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Cranberry Turkey Cutlets
"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."
6 Servings
Prep/Total Time: 30 min.
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.
Nutrition Facts:
Nutrition Facts: 1 cutlet with 1/3 cup cranberry sauce equals 309 calories,
© Taste of Home 2013
2 of 2
Cranberry Turkey Cutlets
(continued)
Nutrition Facts:
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.
© Taste of Home 2013