Italian sausage, crumbled with celery and panko, all rolled up in thin sliced turkey cutlets. This was one of my favorite meals of late. A bit reminiscent of Thanksgiving dinner, minus the 20 side dishes but still nice enough to serve to guests!
For this recipe, you only need a handful of ingredients, and buying thin sliced turkey cutlets makes the prep easy. I like the 4-pack from Shady Brook Farms, available at local grocers like Stop & Shop, and Perdue also has a similar product available at Walmart.
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- 1 lb. thin sliced turkey breast cutlets (4 cutlets)
- 6 oz. Italian Sausage (2 links)
- 1 small celery stalk, minced
- 1/4 cup gluten free panko breadcrumbs
- 1 tbsp. olive oil
- salt and pepper, to taste
Brown the meat (it does not have to be cooked through), then transfer to an electric chopper and pulse a few times to further break down the meat into small crumbles.
Return to the skillet to finish cooking. Stir in the panko breadcrumbs and set aside to cool.
Lay the turkey cutlets on a baking sheet or flat work surface.
Spread the sausage mixture over the turkey cutlets and roll them up, securing with toothpicks. Wipe the skillet clean. Add a little more olive oil and begin browning the cutlets starting with the seam side down.
Continue turning to quickly brown on all sides. Do not cook through, they will finish in the oven.
Mist a baking dish with cooking spray and preheat the oven to 375º. If you had any extra sausage stuffing, spread it in the bottom of the dish. Add the turkey rolls.
Cover with foil and bake 25 minutes or until the internal temperature reaches 160º (check with a thermometer).
Notes ♪♫ The mushroom sauce that I spooned over the turkey rolls came out so good that I thought it deserved its own post. Especially when Mr. Cucina started putting on everything! Who knew? Get the recipe here!