Stuffed Turkey Rolls
1 cup water
1/2 teaspoon salt
16 oz. package broccoli cuts
1 cup instant rice
1 teaspoon butter or margarine
4 tablespoons prepared mustard
4 turkey cutlets, pounded
1/3 cup mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons milk
1 teaspoon prepared mustard
Directions
You will need a 13x9-inch baking dish.
Preheat oven to 350 degrees.
Pound turkey cutlets with a meat mallet to flatten.
In a medium saucepan, combine water, salt and the broccoli. Bring to a full boil.
Add in the rice and the butter. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Meanwhile, place 1 tablespoon of mustard onto each turkey cutlet and spread evenly. Spoon 1/3 cup of the vegetable-rice mixture into the center of each cutlet.
Roll cutlets up and place them seam side down in the baking dish. Spoon the remaining vegetable-rice mixture around the rolls.
In a small bowl, combine the mayonnaise, cheese, milk and 1 teaspoon mustard. Spoon mixture on top of each turkey roll. Cover with aluminum foil and bake for 10 minutes. Uncover and bake for another 15 minutes.
Makes 4 servings.