Prep Time
30 Mins
Yield
4 servings (serving size: 2 turkey rolls and about 1/4 cup sauce)
Photo: Beau Gustafson; Styling: Cindy Barr

How to Make It

Step 1

Heat butter in a large nonstick skillet over medium-high heat. Add apple, onion, and garlic to pan; sauté 5 minutes or until tender, stirring occasionally. Add broth and sage to pan; bring to a boil. Stir in stuffing mix. Remove from heat; set aside.

Step 2

Place each turkey cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Spread 1/4 cup stuffing mixture evenly over each cutlet, leaving a 1/2-inch border around edges. Roll up jelly-roll fashion; secure each roll with wooden picks. Sprinkle rolls evenly with salt and pepper.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add rolls to pan; sauté 3 minutes on each side. Cover, reduce heat, and cook 10 minutes or until done.

Step 4

Combine cranberry sauce and juice in a saucepan; bring to a simmer, stirring constantly. Serve with rolls.

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