Turkey Cutlets With Cranberry Orange Stuffing And Pan Gravy

Recipe Ingredients

		Stuffing
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter - cut small pieces
2		Celery ribs with greens - chopped
		= (from the heart of the stalk)
1		Onion - chopped (medium)
1		Fresh or dried bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Cranberry orange muffins
		= (from baked goods section of market)
2 tablespoons	30ml	Chopped fresh thyme leaves
1 cup	237ml	Chicken stock
		Turkey Cutlets and Gravy
1 1/3 lbs	605g / 21oz	Turkey breast cutlets
		= (the average weight of 1 package)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Poultry seasoning
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter - cut small pieces
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Chicken stock
		Chopped flat-leaf parsley - (optional)

Recipe Instructions

Stuffing: In a medium frying pan over moderate heat add oil and butter. When butter melts into oil, add celery, onion, bay. Season with salt and pepper. Split muffins down the center and crumble into pan to combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, then remove from heat and let stand in warm pan.

Turkey Cutlets and Gravy: Preheat a large nonstick skillet over medium-high heat and add the extra-virgin olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with tin foil.

Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.

To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley and serve with sweet potatoes and Brussels spouts or your favorite veggies.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C44) - from the TV FOOD NETWORK

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