If your pot won't accommodate the turkey, cut the breast halves in half crosswise. We've added a little extra brandy to the dish as it finishes cooking because we like the complexity it lends—for subtler flavor, omit the last 1/2 cup.
Recipe by Cooking Light December 2011
Credit: Johnny Autry; Styling: Cindy Barr
483 calories; fat 12.5g; saturated fat 3.8g; mono fat 4.8g; poly fat 1.8g; protein 62.5g; carbohydrates 20.1g; fiber 2.8g; cholesterol 173mg; iron 4.2mg; sodium 436mg; calcium 64mg.