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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 36.4g 73% DV; carbohydrates 37.3g 12% DV; dietary fiber 4.8g 19% DV; sugars 9.4g; fat 10.4g 16% DV; saturated fat 3.4g 17% DV; cholesterol 77.5mg 26% DV; vitamin a iu 1249.3IU 25% DV; vitamin c 89.1mg 149% DV; folate 78.9mcg 20% DV; calcium 88.4mg 9% DV; iron 2.5mg 14% DV; magnesium 28.3mg 10% DV; potassium 435.7mg 12% DV; sodium 604.1mg 24% DV.