CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
- Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
- Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
SLOW COOKER CRANBERRY TURKEY BREAST
Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.
Provided by Verna Schroter
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g
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."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 309 calories, Fat 2g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 252mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
- Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
- To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.
SLIMFAST TURKEY CUTLETS WITH CRANBERRY SAUCE
I got this off of the Slimfast.com website and it was surprisingly GOOD! The sauce was so good that I also used it as a dressing on my salad and DH used it as jam on his bread and butter! Chicken breasts can be substituted for the Turkey!
Provided by Retrocutie
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Rinse turkey and pat dry.
- Sprinkle lightly with nutmeg.
- Place turkey on a broiler rack 4-5 inches from heat and cook 7 minutes.
- Turn cutlets over and cook 4-5 minutes more, until no longer pink and internal temperature is 170.
- Meanwhile, combine chicken broth and cornstarch in a small saucepan.
- Simmer over medium heat, stirring frequently, until bubbly and thickened.
- Add cranberry sauce and cook, stirring constantly, 2 minutes.
- Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.
Nutrition Facts : Calories 483, Fat 14.2, SaturatedFat 3.9, Cholesterol 129, Sodium 209.7, Carbohydrate 43.7, Fiber 1.1, Sugar 40.7, Protein 43.8
CRANBERRY-ORANGE TURKEY CUTLETS
"Every time I make this, my husband suggests it would be a great company dish," notes Joan Tweed of Irmo, South Carolina. "It is easy to prepare, but looks elegant."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow bowl. In another shallow bowl, beat the egg white, milk and salt. Dip turkey into egg white mixture, then coat with crumbs. Refrigerate turkey, uncovered, for 10 minutes., Meanwhile, in a small saucepan, heat cranberry-orange sauce. In a large nonstick skillet, brown turkey in oil for 3-4 minutes on each side or until no longer pink. Serve sauce with turkey.
Nutrition Facts : Calories 399 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 609mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE
Steps:
- In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
- While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
- In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.
TURKEY CUTLETS WITH BRUSSELS SPROUTS AND DRIED CRANBERRIES
Provided by Bon Appétit Test Kitchen
Categories turkey Sauté Thanksgiving Quick & Easy Low Cal Dinner Dried Fruit Healthy Sage Brussels Sprout Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
- Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.
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SEARED TURKEY CUTLETS WITH CRANBERRY ... - MYRECIPES
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- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Divide turkey between 2 plates; keep warm.
- Add onion to pan. Cook 3 minutes, stirring frequently; add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 5 minutes or until onion is tender and golden, stirring frequently. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat; stir in parsley, if desired.
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- While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
- Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.
TURKEY CUTLETS WITH CRANBERRY COMPOTE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Cranberry RecipesCalories 258 per servingTotal Time 40 mins
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.
- Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.
- Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.
- Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.
10 BEST TURKEY CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Turkey Cutlet and Stuffing Casserole. Consider this hearty, one-dish meal Thanksgiving in a baking dish. It features all your favorite fixings, and tastes even better with a side of cranberry sauce and mashed potatoes to revisit this favorite holiday.
- Turkey Cutlet Parmesan. We all love chicken parm and eggplant parm, but making the classic Italian favorite with turkey cutlets instead mixes things up a little.
- Baked Parmesan Turkey Cutlets. Lean, tender, and super flavorful, Parmesan-breaded turkey cutlets don't get much easier. A little zesty mustard adds pep to the Parmesan and breadcrumb coating.
- Piccata-Style Turkey Cutlets. With a light and elegant lemon caper sauce, these turkey cutlets taste fancy enough to serve to company but the technique doesn't require any special skill.
- Turkey Cutlets with Mushroom Wine Sauce. The creamy mushroom sauce that enlivens these turkey cutlets gets its richness and aroma from white wine, while both fresh and dried herbs add depth.
- Pan-Seared Turkey Cutlets with Mushrooms. Because of their umami quality and ability to soak up flavor, mushrooms make a great addition to simple dishes that need a little oomph.
- Turkey Cutlets Marsala. Marsala cooking wine has a lovely floral aroma and complexity that hardly needs any additional ingredients to create a beautiful sauce.
- Crock Pot Turkey Cutlets with Stuffing. Using your slow cooker to make this easy meal means it can cook up while you're doing other things. Just add stuffing, turkey cutlets, and apple pie filling for a hint of sweetness to the pot then set it and forget it.
- Oven-Fried Turkey Cutlets with Parmesan. "Frying" these simple turkey cutlets in the oven saves you some mess and added fat, making this dish a great weeknight option.
- Baked Parmesan Turkey Cutlets. Parmesan cheese and a little Dijon mustard add zip to these simple breaded and baked turkey cutlets. Make sure yours are the same thickness before you dredge and bake them, or they'll cook up unevenly.
MUSHROOM- & CRANBERRY-STUFFED TURKEY CUTLETS RECIPE ...
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4/5 (2)Total Time 40 minsCategory Healthy Turkey RecipesCalories 340 per serving
- 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, 1/8 teaspoon salt and 1/4 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.
- Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-inch thickness. Sprinkle one side with poultry seasoning and the remaining 1/4 teaspoon each salt and pepper. Turn the cutlets over and spread about 1/2 cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string.
- 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 degrees F, 10 to 12 minutes.
- 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.
CRANBERRY TURKEY CUTLETS RECIPE - REDBOOK
From redbookmag.com
Cuisine AmericanTotal Time 4 minsCategory Father's Day, Dinner, Main DishCalories 408 per serving
- Heat canola oil and 1 tablespoon butter in a large skillet over high heat; cook cutlets about 3 minutes, turning once, until lightly golden, and remove to a plate.
- Heat 1 tablespoon butter in the same skillet and cook the sage leaves until crisp, about 1 minute; pour over cutlets.Side ideas: cranberry sauce, prepared bread stuffing or rice, and a steamed green veggie.
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