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Healthy Thanksgiving in 08
By Christina | November 25, 2008
If you are anything like me, you are not a big fan, no change that, you have zero desire to cook a Thanksgiving meal. Heck, I don’t like cooking any meals. I actually don’t love Thanksgiving food. One year I wanted to start a new family tradition of Thanksgiving pizza and that went over like a lead balloon, it didn’t go far. If I have to have turkey and all the fixings I prefer an option which will not leave me feeling stuffed and bloated and tired and thick. Here is a low fat, easy to prepare option your family will enjoy and you will feel good about preparing and serving.
Rolled Turkey Breast with Artisan Bread Stuffing
If you would like to save some time and money (if you have an excess of either of those, please write to me and I will give you things to do and my checking account number for direct deposit) opt for a rolled turkey breast instead of a whole stuffed turkey. This not only means smaller portions, it’s also a good way to eat just the healthier cuts.
Turkey:
1 single boneless turkey breast (1-1/2 lb)
1 tbsp olive oil
1/2 tsp each dried Italian herb seasoning, salt, and pepper
Stuffing:
- 3 cups cubed artisan bread
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped fennel
- 1/2 tsp dried italian herb seasoning
- 1/4 tsp each salt and pepper
- 2 tbsp chopped black olives
- 2 tbsp chopped fresh parsley
Preparation:
Stuffing:
- Chop or food process bread until in coarse crumbs, set aside
- In large skillet, heat oil over medium heat: cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally, until softened, which should take about 5 minutes
- Transfer to large bowl
- Add bread, olives and parsley
- Drizzle with chicken broth and toss to combine, set aside
Turkey with Stuffing:
- Cut turkey breast in half to within 1 inch of opposite side and open
- Cover with waxed paper, pound to 1/2 inch thickness
- Spread with stuffing, leaving 1-inch border on all sides
- Starting at skinless side, roll up
- Tie securely with string at 2-inch intervals
- Combine oil, herb seasoning, salt and pepper; brush over turkey
- Place on rack in roasting pan
- Add 1 cup water
- Roast in 375°F oven until no longer pink inside and meat thermometer reads 165°F (74°C), about 1-1/4 hours
- Transfer to cutting board and loosely place foil over the top
- Let stand for 15 minutes before slicing
- Enjoy
Topics: General, Healthy Recipes, Nutrition |
