Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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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.

Source: EatingWell Magazine, November/December 2014


Recipe Summary

40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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, 1/8 teaspoon salt and 1/4 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 1/4-inch thickness. Sprinkle one side with poultry seasoning and the remaining 1/4 teaspoon each salt and pepper. Turn the cutlets over and spread about 1/2 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 degrees 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.


Equipment: Kitchen string

Nutrition Facts

1 stuffed cutlet & 1/4 cup gravy
340 calories; protein 33.2g; carbohydrates 27.5g; dietary fiber 3g; sugars 12.5g; fat 11.5g; saturated fat 3g; cholesterol 52.6mg; vitamin a iu 98.7IU; vitamin c 2.7mg; folate 32.8mcg; calcium 43.8mg; iron 2.6mg; magnesium 23.6mg; potassium 280.9mg; sodium 547.7mg; thiamin 0.2mg; added sugar 10g.

1 starch, 1 other carbohydrate, 1/2 vegetable, 4 lean meat, 2 fat