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1
Heat a large skillet over medium-high heat.
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2
Add 1 tablespoon of the EVOO, once around the pan, and 2 tablespoons of the butter.
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3
When the butter melts into the oil, add the onions, celery, apples, and squash.
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4
Season with salt, pepper, and poultry seasoning.
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5
Saute the vegetables and fruit for 5 minutes.
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6
Add the chopped nuts and then crumble in all of the muffins.
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7
Moisten the stuffing with 1 cup of the chicken stock.
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8
Adjust the seasoning, turn off the heat, and reserve the stuffing, tented loosely with foil.
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9
Heat a second large skillet over medium-high heat.
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10
Season the cutlets with salt and pepper.
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11
Add the remaining 2 tablespoons of EVOO to the skillet and cook the cutlets for 6 minutes on each side, or until golden and cooked through.
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12
Transfer the meat to a platter and cover it with foil.
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13
Add the remaining 2 tablespoons of butter to the skillet and reduce the heat to medium low.
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14
Add the flour to the butter and whisk together for 2 minutes, or until the flour smells nutty and the color is medium brown.
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15
Whisk in the wine or beer and cook it for 30 seconds.
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16
Whisk in the remaining cup of chicken stock and bring it to a bubble.
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17
Stir the chipotle and scallions into the gravy and season with salt.
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18
To serve, top a mound of the muffin stuffin with the turkey cutlets and a ladle or two of the gravy.
