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1
Put 2 Tbsp.
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2
butter and 1 Tbsp.
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3
oil in heavy skillet large sufficient to hold cutlets in one layer without crowding.
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4
Put skillet over medium heat.
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5
Season cutlets with salt and pepper.
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6
Put flour on pie plate.
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7
Dredge cutlets in flour, shaking off any excess, and add in to skillet.
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8
Raise heat to medium-high and cook cutlets for 4 min on one side.
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9
Meanwhile, put remaining Tbsp.
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10
of butter and oil in another large heavy skillet (preferably non-stick) over medium heat.
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11
Peel and chop onion.
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12
Trim and chop celery.
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13
Add in celery and onion to skillet, increase heat to medium-high, and stir.
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14
Lightly dip 2 or possibly 3 slices of bread at a time into hot water.
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15
Squeeze out most of the moisture and coarsely crumble bread into large mixing bowl.
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16
Finely chop fresh sage leaves or possibly crumble dry sage between your fingers.
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17
Add in sage and salt and pepper to taste to bread.
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18
Mix well.
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19
Add in to skillet and combine with vegetables.
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20
Cook till nicely browned and lightly crisp.
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21
Turn stuffing over periodically to brown proportionately.
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22
Reduce heat to medium, if needed to prevent burning.
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23
Meanwhile, turn cutlets over and cook 4 more min, or possibly till no pink shows in the middle.
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24
Drop ginger down chute of food processor with motor running.
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25
When ginger is minced, stop motor.
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26
Quarter orange and remove white membrane in the middle and any pits.
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27
Don't peel.
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28
Add in orange to food processor and pulse till coarsely minced, scraping down sides of bowl as needed.
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29
Add in cranberries and sugar.
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30
Pulse till well combined but still chunky.
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31
Pour into a serving bowl.
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32
Slice mushrooms.
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33
Remove turkey to platter and keep hot.
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34
Add in mushrooms to turkey skillet and stir.
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35
Moisten bread stuffing with 1/4 c. chicken stock and cook 2 min, or possibly till liquid is absorbed.
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36
Combine sherry and remaining 1/2 c. chicken stock.
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37
Add in to mushrooms.
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38
Increase heat to high and cook 2 min, scraping any bits from bottom with wooden spoon.
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39
Cook till sauce is lightly thickened.
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40
Meanwhile, put cranberry relish into serving bowl.
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41
Put stuffing in center of platter with turkey cutlets around it.
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42
Pour mushroom sauce over both.
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43
Serve with cranberry sauce.
