Thanksgiving Stuffed & Grilled Turkey Cutlets

Craving some Thanksgiving flavors without wanting to spend the whole day cooking? This recipe is a go-to any time of year and so easy to do on a 3-in-1 Grillet. I love making a little extra stuffing to eat as a side or snack later on. Also, the optional cranberry-apple chutney adds an extra ZING of tartness to this dish. So whether you are weeknight cooking for your family or want a simple Thanksgiving at home for just-the-two-of-you, this meal is sure to make you feel all sorts or warm and cozy.

Ingredients
Stuffing::
1 tbsp butter
1 rib celery, chopped
1/2 small yellow onion, chopped
1 1/2 cups wild rice
2 1/2 cups water
salt and pepper
1/4 cup dried cranberries
1/2 cup sour cream

Assembly::
4 lean turkey cutlets
salt and pepper
1 tbsp olive oil

 

Optional Cranberry-Apple Chutney
Ingredients::
14 oz can cranberry sauce
1 Granny Smith apple, chopped
1/2 small yellow onion, chopped
2 tbsp apple cider vinegar
1/2 cup orange juice

ARC-914SBD
ASP-238BC
4 servings
Prep Time: 15 minutes
Cook Time: 2 hours

Directions
Begin by making the stuffing. Place butter into the inner pot of the ARC-914SBD and press the Steam function to melt the butter. Once the butter has melted, add the chopped celery, onion and salt and pepper to taste then stir frequently and cook until tender, about 5 minutes. Add the wild rice and water then give a quick stir. Close the lid, press the Flash Rice button and allow to cook. When done, stir in the cranberries and sour cream. Set aside.

Preheat the Grillet  with the olive oil to 350-375 degrees Fahrenheit. On a cutting board, lay out one of the turkey cutlets. Place a piece of parchment paper of the turkey and hit with a potato masher to flatten until about 1/2″ thick. Remove the parchment paper and salt and pepper both sides. Scoop about 1/2 cup of the rice stuffing mixture onto half of the turkey cutlet and spread on that side. Fold over the un-filled side, being sure to overlap the edges. Place the filled turkey onto the Grillet and cover, cooking 6-8 minutes on one side. Then, using a spatula or tongs, carefully flip over the turkey, avoiding spilling any of the filling. Again cover and cook 6-8 minutes, or until well-browned with an internal temperature of 165 degrees Fahrenheit. Repeat filling and grilling with remaining 3 turkey cutlets. You will most likely have additional filling, which works great as a side dish! Serve hot with optional cranberry-apple chutney on top.

 

Cranberry-Apple Chutney Directions
Combine all of the ingredients into the inner pot of the ARC-914SBD; give a quick stir. Close the lid and press the Steam button. Cook for 30 minutes, stirring occasionally. Transfer to a bowl and chill completely in the refrigerator until serving.

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