Turkey Dinner in a Skillet

Turkey Dinner in a Skillet

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From: Diabetic Living Magazine

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Place bread cubes in a large bowl; drizzle with the hot vegetable-stock mixture. Toss lightly to combine. Cover and keep warm.
  3. 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 390 calories; 10 g fat(3 g sat); 5 g fiber; 37 g carbohydrates; 36 g protein; 79 mcg folate; 78 mg cholesterol; 9 g sugars; 1,249 IU vitamin A; 89 mg vitamin C; 88 mg calcium; 3 mg iron; 604 mg sodium; 436 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value), Vitamin A (25% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1½ starch, 1 fat, 1 vegetable, ½ fruit

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