cat lover
11-22-2006, 07:47 PM
2 tsp extra-virgin olive oil, divided
2 tsp butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
2 3 to 4oz skinless turkey breast cutlets
1 day old lowfat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite size pieces
2 tbsp plus 1/4 cup reduced sodium chicken broth
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup dry vermouth or dry white wine
Preheat oven to 375.Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, till softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes. 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" 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 tilldark 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" thick slices and spoon half the sauce over each portion. Serves 2
2 tsp butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
2 3 to 4oz skinless turkey breast cutlets
1 day old lowfat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite size pieces
2 tbsp plus 1/4 cup reduced sodium chicken broth
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup dry vermouth or dry white wine
Preheat oven to 375.Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, till softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes. 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" 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 tilldark 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" thick slices and spoon half the sauce over each portion. Serves 2