Nutrition per serving may change if servings are adjusted.
6 ounces sliced white mushrooms
½ cup coarsely chopped onion
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus ¼ teaspoon, divided
½ teaspoon ground pepper, divided
¾ cup fresh breadcrumbs
½ cup chopped dried cranberries
4 turkey cutlets (about 1 pound)
¾ teaspoon poultry seasoning
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon butter
Finely chop mushrooms and onion in a food processor. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and onion, ⅛ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until the liquid is mostly evaporated, about 4 minutes. Scrape into a bowl and stir in breadcrumbs and cranberries. Wash and dry the skillet.
Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness. Sprinkle one side with poultry seasoning and the remaining ¼ teaspoon each salt and pepper. Turn the cutlets over and spread about ½ cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add rolls, seam-side down, and cook for 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Cover, reduce heat to a simmer and cook until an instant-read thermometer inserted into a roll registers 165°F, 10 to 12 minutes.
Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with the gravy.
340 calories;11 g fat(3 g sat); 3 g fiber; 27 g carbohydrates; 33 g protein; 33 mcg folate; 53 mg cholesterol; 13 g sugars; 10 g added sugars; 99 IU vitamin A; 3 mg vitamin C; 44 mg calcium; 3 mg iron; 548 mg sodium; 281 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 other carbohydrate, ½ vegetable, 4 lean meat, 2 fat
good recipe to spark creativity
used boneless chicken thighs and fresh cranberries. Not as pretty as the magazine, but a nice stuffed pouch of delicious for each person. After fixed the stuffing realized it needed the punch of the dried cranberries and added those too. Served over a wild rice and mushroom pilaf. We enjoyed it....wonder how apricots would taste...mmm...
Pros: inexpensive to fix
Cons: time consuming
November 09, 2014
By: Emily Talley Muise
This dish was tasty, but a little bit more hands on then I am used to. They don't sell turkey cutlets in my area, so I had to improvise which was fine. Very flavorful. I enjoyed the mix of cranberries, onions and mushrooms.
Pros: not many ingredients
Cons: slightly labor intensive