Turkey Stuffed Rolls with Cranberry Glaze

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Turkey Stuffed Rolls with Cranberry Glaze
Turkey Stuffed Rolls with Cranberry Glaze
1 (1- lb.) package Raley's Mild Italian Sausage Roll
1 tbsp. Raley's Vegetable Oil
1½ tbsp. Sunnyside Farms butter divided
1½ cups celery sliced
1 cup onion chopped
1 Raley's Granny Smith apple peeled and chopped
1 (6- oz.) package Mrs. Cubbison's Classic Dressing Seasoned
2 cups Raley's Chicken Broth
3 tbsp. Raley's Apple Juice
1 tsp. ground sage
1 tsp. poultry seasoning
Raley's Salt and Pepper Grinders, to taste
2 (17.6- oz.) packages turkey breast cutlets pounded to 1/4-inch thickness
Cranberry Glaze:
1 (14- oz.) can whole berry cranberry sauce
1/4 cup Raley's Apple Juice

Courtesy of Noel Chapman of noelskitchentips.com, “kitchen tips for busy moms

Prep: 25 minutes Cook: 30 minutes Serves: 6 to 8

1. Cook sausage in a large skillet over medium heat until cooked thoroughly. Drain, reserving 1 tbsp. drippings from pan; let cool.
2. Meanwhile, heat oil and 1 tbsp. butter in another large skillet over medium heat. Add celery, onion and apple and cook
for about 10 minutes, or until vegetables are tender.
3. Place stuffing in a large bowl; add cooked onion mixture, cooked and drained sausage, broth, apple juice and seasonings. Stir until stuffing mixture is moistened; season to taste with salt and pepper.
4. Scoop 1/4 cup stuffing onto each cutlet. Roll up and secure with a toothpick; season to taste with salt and pepper.
5. Add remaining 1/2 tbsp. butter in the same skillet used to brown the sausage. Brown turkey rolls on all sides over medium-high heat. Cover skillet and reduce heat to low; cook for an additional 10 minutes or until done. Remove toothpicks before serving.

Serve with Cranberry Glaze: Stir together 1 (14-oz.) can whole berry cranberry sauce and 1/4 cup Raley’s Apple Juice in a small saucepan over low heat, stirring occasionally, until simmering. 

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