Crockpot Turkey Cutlets With Stuffing
By: Renée DeLano
Published: Friday, January 1, 2010 - 9:56am

Ingredients




3 Ribs of Celery
2 Carrots
4 Turkey Cutlets
1 small Onion
1 teaspoon Butter
Some Extra Virgin Olive Oil
1 1/2 cups Low Sodium Chicken Broth
7 ounces of Whole Wheat Bread Stuffing Mix
1 Beaten Egg

Preparation

1 First I lined the bottom of the crockpot with a few ribs of celery. Then I diced a few carrots, celery, a small onion. I sauteed them with 1 teaspoon of butter and some extra virgin olive oil until vegetables were softened. Then I added 1 1/2 cups of Low Sodium Organic Chicken Broth to the pan and simmered it a few minutes. I poured mixture over 7 oz. of whole wheat bread stuffing and added 1 Beaten Egg (to bind ingredients together). 2 I topped each Turkey Cutlet with a portion of stuffing and set on my celery ribs in crockpot. Turned on High and headed to the football game this afternoon for a few hours. When the game was over we walked home for a great homemade lunch/dinner! I served with brown gravy a large salad of mixed greens. It was really a hit! Try it out!

About


This is a great recipe I put together this afternoon. I had four (4) Turkey Cutlets in the fridge and I was not in the mood to grill or marinade, so I decided to make a "Healthy Thanksgiving Style" Lunch/Dinner. It turned out wonderful! I used my crockpot it was such a pleasure without using my oven or stove top! Best of all it was cooking while I was having fun! This dish is the perfect combo of protein and carbs, high in nutrients and most of all full of flavor.