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Turkey
1 (12-ounce) turkey tenderloin, pounded to 1/2-inch thick
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
4 to 5 sage leaves
Stuffing
1 small (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
1/2 cup fresh or frozen cranberries
2 cups cubed cornbread or bakery muffin of your choice
Brussels Sprouts
1 ounce (1/4 cup) diced pancetta
2 cups trimmed and sliced Brussels sprouts
Salt, as desired
Pepper, as desired
STEP 1
Chop vegetables, cornbread, and pancetta; set each aside.
STEP 2
Sprinkle both sides of turkey evenly with poultry seasoning and 1/4 teaspoon salt.
STEP 3
Heat 12-inch nonstick skillet over medium-high. Add 2 tablespoons butter; melt until sizzling. Add turkey and sage leaves. Sage is done when it darkens and edges begin to curl; remove sage to paper towel-lined plate. Cook turkey 4-5 minutes on each side, or until dark golden brown and cooked through. Remove turkey to serving plate; tent with aluminum foil. Don't wipe out pan.
STEP 4
Melt 1 tablespoon butter in same pan. Add onion, celery, and cranberries. Salt and pepper as desired. Cook 4-5 minutes or until onions and celery are softened and cranberries begin to deflate. Add cornbread, stirring occasionally, until cornbread begins to toast. Remove to another serving plate.
STEP 5
Melt final tablespoon of butter in same pan. Add pancetta; stir. Add Brussels sprouts; stir. Salt and pepper as desired. Cook, stirring occasionally, 4-5 minutes or until Brussels sprouts begin to color and soften.
STEP 6
To serve, carve turkey and layer over stuffing and sprouts. Garnish with fried sage leaves.
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