Turkey cutlets stuffed with a wild rice cranberry stuffing. Topped with a creamy pumpkin, brie sauce and cranberry chutney. This is the perfect weeknight meal, or great for a low key Thanksgiving dinner.
I love holiday inspired meals that are simplified enough for an everyday dinner.
This turkey dish would work great for an easy weeknight meal, or even a low key Thanksgiving for two. All you need, is some turkey cutlets (forget buying that 15lb bird), stuffing, chutney, and topped off with a fancy but simple pumpkin and brie cream sauce. I know some people are hung up on having gravy with the their turkey dinner. So if you are not feeling the pumpkin brie sauce you can easily swap it out with your favorite gravy recipe. Or if you like brie but hate pumpkin you can substitute the pumpkin for any squash puree or even sweet potatoes.
Stuffed Turkey Cutlets with a Pumpkin Brie Sauce and Cranberry Chutney
4 turkey cutlets
1 cup day old bread cubes (take your dried out old bread and cube)
1/4 cup cranberries
1/4 cup diced onion
1/2 cup cooked wild rice (prepared to package directions)
1/4 cup chicken stock
1/4 tsp salt
2 tbs butter
1 tbs brown sugar
1/2 cup mayonnaise
1 tbs diced fresh rosemary
3 fresh sage leaves, diced
1 clove of garlic, minced
1 tsp sea salt
FOR THE SAUCE:
1/4 cup pumpkin puree
1/2 cup brie
1/4 tsp salt
1 tsp maple syrup
1/4 cup apple cider
1/4 cup of your favorite jarred cranberry chutney (I used Nannies Canning, my Mom's company)
Preheat oven to 415 degrees.
Meanwhile prepare your stuffing. Melt 2 tbs of butter in the bottom of a medium sauce pan. Add in onions and cranberries saute until the cranberries start to pop and the onions are translucent. Mix in salt, brown sugar and bread cubes.
Remove from heat and toss with chicken stock. If the stuffing seems too dry toss with another tbs of stock. Mix in cooked wild rice.
Set stuffing aside.
Place one turkey cutlet at a time between two pieces of plastic wrap. Pound with the flat side of a meat pounder/tenderizer. You want to get is as thin as possible without tearing holes in the turkey.
After the cutlets are all pounded lay out on a baking sheet and spread stuffing over the tops of each one and then roll into a bundle. Place them seam side down.
In a small bowl mix mayo, rosemary, sage and garlic together and spread over each bundle evenly. Sprinkle each one with sea salt. Bake for about 20 minutes or until they are nice and browned.
While turkey is baking. Prepare you sauce.
In a small sauce pan, mix brie, pumpkin, salt, maple syrup, and cider together until it is smooth and hot. (bring it to low boil.
To serve pour sauce over the tops of the turkey bundles, top with cranberry chutney and a rosemary sprig.