4 boneless skinless turkey cutlets -, (3 oz ea)
3 Tbs fat-free Italian salad dressing
2 celery stalks, sliced
2 onions, chopped
1 package herb-seasoned stuffing mix - (8 oz)
2 apples, cored and diced
1/4 cup raisins


In a gallon-size sealable plastic bag, combine the turkey and salad dressing. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate at least 2 hours or overnight, turning the bag occasionally.
Preheat the oven to 350 degrees. Spray a 12- by 8-inch baking pan with nonstick cooking spray.
Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the turkey and marinade; cook until lightly browned, about 3 minutes on each side. Transfer to a plate.
Spray the same saucepan with more nonstick cooking spray. Add the celery and onions; saute until softened, about 5 minutes. Stir in the stuffing mix, apples, raisins, and 1 1/2 cups hot water. Transfer to the pan and top with the turkey. Bake, covered, 15 minutes. Uncover and bake until heated through, about 5 minutes longer.