1 cup (canned) sweet potato puree or cooked mashed sweet potatoes
6 boneless skinless turkey breast cutlets
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.