"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Turkey Cutlets with Cranberry Rice, by Gail Beutler, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb turkey cutlets butter 1/4 c onion, chopped 1 c rice 1/2 c frozen cranberries, chopped in blender 2 c apple-cranberry juice 1 tsp salt
Brown the turkey on both sides in a little butter. Remove and set aside. Saute thee onion, rice, and cranberries in the pan until rice is opaque. Return the turkey cutlets. Add the apple-cranberry juice and salt. Cover and cook 25 minutes or until rice is cooked and all liquid is absorbed.
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