This is a great weeknight recipe as it is quick and fairly easy to throw together. I actually roasted the cutlets in the oven rather than cook them in a skillet. I also used fresh wild cranberries from our freezer stash rather than canned cranberry sauce.
Stuffed Turkey Rolls with Cranberry Glaze
from Cooking Light
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 sage1 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
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.Yield: 4 servings (serving size: 2 turkey rolls and about 1/4 cup sauce)
