This year for Thanksgiving, I give you all the favorites in one small fast serving. You will need:

1 Turkey Breast Cutlet
1/2 Potato
1 Teaspoon of Olive Oil
2 Baby Carrots
1 Scallion
Dash of Black Pepper
2 Tablespoons of Stuffing
1/8 of Cup White Wine
1/8 of Cup Lemon Juice
1/4 Cup of Chicken Broth
1 Spoon of Cranberry Sauce

If you find yourself having to do Thanksgiving at the last minute, you can do it quickly with this recipe. Simply enjoy this delicious single serving or multiply the recipe as needed.

 

First, you will need to wrap the Turkey Breast Cutlet and pound it thin. Take the potato and peel it. Cut it in half and slice it into thin slices. You can use a cheese shredder.

 

Line up the turkey and place the potato slices next to each other, like in the video, and fold the half of the turkey over the potatoes. Roll the whole thing. It will look like a rose.

Place the rolled combo in a large, ungreased muffin pan.

 

In a sauté pan, add the Olive Oil and heat it up. Chop the scallion and carrots, and flash fry them. Spoon the vegetables into the center of the cup.

 

Add 2 spoons of stuffing.

 

In a measuring cup, mix the white wine, lemon juice, and chicken broth. Add a dash of black pepper. Pour the mixed liquid until the turkey cup is filled.

Place it on the bottom of the oven and bake for 50 minutes at 400 ºF.

 

Serve it on a plate with a spoon of cranberry sauce. Enjoy.