April 2008

TURKEY WITH STUFFING AND CRANBERRY 

1 14-oz bag cubed herb seasoned stuffing                     1 can whole cranberry sauce
1 stick butter                                                                2 lbs. turkey breast cutlets
¾ c. chopped celery                                                     1 can cream of chicken soup
¾ c. chopped onion                                                      1/3 c. milk
1 ¾ c. chicken broth

Crush 1 cup of the stuffing into coarse crumbs; set aside. Heat butter in 4-qt. saucepan over medium heat. Add celery and onion, and cook until tender. Add broth and heat to a boil. Remove from heat. Mix with remaining stuffing. Spray aluminum casserole pan with cooking spray. Put stuffing mixture into pan. Spread cranberry sauce over the stuffing. Cut the cutlets in half and arrange on top of cranberry sauce. Stir soup and milk together in small bowl, and pour evenly over the turkey. Sprinkle with the reserved stuffing crumbs. Bake at 375º F for 1 hour.  Cover with aluminum foil and write “turkey with stuffing and cranberry” on the foil.  Freeze.

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