How to make it

  • Put 2 tablespoons butter and 1 tablespoon oil in heavy skillet and put over medium heat.
  • Season cutlets with salt and pepper and place flour on pie plate.
  • Dredge cutlets in flour shaking off any excess then add to skillet.
  • Raise heat to medium high and cook cutlets 4 minutes on one side.
  • Put remaining tablespoon butter and oil in another large heavy skillet over medium heat.
  • Peel and chop onion then trim and chop celery.
  • Add celery and onion to skillet then increase heat to medium high and stir.
  • Lightly dip 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 between your fingers.
  • Add sage, salt and pepper bread and mix well then add to skillet with vegetables.
  • Cook until nicely browned and lightly crisp turning occasionally to brown bread evenly.
  • Meanwhile turn cutlets over and cook 4 more minutes.
  • Drop ginger down chute of food processor with motor running.
  • Quarter orange and remove white membrane in the middle and any pits but do not peel.
  • Add orange to food processor and pulse until coarsely chopped then add cranberries and sugar.
  • Pulse until well combined but still chunky then pour into a serving bowl.
  • Slice mushrooms and 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.
  • Combine sherry and remaining chicken stock then 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 then serve with cranberry sauce.

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    Was this review helpful? Yes Flag
  • tcpr 10 years ago
    This sounds wonderful. I have some pineapple sage growing in my garden. I am going to use it in this recipe. Thanks
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    " It was excellent "
    mystic_river1 ate it and said...
    Love it! Thanks chef. 5 from me!
    Was this review helpful? Yes Flag

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