Cranberry-Stuffed Turkey Cutlets

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.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 6 ounces sliced white mushrooms
• ½ cup coarsely chopped onion
• 2 tablespoons extra-virgin olive oil, divided
• ⅛ teaspoon salt plus ¼ teaspoon, divided
• ½ teaspoon ground pepper, divided
• ¾ cup fresh breadcrumbs
• ½ cup chopped dried cranberries
• 4 turkey cutlets (about 1 pound)
• ¾ teaspoon poultry seasoning
• 1 cup reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon butter

Directions

1. 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, ⅛ teaspoon salt and ¼ 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.
   
2. Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness. Sprinkle one side with poultry seasoning and the remaining ¼ teaspoon each salt and pepper. Turn the cutlets over and spread about ½ cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string.
   
3. 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°F, 10 to 12 minutes.
   
4. 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.

Nutritional Information

Per Serving: 339 calories; 11 g fat (3 g sat, 6 g mono); 53 mg cholesterol; 27 g carbohydrate; 10 g added sugars; 13 g total sugars; 33 g protein; 3 g fiber; 537 mg sodium; 280 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.