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Fire-roast turkey schnitzel with stuffing balls and cranberry sauce

Turkey schnitzel with stuffing balls and cranberry sauce - oh yes!

 Roz Cooper   Autumn 2021 Join us on        @thebbqmag

 #Turkey #Stuffing #RozCooper




Preparation – 5 minutes

Cooking time – 15 minutes

Cook method – indirect




Fire-roast turkey schnitzel with stuffing balls and cranberry sauce

  • 800g free range turkey breast meat cut into 4 steaks
  • 4 tbsp plain flour
  • 2 large eggs, beaten
  • 2 tbsp vegetable oil
  • Salt and pepper
  • 250g panko breadcrumbs
  • 4 tsp The Garden Cook Old Bay rub


  • 80g oats
  • 50g breadcrumbs
  • 1 large beetroot, grated
  • 30g ground hazelnuts or almonds
  • 2 eggs, beaten
  • 50g hard cheese, grated
  • 2 tbsp butter
  • 1 clove of garlic, crushed or grated
  • 2 tsp Garden Cook fennel rub
  • 2 tbsp seed mix, eg sunflower, pumpkin and sesame
  • 4 sage leaves
  • Oil for frying


  • 250g cranberries
  • 1 orange (zest & juice)
  • 40g muscovado sugar
  • 2 tbsp port (optional)




  1. Preheat your barbecue to a medium heat, around 180°C-200°C using a direct set up.2. On a chopping board flatten the turkey steaks by covering with greaseproof paper and using a meat hammer or rolling pin to gently beat the steak until it is thin. Take care not to beat the turkey too thin as it can break up. Season the beaten-out turkey breast meat with the Old Bay rub.
  2. Put the flour in a mixing bowl.
  3. In another mixing bowl, add the egg.
  4. In a third mixing bowl, add the panko breadcrumbs, salt and black pepper.
  5. Carefully dust the thin turkey steak in the flour. Then transfer into the egg wash then into the breadcrumbs. Repeat this with all the steaks.
  6. Brush a little oil on the cooking grate with a silicon brush or some kitchen towel then place the breaded turkey steaks indirect. Cook for 15-20 minutes until the turkey has reached 75°C and cooked through.
  7. Mix all the ingredients for the stuffing balls (except the seeds and sage leaves) in a bowl and season with salt and pepper. Make the mixture into 6-8 small balls and then roll in the seeds.
  8. Cook in a heavy-based pan over a medium fire heat with sage leaves and oil.
  9. For the cranberry sauce, place all the ingredients in a pan and gently heat until the cranberries have broken down and formed a loose jam. Serve hot or cold.

If you like your smoky flavours, this dish works perfectly with cherry wood chips either on the coals or in the box


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