Nutrition per serving may change if servings are adjusted.
3 tablespoons light butter with canola oil, divided
2 cups small broccoli florets
½ cup chopped onion (1 medium)
½ cup chopped celery (1 stalk)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh sage or ½ teaspoon dried sage, crushed
¼ teaspoon ground pepper
⅛ teaspoon salt
½ to ¾ cup no-salt-added turkey or chicken stock or broth
3 ounces ciabatta or baguette-style French bread, cubed and dried (2 cups)
8 ounces boneless turkey breast tenderloin, cut into ¼-inch-thick slices
2 tablespoons dried cranberries
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add broccoli, onion and celery. Cook and stir 5 to 6 minutes or until broccoli is crisp-tender. Add another 1 tablespoon of the butter; allow to melt. Stir in parsley, sage, pepper and salt. Add ½ cup of the stock; bring to boiling.
Place bread cubes in a large bowl; drizzle with the hot vegetable-stock mixture. Toss lightly to combine. Cover and keep warm.
Place the remaining 1 tablespoon butter in the skillet; return to the heat. Add turkey; cook 4 to 5 minutes or until no pink remains, turning once. Remove turkey from skillet; set aside. Spread bread-vegetable mixture evenly in skillet, adding the remaining ¼ cup stock if needed to moisten. Top with cooked turkey. Sprinkle with cranberries. Cover and heat through.