Seasonal favorites turkey, wild rice, cranberries, and chestnuts blend scrumptiously in this holiday centerpiece.
Ingredients
Turkey Cutlets: 1lb turkey cutlets, sliced about ¼" thick
Cranberry Sauce: 1/2 cup cranberries, fresh of frozen
Cranberry Sauce: 2/3 cup water
Cranberry Sauce: 2 pinches of salt
Cranberry Sauce: 6 packets sugar substitute such as Splenda or Equal
Wild Rice: 1 cup uncooked wild rice
Wild Rice: 1 tbsp olive oil
Wild Rice: 1 scallion, thinly sliced
Wild Rice: 1/4 cup chestnuts, chopped
Wild Rice: 1/4 cup low-sodium chicken broth
Wild Rice: 1/4 cup cranberries
Wild Rice: pinch black pepper
Wild Rice: 1/2 tsp sea salt
Directions
Grill or broil turkey cutlets until center reaches 155°. Meanwhile, to make sauce, put cranberries and water in small pot, and bring to a boil.
Lower heat to medium, and add rest of ingredients. Mix well until cranberries pop. Cook 4–7 minutes, or until desired consistency.
Cook wild rice according to package instructions. Set aside. Heat oil in medium-size saucepan for 15 seconds, then add scallion and chestnuts. Stir quickly, then add cooked rice. Stir. Add broth, cranberries, black pepper, and sea salt. Stir, and cover. Cook 5–7 minutes over low to medium heat, stirring occasionally.
To serve, place grilled turkey cutlets in a serving dish atop wild rice medley. Pour the cranberry sauce over the cutlets, and serve.
