This December, I thought I’d offer you a recipe that brings two classics together: turkey and cranberries! A happy union that evokes the joy of being with family. This express version can even be enjoyed on a busy weekday night. This recipe is sure to please both young and old!
4 120-g turkey cutlets
250 mL (1 cup) ricotta (20% M.F. or less)
8 basil leaves, chopped
60 mL (¼ cup) dried cranberries
45 mL (3 tbsp.) chopped pistachio nuts
10 mL (2 tsp.) olive oil
Salt and pepper