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Turkey & Stuffing

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

From EatingWell:  EatingWell Serves Two

Thanksgiving in a skillet. Leftover homemade corn muffins are perfect for the stuffing, but if you don't have any, pick one up at the supermarket bakery or your local coffee shop.

2 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 1 stalk celery, sliced
• 2 small, homemade corn muffins, or 1 large store-bought corn muffin, crumbled
• 1 tablespoon minced fresh sage, or 1 teaspoon dried rubbed sage
• 1/4 cup dried cranberries
• 1 cup reduced-sodium chicken broth, (see Tips for Two), divided
• 8 ounces turkey cutlets
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 1 teaspoon Dijon mustard

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and 1/2 cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.
2. Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Return the pan to medium-high heat. Add the remaining 1/2 cup broth, wine and mustard. Cook, scraping up any browned bits, until slightly reduced, 2 to 4 minutes. Serve the sauce over the stuffing and turkey.

Nutrition

Per serving : 496 Calories; 15 g Fat; 4 g Sat; 9 g Mono; 62 mg Cholesterol; 48 g Carbohydrates; 33 g Protein; 3 g Fiber; 593 mg Sodium; 187 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit, 4 very lean meat, 3 fat

Tips & Notes

• Tips for Two--Broth
• Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.
• Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.