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Source: Campbell's Recipes
Tagged With: 8 servings
Turkey Cutlets with Stuffing & Cranberries
Any day can be a holiday with this all-in-one casserole featuring moist turkey cutlets, flavorful herb-seasoned stuffing, cranberry sauce and an irresistible gravy.  Enjoy!
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 65 minutes
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1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
1/2 cup butter (1 stick)
1 stalk celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 can (16 ounces) whole berry cranberry sauce
8 turkey breast cutlets (about 2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup milk

Place 1 cup stuffing into a gallon size resealable plastic bag.  Seal the bag and crush the stuffing with a rolling pin.
Heat the butter in a 4-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender, stirring occasionally.  Stir in the broth and heat to a boil.  Remove the saucepan from the heat.  Add the remaining stuffing and mix lightly.
Spoon the stuffing mixture into a 3-quart shallow baking pan. Spoon the cranberry sauce over the stuffing mixture.  Top with the turkey.
Stir in the soup and milk in a small bowl until the mixture is smooth.  Pour the soup mixture over the turkey.  Sprinkle with the crushed stuffing.
Bake at 375°F. for 1 hour 5 minutes or until the turkey is cooked through.
Ingredient Note: If turkey cutlets are not available, purchase a whole turkey London broil (about 2 pounds) and cut into 8 cutlets.

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