TURKEY CUTLETS WITH PUMPKIN-PISTACHIO MUFFIN STUFFIN' AND CHIPOTLE GRAVY

Turkey Cutlets with Pumpkin-Pistachio Muffin Stuffin' and Chipotle Gravy image

Yield 4 servings

Number Of Ingredients 16

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3 tablespoons EVOO (extra-virgin olive oil)
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped
2 celery ribs, chopped
1 Golden Delicious apple, unpeeled, finely chopped
1 small yellow squash or 6 pattypan squash, chopped
Salt and black pepper
1 teaspoon poultry seasoning
1 cup shelled natural pistachios, chopped
4 purchased pumpkin muffins
2 cups chicken stock
1 package turkey breast cutlets
2 tablespoons all-purpose flour
1/2 cup dry white wine or beer, whichever you have on hand
1 or 2 chipotle chilies in adobo, finely chopped
2 scallions, finely chopped

Steps:

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