1 (6 oz.) pkg. stuffing mix
4 thin sliced turkey cutlets
2 ribs celery, cut into strips (2 1/2 x 1/8 inch)
2 lg. carrots, peeled and cut into strips (2 1/2 x 1/8 inch)
4 tsp. white wine or water
1 tbsp. chopped parsley

Heat oven to 375 degrees. Cut four 12 inch square sheets of kitchen parchment or heavy duty foil. In medium size bowl toss stuffing mix with 1 1/4 cups water to moisten well. Place 1/2 cup stuffing on one side of parchment. Place turkey cutlet on portion of stuffing. Sprinkle with pepper.

Arrange celery and carrot strips over turkey. Sprinkle with wine and parsley. Fold parchment over filling to enclose, seal edges tightly. Place packets on large jelly roll pan. Bake 30 minutes until vegetables are tender and turkey is cooked through.