This is the recipe for Turkey and Stuffing that I made for Canadian Thanksgiving yesterday. The picture was found here, because I was too lazy to take a picture. I should have done so, though, because mine looked even better than this does. The recipe is on the same page. I changed the recipe by being totally lazy….I made Stove Top Turkey Stuffing, and used that instead of a corn muffin. So what I did was pound the turkey cutlets out, put some stuffing on them, then roll them up and tie them with some twine. I put this back in the fridge to wait until I was ready. I made cranberry sauce, candied yams with bourbon and maple syrup, and that was it. I was going to make a salad, but by the time it was time for dinner, I didn’t want any salad. Like I said, I was totally lazy.
- 2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons butter, divided
- 1 small shallot, chopped
- 1 stalk celery, chopped
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 2 3- to 4-ounce skinless turkey breast cutlets
- 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
- 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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.
I’m not a fan of vermouth, so I used wine for the sauce. This was delicious. We’ll have this for leftovers tonight, I’m thinking. Yummy.
Maya update: She had fever yesterday, almost 103, which we couldn’t get to come down until the afternoon. She was flushed and uncomfortable. Finally, Advil did its job, and she felt much better in the evening. Needless to say, we didn’t go out and do anything yesterday. This morning she woke with not a smidge of fever. Yay! I’m keeping her home anyway, just in case. She’s been begging for a day to ‘play hooky’, so I guess she’s finally getting one.