Want more iVillage? Sign up for our
Newsletters
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.
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
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
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
Chime In
Today's Best Saving
from
- Dear Slashfood Readers: Our New Home
- Delivery Man Publicly Shames Bad Tippers On Blog
- FDA Still Struggling to Define "Gluten-Free"
- Thieves Prey on Starbucks Customers
- 'Top Chef' to Become a Broadway Musical?
- How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)
- Alien Invasion Cupcakes: Recipe of the Day
The iVillage Network