Here's a new way to enjoy that Thanksgiving dinner taste! Turkey tenderloin slices, broccoli and bread "stuffing" cook up quickly in this layered one-skillet dinner.
Ingredients:
3 tablespoons light butter with canola oil, divided
1/2 to 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
Directions:
Melt 1 tablespoon of the butter in a large nonstick skillet 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.
