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Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Michelle Powers
Recipe by Cooking Light December 2008

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Credit: Beau Gustafson; Styling: Cindy Barr

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 turkey rolls and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

385 calories; calories from fat 11%; fat 4.5g; saturated fat 2.1g; mono fat 1.2g; poly fat 0.4g; protein 32.1g; carbohydrates 54.1g; fiber 2.7g; cholesterol 53mg; iron 2.8mg; sodium 827mg; calcium 41mg.
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