Turkey Dinner in a Skillet

By ClaudiaJan

Ingredients

• 3 tablespoons light butter with canola oil
• 2 cups small broccoli florets
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped celery (1 stalk)
• 1 tablespoon snipped fresh parsley
• 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/2-3/4 cup no-salt-added turkey or chicken stock or broth
• 3 ounces ciabatta or baguette-style French bread, cubed and dried (2 cups)
• 8 ounces boneless turkey breast tenderloin, cut into 1/4-inch-thick slices
• 2 tablespoons dried cranberries

Details

Servings 2
Preparation time 40mins
Cooking time 40mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a large nonstick skillet melt 1 tablespoon of the butter over medium-high heat. Add broccoli, onion, and celery. Cook and stir 5 to 6 minutes or until broccoli is crisp-tender. Add another 1 tablespoon of the butter; allow to melt. Stir in parsley, sage, pepper, and salt. Add 1/2 cup of the stock; bring to boiling.

Place bread cubes in a large bowl; drizzle with the hot vegetable-stock mixture. Toss lightly to combine. Cover and keep warm.

Place the remaining 1 tablespoon butter in the skillet; return to the heat. Add turkey; cook 4 to 5 minutes or until no pink remains, turning once. Remove turkey from skillet; set aside. Spread bread-vegetable mixture evenly in skillet, adding the remaining 1/4 cup stock if needed to moisten. Top with cooked turkey. Sprinkle with cranberries. Cover and heat through.

Servings Per Recipe: 2 PER SERVING: 390 cal., 10 g total fat (3 g sat. fat), 78 mg chol., 604 mg sodium, 37 g carb. (5 g fiber, 9 g sugars), 36 g pro.

Fat (d.e): 1; Lean Meat (d.e): 4; Starch (d.e): 1.5; Fruit (d.e): 0.5; Vegetables (d.e): 1