Best 7 Turkey Cutlets Stuffed With Apples And Cranberries Recipes

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Indulge in a culinary journey with our tantalizing Stuffed Turkey Cutlets, a symphony of flavors that will elevate your taste buds. Picture tender turkey cutlets, expertly seasoned and seared to perfection, enveloping a delectable filling of sweet apples, tangy cranberries, and a hint of aromatic herbs. Each bite is a harmonious blend of textures and flavors, complemented by a luscious cranberry sauce that adds a burst of vibrancy. This dish is a delightful symphony of flavors, perfect for a special occasion or a cozy family dinner.


Accompanying this main course is a collection of equally enticing recipes. Treat yourself to a refreshing Apple Cranberry Salad, where crisp apples and juicy cranberries dance together in a delightful medley, tossed in a zesty dressing. For a comforting side dish, try the flavorful Mashed Sweet Potatoes, their velvety texture and natural sweetness perfectly balancing the savory flavors of the turkey. And to complete your culinary adventure, indulge in a delectable Cranberry Sauce, its tart-sweet notes adding a touch of festive cheer. These recipes come together to create a memorable dining experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CROCKPOT TURKEY CUTLETS WITH STUFFING RECIPE



Crockpot Turkey Cutlets With Stuffing Recipe image

Turkey cutlets are cooked in the crock pot at the same time as the stuffing in this easy recipe. Apple pie filling provides another layer.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 6h15m

Yield 4

Number Of Ingredients 9

3 stalks celery, diced
1 medium onion, diced
6 cups stuffing cubes
2 cups chicken broth
1 teaspoon poultry seasoning
1 1/2 pounds turkey cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (20-ounce) an apple pie filling, optional

Steps:

  • Gather the ingredients.
  • Spray the inside of the slow cooker stoneware with cooking spray.
  • Place celery, onion, stuffing cubes, chicken broth, and poultry seasoning in the crock pot and stir to combine.
  • Lay turkey cutlets on top of the stuffing mixture in a single layer.
  • Season with salt and pepper. Pour apple pie filling on top, if using.
  • Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
  • Serve and enjoy.

Nutrition Facts : Calories 860 kcal, Carbohydrate 61 g, Cholesterol 139 mg, Fiber 3 g, Protein 61 g, SaturatedFat 8 g, Sodium 2171 mg, Sugar 8 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

TURKEY CUTLETS STUFFED WITH APPLES AND CRANBERRIES



Turkey Cutlets Stuffed With Apples and Cranberries image

This is a great alternative when you want a holiday meal with no leftovers. Use less meat for just two people and serve leftover fruit mixture on the side.

Provided by MsTeechur

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs 99% fat-free turkey breast cutlets
2 medium apples
1/2 cup cranberries
1 medium orange
1 teaspoon ground cinnamon
1 teaspoon artificial sweetener

Steps:

  • Core and peel apples.
  • Cut into small chunks.
  • Combine with cranberries and a little water.
  • Zest orange into apples and cranberries.
  • Peel orange getting as much white stuff off as possible.
  • Cut into small pieces and add to apples and cranberries.
  • Cook over medium heat.
  • Add a packet or two of splenda for taste and maybe some cinnamon.
  • Cook until apples are soft, but still retain their shape.
  • Lay out the cutlets and carefully cut a"pocket" lengthwise into each one.
  • Spoon cooled filling into each cutlet and seal with toothpicks.
  • Do not overfill.
  • Place in baking baking dish.
  • Cover with remaining apple mixture.
  • Bake in 350 degree oven 25 to 35 minutes until internal temperature reaches 165.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY



Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional

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.

CRANBERRY TURKEY CUTLETS



Cranberry Turkey Cutlets image

"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

1 cup thinly sliced onion
2 teaspoons canola oil
2 cups dried cranberries
2 cups orange juice
1-1/2 teaspoons balsamic vinegar
6 turkey cutlets (1/2-inch thick and 4 ounces each )
1/2 teaspoon salt
1/2 teaspoon pepper

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

CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS



Cranberry & Mushroom Stuffed Turkey Cutlets image

A festive way to serve turkey cutlets -- makes a great presentation for your family or guests.

Provided by Daily Inspiration S

Categories     Turkey

Time 55m

Number Of Ingredients 12

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.

APPLE-STUFFED TURKEY



Apple-Stuffed Turkey image

This simple recipe takes the headache out of holiday baking. There are only three ingredients, and no basting or constant checking is required.

Provided by meezermex

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h

Yield 15

Number Of Ingredients 4

1 (12 pound) whole turkey - thawed, neck and giblets removed
¼ cup vegetable oil, or as needed
5 apples, cored and quartered
5 pounds whole unpeeled apples

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
  • Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.

Nutrition Facts : Calories 671.4 calories, Carbohydrate 27.3 g, Cholesterol 211.6 mg, Fat 29.1 g, Fiber 4.7 g, Protein 73 g, SaturatedFat 8 g, Sodium 177.4 mg, Sugar 20.5 g

CRANBERRY STUFFED TURKEY BREASTS



Cranberry Stuffed Turkey Breasts image

I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.

Provided by Esther Nelson

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h

Yield 10

Number Of Ingredients 7

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
  • With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  • Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
  • Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g

Tips:

- To save time, use pre-sliced turkey cutlets or deli turkey slices. - If you don't have apple pie spice, you can make your own by combining ground cinnamon, ground nutmeg, and ground ginger. - For a sweeter stuffing, add some dried cranberries or raisins to the apples. - If you don't have a meat mallet, you can use a rolling pin to pound the turkey cutlets thin. - Cook the turkey cutlets until they are golden brown and cooked through, about 5 minutes per side. - Serve the turkey cutlets with your favorite sides, such as mashed potatoes, green beans, or stuffing.

Conclusion:

Turkey cutlets stuffed with apples and cranberries is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The combination of savory turkey, sweet apples, and tart cranberries is irresistible, and the dish is sure to be a hit with everyone at the table. With just a few simple ingredients and a little bit of time, you can create a meal that is both delicious and satisfying. So next time you're looking for a new and exciting way to cook turkey, give this recipe a try!

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