12 ounces cooked turkey breast cut into strips*
3 tablespoons butter
1/2 cup chopped celery
1 cup chicken broth
3 cups stuffing (either leftover or made from stuffing mix)
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 large garlic clove, minced
1 1/2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced parsley
Cranberry sauce
*Four 1/4-inch-thick slices of breast meat cut into 1/2-inch strips equal about 12 ounces. Preheat oven to 400 F. Heat 3 tablespoons butter in medium saucepan over medium heat. Add celery and cook, stirring about 2 minutes or until celery starts to get tender. Add chicken broth and heat through. Remove from heat; add stuffing and stir well. Set aside. Heat oil and 1 1/2 tablespoons butter in a small saucepan over medium heat. Add garlic; cook and stir for about 1 minute, being careful to not burn the garlic. Stir in mustard, salt and pepper. Remove from heat. Arrange turkey in shallow baking dish (an 8- or 9-inch square baking dish works well). Spoon on garlic-mustard sauce. Spread stuffing over turkey. Bake 10 minutes. Remove from oven, sprinkle with parsley and serve with cranberry sauce.
