Ingredients
2 pounds turkey breast cutlets (2 packages, 12 pieces)
2 teaspoons poultry seasoning
Salt and pepper
3 tablespoons extra virgin olive oil (EVOO), (3 turns of the pan)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets
Stuffing:
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
4 sprigs fresh sage, chopped (2 tablespoons)
2 tablespoons flat leaf parsley, chopped (eyeball it)
1/4 pound prosciutto, deli sliced like bacon, then chopped
3 corn muffins, crumbled
1 cup chicken stock or broth or, canned turkey broth
Directions
Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of EVOO, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey.
Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.
To a second skillet over medium-high heat, combine EVOO and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.
Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.