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Name: Cranberry Turkey Cutlets with Wild Rice and Chestnuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 lb Turkey cutlets Sliced 1/4" thick; 1/2 cup Fresh cranberries; 2/3 cup Water; 2 pinch Salt; 6 Packets Sugar substitute; 1 Cup Wild rice Uncooked; 1 tablespoon Olive oil; 1 Scallion Thinly sliced; 1/4 Cup Chestnuts chopped; 1/4 Cup Low sodium chicken broth; 1/4 Cub Cranberries; 1 pinch Black pepper; 1/2 teaspoon Sea salt

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INGREDIENTS

1 lb Turkey cutlets ; Sliced 1/4" thick
1/2 cup Fresh cranberries
2/3 cup Water
2 pinch Salt
6 Packets Sugar substitute
1 Cup Wild rice ; Uncooked
1 tablespoon Olive oil
1 Scallion ; Thinly sliced
1/4 Cup Chestnuts ; chopped
1/4 Cup Low sodium chicken broth
1/4 Cub Cranberries
1 pinch Black pepper
1/2 teaspoon Sea salt

Servings

INSTRUCTIONS

1. Grill or broil turkey cutlets until center reaches 155 degrees

2. Meanwhile, to make sauce, put fresh cranberries and water in small pot and bring to a boil. Lower heat to medium and add salt and sugar. Mix well until cranberries pop. Cook for 4-7 minutes or until desired consistency.

Cook wild rice according to package instructions. Set aside.

3. Heat oil in medium-size saucepan for 15 seconds, then add scallion and chestnuts. Stir quickly, then add cocked rice. Stir. Add broth, cranberries, black pepper and sea salt. Stir and cover.

4. Cook 5-7 minutes over low to medium heat, stirring occasionally .

5. To serve, place grilled turkey cutlets in a serving dish atop wild rice medley. Pour the cranberry sauce over the cutlets and serve.

NOTES

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Cranberry Turkey Cutlets with Wild Rice and Chestnuts

1 lb Turkey cutlets Sliced 1/4" thick
1/2 cup Fresh cranberries
2/3 cup Water
2 pinch Salt
6 Packets Sugar substitute
1 Cup Wild rice Uncooked
1 tablespoon Olive oil
1 Scallion Thinly sliced
1/4 Cup Chestnuts chopped
1/4 Cup Low sodium chicken broth
1/4 Cub Cranberries
1 pinch Black pepper
1/2 teaspoon Sea salt

1. Grill or broil turkey cutlets  until center reaches 155 degrees
2. Meanwhile, to make sauce, put fresh cranberries and water in small pot and bring to a boil. Lower heat to medium and add salt and sugar. Mix well until cranberries  pop. Cook for 4-7 minutes or until desired consistency.
Cook wild rice according to package instructions. Set aside.
3. Heat oil in medium-size saucepan for 15 seconds, then add scallion and chestnuts. Stir quickly, then add cocked rice. Stir. Add broth, cranberries, black pepper and sea salt. Stir and cover. 
4. Cook 5-7 minutes over low to medium heat, stirring occasionally .
5. To serve, place grilled turkey cutlets in a serving dish atop wild rice medley. Pour the cranberry sauce over the cutlets and serve.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 4 Servings

Calories: 430
Calories from Fat: 67 (16%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 2.2g
Cholesterol 86.3mg		27 %
Sodium 1529.3mg		53 %
Potassium 663.9mg		17 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 43.2g
Protein 42.3g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 430

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