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.