Turkey & Stuffing
Thanksgiving in a skillet. Leftover homemade corn muffins are perfect for the stuffing, but if you don’t have any, pick one up at the supermarket bakery or your local coffee shop.
Nutirion Profile: Heart Healthy Low Cholesterol Low Sat Fat
- 4 teaspoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 1 stalk celery, sliced
- 2 small, homemade corn muffins, or 1 large store-bought corn muffin, crumbled
- 1 tablespoon minced fresh sage, or 1 teaspoon dried rubbed sage
- 1/4 cup dried cranberries
- 1 cup reduced-sodium chicken broth, (see Tips for Two), divided
- 8 ounces turkey cutlets
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and 1/2 cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.
Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
Return the pan to medium-high heat. Add the remaining 1/2 cup broth, wine and mustard. Cook, scraping up any browned bits, until slightly reduced, 2 to 4 minutes. Serve the sauce over the stuffing and turkey.
- Serving: Per serving
- Calories: 496
- Carbohydrates: 48g
- Fat: 15g
- Protein: 33g
- Dietary Fiber: 3g
- Saturated Fat: 4g
- Monounsaturated Fat: 9g
- Cholesterol: 62mg
- Potassium: 187mg
- Sodium: 593mg
- Exchanges: 2 starch, 1 fruit, 4 very lean meat, 3 fat
- Carbohydrate Servings: 3
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