Flavor-Packed Turkey Roll Ups (Printable)

Tender turkey cutlets wrapped around herb-seasoned stuffing, baked until golden. A comforting, impressive main dish perfect for gatherings or weeknight dinners.

# What You'll Need:

→ Turkey & Marinade

01 - 4 large turkey cutlets (about 5 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried thyme
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper

→ Stuffing

07 - 2 cups fresh breadcrumbs
08 - ½ cup finely chopped celery
09 - ½ cup finely chopped onion
10 - ¼ cup chopped fresh parsley
11 - 2 tablespoons melted butter
12 - ⅓ cup low-sodium chicken broth
13 - 1 teaspoon dried sage
14 - ½ teaspoon dried rosemary
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt

→ For Baking

17 - 1 cup low-sodium chicken broth
18 - Cooking spray or additional olive oil

# How to Make It:

01 - Preheat your oven to 375°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - In a small bowl, whisk together olive oil, garlic powder, thyme, salt, and pepper. Brush both sides of each turkey cutlet with the mixture.
03 - In a separate bowl, combine breadcrumbs, celery, onion, parsley, melted butter, chicken broth, sage, rosemary, black pepper, and salt. Mix well until the stuffing holds together when pressed.
04 - Lay each turkey cutlet flat. Place a quarter of the stuffing mixture at one end of each cutlet and roll up tightly. Secure with toothpicks if needed.
05 - Arrange the roll ups seam-side down in the prepared baking dish. Pour 1 cup chicken broth around the roll ups (not over them). Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until turkey is cooked through and golden. Remove toothpicks before serving.

# Expert Hacks:

01 -
  • Everything bakes in one dish while you chat with guests instead of being stuck at the stove
  • The juicy turkey combined with seasoned stuffing creates that perfect bite reminiscent of holiday dinner
  • Impressive enough for company but easy enough for a random Tuesday
02 -
  • The toothpicks can be tricky to remove after baking, so I stick them in at an angle with the ends clearly visible
  • Don't skip the foil cover for the first half of baking or you'll end up with dry turkey and sad, dried out stuffing
  • The internal temperature should hit 165°F at the thickest part, but don't overcook or the turkey will toughen up
03 -
  • Pound the cutlets slightly between plastic wrap if they're uneven in thickness
  • Let the roll ups rest for 5 minutes after baking so the juices redistribute
  • The pan juices make an incredible quick sauce if you reduce them on the stove

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