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20 minute dinner recipes

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Turkey & Stuffing for Two

http://www.eatingwell.com/recipes/turkey_stuffing_for_two.html

From EatingWell:  October/November 2005

You don't have to skip the traditional Thanksgiving dinner if it's just the two of you - and you also don't have to eat turkey for days. In fact, you may not want to wait for a special occasion to have this satisfying mini celebration.

2 servings | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 375 degrees F.
  2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
  3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
  4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.
  5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
  6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.
  7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

Nutrition

Per serving : 415 Calories; 11 g Fat; 4 g Sat; 4 g Mono; 64 mg Cholesterol; 47 g Carbohydrates; 25 g Protein; 2 g Fiber; 731 mg Sodium; 409 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 3 very lean meat, 2 fat

Tips & Notes