Turkey Cutlets with Sage Gravy

Step 1. Heat the oven to 425°F (220°C). Toss Brussels Sprouts with half the Olive Oil and some of the Salt on a sheet pan. Roast cut-side down until browned and tender, about 22 minutes.

Step 2. Meanwhile, cover Sweet Potato with water in a saucepan and add the rest of the Salt. Bring to a boil, then simmer until easily pierced, about 15 minutes. Drain and mash; cover to keep warm.

Step 3. Meanwhile, simmer Cranberries, White Sugar, and Water in a small saucepan over medium heat, stirring occasionally, until the berries burst and the sauce thickens, about 10 minutes. Remove from the heat.

Step 4. Mix some of the All-Purpose Flour with Black Pepper on a plate. Pat Turkey Breast dry, coat lightly in the mixture, and shake off the excess. Discard the used dredge.

Step 5. Heat the rest of the Olive Oil in a large skillet over medium-high heat. Sear the cutlets in batches until browned and cooked through, about 2 to 3 minutes per side. Transfer to a plate.

Step 6. Lower the heat to medium and melt Butter in the skillet. Add Garlic and Sage; stir until fragrant, about 30 seconds. Stir in the rest of the All-Purpose Flour and cook for 1 minute.

Step 7. Gradually whisk in Chicken Broth, scraping up the browned bits. Simmer until the gravy lightly coats a spoon, about 3 minutes. Return the turkey and any juices to the skillet and warm through.

Step 8. Serve the turkey and gravy with the mashed sweet potatoes, roasted sprouts, and cranberry sauce.