Turkey Cutlets With Corn, Sage And Prosciutto Stuffing

Recipe Ingredients

2 lbs	908g / 32oz	Turkey breast cutlets
		= (2 packages; 12 pieces)
2 teaspoons	10ml	Poultry seasoning
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Chicken stock or canned turkey broth
		Stuffing
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
3		Celery ribs from the heart - chopped
1		Onion - chopped (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Poultry seasoning
2 tablespoons	30ml	Chopped fresh sage
2 tablespoons	30ml	Chopped flat-leaf parsley
1/4 lb	113g / 4oz	Prosciutto - deli sliced like
		Bacon, then chopped
3		Corn muffins - crumbled
1 cup	237ml	Chicken stock or broth
		= (or canned turkey broth)

Recipe Instructions

Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey.

Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.

Stuffing: To a second skillet over medium-high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.

Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D01) - from the TV FOOD NETWORK

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