Cranberry Turkey Cutlets Recipe

Cranberry Turkey Cutlets Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cranberry Turkey Cutlets Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Turkey Cutlets Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 cup thinly sliced onion
2 teaspoons canola oil
2 cups dried cranberries
2 cups orange juice
1-1/2 teaspoons balsamic vinegar
6 turkey cutlets (1/2-inch thick and 4 ounces each )
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside.
Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce. Yield: 6 servings.

Nutritional Facts 1 cutlet with 1/3 cup cranberry sauce equals 309 calories, 2 g fat (trace saturated fat, 70 mg cholesterol, 252 mg sodium, 40 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fruit.

Originally published as Cranberry Turkey Cutlets in Quick Cooking September/October 2003, p10