CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS

Cranberry & Mushroom Stuffed Turkey Cutlets image

Provided by Daily Inspiration S

Categories Turkey

Time 55m

Number Of Ingredients 12

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6 oz white mushrooms, sliced
1/2 c onion, coarsely chopped
2 Tbsp extra virgin olive oil, divided
1/8 tsp salt plus 1/4 tsp. divided
1/2 tsp fresh ground black pepper, divided
3/4 c fresh breadcrumbs
1/2 c dried cranberries, chopped
4 turkey cutlets (approx. 1 pound)
3/4 tsp poultry seasoning
1 c chicken broth
2 Tbsp a. p. flour
1 Tbsp butter

Steps:

1. In a food processor, finely chop the mushrooms and onion. In a large skillet, heat 1 tbsp. oil and add the mushrooms/onions along with 1/8 tsp salt and 1/4 tsp pepper. Cook until most of the liquid is evaporated. Add to a bowl and stir in the breadcrumbs and cranberries.
2. Cover the turkey cutlets with plastic wrap and pound them with the smooth side of the meat mallet until they are 1/4 inch thick. Sprinkle one side with poultry seasoning and remaining 1/4 tsp. each of salt and pepper. Flip turkey cutlets over and spread one-half cup of the mushroom/onion mixture over each. Roll up, beginning with the short side. Tie each roll with kitchen twine.
3. Heat the remaining 1 tbsp oil in the skillet over medium-high heat. Add turkey rolls, seam side down and cook for approx. 2 min. With tongs, carefully turn them over. Whisk together chicken broth and flour and add to the pan.
4. Cover the pan and reduce the heat to a simmer -- cook until the thermometer reads 165 degrees -- approx. 10-12 minutes or until cooked to your liking.
5. Remove the turkey rolls from the pan and strain the gravy through a sieve. Stir in butter until melted. If you prefer, slice rolls into slices and serve with the gravy.