Stuffed Turkey Rolls with Cranberry Glaze |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
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