Stuffed Turkey Rolls with Cranberry Glaze

Photo: Beau Gustafson; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 turkey rolls and about 1/4 cup sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 11%
  • Fat: 4.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.1g
  • Carbohydrate: 54.1g
  • Fiber: 2.7g
  • Cholesterol: 53mg
  • Iron: 2.8mg
  • Sodium: 827mg
  • Calcium: 41mg

Ingredients

  • 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

Preparation

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