If you're one of those households with very few people gathering around the table for Thanksgiving, or you are giving thanks by yourself (and there is plenty to be thankful for), how about individual servings?  It's also a good way to avoid any waste.

You don't have to spend hours roasting a whole turkey when you can have all the flavors of turkey and stuffing in individual portions.

Stuffed Turkey Rolls (Prep. time: around an hour to 1 ½ hours including baking time. Serves 4)

1 ½  pounds turkey breast cutlets

2 ribs celery, diced

½ yellow onion, diced

2 cloves garlic, diced

4 oz. mushrooms, rough chop

½ C. diced hazel nuts or walnuts or pecans

1 Tb. butter

1 tsp olive oil

Salt and pepper

1 tsp. poultry seasoning

2 tsp. rubbed sage

1 tsp. each oregano and basil, rosemary, thyme

1 C. vegetable stock

1 ½ C. chicken stock

1 12 oz. package unseasoned stuffing cubes.

Melt butter and oil together. Add vegetable and simmer until they are tender. Add vegetable stock and bring to a boil. Remove from heat. Pour t the bread cubes into a separate bowl with seasonings and nuts. Stir in as much stock as you want for as moist or dry as you like your stuffing. Allow the stuffing to cool to room temperatures.  While the stuffing is cooling, set the turkey out to also come to room temperature and preheat the oven to 375  Salt and pepper both sides of the turkey cutlets.  Spoon stuffing onto each cutlet, leaving about one inch on each end and roll firmly.  Grease a casserole dish and place the cutlets “seam” side down in the dish. Sprinkle a little more crushed dried rosemary leaves on top.  Pour the chicken stock around the cutlets in the bottom of the pan.  Cover with aluminum foil and bake 45 minutes.  When the cutlets reach about 155 degrees internal temperature, uncover and bake another 5 minutes for a little browning. Allow the cutlets to rest at least 15 minutes before serving.

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If you want to serve with a little brown gravy, remove the cutlets from the pan.  Deglaze the bottom with more stock, white wine or even water.  Add 1 Tb. butter and allow to melt, stirring up any crust from the bottom of the pan.  Whisk in 1 Tb. flour to thicken.  Add more stock, a little at a time as needed.  Salt and pepper to taste.

The husband requested a side of cream corn to go with his turkey dinner.

(This could also be made with chicken or pork, pounded to about ¼ inch thick.)

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