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Stuffed Turkey Rolls with Cranberry Glaze

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


  • 1 tablespoon butter
  • 1/2 cup diced peeled apple
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon dried sage
  • 1 cup dry seasoned stuffing mix
  • 8 (2-ounce) turkey cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup canned whole cranberry sauce
  • 1/4 cup orange juice

Nutrition Information

  • calories 385
  • caloriesfromfat 11 %
  • fat 4.5 g
  • satfat 2.1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 32.1 g
  • carbohydrate 54.1 g
  • fiber 2.7 g
  • cholesterol 53 mg
  • iron 2.8 mg
  • sodium 827 mg
  • calcium 41 mg

How to Make It

  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.

  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.

  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.

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