Stuffed plant-based turkey cooks through in minutes and comes with its own gravy packet, making this a weeknight dinner that feels like something special without the work. Serve it with a quick sauté of whatever greens you have on hand to round out the plate.

Serves 2. 25 minutes, 8 at the stove.

About 160 calories a serving, 11 g protein, 1 g carbohydrate, 12 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Unwrap the stuffed turkey and place it in the pan, then cover with a lid or foil and reduce heat to medium. Cook for 12 to 15 minutes, turning once halfway through, until the exterior is browned and heated through.15 min
2. While the turkey cooks, mince 2 cloves garlic. Heat a separate small skillet over medium heat with a touch of oil, add the garlic, and cook for one minute until fragrant, then add the greens with a pinch of salt and pepper, stirring often until wilted, about 3 to 4 minutes.4 min
3. When the turkey is done, transfer it to a cutting board. Pour the gravy packet into the skillet with 1/2 cup water and stir over medium heat for one minute until combined and warm, then taste and adjust salt and pepper.1 min
4. Slice the turkey and arrange it on two plates with the wilted greens alongside. Spoon the warm gravy over the turkey and serve.

Note Swap any fresh greens for spinach, kale, chard, or cabbage; even frozen works if thawed and squeezed dry. Leftover sliced turkey keeps in the fridge for three days in a covered container and reheats gently in a skillet with a splash of water. Serve this with rice or mashed potatoes to stretch it, or add crusty bread to soak up the gravy.