- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter, cut into small pieces
- 2 ribs celery, with greens, from the heart of the stalk, chopped
- 1 medium onion, chopped
- 1 bay leaf, fresh or dried
- Salt and pepper
- 2 cranberry orange muffins, from the baked goods section of your market
- 2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
- 1 cup chicken stock
Turkey Cutlets and Gravy:
- 1 1/3 pounds turkey breast cutlets, the average weight of 1 package
- Salt and pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, cut in small pieces
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Chopped flat-leaf parsley, for garnish, optional
Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
Turkey and Gravy: Preheat a large skillet over medium high heat and add the 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 aluminum 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.