Stuffed Turkey Cutlets with Cranberry Sauce

Stuffed Turkey Cutlets with Cranberry Sauce

1 Tbsp.           Butter

1/2 cup           Apple, peeled and diced

1/3 cup           Onion, chopped

1 clove           Garlic, minced

1 cup              Chick stock, fat-free, less-sodium, divided

1 cup              Dry seasoned stuffing mix


4 (4 oz.)         Turkey cutlets


1 cup              Robert Rothschild Farm Cranberry Sauce

1/4 cup           Orange juice


Melt butter in a medium nonstick skillet over medium-high heat. Add apple, onion, and garlic to pan; sauté 5 minutes or until tender, stirring occasionally. Add 3/4 cup chicken stock 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 1/2 cup stuffing mixture evenly over each cutlet, leaving a 1/2-inch border around edges. Roll up jelly-roll fashion; securing with toothpicks. Sprinkle rolls 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. Add remaining 1/4 cup chicken stock, cover, reduce heat, and cook 10 minutes or until done.


Combine Cranberry Sauce and orange juice in a saucepan; bring to a simmer, stirring constantly. Spoon sauce over rolls and serve.