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Turkey & Stuffing for Two

October/November 2005

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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.


Turkey & Stuffing for Two Recipe

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days. | Equipment: Kitchen string
  • 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.

Nutrition

Per serving: 415 calories; 11 g fat (4 g sat, 4 g mono); 64 mg cholesterol; 47 g carbohydrates; 25 g protein; 2 g fiber; 731 mg sodium; 409 mg potassium.

Nutrition Bonus: Selenium (30% daily value); Iron (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 3 very lean meat, 2 fat


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Recipe Categories

Servings
2
Main Ingredient
Turkey
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Thanksgiving
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
October/November 2005
20 minute dinner recipes
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