Thanksgiving flavors minus all the hassle!

Some years Thanksgiving dinner is about a huge meal and tons of guests. Sometimes it's heading out to a nice restaurant for a quiet dinner and the opportunity to let others do ALL the cooking and clean up (I'd suggest taking home a pie or two, though!). Sometimes it's about wanting a mix of the two. Here's an easy recipe for 4 for a yummy turkey meal with all the holiday flavors. You know I'm a big fan of Rachel Ray's recipes... yummy and easy! Enjoy!

Turkey Cutlets with Gravy and Raw Stuffing Salad
Recipe courtesy Rachael Ray, 2008
Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 10 min
Level: Easy
Serves: 4 servings

Ingredients
4 pieces turkey breast cutlet, pounded 1/4-inch thick
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
Flour, for dredging
2 eggs, beaten
1 1/2 cups bread crumbs
A couple handfuls fresh parsley leaves, chopped
3 to 4 ribs celery from the heart with leafy tops, finely chopped
4 scallions, whites and greens, chopped
1 Gala or Golden Delicious apple, chopped
1/4 pound small button mushrooms, wiped clean and very thinly sliced
2 lemons
5 to 6 tablespoons extra-virgin olive oil, eyeball the amount
4 thin slices brioche or challah, toasted
Softened butter, for toast, plus 3 tablespoons for gravy
3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
1 1/2 cups cloudy apple cider
3 tablespoons all-purpose flour
2 cups turkey stock or chicken stock
1 teaspoon Worcestershire sauce

Directions
Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
Serve cutlets on raw stuffing salad and top with warm gravy.

Maple Cream Berries and Walnut Ice Cream
Recipe courtesy Rachael Ray, 2008
Prep Time: 5 min
Inactive Prep Time: hr min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

Ingredients
1/2 cup maple syrup
1 cinnamon stick
A few grates of fresh nutmeg
1 cup heavy cream
2 pints mixed berries, black, raspberry and blue or, halved strawberries
1 pint black walnut or maple walnut ice cream

Directions
Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries.
Serve warm berries in small bowls topped with scoops of ice cream.