Turkey & Stuffing for Two

Turkey & Stuffing for Two

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From: EatingWell Magazine, 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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons butter, divided
  • 1 small shallot, chopped
  • 1 stalk celery, chopped
  • 1/2 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 3- to 4-ounce skinless turkey breast cutlets
  • 1 day-old low-fat corn muffin, (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
  • 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry vermouth, or dry white wine

Preparation

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  1. Preheat oven to 375°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.
  • Make Ahead Tip: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days.
  • Equipment: Kitchen string

Nutrition information

  • Per serving: 415 calories; 11 g fat(3 g sat); 2 g fiber; 46 g carbohydrates; 24 g protein; 15 mcg folate; 59 mg cholesterol; 19 g sugars; 519 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 2 mg iron; 868 mg sodium; 383 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 3 lean meat, 2 fat |

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