Stuffed Turkey Rolls with Cranberry Glaze

Ingredients

• 0.5 cup apples diced peeled
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 teaspoon sage dried
• 0.8 cup less-sodium chicken broth fat-free
• 1  garlic clove minced
• 0.3 cup onion chopped
• 0.3 cup orange juice 
• 0.3 teaspoon salt 
• 1 cup seasoned stuffing mix dry
• 2 ounce turkey cutlets 
• 1 cup cranberry sauce whole canned

Equipment

• frying pan
• sauce pan
• plastic wrap
• meat tenderizer

Directions

1. Heat butter in a large nonstick skillet over medium-high heat.
2. Add apple, onion, and garlic to pan; saut 5 minutes or until tender, stirring occasionally.
3. Add broth and sage to pan; bring to a boil. Stir in stuffing mix.
4. Remove from heat; set aside.
5. 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.
6. Spread 1/4 cup stuffing mixture evenly over each cutlet, leaving a 1/2-inch border around edges.
7. Roll up jelly-roll fashion; secure each roll with wooden picks.
8. Sprinkle rolls evenly with salt and pepper.
9. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
10. Add rolls to pan; saut 3 minutes on each side. Cover, reduce heat, and cook 10 minutes or until done.
11. Combine cranberry sauce and juice in a saucepan; bring to a simmer, stirring constantly.
12. Serve with rolls.