For the Stuffing:
6 slices of whole-wheat bread, cut inot 1/2 inch pieces
2 tablespoons melted unsalted butter
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon dried thyme, crumbled
1 rib of celery, chopped fine
1 garlic clove, minced
1/4 Golden Delicious apple, peeled and chopped fine
1 small onion, chopped fine
2 tablespoons unsalted butter
1/2 cup canned chicken broth
Three 1/2 pound turkey breast tenderloins ("cutlets") halved horizontally, pounded 1/4 inch thick between dampened sheets of wax paper, and seasoned with salt and pepper
2 tablespoon unsalted butter
12 small white onions, blanced in boiling water for 2 minutes and peeled
2 cups apple cider
1 cup canned chicken broth
2 tablespoons cornstarch dissolved in 1/4 cup cold water
3/4 Golden Delicious apple, sliced thin and kept in a bowl of 1 cup water acidulated with 1 teaspoon lemon juice
1/4 cup cranberries, picked over
1 tablespoon minced fresh flat-leafed parsley leaves
Make the stuffing: On a sheet pan toss the bread with the melted butter, the marjoram, the thyme, and salt and pepper to taste and bake the mixture in a preheated 350 F. oven for 15 minutes, or until the bread is toasted lightly. In a large heavy skillet cook the celery, the garlic, the apple and the onion in the butter over moderately low heat, stirring, until the vegetables are softened, add the broth, and bring the liquid to a boil. Stir in the bread mixture and stir the stuffing until it is combined well.
Divide the stuffing among the tenderloins, mounding it in the center, and starting with the short ends roll up the tenderloins to enclose the stuffing. Secure each end with a wooden pick and pinch the edges together to seal in the stuffing. In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it saute the paupiettes and the white onions, turning them, for 8 to 10 minutes, or until the paupiettes are browned. Add the cider, bring the liquid to a boil, and simmer the mixture, covered, for 12 to 15 minutes, or until the turkey is tender. Transfer the paupiettes with a slotted spatula to a platter, removing the wooden picks, and keep them warm covered loosely. Add the broth to the skillet and bring the liquid to a boil. Stir the cornstarch mixture, stir it into the cider mixture, and cook the sauce, stirring, unti it boils and thickens. Stir in the apple slices, drained well, and the cranberries, cook the mixture, stirring, for 3 to 5 minutes, or until the fruit is heated through, and stir in the minced parsley and salt and pepper to taste. Spoon the mixture around the paupiettes and garnish the dish with the parsley sprigs. Serves 6