Here's a new way to enjoy that Thanksgiving dinner taste! Turkey tenderloin slices, broccoli and bread "stuffing" cook up quickly in this layered one-skillet dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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 1/2 cup of the stock; bring to boiling.

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  • 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 1/4 cup stock if needed to moisten. Top with cooked turkey. Sprinkle with cranberries. Cover and heat through.

Nutrition Facts

390 calories; 10.4 g total fat; 3.4 g saturated fat; 78 mg cholesterol; 604 mg sodium. 436 mg potassium; 37.3 g carbohydrates; 4.8 g fiber; 9 g sugar; 36.4 g protein; 1249 IU vitamin a iu; 89 mg vitamin c; 79 mcg folate; 88 mg calcium; 3 mg iron; 28 mg magnesium;