1 cup reduced-sodium chicken broth, (see Tips for Two), divided
8 ounces turkey cutlets
⅛ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup all-purpose flour
½ cup dry white wine
1 teaspoon Dijon mustard
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and ½ cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.
Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
Return the pan to medium-high heat. Add the remaining ½ cup broth, wine and mustard. Cook, scraping up any browned bits, until slightly reduced, 2 to 4 minutes. Serve the sauce over the stuffing and turkey.
?Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.