Turkey Cutlets and Stuffing

Turkey Cutlets and Stuffing

1 pkg turkey cutlets (about 8 thin slices)
Salt & Pepper
Poultry Seasoning
2 tbsp butter, divided
1 tbsp olive oil
1 small onion, cut in half and thinly sliced
1 stalk celery, sliced
Handful baby carrots, chopped
1 can Creamy Chicken & Mushroom soup
1/2 can water
1/2 cup half and half
2 tbsp white wine
1 box Stove Top cornbread stuffing
1 box Stove Top turkey stuffing
3 cups water
1/2 stick butter

Prepare the stuffing mixes as directed on the package using 3 cups water and 1/2 stick butter. Set aside.

Lightly season the turkey cutlets with salt, pepper and a sprinkle of poultry seasoning while you melt 1 tbsp butter and the oil in a large, heavy skillet. Saute the turkey about 2 minutes per side. Remove turkey from the pan.

Add 1 tbsp butter to the pan until melted. Saute the onion, celery and carrots until the onion is tender and starting to brown a bit. Stir in the soup, water, half and half and wine and simmer until well combined and hot.

Scoop and pack the Stove Top into a small round mold (I use a plastic measuring cup) and invert into a large casserole dish. Repeat until you have 4 to 6 mounds of stuffing. Place the turkey cutlets over the stuffing mounds. Pour the hot gravy and vegetables over all. Cover with foil and bake at 325-degrees F for about 30 minutes.

Love it! Served with Sauteed Apples and Cranberries (see recipe for Fried Apples and throw in a handful of dried cranberries).