Bruce Weinstein & Mark Scarbrough
Used by permission. (c) Eating Well, Inc.
|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|
Preheat oven to 375 degrees F.
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.
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.
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.
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.
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.
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 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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf