Wedding Connections Newsletter

4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.

5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.

7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

NUTRITION INFORMATION: Per serving: 415 calories; 11 g fat (4 g sat, 4 g mono); 64 mg cholesterol; 47 g carbohydrate; 26 g protein; 2 g fiber; 731 mg sodium.

Nutrition bonus: Selenium (30% daily value); Iron (15% dv).

MAKE AHEAD TIP: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days. | Equipment: Kitchen string