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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.

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total:
35 mins
Servings:
2

Nutrition Profile:

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Ingredients

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Directions

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  • 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.

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  • 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.

  • 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.

Tips

?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 Facts

490 calories; protein 32.6g; carbohydrates 47.6g; dietary fiber 2.7g; sugars 20.1g; fat 14.5g; saturated fat 3.6g; cholesterol 60mg; vitamin a iu 113.6IU; vitamin c 3.7mg; folate 18.1mcg; calcium 62.2mg; iron 2.8mg; magnesium 16.7mg; potassium 293.6mg; sodium 800.6mg; thiamin 0.1mg.
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