ounces cooked turkey breast, cut into four (1/4-inch-thick) slices
tablespoons butter or margarine
cup chopped celery
cup chicken broth
cups stuffing mix
tablespoons olive oil
large garlic clove, minced
teaspoons Dijon mustard
teaspoon black pepper
tablespoon minced Italian parsley
1. Preheat oven to 400°F. Cut turkey slices into strips; set aside.
2. Heat butter in medium saucepan over medium heat. Add celery; cook and stir 2 to 3 minutes or until celery is crisp-tender. Add chicken broth and heat through. Remove from heat. Add stuffing mix; stir well.*
3. Heat oil and butter in small saucepan over medium heat. Add garlic; cook and stir 1 minute. Stir in mustard, salt and pepper. Arrange turkey in shallow baking dish. Spoon garlic-mustard sauce over turkey. Spread stuffing over turkey. Bake 10 minutes. Remove from oven, sprinkle with parsley and serve with cranberry sauce.
*If you have leftover stuffing, you may use 3 cups instead of preparing stuffing for this dish. Skip step 2, and increase the baking time as necessary to warm the dish through.