ounces cooked turkey breast, cut into four (1/4-inch-thick) slices
3
tablespoons butter or margarine
1/2
cup chopped celery
1
cup chicken broth
3
cups stuffing mix
2
tablespoons olive oil
2
tablespoons butter
1
large garlic clove, minced
1-1/2
teaspoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon minced Italian parsley
Cranberry sauce
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.
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