Turkey Cutlets With Cranberry Orange Stuffing And Pan Gravy

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.