Thursday, February 23, 2012

Stuffed Turkey Cutlets

We eat a lot of turkey cutlets in our house. They defrost fast, cook up fast, are low in calories and fat, and you can make them super yummy super quick! I have crusted them in Parmesan and breadcrumbs, made Turkey Pomodoro, and a million other versions, but tonight, I tried stuffing these little beauties and to great result! I borrowed this recipe from, and this one is a keeper for sure.

Stuffed Turkey Cutlets
1/2 (6 oz.) pkg. Stove Top corn bread stuffing
1/2 (1 tbsp.) stuffing seasoning pkg.
3 tbsp. butter
4 tbsp. chopped pecans
2 tbsp. parsley
2/3 c. hot water
1 lb. turkey cutlets
1/4 tsp. paprika
1/2 jar of chicken or turkey gravy (or you could make a homemade version)
2-3 tbs white wine or chicken broth

1. Preheat oven to 375 degrees.

2. Combine stuffing, seasoning, 2 tablespoons butter, parsley and pecans.

3. Stir in hot water. Cool slightly. Spread on turkey cutlets, roll and place seam side down, not touching, in greased 9x13 inch baking dish or pan. (I used toothpicks to secure these.)

4. Sprinkle with paprika, dot with butter. Bake at 375 degrees for 20-25 minutes. This can be put together early in the day or the night before it is to be baked.

5. Heat the gravy over low heat and thin with a little white wine or chicken broth. Add herbs (dried or fresh) to taste. Spoon a little over each turkey cutlet.

I served this with extra stuffing and green beans. Quite tasty.

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