Turkey & Stuffing for Two

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.

Bruce Weinstein & Mark Scarbrough

Used by permission. (c) Eating Well, Inc.

Turkey & Stuffing for Two

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    Ingredients

    2 teaspoons extra-virgin olive oil, divided 2 3- to 4-ounce skinless turkey breast cutlets
    2 teaspoons butter, divided 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
    1 small shallot, chopped 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
    1 stalk celery, chopped 1/4 teaspoon salt
    1/2 teaspoon dried rubbed sage 1/4 teaspoon freshly ground pepper
    1/2 teaspoon dried thyme 1/4 cup dry vermouth, or dry white wine

    directions

    Prep: 40 min Total: 60 min
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    • 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.

    notes

    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.

    nutritional information

    Calories:
    412
    Fiber:
    2 g
    Fat:
    10 g
    Saturated Fat:
    4 g
    Carbohydrates:
    46 g
    Protein:
    25 g
    Sodium:
    813 mg
    Monounsaturated Fat:
    4 g
    Exchanges:
    3 starch, 3 very lean meat, 2 fat
    Cholesterol:
    63 g
    Carbohydrate Servings:
    3
    Potassium:
    421 mg
    Nutrition Bonus:
    Selenium (30% daily value); Iron (15% dv).
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