Stuffed Turkey Breast

Ingredients:

Turkey Breast Cutlets
Sweet Potato
Parsnips
Brie (Optional)
Cranberry Sauce - with whole berries
Onion
Rosemary - minced fine
Butter
Salt & Pepper

Flatten the Turkey Breast to approx 1/2 thickness by placing between pieces of tinfoil and hammering with the flat side of a meat tenderizer.

Cube Sweet Potato, Parsnip, and Onion, place in a pan with the Rosemary, cover with water and cook over high heat until boiling. Turn to medium and simmer until soft. Drain, add butter and mash. 

Place the Turkey Cutlets on tinfoil large enough to roll and wrap them. Spread Cranberry Sauce on the Cutlets, Place 1/2" thick slices of Brie on the Cranberry Sauce and spread Sweet Potato mash mixture over Cranberry Sauce and Brie.

Roll the Turkey Cutlets, sprinkle with Salt & Pepper and then roll up in tinfoil, sealing the ends. Bake in 350 degree oven for approx 1 hour.

Use caution when opening tinfoil packets as steam will be extremely hot. Let rest 5 minutes, slice and serve.

Enjoy!