Cranberry Turkey Cutlets with Wild Rice and Chestnuts

Cranberry Turkey Cutlets with Wild Rice and Chestnuts

Cranberry Turkey Cutlets with Wild Rice and Chestnuts


Makes 4 servings Seasonal favorites turkey, wild rice, cranberries, and chestnuts blend scrumptiously in this holiday centerpiece.

Turkey Cutlets

  • 1 lb turkey cutlets, sliced about 1/4" thick
  • cranberry sauce
  • 1/2 cup cranberries, fresh or frozen
  • 2/3 cup water
  • 2 pinches salt
  • 6 packets sugar substitute such as Splenda or Equal

Wild Rice

  • 1 cup uncooked wild rice
  • 1 tbsp olive oil
  • 1 scallion, thinly sliced
  • 1/4 cup chestnuts, chopped 1⁄4 cup low-sodium chicken broth
  • 1/4 cup cranberries Pinch black pepper
  • 1/2 tsp sea salt

Directions:
Grill or broil turkey cutlets until center reaches 1550. Meanwhile, to make sauce, put cranberries and water in small pot and bring to a boil. Lower heat to medium and add rest of ingredients. Mix well until cranberries pop. Cook 4–7 minutes or until desired consistency. Cook wild rice according to package instructions. Set aside. Heat oil in medium-size saucepan for 15 seconds, then add scallion and chestnuts. Stir quickly, then add cooked rice. Stir. Add broth, cranberries, black pepper, and sea salt. Stir and cover. Cook 5–7 minutes over low to medium heat, stirring occasionally. To serve, place grilled turkey cutlets in a serving dish atop wild rice medley. Pour the cranberry sauce over the cutlets and serve.

Comments

  • Awesome! I am making this tomorrow.

    SEAN on

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