Turkey ‘n’ Stuffing Roll-Ups

Diabetes Forecast, November/December magazine




1 Tbsp. light trans fat-free margarine

¼ c. chopped celery

¼ c. chopped carrot

2 Tbsp. finely chopped onion

2 c. crushed herb stuffing mix

¾ c. low-sodium, fat-free chicken broth, warmed

6 (4-oz.) boneless, skinless turkey breast cutlets

1 tsp. poultry seasoning

½ tsp. black pepper

1 (12-oz.) jar fat-free turkey gravy

Paprika for sprinkling





Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.


In a medium skillet over medium heat, melt the margarine. Sauté the celery, carrot and onion for 4 to 5 minutes, or until tender, stirring occasionally. Set aside.


In a medium bowl, combine the sautéed vegetables, stuffing mix and broth; mix well. Evenly sprinkle the turkey cutlets on both sides with the poultry seasoning and pepper. Place equal amounts of stuffing mixture on top of each cutlet and roll up. Place the rolls seam side down in the baking dish; pour the gravy evenly over top and sprinkle with the paprika.


Cover with aluminum foil. Bake for 30 to 35 minutes, or until no pink remains in the turkey. Serve immediately.


Per serving: Calories 210, total fat 2 g (sat. fat 0.5 g), cholesterol 70 mg, sodium 260 mg, potassium 400 mg, total carbohydrate 14 g (fiber 1 g, sugars 2 g), protein 31 g, phosphorus 260 mg.