Cranberry Stuffing Turkey Cutlets
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
When you just can't get enough of that good fall turkey, this holiday-season-inspired dish is an easy-to-make yet elegant addition to your table that is packed with traditional flavors!
  • 6 4 oz turkey cutlets
  • ¾ C thawed frozen cranberries
  • ¾ C thawed frozen pearl onions
  • 1½ C stale whole wheat bread broken up into pieces*
  • 1 C shredded fresh parmesan
  • ¼ C chopped pecans
  • ⅛ tsp sage
  • ⅛ tsp thyme
  • ⅛ tsp rosemary
  • ½ Tbsp olive oil
  • salt and fresh cracked pepper to taste
  • large toothpicks
  1. Preheat an oven to 375ºF.
  2. To make the cranberry stuffing, coarsely chop the cranberries and pearl onions in a food processor. In a medium bowl, fold together the contents of the food processor, bread crumbs, parmesan, pecans, sage, thyme, and rosemary.
  3. Lay your turkey cutlets out on a cutting board, cover them with a piece of plastic wrap and gently pound them with a mallet until they are even in thickness.
  4. To stuff the cutlets, evenly divide the stuffing amongst the center of the six cutlets. Tightly roll them up and secure them lengthwise with a large toothpick or two. If any stuffing pops out, pop it back into the rolls with your fingers.
  5. Arrange the cutlets along a cast iron pan or an oven-safe dish. If using something other than cast iron, brush oil along the bottom of the dish. Next, lightly brush olive oil along the outside of the cutlets and season with salt and pepper to taste.
  6. Bake in at 375ºF oven for 30-35 minutes and then serve immediately.
*Use whole wheat bread that doesn't contain seeds. Think the cheaper stuff for this recipe.

For a weeknight, the recommended serving for a person is one cutlet, but it you are throwing a large party count on some big eaters and plan on 1½ to 2 cutlets per person depending on your crowd and how many hors d'oeuvres and sides you're serving.
Recipe by Simple Seasonal at