I’m sorry to report to my followers that I fell and pulled a muscle in my thigh so I can’t stand long enough to cook anything but I’m looking at recipes and hope to get a new recipe up for everyone within the next week to 10 days. Stay safe and well.
I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.
To make the stuffing, over medium a 10″ skillet, heat:
2 tablespoons olive oil
When hot, add:
1/2 medium onion, finely diced
2 small stalks celery, finely diced
1/2 medium pear, minced
3 ounces mushrooms, finely diced
Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:
4 ounces sausage, any kind your family likes
Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:
Salt and pepper to taste
1/2 to 1 teaspoon of ground sage
If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.
Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.
While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:
3 ounces of mushrooms
1/2 medium pear, minced
Cook for a 2-4 minutes, salt and pepper to taste and add:
2 tablespoons all purpose gluten-free flour
Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:
1 1/2 to 2 cups turkey (or chicken) stock
Stir to combine and stir constantly until thickened into a gravy.
Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!
Artichokes are one of my favorite vegetables that I don’t eat every often. This time of year, the fresh artichokes are really delicious and wonderfully large, very stuffable. And the stuffing part isn’t set in stone – I usually use a chicken stew but I made one of my curried vegetable pies yesterday and thought, when I saw a beautiful big artichoke in the store this morning, that the leftovers would be great stuffing for that artichoke! So this one is vegan but any type of stew, preferably a creamed stew, will work as filling.
Serves 4. Prepare 2 large artichokes:
Using a vegetable peeler, shave the stem and cut off the very bottom, like cutting off the bottom of a carrot or onion. The stem of the artichoke is quite edible, tastes just like the heart. Then cut the stem off at the base of the artichoke so that it will sit flat in the pot. Some people cut off the top half of the artichoke but I don’t bother, a few spines on the ends don’t bother me but feel free. Place the artichokes and stems in a steamer over water and cook until the leave are falling away from the center. Remove from the steamer and let cool (trust me you don’t want to do the next step when the artichokes are boiling hot!).
Preheat oven to 400 degrees. When the artichokes are cooled, fold back the leaves and remove the tiny center leaves to reveal the choke. Using a spoon, remove the choke trying not to break the outer leaves from the middle (but it’s okay if this happens, just lean the sections of the artichoke on the outside of the baking dish or against each other). It’s best to use a greased baking dish that is about the size of the artichoke, so for the 2 artichokes, 2 dishes are needed.
Dice the tender parts of the stems and add to the filling. For 2 jumbo artichokes, use about 4 cups of stew. SEE: Creamy Chicken Stew with Asparagus (leaving out the asparagus of course), Curried Vegetable Pie, Chicken or Turkey Pot Pie, etc. Top with seasoned bread crumbs – 1/4 cup gluten-free bread crumbs tossed with olive oil (or melted vegan butter or avocado oil) and herbs. Or if like me you have leftover curried vegetable pie, use the remaining crust as the topping (or cut out rounds of pie crust).
Bake in a 400 degree oven for about a half hour if the stew is cold, less if it’s already hot. And if topped with a raw pie crust, bake for about 40 minutes.