Glazed turkey rolls

12 - 15
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
All the things you love about Thanksgiving, without all the preparation ... or the relatives.


Unprepared rice pilaf mix

6 oz


1 medium, cored and diced

Uncooked celery

1 stalk(s), medium, stalk, thinly sliced


2 tbsp(s)

Uncooked boneless skinless turkey breast

1 pound(s)

Extra lean 4% fat deli-sliced ham

3 oz, about 4 thin slices

Table salt

¼ tsp(s)

Black pepper


Apricot preserves

½ cup(s)


  1. In a medium saucepan, bring 2 cups water to a boil. Add rice pilaf with its seasoning packet, pear, celery and raisins. Reduce heat and simmer, covered, until water is absorbed, 20-25 minutes. Remove from heat.
  2. Preheat oven to 375 F; lightly spray a 1 1/2-quart baking dish with nonstick cooking spray.
  3. Layer turkey cutlets between 2 sheets of wax paper; pound gently to flatten slightly. Remove wax paper. Top each cutlet with a slice of ham and spread each with about 1/4 cup rice to within 1/2-inch of edge. Roll up gently from wide end; secure rolls with toothpicks. Spoon remaining rice pilaf into baking dish. Place turkey rolls, seam-side down, on pilaf. Sprinkle with salt and pepper. Bake, covered with foil, about 30 minutes.
  4. Meanwhile, melt preserves in a small saucepan over low heat. Press through a sieve into a small bowl; discard solids. Brush preserves over rolls; bake 10 minutes longer.