Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 2 Celery ribs with greens - chopped

  3. (from the heart of the stalk)

  4. 1 Onion - chopped (medium)

  5. 1 Fresh or dried bay leaf

  6. 2 Cranberry orange muffins

  7. (from baked goods section of market)

  8. 2 tablespoons 30ml Chopped fresh thyme leaves

  9. 1 cup 237ml Chicken stock

  10. Turkey Cutlets and Gravy

  11. 1 1/3 lbs 605g / 21oz Turkey breast cutlets

  12. 1 package

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 1 teaspoon 5ml Poultry seasoning

  16. 2 tablespoons 30ml Extra-virgin olive oil

  17. 2 tablespoons 30ml Butter - cut small pieces

  18. 2 tablespoons 30ml All-purpose flour

  19. 2 cups 474ml Chicken stock

  20. Chopped flat-leaf parsley -

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


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