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1
Stuffed Turkey Rolls - To make the marinade, combine the soy sauce, Worcestershire sauce, lemon juice, red wine, salt, and pepper in a large resealable plastic bag.
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2
Stuffed Turkey Rolls - Add the turkey cutlets to the bag. Squeeze out the air, seal the bag, and marinate in the refrigerator for at least 30 minutes.
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3
Stuffed Turkey Rolls - Remove cutlets, reserving the marinade. Pat each cutlet dry with paper towels.
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4
Stuffed Turkey Rolls - On a work surface, lay one cutlet so it slightly overlaps a second one. Pound the seam together with a mallet. You should have one fairly large, thin turkey round. Repeat with the remaining cutlets until you have 3 rounds
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5
Stuffed Turkey Rolls - Spread about 1/2 cup of Savory Stuffing evenly onto each turkey round, smoothing almost to the edge. Roll up the turkey, pinwheel style, and secure with kitchen twine.
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6
Stuffed Turkey Rolls - Heat the butter and olive oil in a heavy bottomed saute pan over medium-high heat. Add the turkey rolls and sear until a golden crust develops, about 1-2 minutes per side
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7
Stuffed Turkey Rolls - Preheat oven to 375 degrees. Place turkey rolls in a glass or ceramic baking dish. Spoon the reserved marinade and any remaining stuffing around the rolls. Cover with foil and bake until the turkey is cooked through, about 20-30 minutes.
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8
Stuffed Turkey Rolls - Before serving, remove the twine and cut each turkey roll into 5 slices.
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9
Savory Stuffing - Heat 3 Tbs. of the olive oil in a large pan over medium high-heat. Add the onion and cook until translucent, about 5 minutes.
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10
Savory Stuffing - Add the ground turkey and cook until done. Set aside.
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11
Savory Stuffing - To make the croutons, preheat oven to 350 degrees. Season the bread cubes with the salt and pepper, drizzle with the remaining 1 Tbs. olive oil and the Italian seasoning, bake at 350 degrees for about 10-15 minutes.
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12
Savory Stuffing - Add the broth, croutons, celery, and sausages, if using, to the turkey mixture and mix well. Season to taste.
