Turkey and stuffing on a weeknight? Why not?!

Uncle Wally’s latest recipe adds a spicy southwestern twist to an American classic, and gets it on the table in a fraction of the time.

With our delectable new Sweet Country Corn Mini Muffins as inspiration, we whipped up a simple, wholesome one-dish dinner that everyone will love.

Just add a salad or vegetable and dinner is done.


  • 4 turkey cutlets (about 1 lb.), or chicken cutlets pounded to an even thickness
  • 1 carton Uncle Wally’s Sweet Country Corn  Mini Muffins, any variety* (14 Mini Muffins)
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper (optional), seeded and finely chopped, or 8-10 drops jalapeño pepper sauce
  • 1 ½ Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 ¼ cups chicken or turkey stock
  • ¼ tsp. salt
  • Black pepper to taste
  • 1/3 cup tomato salsa
  • 1 cup grated cheddar cheese

Preheat oven to 350 degrees.

  1. Spray large frying pan with non-stick cooking spray, preheat pan on medium-high and fry cutlets for 3 minutes on each side, until browned. Put aside.
  2. In mixing bowl or large measuring cup, mix butter, onion, celery, bell pepper, jalapeño (optional) and microwave 5 minutes on high, until tender. Add chili powder, cumin, oregano, chicken stock, salt and pepper.
  3. Cut or break Uncle Wally’s corn muffins into 1-inch pieces and place in a sprayed 8X8” baking dish. Spoon vegetable-liquid mixture evenly over the top of the muffin pieces.
  4. Arrange turkey cutlets on top of corn muffin mixture and spread a heaping tablespoon of salsa onto each cutlet.
  5. Cover baking dish loosely with foil and bake for 20 minutes.
  6. Remove foil and sprinkle cheese evenly over entire dish. Bake uncovered for 7 more minutes. Cheese should be completely melted.


*Uncle Wally’s Sweet Country Corn Mini Muffin flavors include Buttery Corn, Cheddar Cheese, Cheddar and Onion, and Jalapeño and Cheddar.