Turkey and More

Here are six yummy recipes to add to your holiday meals, including Cornbread and Dried Fruit Dressing and Baja Turkey Chili. Enjoy!

TURKEY ROULADE

Recipe Yield: Yield: 8 servings. Serving size: 2 slices (4 ounces).

View online at https://diabeticgourmet.com/diabetic-recipes/turkey-roulade.

Ingredients

1/2 boneless, skinless turkey breast, about 1-1/2 lb

1-1/2 cups Cornbread and Dried Fruit Dressing

1/4 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp marjoram

1/4 tsp thyme

1/4 tsp sage

1 Tbsp canola oil

Need: kitchen twine and plastic wrap

Directions

Preheat oven to 350F.

Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.

Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.

In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.

Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155F.

Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.

Notes:

This elegant turkey entree with stuffing offers a unique presentation of America’s traditional holiday combination.

Nutritional Information Per Serving: Calories: 140; Fat: 3.5 g; Saturated Fat: 0.5 g; Sodium: 150 mg; Cholesterol: 65 mg; Protein: 222 g; Carbohydrates: 5 g

CORNBREAD AND DRIED FRUIT DRESSING

This recipe begins, “This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entree. Yield: 6 cups; enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup.”

Recipe Yield: Yield: 6 cups

Source: Cheryl Forberg, R.D.

View this online at https://diabeticgourmet.com/diabetic-recipes/cornbread-and-dried-fruit-dressing.

Ingredients

4 cups cornbread cubes, dried

4 oz lean Italian turkey sausage, casing removed

1 Tbsp canola oil

1 cup chopped yellow or white onions

1/4 cup chopped celery

1/4 cup chopped carrot

1 small garlic clove, crushed

4 each dried apricots and pitted dried plums, coarsely chopped

1/2 tsp dried thyme

3/4 tsp dried sage

1/4 tsp dried marjoram

1 cup fat-free, low-sodium chicken broth

1/4 cup minced fresh parsley

1/2 tsp salt

1/4 tsp ground black pepper

Canola oil cooking spray

1 egg, lightly beaten

Directions

Preheat oven to 350F. Place cornbread cubes in large bowl and set aside.

In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.

In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)

Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.

After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

Nutritional Information Per Serving: Calories: 100; Fat: 3.5 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 310 mg; Cholesterol: 30 mg; Protein: 3 g; Carbohydrates: 12 g

PORCINI MUSHROOM GRAVY

This recipe begins, “While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt.”

Recipe Yield: Yield: 2 cups; 8 servings. Serving size: 1/4 cup.

Source: Cheryl Forberg, R.D.

View online at https://diabeticgourmet.com/diabetic-recipes/porcini-mushroom-gravy.

Ingredients

1/2 oz dried porcini mushrooms

2 Tbsp warm water

1 1/2 Tbsp canola oil

6 Tbsp white whole-wheat flour

2 cups fat-free, low-sodium chicken broth

3/4 tsp salt (optional)

1 tsp onion powder

1/4 tsp freshly ground black pepper or to taste

Directions

Soak mushrooms in warm water for 5 minutes.

In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

Nutritional Information Per Serving: Calories: 50; Fat: 3 g; Fiber: 2 g; Sodium: 115 mg; Protein: 1 g; Carbohydrates: 5 g

BAJA TURKEY CHILI

Recipe Yield: Yield: 24 servings

Source: NDOP

View this online at https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili.

Ingredients

2 tablespoons olive oil

2 cups chopped onion

2 cups chopped celery

2 quarts pulled or cooked turkey breast, chopped

50 ounces white kidney beans, rinsed and well drained

44 ounces white shoepeg corn, undrained

8 ounces green chilies, chopped

2 quarts turkey broth

2 teaspoons ground cumin

3 cups shredded monterey jack cheese

1 bunch fresh cilantro sprigs

As needed tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Fat: 6 g; Sodium: 263 m; Cholesterol: 37 mg; Protein: 21 g; Carbohydrates: 29 g

GREEN BEANS WITH POPPY SEED DRESSING

Recipe Yield: Yield: 4 servings (3/4 cup each)

Source: The Eating Well Diabetes Cookbook

Book Title: The Eating Well Diabetes Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/green-beans-with-poppy-seed-dressing

Ingredients

1 teaspoon poppy seeds

2 tablespoons extra-virgin olive oil

1 teaspoon white-wine or rice-wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 tablespoon minced shallot

1/8 teaspoon salt, or to taste

Freshly ground pepper to taste

1 pound green beans, stem ends trimmed

Directions

To prepare dressing: Heat a small dry skillet over medium-low heat.

Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.

To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.

Nutritional Information Per Serving: Calories: 113; Fat: 8 g; Fiber: 4 g; Sodium: 104 mg; Protein: 3 g; Carbohydrates: 11 g

Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat

RAISIN-PUMPKIN MUFFINS

Recipe Yield: Serves: 12

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipe/raisin-pumpkin-muffins.

Ingredients

3/4 cup canned pumpkin

6 tablespoons vegetable oil

1 egg

2 egg whites

1 tablespoon light molasses

2 teaspoons vanilla

1-1/4 cups all-purpose flour

1 cup Equal Spoonful or Granulated*

1/2 cup raisins

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

* May substitute 24 packets Equal sweetener

Directions

Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.

Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 149; Fat: 8 g; Sodium: 224 mg; Cholesterol: 18 mg; Protein: 3 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 starch, 1-1/2 fat