Stuffed Turkey Cutlet

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DELICIOUS

Description

Recipe developed by David Haynes, CEC at Stafford University, Falls Church, VA.

Ingredients

TURKEY CUTLET, 3/4" thick: 8 each
balsamic vinegar: 4 ounces
canola oil: 10 ounces
fresh gingerroot, peeled & minced: 1/4 cup
fresh garlic, minced: 1/4 cup
oyster sauce: 3 ounces
fresh cilantro, chopped: 3 tablespoons
portabella mushrooms, cleaned: 8 ounces
leeks, well cleaned: 8 ounces
red peppers: 8 ounces
sticky rice, molded:
mesclun mix: 12 ounces
salt and pepper, to taste

Directions

1
Combine ingredients 2 through 6, season to taste and divide in half.
2
Marinate turkey cutlets in ½ of the marinade for 2-3 hours.
3
Marinate mushrooms in balance of marinade before grilling.
4
Grill mushrooms until tender, saute leeks and roast peppers. Cut all vegetables into julienne strips. Cool and marinate vegetables for 1-2 hours. Combine vegetable strips.
5
Carefully cut pocket in turkey cutlet through a 1½" slit to insert marinated vegetables, being careful not to cut through sides, top or bottom.
6
Use ½ vegetables for filling and reserve ½ for garnish.
7
Grill 6 minutes on first side and 4-5 minutes on second side or until turkey is cooked to 165 degrees F internal temperature.
8
Serve cutlet off center leaning against molded sticky rice and finish plate with mesclun mix drizzled with marinade from vegetables (do not use marinade from turkey).
9
Garnish turkey with reserved vegetables.