So this is what it's all about! Turkey and dressing. Yes, this recipe calls it stuffing - but here in Alabama we call it dressing. Deal! The wonderful thing about cooking for two - no leftover turkey. (Though if you do have leftover turkey you should make Turkey Curry).
Remember those corn muffins I posted about the other day? Yup... that's right, I used them for this EatingWell Serves Two recipe. This was very simple to make and very tasty! You should probably ask for the cookbook next Christmas, because it NEVER lets me down.
As a group of Southern taste testers sat around the table with me to eat this food, almost everyone agreed that this was good. All in all... there wasn't anything left of my Christmas Dinner - which is why I love cooking the Tiny Tables way!
How do you like your dressing? Simple and classic? Or complex and new? Leave a comment, people!
Turkey and Dressing
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 tablespoons minced fresh sage or 1 teaspoon dried rubbed sage
1/4 cup dried cranberries
1 cup reduced-sodium chicken broth, 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
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 about 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.
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 over with foil to keep warm.
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, to 4 minutes. Serve the sauce over the dressing and turkey.