Turkey and Stuffing Skillet

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  • Makes: 4 servings
  • Serving Size: 2 cups each
  • Makes: 8 cups
  • Start to Finish: 40 mins

Turkey and Stuffing Skillet

Directions

  1. 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.
  2. Place bread cubes in a large bowl; drizzle with the hot vegetable mixture. Toss lightly to combine. Cover and keep warm.
  3. 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.

From the Test Kitchen

Shortcut

Broccoli florets, chopped onion, and chopped celery are often available prepared and packaged in the produce section of your supermarket.

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Nutrition Facts (Turkey and Stuffing Skillet)

  • Per serving:
  • 400 kcal ,
  • 13 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 102 mg chol. ,
  • 488 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 10 g sugar ,
  • 36 g pro.
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