Heat Olive oil and Margarine in a medium saucepan.
Saute' shallot and white parts of the green onion until soft and beginning to brown.
Add rosemary, thyme and sage. Continue to saute' until spices are very fragrant.
Add tops of the green onion and saute' a few more minutes.
Add Sherry. Cook at a fast simmer until sherry is reduced by half. About 5 minutes.
Add the honey, orange zest, orange juice and chicken stock. Again, cook until reduced by at least half, about 10 minutes. Sauce can be made ahead to this point. Refrigerate for up to 2 days. Reheat to a simmer. Continue with directions.
When reduced, whisk the cornstarch and water, to a slurry. Whisk into orange sauce. Reduce heat to medium low and cook along for about 5 minutes.
Slice the turkey breasts by slicing horizontally into the thick, long side of each breast. Using a mallet, pound the turkey to about 1/4" thick. Cut tenderloins out of each breast. Then cut the rest of the breasts into about 6 more pieces (depending on the size of the turkey)
For breading; Mix together, ground almonds, gluten free flour, salt, pepper, and spices.
Set up a dredging station. Almond milk in one bowl, eggs in a second bowl and prepared breading in the third.
Dredge each piece of breast in the order above. Place on a plate. Heat oven to 300°F.
When all the turkey breasts are breaded, heat 2 tablespoons olive oil in a large, heavy bottom frying pan, until very hot.
Fry turkey breasts until nicely browned. Place on a baking sheet and move to the oven to keep warm.
When all the turkey breasts are browned, Check internal temperature with a digital thermometer. Internal temperature should be 165°F. If they are not up to temperature increase oven temperature to 350°F and check internal temperature every few minutes until they are cooked through. Be careful not to overcook!
For method or serving suggestions, see website link above.
Note: I use as little salt in my recipes as I possibly can. If you like a lot of salt, increase amount of salt by approximately 1/3.
Leftovers can be refrigerated for 3-4 days.Reheat in microwave or, in 350°F oven for about 20 minutes, until hot.
Sauce can be made ahead to step 5. Thicken just before serving.
Pound cutlets out to ensure tender turkey.
If using whole turkey, place dark meat and carcass in crockpot to make stock or soup.
Turkey and sauce leftovers can be refrigerated for up to 3 days.
If leftover sauce becomes too thick, thin with a little water.
Freezing leftovers is not recommended. The turkey has a tendency to dry out.
If you would like to freeze, bread the turkey. Let it set up on a rack placed over a baking sheet for about 30 minutes. Wrap each cutlet in plastic wrap separately. Then you can freeze a few in freezers containers. When you like to eat the frozen cutlets, fully thaw in the refrigerator. Then proceed from step 5 above.