| 3 tbl butter, divided use | | 2 tbl vegetable oil, divided use | | 4 x turkey cutlets, about 5 oz each, pounded 14 to 3/8 inches thick (butcher may do it) | | Salt and freshly ground black pepper | | 1/3 cup all-purpose flour | | 1 sm to medium onion, 4 to 8 ounces | | 1 x rib celery | | 12 oz sliced white bread | | 2 cup warm water in a medium bowl | | 5 x fresh sage leaves or 1/2 tablespoon dried sage leaves | | 2 tbl candied (crystallized) ginger | | 1 sm juice orange | | 12 oz (1 bag) fresh cranberries | | 3/4 cup sugar | | 3/4 cup fat-free, reduced-sodium chicken stock | | 2 oz fresh white mushrooms | | 1/4 cup dry sherry |
| | Put 2 tablespoons butter and 1 tablespoon oil in heavy skillet large enough to hold cutlets in one layer without crowding. Put skillet over medium heat. | | Season cutlets with salt and pepper . Put flour on pie plate. Dredge cutlets in flour, shaking off any excess, and add to skillet. Raise heat to medium-high and cook cutlets for 4 minutes on one side. | | Meanwhile, put remaining tablespoon of butter and oil in another large heavy skillet (preferably non-stick) over medium heat. Peel and chop onion . Trim and chop celery . Add celery and onion to skillet, increase heat to medium-high, and stir. | | Lightly dip 2 or 3 slices of bread at a time into warm water. Squeeze out most of the moisture and coarsely crumble bread into large mixing bowl. Finely chop fresh sage leaves or crumble dried sage between your fingers. Add sage and salt and pepper to taste to bread. Mix well. Add to skillet and combine with vegetables. Cook until nicely browned and lightly crisp. Turn stuffing over periodically to brown evenly. Reduce heat to medium, if needed to prevent burning. | | Meanwhile, turn cutlets over and cook 4 more minutes, or until no pink shows in the middle. | | Drop ginger down chute of food processor with motor running. When ginger is chopped, stop motor. Quarter orange and remove white membrane in the middle and any pits. Do not peel. Add orange to food processor and pulse until coarsely chopped, scraping down sides of bowl as needed. Add cranberries and sugar. Pulse until well combined but still chunky. Pour into a serving bowl. | | Slice mushrooms . Remove turkey to platter and keep warm. Add mushrooms to turkey skillet and stir. Moisten bread stuffing with 1/4 cup chicken stock and cook 2 minutes, or until liquid is absorbed. Combine sherry and remaining 1/2 cup chicken stock. Add to mushrooms. Increase heat to high and cook 2 minutes, scraping any bits from bottom with wooden spoon. Cook until sauce is lightly thickened. | | Meanwhile, put cranberry relish into serving bowl. Put stuffing in center of platter with turkey cutlets around it. Pour mushroom sauce over both. Serve with cranberry sauce. |
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