Turkey & Stuffing for Two

Turkey & Stuffing for Two is a main course that serves 2. For $1.84 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 27g of protein, 17g of fat, and a total of 498 calories. 464 people found this recipe to be flavorful and satisfying. valentin day will be even more special with this recipe. This recipe from Eating Well requires salt, celery, pepper, and vermouth. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Similar recipes include My Gran's turkey with bread stuffing and how to cook the perfect turkey, Classic Turkey Stuffing (Use to Stuff a Turkey), and Turkey & Stuffing.

Servings: 2

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 teaspoons butter, divided

1 stalk celery, chopped

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

1/2 teaspoon dried rubbed sage

1/2 teaspoon dried thyme

2 tablespoons plus 1/4 cup reduced-sodium chicken broth

2 teaspoons extra-virgin olive oil, divided

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

1 small shallot, chopped

2 3- to 4-ounce skinless turkey breast cutlets

1/4 cup dry vermouth, or dry white wine

Equipment:

oven

frying pan

plastic wrap

meat tenderizer

bowl

kitchen twine

aluminum foil

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 375 degrees F.

2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat.

3. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes.

4. 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.

5. Remove the top sheet.

6. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper.

7. 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.

8. 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.

9. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes.

10. 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.

11. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly.

12. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion.

13. Serve warm.


Nutrition Information:

Quickview
498k Calories
27g Protein
17g Total Fat
53g Carbs
4% Health Score
Limit These
Calories
498k
25%

Fat
17g
27%

  Saturated Fat
5g
34%

Carbohydrates
53g
18%

  Sugar
15g
18%

Cholesterol
65mg
22%

Sodium
966mg
42%

Alcohol
2g
16%

Get Enough Of These
Protein
27g
54%

Phosphorus
365mg
37%

Fiber
5g
22%

Vitamin B1
0.32mg
21%

Folate
78µg
20%

Manganese
0.33mg
17%

Vitamin K
17µg
17%

Iron
2mg
14%

Vitamin B3
2mg
13%

Vitamin B2
0.21mg
13%

Vitamin B6
0.15mg
8%

Vitamin A
309IU
6%

Calcium
61mg
6%

Selenium
4µg
6%

Vitamin E
0.89mg
6%

Magnesium
23mg
6%

Potassium
193mg
6%

Copper
0.09mg
5%

Vitamin B5
0.43mg
4%

Zinc
0.52mg
3%

Vitamin C
1mg
2%

Vitamin B12
0.09µg
1%

covered percent of daily need
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