This is the second recipe that I submitted to Turkey Farmers of Canada and Mushrooms Canada for their #GrillOn Summer promotion. You will remember that the first recipe I made for them was the Turkey Mushroom Sausage.
I knew that I wanted to make something stuffed for this promotion. I actually wanted to make a roulade, but that didn’t turn out too well. It tasted great, but it didn’t slice or photograph very well. I am not sure if my knife wasn’t sharp enough, but it ended up looking like a turkey mushroom casserole instead of a beautiful roulade 🙂
I went back to the drawing board and decided instead to make a stuffed turkey cutlet. The filling I created for the roulade was delicious, so I stayed with the same filling, just a different technique.
I opted for a lemon rosemary flavoured filling instead of the more common jalapeño pepper and Sriracha flavour profile that you find on Ruby Reduction.
Instead of using only one type of mushroom, I used a mixture of mushrooms; crimini, shitake and king oyster. This really intensified the mushroom flavour in the filling.
It has been years since I have attempted to do something like this. You have to be really careful when you are pounding out the turkey cutlet. If you pound it too thin, you run the risk of getting holes or really thin spots. This could cause your meal to burn, especially on a hot grill. If you don’t pound it thin enough, it becomes almost impossible to wrap the cutlet around the filling. I was just happy that we had purchased more than a couple of cutlets for me to experiment with 😉
I was more than impressed with this meal. It looked great when it came off the grill (we don’t have a BBQ so this was created on an indoor cast iron grill pan). The grill marks looked great! The real test came when I went to cut it in half. Was I going to have a delicious mess on my plate, or would the stuffed cutlet actually slice so you could see the inside? I sharpened my knife and hoped for the best. As you can see from the pictures above, the slice was perfect.
Incase you missed it, here are the links to the two #GrillOn summer e-cookbooks:
Click the link to access and download the Tasty Turkey e-cookbook: http://a.pgtb.me/HB3Jq5
Click the link to access and download the Mushrooms Canada e-cookbook: http://a.pgtb.me/cV7vqJ
I hope you have been enjoying your summer and experimenting with some delicious grill recipes 🙂
- 2 turkey cutlets – pounded flat and thin, seasoned with salt and pepper
- 2 tbsp olive oil
- 2 shallots – finely chopped
- 3 garlic cloves – minced
- 1 ½ sprigs of fresh rosemary – roughly chopped
- 3 ½ cups of mixed mushrooms (crimini, shiitake, king oyster) – roughly chopped
- Juice of 2 lemons
- Heat 2 tbsp of olive oil in skillet over medium heat.
- Sauté shallots, garlic and rosemary for 2-3 minutes.
- Add in chopped mushrooms and the juice of two lemons.
- Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft, 3-4 minutes.
- Remove mushroom mixture from heat and let cool, about 5 minutes.
- Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
- Wrap the cutlet around the mushroom mixture.
- Set up your BBQ grill for direct cooking over medium heat. Oil your BBQ grate when you are ready to start cooking.
- Place stuffed turkey cutlet on hot oiled grill (seam side down).
- Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip.
- Continue to cook for another 4-5 minutes.
- Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes.
- Serve and enjoy!
August 7, 2013 at 3:18 pm
Those turned out wonderful. I’m adding this recipe to my list of must tries.
August 8, 2013 at 1:08 pm
I loved this recipe Connie! I love the mixed mushrooms in the turkey cutlets- they give the meal such wonderful texture!! Thanks for sharing this post and for being a part of the e-cookbook…
August 9, 2013 at 9:10 am
Connie – it is absolutely beautiful and certainly a crowd pleaser! This is another fabulous recipe that emphasizes the wonders of grilling.