Ingredients: 1 to taste salt and pepper 2 Tablespoons parsley, flat-leaf chopped 3 Each corn muffin crumbled
|
Directions:
Heat a large skillet over medium high heat. Season turkey with 2 teaspoons poultry seasoning, salt and pepper. Add 1 ½ tablespoons of oil to a pan. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey and add the other 1 1/2 tablespoons of oil to the pan, if needed. Add 2 tablespoons butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in 2 cups 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 1 tablespoon oil and 2 tablespoons butter. When butter melts into oil, add celery and onions and season with salt, pepper, remaining poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with 1 cup of 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. |