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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
1 hr
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

Make Ahead Tip: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days.

Equipment: Kitchen string

Nutrition Facts

415 calories; protein 24.3g 49% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 1.8g 7% DV; sugars 19.2g; fat 11.3g 17% DV; saturated fat 3.3g 17% DV; cholesterol 58.7mg 20% DV; vitamin a iu 519.2IU 10% DV; vitamin c 4.1mg 7% DV; folate 14.8mcg 4% DV; calcium 36.7mg 4% DV; iron 2.2mg 12% DV; magnesium 29.8mg 11% DV; potassium 382.8mg 11% DV; sodium 867.8mg 35% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
11/23/2018
Very tasty healthy recipe for Thanksgiving for just my husband and I. I love to cook and this recipe wasn't difficult but any beginner to intermediate cook could do this. I browned a tablespoon or two of Jimmy Dean sausage (regulr) before adding celery and shallot - very good. You could also add a bit of chopped apple if that suits your taste. I had lots of bits of stuffing left in the pan after baking the turkey rolls so I made the pan sauce and then strained out the lumpy large pieces leaving a smoother sauce. I served with mashed potatoes glazed carrots and steamed green beans for a delicious holiday dinner. My husband would have liked some gravy in spite of the pan sauce. This would be good for company as well not for a large group however. Will probably make again next year. Read More