Cranberry Stuffing Turkey Cutlets

• 3/4 cups Thawed Frozen Cranberries
• 3/4 cups Thawed Frozen Pearl Onions
• 1-1/2 cup Stale Whole Wheat Bread Broken Up Into Pieces
• 1 cup Shredded Fresh Parmesan
• 1/4 cups Chopped Pecans
• 1/8 teaspoons Sage
• 1/8 teaspoons Thyme
• 1/8 teaspoons Rosemary
• 6 whole (4 Oz. Size) Turkey Cutlets
• 1/2 Tablespoons Olive Oil
• Salt And Fresh Cracked Pepper, To Taste

1. Preheat oven to 375u0b0F.
2. To make the cranberry stuffing, coarsely chop the cranberries and pearl onions in a food processor. In a medium bowl, fold together the contents of the food processor, bread crumbs, Parmesan, pecans, sage, thyme, and rosemary.
3. Lay turkey cutlets out on a cutting board, cover them with a piece of plastic wrap and gently pound them with a mallet until they are even in thickness.
4. To stuff the cutlets, evenly divide the stuffing amongst the center of the cutlets. Tightly roll them up and secure them lengthwise with a large toothpick or two. If any stuffing pops out, pop it back into the rolls with your fingers.
5. Arrange the cutlets along a cast iron pan or an oven-safe dish. If using something other than cast iron, brush oil along the bottom of the dish. Next, lightly brush olive oil along the outside of the cutlets and season with salt and pepper to taste.
6. Bake at 375u0b0F oven for 30-35 minutes and then serve immediately.

cranberries, onions, bread, fresh parmesan, ubc, sage, thyme, rosemary, turkey cutlets, olive oil, salt

Taken from tastykitchen.com/recipes/holidays/cranberry-stuffing-turkey-cutlets/ (may not work)