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.