Got to Be NC
Recipe by: Chad Blackwelder

Cold days call for warm, filling meals. Learn how to make Turkey Schnitzel, Sweet Potato Casserole and Cranberries Amaretto during this month’s Stove Side Chats. Chad had a very special guest in this video, his mother, Kathy Blackwelder. We hope everyone got to spend some time with family and friends this holiday season.

Servings: 4
Cook Time: 2 hours, 30 minutes
Meal Type: Entree
NC Ingredients: Turkey Sweetpotatoes Leafy Greens

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N.C. Turkey Schnitzel

2 eggs

½ cup buttermilk

½ cup all-purpose flour

Salt and pepper

1 ½ cups panko breadcrumbs

1 pound fresh, boneless, and skinless turkey breast cut into 4 ounce pieces

2 tablespoons butter

2 tablespoons grape seed oil

Several sprigs of fresh rosemary and thyme

Sweetpotato Soufflé


3-4 N.C. sweet potatoes

¾ cup coconut sugar

½ teaspoon kosher salt

½ stick unsalted butter, melted

3 eggs, beaten

2 teaspoon vanilla

1 teaspoon ground cinnamon



1 cup light brown sugar

1/3 cup all-purpose flour

½ stick unsalted butter, melted

1/3 cup shredded coconut 1 cup pecans, chopped

Cranberries Amaretto

½ stick unsalted butter

1 ½ pound fresh cranberries

2 ½ cup sugar 1 lemon, juice and zest

4 tablespoons orange marmalade

¼ cup Amaretto liquor


N.C. Turkey Schnitzel

Whisk the buttermilk and eggs together in a shallow bowl. Place the flour in another shallow bowl and the breadcrumbs in a third shallow bowl. Place the turkey cutlets between plastic wrap and lightly pound with a meat mallet until the turkey is roughly ¼ inch thick. Season the turkey with salt & pepper and coat with the flour, then dip into the egg wash. Finally, coat the turkey slices in the breadcrumbs. Place on waxed paper; let stand for 5-10 minutes. In a large skillet, melt the butter in the oil over medium-high heat. Sizzle in the fresh herbs, being careful not to burn them. Brown the breaded turkey for 2 minutes on each side or until the juices run clear. Serve with lemon wedges, whole-grain mustard and cranberry chutney.

Sweetpotato Soufflé

Boil sweet potatoes in water until tender for 45 minutes to 1 hour. Remove from water and allow to cool for 8-10 minutes. Peel potatoes and mash together with the remaining ingredients in a large mixing bowl. Grease an 8×8 inch baking pan and add sweet potato mixture.


Preheat oven to 350. Mix all ingredients to form a crumb topping. Sprinkle evenly over the sweet potato mixture and bake at 350 for 30-35 minutes.

Cranberries Amaretto

Spray the inside of a 3-4 qt. sauce pot. Melt butter in the same pot and add cranberries, sugar and lemon juice. Cook the berries until tender, about 10-15 minutes. Remove the mixture from the heat and stir in the lemon zest, orange marmalade and Amaretto. Serve warm or cold with turkey, chicken, pork, assorted cheeses and charcuterie. It is also great with vanilla ice cream.

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.