Cranberry Turkey Cutlets Recipe

Cranberry Turkey Cutlets Recipe
Cranberry Turkey Cutlets Recipe photo by Taste of Home
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Cranberry Turkey Cutlets Recipe

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"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
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 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.
Originally published as Cranberry Turkey Cutlets in Quick Cooking September/October 2003, p10

Nutritional Facts

1 each: 309 calories, 2g fat (1g saturated fat), 70mg cholesterol, 252mg sodium, 40g carbohydrate (0 sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fruit.

  • 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
  1. 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.
  2. 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.
  3. Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a 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.
Originally published as Cranberry Turkey Cutlets in Quick Cooking September/October 2003, p10

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