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:
covered percent of daily need
