Preheat oven to 350°F.

On the stovetop, place the French oven on medium heat with one tablespoon of grape seed oil. Season turkey cutlets with salt and pepper and place into the French oven. Cook on each side for one minute. Then remove to a plate.

In the same French oven, place one tablespoon butter and let it melt (about 30 seconds). Place the minced celery and dried onions in the French oven and cook for 2 minutes.

Then add the chopped pecans, cherries and one tablespoon of chicken broth; mix well. Cover and cook for 3 minutes.

Add fresh parsley and 2 cups of stuffing mix, mix well and toast for 1 minute. Then add the one-cup of chicken broth. Mix until all the stuffing mix has absorbed the broth.

Turn the heat off and place the turkey cutlets on top (and pour any juice that was leftover on the turkey plate).

Place the French oven with lid on in the oven and bake for 15 minutes. Remove from the oven and serve immediately.