Cranberry Turkey Cutlets

Name: Cranberry Turkey Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

"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."

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.

Nutrition 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.

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