Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 1 stalk celery, sliced
• 2 small, homemade corn muffins, or 1 large store-bought corn muffin, crumbled
• 1 tablespoon minced fresh sage, or 1 teaspoon dried rubbed sage
• 1/4 cup dried cranberries
• 1 cup reduced-sodium chicken broth, (see Tips for Two), divided
• 8 ounces turkey cutlets
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 1 teaspoon Dijon mustard

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Cooking Directions

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and 1/2 cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.

Step 2

Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 3

Return the pan to medium-high heat. Add the remaining 1/2 cup broth, wine and mustard. Cook, scraping up any browned bits, until slightly reduced, 2 to 4 minutes. Serve the sauce over the stuffing and turkey.