Mushroom- & Cranberry-Stuffed Turkey Cutlets

Mushroom- & Cranberry-Stuffed Turkey Cutlets

2 Reviews
From: EatingWell Magazine, November/December 2014

This quick and healthy turkey cutlet recipe delivers a taste of Thanksgiving in just 40 minutes start to finish. Serve with wild rice pilaf and steamed green beans.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 1 stuffed cutlet & ¼ cup gravy
  • Per serving: 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

Reviews 2

November 10, 2014
profile image
By: EatingWell User
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
profile image
By: Emily Talley Muise
surprisingly good 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
More Reviews