Turkey & Stuffing

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From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

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  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.
  • ?Tips for Two: 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. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition information

  • Per serving: 490 calories; 15 g fat(4 g sat); 3 g fiber; 48 g carbohydrates; 33 g protein; 18 mcg folate; 60 mg cholesterol; 20 g sugars; 0 g added sugars; 114 IU vitamin A; 4 mg vitamin C; 62 mg calcium; 3 mg iron; 801 mg sodium; 294 mg potassium
  • Carbohydrate Servings: 3

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