Turkey Cutlets with No-Bread Stuffing and Pan Gravy, Smashed Garlic-and-Herb Cauliflower

Preparation

1. Step 1

   Remove the greens and the main core of the cauliflower with a small, sharp knife. You can leave the whole head otherwise intact. Pour 1 cup of the stock into a medium pot. Place the cauliflower head into the pot. Bring the liquid up to a boil and cover the pot. Reduce heat and simmer the cauliflower for 10 minutes, or until just tender all over. Remove the lid and allow the liquid to cook off and reduce, about 2 minutes. Cook the stuffing while the cauliflower is working.

   Step 2

   Preheat a medium skillet over medium-high heat, then add 1 tablespoon of the EVOO and 3 tablespoons of the butter. When the butter melts into the oil, add the onion, celery, and apples and cook for 5 to 6 minutes. Add the kale and turn to wilt it into the vegetables and apples. Season the mixture with salt, pepper, and nutmeg to taste. Turn the pan to low and reserve.

   Step 3

   Heat a large nonstick skillet over medium-high heat. Season the cutlets with poultry seasoning, salt, and pepper. Add the remaining 2 tablespoons of EVOO to the pan and as soon as you see awaft of smoke, add the cutlets and cook for 3 or 4 minutes on each side. Remove to a plate and tent with foil. Add the remaining 2 tablespoons of butter to the pan and melt it. Whisk in the flour and cook for 1 minute. Whisk in the remaining 2 cups of stock and the Worcestershire, and season the gravy with salt and pepper. Reduce and thicken for 2 to 3 minutes.

   Step 4

   To finish off the cauliflower, mash with a potato masher. Add Boursin cheese, crumbling it up as it goes into the pot, then mash to combine and season the cauliflower with salt and pepper.

   Step 5

   To serve, layer a cutlet with a big helping of no-bread stuffing, top with another cutlet, and pour a ladle of gravy down over top. Serve smashed cauliflower mounded up alongside.