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.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 496 calories; 15 g fat (4 g sat, 9 g mono); 63 mg cholesterol; 48 g carbohydrate; 33 g protein; 3 g fiber; 593 mg sodium; 187 mg potassium.

Nutrition bonus: Iron (15% daily value).

Exchanges: 2 starch, 1 fruit, 4 very lean meat, 3 fat

3 Carbohydrate Servings

TIP: Tips for Two--Broth

Storage: 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.

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