Thanksgiving for Two: Turkey & Stuffing

by Slashfood Editor, Posted Nov 18th 2009 @ 4:45PM

Thanksgiving dinner can be festive even if there are only two of you. Plus, it's a great way to avoid the inevitable and often-dreaded leftovers.

Get this turkey and stuffing recipe along with many others after the jump.

Turkey & Stuffing for Two
Provided by EatingWell

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.

Check out a cornucopia of other Thanksgiving recipes at KitchenDaily.

Filed Under: Holidays, Recipes
Tags: fall, poultry, stuffing recipes, thanksgiving, thanksgiving for two, thanksgiving recipes, turkey recipes