Cornbread Turkey Rolls Recipe

Servings: 6

Turkey breasts wrap up individual Thanksgiving meals in a cutlet with sweet potato, cornbread, nuts, veggies and gravy. Round out the meal with soup, salad, and a fruit pie.




¾ pound bulk Italian sausage

1 small onion, finely diced

½ cup white wine or chicken broth

4 cups chopped fresh spinach, chopped

Handful dried parsley, sage, rosemary, thyme

1 to 1½ cups crushed cornbread (coarse crumbs)

½ cup tiny walnut pieces

1 cup (canned) sweet potato puree or cooked mashed sweet potatoes

6 boneless skinless turkey breast cutlets


Cornbread Turkey Rolls on a dinner plate.
[Click for larger image] 


In a large skillet coated with Teflon™ nonstick, brown sausage; add onion, halfway to finish browning. Deglaze pan with wine. Add spinach and herbs; cook until liquid evaporates. Remove from heat; mix in cornbread and nuts. Spread mix onto cutlets (reserve any leftover for more cutlets). Roll up from short end. Transfer to a baking pan coated with Teflon™ nonstick and place into a 350° oven 15 minutes to finish cooking; serve warm with gravy.