You don't have to skip the traditional Thanksgiving dinner if it's just the two of you - and you also don't have to eat turkey for days. In fact, you may not want to wait for a special occasion to have this satisfying mini celebration.

Makes 2 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 3- to 4-ounce skinless turkey breast cutlets
1 day-old low-fat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
2 tablespoons plus 1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry vermouth or dry white wine

1. Preheat oven to 375 degrees F.
2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.
5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.
7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

NUTRITION INFORMATION: Per serving: 415 calories; 11 g fat (4 g sat, 4 g mono); 64 mg cholesterol; 47 g carbohydrate; 26 g protein; 2 g fiber; 731 mg sodium.
Nutrition bonus: Selenium (30% daily value); Iron (15% dv).

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

MAKE AHEAD TIP: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days. | Equipment: Kitchen string

One of the best meals I've ever made!

Sarah

The wife and i have made this for the past two thanksgivings. It's one of my favorite recipes.

Anonymous, san clemente, ca

We've made this recipe for a dinner party and it was excellent! It's also great with chicken. Right to the heart of home cooking!

JAM, Ma

One of our favorites.

During the fall & winter months, my husband and I cruise warmer climates aboard our sailboat. I've made this dish on board two years in a row now for Thanksgiving, and it's been delicious. Last year I wasn't able to find turkey cutlets in the Central American stores, but I did find a frozen turkey breast which I cut into slices and used. A little more work, but still quite tasty.

Anonymous, WA