Turkey Cutlets with Cranberry Pan Sauce

Instructions

1. 1

   Make the stuffing according to the package directions.

2. 2

   Season the cutlets with thyme, salt and pepper and cook in the oil over medium-high heat 3 minutes per side until 165°F; set aside.

3. 3

   Add the broth to the skillet and scrape up the browned bits, then stir in the cranberry sauce and Dijon and simmer 3 minutes.

4. 4

   Swirl in the butter and return the cutlets to the pan to coat.

5. 5

   Microwave the green beans and serve everything together for a quick holiday-style dinner.