Turkey and Stuffing
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
Salt and pepper
4 to 5 cornbread muffins, from the baked goods section of your market
1 cup chicken stock
Turkey Cutlets and Gravy:
5-6 turkey breast cutlets, 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
Stuffing: Heat olive oil and butter in a medium skillet over moderate heat.
When the butter melts, add the celery, onion.Season with salt and pepper.
Crumble the muffins into the pan and combine with the vegetables. Add 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 the 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.
Janet In Boone Iowa
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