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.
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.
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.
Combine cranberry sauce and juice in a saucepan; bring to a simmer, stirring constantly. Serve with rolls.
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Made this for the first time tonight and thought it was ok, definitely worth trying again. The turkey could use some sort of seasoning and was difficult to roll up but it didn't come out dry like I thought it might. Next time I'll probably double the amount of apples and stuffing and serve any I can't fit into the turkey rolls on the side. Felt like Thanksgiving dinner in March!
Prepared to recipe except we mounded some extra cornbread stuffing in the center of the pan encircled by the browned rolls. Then added a bit of broth to the skillet and put all in the oven for less than 10 minutes to finish. Served with the recommended Buttered Brussels Sprouts. Quick and easy.
Mmm, Mmm!-- it's like Thanksgiving all over again! Although I do agree with the previous reader, I couldn't imagine there would be enough stuffing for 8. I used four medium to good sized cutlets and there was a not a smidge of stuffing to spare. Do be careful with the cutlets, if pounded too thin, they will fall apart. Three of my four were perfect rolls, but the other looked like a child's craft project gone bad; there were so many toothpicks holding it together! Definitely need to reserve some chicken broth to simmer the rolls in. The broth helped keep my rolls moist and flavorful. I used a can of whole cranberries as called for by the recipe, but next time I will use fresh, I think it'll taste a little better and the cranberry flavor will pop more. Bottom line, great dish and a keeper for sure. My husband loved it; he said it was among his top favorite dishes that I have made. I served it with a side of homemade mashed potatoes and CL's green bean recipe, "green beans with lemon hazelnut butter," (also a tasty dish).
Great flavor but difficult to roll. The cutlets that we bought weren't 'solid' and all but 2 came apart into 2-3 pieces so it was hard to keep the stuffing in the roll. Toothpicks were a must. I made this as a recipe for 2 only using 4 cutlets and the full amount of everything else. I can't imagine there would be enough stuffing or sauce for 8 people. I would add celery next time and more sage. The result was flavorful, moist and tender, not dry. I only cooked them covered for 5 minutes.
I tried this recipe because it was low-cal & low fat and I am always searching for things my family likes that fits this category. It was rather labor intensive but I am sure I will find short cuts as I make it more often. I followed the recipe exactly as it called for with salted & peppered to taste. The cutlets were just right, not dry and flavor full. The cranberry sauce was perfect, not too sweet, just the right amount of tart for the meal. I recommend this meal for those looking for a healthy meal with traditional flavors.
A bit labor-intensive, but good. I changed this up a bit. I added finely chopped celery, 1/4 tsp thyme and chopped pecans to the dressing. After taking it off the stove I added about 2 TBS chopped parsley. After browning the rolls (in butter and cooking spray!), I added a bit of broth to the pan for the last 10 minutes of cooking so that they wouldn't burn and dry out too much. Instead of the sauce listed, I made the spiced red wine cranberry sauce which is also in the same magazine (12/08). I lowered sugar to 3/4 cup. Needed to cook longer than the time listed for cranberries to pop. It was all very yummy!
We didn't get enough of Thanksgiving, so we made this as a weeknight meal for 2. It was a great way to get all the flavors in one dish. I pounded the cutlets pretty thin and they were falling apart, so I had to use a couple of toothpicks to keep the rolls together. We'll make this again another time when we want those great Turkey Day flavors.
This was pretty boring. There wasn't a lot of flavor. The filling was decent, but I had a hard time making it stay inside the turkey roll. Part of the problem perhaps was that I could not find turkey cutlets so I used turkey tenderloin and pounded it flat the best I could. I was expecting more from the recipe and I don't think it's worth trying again. Disappointing.
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