dinners for myself and my husband, John, but organization is the key to both. I try to keep things on hand that are simple and easy to prepare."

Brigette prepares this dish for her annual Christmas luncheon. It's ideal for entertaining because it can be assembled ahead and baked just before serving.

Recipe notes

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