Ingredients:
1 package cornbread stuffing mix ( I like Stove-Top)
1 lb thin turkey cutlets ( may sub. chicken, about 4)
1 tablespoon butter
1 (14 ounce) cans cream-style corn
1 cup frozen peas, thawed
1/2 cup low-fat milk
salt
black pepper
1 dash garlic powder
Directions:
Prepare stuffing as directed on package, using the stove-top method.
Divide stuffing equally onto center of each turkey cutlet.
Bring up ends to overlap, and secure with toothpick.
Heat 1 Tbsp butter in large nonstick skillet over medium-high heat.
Add turkey rolls; brown about 2-3 minutes per side.
Push rolls to one side of skillet.
Add corn, peas and milk, and seasonings to other side of skillet.
Bring to boiling; stir.
Lower heat; cover and cook gently 12-15 minutes or until turkey is cooked through.
Remove picks and serve rolls with corn and pea mixture alongside.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.