Turkey and Stuffing Skillet

• Meat

  • 1 cut into thick 4-inch-thick slices 1 pound boneless turkey breast tenderloin, boneless

• Produce

  • 4 cups Broccoli florets, small
  • 1 cup Celery
  • 1/4 cup Cranberries, dried
  • 1 cup Onion
  • 2 tbsp Parsley, fresh
  • 4 tsp Sage, fresh

• Canned Goods

  • 1 cups Turkey or chicken broth, reduced-sodium

• Baking & Spices

  • 1/2 tsp Black pepper

• Bread & Baked Goods

  • 6 oz Ciabatta or baguette-style french bread

• Dairy

  • 4 tbsp Butter

Found on bhg.com

Directions

• In an extra-large nonstick skillet melt 2 tablespoons 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. Stir in parsley, sage, and pepper. Add 1 cup of the broth; bring to boiling. Place bread cubes in a large bowl; drizzle with the hot vegetable mixture. Toss lightly to combine. Cover and keep warm. Place the remaining 2 tablespoons butter in the skillet. Add turkey; cook 4 to 5 minutes over medium-high heat or until no longer pink, turning once. Remove turkey from skillet. Spread bread mixture evenly in skillet, adding the remaining 1/2 cup broth if needed to moisten. Top with cooked turkey. Sprinkle with cranberries. Cover and heat. If desired, garnish with additional snipped fresh parsley.

Nutrition