Stuffed Turkey Rolls

(originally made 2/2010)

I had picked up a package of turkey breast meat to make soup.    I found this recipe while going through my old CL mags, and since I managed to overbuy everything I needed for Christmas dinner, this was a great way to use it up.     Two problems:   we are all sick and the OJ got consumed before lunch today despite asking for some to be saved, and what I bought were not cutlets but scallopini.     Jellyroll style was not a possibility, so I slathered the stuffing on and did them as roulades instead.    My cooking time did vary a little, but manged to cook them through without drying them out!    

Overall, we both enjoyed this, though next time I may just make the stuffing and then saute the breasts in a little olive oil with S&P and not bother with the rolling.

Horrible pic, I've got Jake home sick from school today and I just didn't have the time/energy to fight with the darn camera to get it to cooperate.

 * Exported from MasterCook *

                Stuffed Turkey Rolls with Cranberry Glaze

  1         tablespoon  butter
     1/2           cup  diced peeled apple (used a Granny Smith)
     1/3           cup  chopped onion -- (used dried minced)
  1                     garlic clove -- minced
     3/4           cup  fat-free -- less-sodium chicken broth
     1/4      teaspoon  dried sage
  1                cup  dry seasoned stuffing mix (used Turkey flavored Stove Top)
  8                     turkey cutlets -- (2-ounce) (Scallopini)
     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)
CALORIES 385 (11% from fat); FAT 4.5g (sat 2.1g,mono 1.2g,poly 0.4g); IRON 2.8mg; CHOLESTEROL 53mg; CALCIUM 41mg; CARBOHYDRATE 54.1g; SODIUM 827mg; PROTEIN 32.1g; FIBER 2.7g

Cooking Light, DECEMBER 2008


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