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Turkey Cutlets with Cranberry Chutney

Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4


  • 2 tsp and 1 tbsp canola oil, divided
  • 1/3 cup chopped red onion
  • 2 cups sliced frozen cranberries (thawed and drained, if frozen)
  • 1/3 cup golden raisins
  • 1 tbsp cider vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 tsp freshly ground pepper, divided
  • 4 Wholesome Farms Direct Source-Verified 4 oz. Turkey Cutlets
  • 1/4 tsp salt


  1. Heat 2 teaspoons oil in a saucepan over medium heat.
  2. Add onion.
  3. Cook about 3 minutes until softened. Stir regularly.
  4. Add cranberries, raisins, vinegar, ginger, and half of the pepper.
  5. Bring to a boil over medium-high heat.
  6. Cook until the cranberries are soft and breaking down, stirring occasionally. Now, cook 5 to 10 minutes more.
  7. Remove from heat and cover to keep warm.
  8. Season turkey with salt and remaining pepper on both sides.
  9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  10. Add turkey.
  11. Cook 2 to 3 minutes per side, until browned and just cooked through.
  12. Serve the turkey with the chutney.

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