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1
Turn the broiler to high and toast the bread on both sides.
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2
Butter the toasted bread liberally with softened butter.
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3
Switch oven to bake and preheat to 375 degrees F.
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4
Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning just eyeball it.
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5
In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil.
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6
Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist.
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7
Transfer cutlets to oven, loosely tented with foil, to continue cooking through.
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8
To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat.
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9
Add flour to butter and cook a minute or two more.
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10
Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes.
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11
Season the gravy with salt and pepper and poultry seasoning, to your taste.
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12
Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan.
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13
Add chopped mushrooms and brown 5 minutes, stirring frequently.
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14
Season mushrooms with salt and pepper.
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15
Add celery, water chestnuts and bell pepper as you get them chopped.
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16
Continue to cook until veggies are all tender, another 5 minutes.
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17
Add scallions and herbs.
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18
Cut bread into cubes and add.
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19
Moisten stuffing with 1 cup broth or stock.
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20
Transfer to a serving dish.
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21
Use an ice cream scoop to portion out the stuffing at the table.
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22
Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.
