Turkey Cutlets With Mushroom And Water Chestnut Stuffing

Recipe Ingredients

6		Marble rye bread
4 tablespoons	60ml	Softened butter - divided
2 1/2 lbs	1135g / 40oz	Turkey breast cutlets
		Salt - to taste
		Freshly-ground black pepper - to taste
3 teaspoons	15ml	Poultry seasoning - divided, plus
1 teaspoon	5ml	Poultry seasoning
4 tablespoons	60ml	Extra-virgin olive oil - divided
2 tablespoons	30ml	All-purpose flour
1		College Inn turkey broth
		= (or Kitchen Basics chicken stock in a
		Re-sealable paper box)
1 lb	454g / 16oz	Mushrooms - chopped
2		Ribs celery ribs from the heart - chopped with
		Leafy green tops
1 cup	146g / 5.1oz	Water chestnuts - (1 small can) - drained, chopped
3		Scallions - chopped
2 tablespoons	30ml	Fresh parsley leaves - chopped

Recipe Instructions

Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees.

Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through.

To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.

Preheat a second skillet, over medium-high heat add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper.

Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley.

Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E41) - from the TV FOOD NETWORK

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