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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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