Ingredients
1 tbsp butter 15 mL
1 small onion finely diced 1
1 stalk celery finely diced 1
2 slices whole wheat bread crumbled 2
1/2 cup apple peeled and diced 125 mL
3 tbsp vegetable or TURKEY broth 45 mL
1/2 tsp EACH: dried sage & thyme 2 mL
to taste salt & pepper to taste
4 TURKEY cutlets or tenderloins flattened to 1/4 inch 4
1 tbsp vegetable oil 15 mL
1/2 cup apple juice 125 ml
1/4 cup white wine or apple juice 60 mL
1 tsp whole black peppercorns 5 mL
1 red apple, thinly sliced unpeeled and cored  1
1/3 cup walnuts toasted and chopped 75 mL 

Directions:
In large skillet, over medium heat, melt butter. Add onion and celery; cook, stirring often for 2 to 3 minutes or until softened. Remove to bowl. Stir in bread, apple, broth, sage, thyme, salt and pepper; let cool. Divide stuffing mixture among 4 cutlets. Roll up and secure with toothpicks. 

In large skillet, over medium-high heat, heat oil. Quickly brown turkey rolls on all sides. Add juice, wine and peppercorns. Bring to a boil; reduce heat, cover and cook about 7 minutes. Add apple slices and cook 3 minutes longer. Sprinkle with nuts and parsley. Makes 4 servings. 


Source:  Ontario Turkey Marketing Board