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.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


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.

  • 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

2 cups
390 calories; protein 36.4g; carbohydrates 37.3g; dietary fiber 4.8g; sugars 9.4g; fat 10.4g; saturated fat 3.4g; cholesterol 77.5mg; vitamin a iu 1249.3IU; vitamin c 89.1mg; folate 78.9mcg; calcium 88.4mg; iron 2.5mg; magnesium 28.3mg; potassium 435.7mg; sodium 604.1mg.

4 lean protein, 1 1/2 starch, 1 fat, 1 vegetable, 1/2 fruit