12 oz soft potato bread cubes*
1 lb boneless turkey cutlets (about 4)
1 cup turkey or chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 lb onion, diced
1 lb celery, diced (greens included)
2 cloves garlic, minced
1 tablespoon herbs de Provence
1 1/2 teaspoons tarragon
1 1/2 teaspoons crushed rosemary
1/4 teaspoon celery seed
freshly ground black pepper
Spray a 9x13 inch pan with cooking spray. Set aside. Preheat oven to 350.
Heat the butter and oil in a skillet. Saute the onion, garlic and celery over very low heat until the onion is translucent and the celery is soft but neither is browned. Toss with the bread cubes, salt, pepper, herbs de Provence and celery seed. Pour the stock over the mixture and mix until well distributed. Spoon the stuffing mixture into a 9x13 inch baking dish. Smooth out with a spoon.
Sprinkle both sides of each cutlet with tarragon, rosemary and salt and pepper. Arrange in a single layer over the stuffing.
Cover the baking dish with foil. Bake for 45 minutes or until the turkey is fully cooked and the stuffing is bubbly and crispy around the edges.
Note: You could assemble the casserole the day or morning before cooking and refrigerate until ready to bake. Add 10 additional minutes to the cooking time and take care using cold glass containers in a hot oven.
*I found a bag of these on sale at the farm store. I hadn't seen or used them before but maybe they are super common, I don't know. At any rate, you could just cut slices of potato bread into 1/4 inch cubes yourself.