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Turkey Cutlets with Cranberry Sauce

Contributed by: NAPSA

See also: Enjoy your Thanksgiving feast without the post-holiday guilt.


  • 4 7 ounce (280g) turkey breast tenders
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 cup (125 mL) chicken broth made with OXO lite in salt bouillon
  • 1 tbsp (15 mL) cornstarch
  • 1 can whole cranberry sauce (15 ounces/ 425 g)


Preheat broiler. Rinse turkey and pat dry. Sprinkle lightly with nutmeg.

Place turkey on a broiler rack 4 to 5 inches from heat, and cook 7 minutes. Turn and cook 4 to 5 minutes more, until no longer pink and internal temperature is 185F (85 C)

Meanwhile, combine chicken broth and cornstarch in a small saucepan. Simmer over medium heat, stirring frequently, until bubbly and thickened. Add cranberry sauce and cook, stirring constantly, 2 minutes.

Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.

Calories: 427 Fat: 3.5 g

Serving Size: Serves Serves 4

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