Turkey Cutlets with Pumpkin Muffin Stuffing, yes its Rachael Ray

I loved this meal last week, because it was just so darned easy to make and it tasted like I actually spent some time on it. Plus, its Rachael Ray, is her food ever bad?? So before I put this recipe on Recipezaar, I give it to my readers.

Turkey Cutlets with Pumpkin Pistachio Muffin Stuffin & Chipolte Gravy
c/o Rachael Ray Express Lane Meals

3 Tablespoons Olive Oil
4 Tablespoons Butter
1 Medium Onion, chopped
2 celery ribs chopped
1 Golden Delicious Apple, finely chopped but not peeled
1 small yellow squash chopped
Salt and Pepper
1 Teaspoon Poultry Seasoning
1 cup shelled natural pistachios Chopped
4 purchased pumpkin muffins or 12 oz pumpkin creme cake
2 cups chicken stock/broth
1 package turkey cutlets
2 Tablespoons flour
1/2 cup dry white wine
1 or 2 chopped chipoltes in adobo sauce, finely chopped
2 scallions finely chopped

Heat large skillet at medium high heat. Add 1 tablespoon of olive oil and then 2 tablespoons butter. When the butter melts into the oil add the onions, celery, apples and squash. Season with salt, pepper and poultry seasoning and saute for 5 minutes. Add pistachios and crumble in pumpkin muffins. Moisten with 1 cup of chicken stock and then set aside. It should look sort of like a loose stuffing.

Heat a second skillet (naturally a second skillet) over medium high heat and season cutlets with salt, pepper and poultry seasoning. Add remaining 2 tablespoons of oil to pan and cook cutlets for 6 minutes per side (give or take). Transfer meat to platter and add 2 remaining tablespoons of butter to skillet and reduce to medium low. Add flour to butter and whisk and cook 2 minutes. Whisk in wine and cook for 30 seconds and then add remaining cup of stock, cook until bubbly. Stir in chipolte and green onions and serve, covering stuffing and turkey with gravy.