Turkey Cutlets with Gravy and Raw Stuffing Salad

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4 pieces turkey breast cutlet, pounded 1/4-inch thick

Salt and freshly ground black pepper

2 teaspoons poultry seasoning

Flour, for dredging 

2 eggs, beaten

1 1/2 cups bread crumbs

A couple handfuls fresh parsley leaves, chopped

3 to 4 ribs celery from the heart with leafy tops, finely chopped

4 scallions, whites and greens, chopped

1 Gala or Golden Delicious apple, chopped

1/4 pound small button mushrooms, wiped clean and very thinly sliced

2 lemons

5 to 6 tablespoons extra-virgin olive oil, eyeball the amount

4 thin slices brioche or challah, toasted

Softened butter, for toast, plus 3 tablespoons for gravy

3 to 4 sprigs fresh thyme, leaves stripped and finely chopped

1 1/2 cups cloudy apple cider

3 tablespoons all-purpose flour

2 cups turkey stock or chicken stock

1 teaspoon Worcestershire sauce