Recipe: Rachael Ray's Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

FOR THE STUFFING:
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

FOR THE 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)

TO PREPARE THE STUFFING:
In a medium frying pan over moderate heat add oil and butter. When butter melts into oil, add celery, onion and bay leaf. 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.

TO PREPARE THE TURKEY 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.

Makes 4 servings
Source: Rachael Ray