Sage Turkey Cutlets with Mushrooms & Beans

Ahh...the beginning of November. Visions of Thanksgiving dinners are dancing in my head and I can't wait for all the flavors of that day. And you don't have to wait till Thanksgiving day and have these treasured flavors tonight. Herb-y sag-ed turkey and sweet mashed potatoes with a little creamy gravy. Beans add a little extra creaminess to the dish but you can always skip them if you are not a fan. The best part of this meal, is it doesn't take hours to make, about an hour tops! And if you are craving that pumpkin pie at the end of this meal, you can always make Pumpkin Pie Greek Yogurt! Enjoy!

• 1 pound turkey cutlets
• 10 oz. button mushrooms, sliced
• 2 cups cooked great northern beans
• heaping 1/4 cup flour
• pinch ground sage
• 1/4 teaspoon marjoram leaves
• 2 tablespoons unsalted butter
• 1 champigion mushroom bouillon cube, (or any type of mushroom)
• 1 cup hot water
• 3 small sage leaves
• ground black pepper
• sea salt

Combine the flour, ground sage, salt and pepper. Adjust the seasoning if needed. Dredge the turkey cutlets in the flour and set aside. In a Dutch oven, melt the butter on medium heat, until sizzling. In batches, add the turkey and brown for a few minutes on each side. Once brown, set aside. Add the mushrooms and stir until they get a little brown. They can burn, so keep an eye on them. Dissolve the mushroom bouillon in the hot water and pour over the mushrooms. (You can use 1/2 to 3/4 cube of the mushroom bouillon, to reduce the sodium.) Scrape the bottom of the pot, to bring up any brown bits. Increase the heat and bring to a boil. Once the broth is boiling, lower the heat to low and add the turkey, any accumulated juices, the sage leaves and marjoram. Simmer for 10 minutes covered, occasionally moving the cutlets around, so they don't stick to the bottom of the pot. After 10 minutes, turn the cutlets over and add the beans, simmer for another 10 minutes, until the broth thickens to a light gravy. Serve with quick mashed sweet potoates. Cook 4 sweet poatoes, cut into similar sizes, and cook until fork tender. Add in 2 tablespoons unsalted butter and 2 tablespoons heavy cream or milk, salt and ground pepper, mash until combined well. Adjust the seasonings as needed. Makes 4 servings.