1 T. extra virgin olive oil (EVOO)

2 T. butter, cut into small pieces

2 ribs celery from the heart, with greens, chopped

1 medium onion, chopped

1 bay leaf, fresh or dried

Salt and pepper

2 cranberry orange muffins, from the baked goods section at the grocery store

2 T. chopped fresh thyme leaves (a few sprigs), stems removed

1 C. chicken stock

2 T. extra virgin olive oil (EVOO)

1 1/3 pounds turkey breast cutlets (the average weight of one package)

Salt and pepper

1 tsp. poultry seasoning

2 T. butter, cut in small pieces

2 T. all-purpose flour

2 C. chicken stock

Flat leaf parsley, chopped, for garnish (optional)

 

To make the stuffing, heat EVOO and butter in a medium skillet over medium 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 five minutes, stirring occasionally, then remove from heat and let stand in the warm pan. To make the turkey and gravy, pre-heat a large skillet over medium-high heat and add the EVOO. Season turkey cutlets with salt, pepper and poultry seasoning. Sauté five 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 add flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2-3 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 sautéed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.