|Nutritional Guidelines (per serving)|
These turkey cutlets are baked with homemade bread stuffing. The cutlets and prepared gravy top the stuffing and the casserole is baked to perfection.
Feel free to use about 1 1/2 to 2 cups of turkey gravy prepared from a dry mix, or use homemade.
- 6 tablespoons butter
- 2 ribs celery, chopped
- 1 small onion, chopped
- 1 large apple, peeled, cored, finely chopped
- 1/2 cup dried cranberries, optional
- 6 cups cubed white bread
- 2 1/2 teaspoons poultry seasoning blend
- 1/2 teaspoon salt
- Dash ground black pepper
- 3/4 to 1 cup chicken broth
- 1 large egg, lightly beaten
- 1 tablespoon olive oil or nonstick cooking spray
- 1 pound thin cut turkey cutlets
- Salt (to taste)
- 1 jar (12 ounces) turkey gravy)
Heat oven to 350 F.
Lightly grease a 2-quart baking dish or spray with nonstick cooking spray.
In a skillet, melt the butter and saute the celery, onion, and apple until softened.
Pour the sauteed onion and apple mixture over the bread cubes in a large bowl and toss to blend. Toss with the dried cranberries, if using, poultry seasoning, 1/2 teaspoon salt, and a dash of pepper.
Add 3/4 cup chicken broth and stir until moistened, adding more broth if needed. Taste and adjust seasonings before you add the egg. Stir in the beaten egg until well blended.
Gently pat the stuffing mixture into the prepared baking dish.
In a large skillet over medium heat, heat olive oil or spray the pan with nonstick cooking spray. Sprinkle turkey cutlets with seasoned salt and pepper and saute for about 2 minutes on each side. Add the gravy and bring to a boil. Simmer for 3 to 4 minutes.
Arrange the turkey over the stuffing then pour the gravy over all.
Bake in the preheated oven for 25 to 30 minutes.