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Originally published Wednesday, April 15, 2009 at 12:00 AM

3 courses for $30 at 49 standout restaurants

Eat well, save money and support local restaurants. Urban Eats offers you three-course dinners for only $30 from 48 of the area's most admired restaurants. Visit them May 3-31, 2009, Sunday-Thursday nights excluding Mother's Day, May 10. View all 49 restaurants

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Recipe: Crab-stuffed Turkey Breasts

Crab-Stuffed Turkey Breasts from Beatrice Ojakangas' "The Best Casserole Cookbook Ever," Chronicle Books, 2008 is a good recipe to add to your casserole file.

This casserole from Beatrice Ojakangas' "The Best Casserole Cookbook Ever" makes it easy to think outside the cream-of-something soup box. The mild flavor of the turkey breasts let's the taste of the crab shine. Ojakangas suggests serving it with wild rice and asparagus. For ease, the asparagus could be roasted in the oven alongside the casserole.

CRAB-STUFFED TURKEY BREASTS

Makes 6 servings

4 tablespoons butter, divided

2 pounds turkey breast tenderloins

1/2 cup sliced scallions (white and green parts)

1/4 pound thinly sliced mushrooms

3 tablespoons all-purpose flour

2 teaspoons dried thyme, divided

1/2 cup chicken broth

1/2 cup light cream or half-and-half

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1/2 cup dry white wine

Salt and ground black pepper, to taste

3/4 pound fresh crabmeat (or two 6-ounce packages frozen crabmeat, thawed and drained)

1/2 cup chopped fresh parsley

1 cup shredded Swiss cheese

1. Heat the oven to 350 F. Use 2 teaspoons of the butter to coat the bottom and sides of a shallow 3-quart casserole dish.

2. Wash the turkey and pat dry. Cut each piece lengthwise through the center to create 2 thinner halves. Place each piece between sheets of plastic wrap and pound with the flat side of a meat mallet until thin and about tripled in size. Set aside.

3. In a medium skillet over medium, melt the remaining butter. Add the scallions and mushrooms and saute for 5 minutes, or until soft. Stir in the flour and 1 teaspoon of the thyme.

4. Whisk in the broth, cream and wine, then bring to a boil, whisking constantly. Cook until thickened, then season with salt and pepper. Remove from the heat.

5. In a small bowl, combine 1/4 cup of the sauce, the crabmeat, parsley and remaining 1 teaspoon of thyme. Divide the mixture between the turkey breast slices, spreading it evenly over each.

6. Roll each into a tight bundle and place, seam down, in the prepared casserole dish.

7. Spoon the remaining sauce over the turkey bundles and sprinkle with the cheese.

8. Cover the casserole with foil coated with cooking spray. Bake for 30 minutes, or until the turkey is cooked through.

(Recipe from Beatrice Ojakangas' "The Best Casserole Cookbook Ever," Chronicle Books, 2008)

Nutrition information per serving (values are rounded to the nearest whole number): 444 calories; 182 calories from fat; 20 g fat (11 g saturated; 0 g trans fats); 164 mg cholesterol; 7 g carbohydrate; 57 g protein; 0 g fiber; 523 mg sodium.

Copyright © 2009 The Seattle Times Company

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