Mesquite-Grilled Turkey Rolls with Cornbread Stuffing

2 Tbsp. Butter or Margarine
1 Cup Chopped Onion
1/2 Cup Chopped Celery
3/4 Cup Water
1 Tbsp. Watkins Chicken Soup Base
1 Can (8 Oz.) Whole Kernel Corn, drained
1 Can (4 Oz.) Chopped Green Chiles, drained
2 1/2 teas. Watkins Poultry Seasoning
3 Cups Cornbread Crumbs
4 Turkey Tenderloins (about 10 oz. each) or 8 Turkey Cutlets (about 5 oz. each)
1/4 Cup Melted Butter
2 Tbsp. Watkins Mesquite BBQ Sauce Concentrate

Melt butter in large skillet; add onion and celery and saute over medium-high heat until tender. Remove from heat; stir in water and next 4 ingredients; mix well. Add cornbread crumbs; set aside. Butterfly turkey tenderloins by splitting them down the center lengthwise with a sharp knife, cutting them nearly in half. Flatten pieces with your hand, or with flat side of meat mallet to 1/2 inch thickness, being careful not to tear meat. (If using cutlets, flatten to 1/4-inch thickness between two pieces of waxed paper.) Spread stuffing evenly over each piece, leaving 1/4 inch space on all ends. Roll up turkey, starting at smallest end; skewer or tie closed. Grill over medium coals or broil about 8 inches from heat until tender, about 50 to 60 minutes, turning once and basting occasionally with a mixture of the melted butter and Mesquite BBQ Sauce Concentrate. To serve, cut turkey rolls into 1/2 inch thick slices. Makes 8 servings.

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