Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.86 Kcal (1054 kJ) | ||
| Calories from fat | 36.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 44.49mg | 15% | |
| Sodium | 289.82mg | 12% | |
| Potassium | 379.33mg | 8% | |
| Total Carbs | 33.2g | 11% | |
| Sugars | 30.56g | 122% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 21.33g | 43% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.41 Kcal (479 kJ) | ||
| Calories from fat | 16.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 6% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 15% | |
| Sodium | 131.65mg | 12% | |
| Potassium | 172.31mg | 8% | |
| Total Carbs | 15.08g | 11% | |
| Sugars | 13.88g | 122% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 9.69g | 43% | |
| Vitamin C | 5.2mg | 19% | |
| Iron | 0.7mg | 8% | |
| Calcium | 22mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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