Stuffed Turkey Rolls

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.

Serves 3-4.

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!

Honey Oatmeal Quick Bread

Like many people who have to live gluten free I’ve searched long and hard for a tasty gluten-free bread that doesn’t feel like a brick! Right? Most weigh a ton and most of the recipes I’ve tried also come out like bricks. And the ones that don’t weight a ton have eggs in them. So I was quite surprised by this recipe adapted from “Feelin’ Fabulous with Kayla”. It is fairly light in texture, great for eating warm from the oven with a spread, French toast, or for grilled sandwiches. I don’t recommend that you put it in your toaster because it can be quite crumbly. But it is DELICIOUS! And I do promise you I will continue to seek a allergy-free bread that we can enjoy that isn’t heavy and stays together when we want a sandwich. Feels like it’ll take my lifetime to find it but it is my one of my most sought after goals.

In a medium large bowl combine:

2 tablespoons ground golden flax

1/3 cup aquafaba

Let sit for 5 minutes until flax gel forms. Grease a GLASS loaf pan, for some reason for this bread glass works better than the metal pans. Whisk into the flax gel:

1 cup rolled oats

1 cup vegan mayonnaise less 1 tablespoon

1 tablespoon vinegar

1/4 cup honey

1/4 cup avocado oil

Whisk until combined and then add:

3/4 cup non-dairy unsweetened milk

Whisk in the milk. In a separate bowl combine:

2 1/3 cup gluten-free all purpose flour (use King Arthur’s Measure4Measure, Cup4Cup or Bob’s Red Mill’s 1:1)*

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sea salt

Mix to combine before adding to the wet mixture. Stir to combine wet and dry mixtures. Spoon into the prepared loaf pan. Sprinkle with oats. Set aside for 15-20 minutes while the oven heats to 350 degrees. You want to let any gluten-free dough sit for a few minutes before cooking so that the dry can absorb some of the liquid or the end result will be too moist.

Bake 45-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the loaf pan for about a half hour and then let cool completely before cutting (center may still be slightly warm).

*We want to use one of these all-purpose gluten-free flours because we’re not adding any guar gum or xanthan gum and other various flour mixtures will measure differently.

Cinnamon Swirl Sticky Buns (dairy-free, gluten-free, egg-free, refined sugar-free, soy-free, nut-free)

I love cinnamon rolls! In fact, I won the winter carnival for my junior class in high school with my sticky buns. Back then I didn’t worry about gluten or dairy, didn’t have any allergies then. My son recently asked me, after the cinnamon swirl bread, if I could make some rolls instead. Here’s what I came up with. The recipe makes a 12-15 rolls.

This a a very tender, soft dough and doesn’t rise as much as traditional yeasted dough.

In a large bowl mix:

1/2 cup warm water (around 100 degrees; my Nana always told me the key to yeast was to make sure the water didn’t feel hot or cold on your wrist, just wet, then it’s the perfect temperature, like a baby’s bottle should be)

1 teaspoon date sugar

1 package (2 1/4 teaspoons) active dry yeast

Stir to dissolve the yeast and then let sit for 5-10 minutes until it bubbles. Throw it out and try again if it doesn’t bubble or foam, that means its not working.

Warm over a very low heat in a small sauce pan:

1 cup non-dairy milk

1/4 cup honey, agave or coconut nectar

2 tablespoons oil

Be sure not to get this liquid hotter than the water was for the yeast or it will kill the yeast mixture when you pour it into the bowl. When the honey is melted, pour the milk mixture into the yeast and add:

1 cup whipped potatoes (don’t want any lumps in the dough!)

1 1/4 cups brown rice flour

1/2 cup tapioca flour

1 cup all purpose gluten-free flour

1 teaspoon xanthan gum

1 teaspoon salt (be sure the salt goes in last so it doesn’t affect the yeast)

Mix thoroughly. Add more brown rice flour if the mixture is too wet. You want a dough that you can handle and roll out. Grease a bowl and add the dough, put in a warm place, covered with wax paper or a clean small towel and let rise for 1- 1 1/2 hours.

For the filling you need:

1/4 cup avocado oil, coconut oil, or vegan margarine

1/4-1/3 cup date sugar

2-3 teaspoons cinnamon (more or less to taste, I was rather generous with mine and probably used more like 2 tablespoons)

Prepare a 9×12 baking dish by greasing. Remove the dough and place on a floured surface where you can roll it out to approximately a 24×30″ rectangle. You may need to add some flour to the top of the dough to keep it from sticking. Once rolled out, rub the dough with 1/4 cup of avocado or coconut oil (or a vegan margarine), sprinkle with 1/4-1/3 cup date sugar and several teaspoons of cinnamon. Beginning on the longer end, slowly roll the dough (you may need to loosen the dough from the counter with a butter knife if stuck). Tuck the ends into the roll and make sure the last side is securely attached to the rest of the roll. Cut into 1″ slices and place in the prepared baking dish. You don’t have to leave much space between the rolls because they won’t rise much at this stage. Cover with a clean towel or waxed paper and put in a warm place to rise again. (I turned my oven to 170 degrees (the lowest setting it would go) and turned it off after 5 minutes of warming so that it was approximately 100 degrees and used that to let the dough rise. Worked well.) This should only take about 1 hour.

Remove the dough from the oven and heat the oven to 350 degrees. Make the Honey-Bee Glaze like we used on the Cinnamon Swirl Bread (1/2 cup date sugar, 1/4 cup non-dairy milk, 1/4 cup agave or coconut nectar, 1/4 cup oil, 1/2-1 cup hemp hulls, sunflower, or pumpkin seeds – if too thick to pour, add a little more milk) and pour it over the rolls before baking them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into a middle roll comes out clean.

Spicy Pumpkin (or Sweet Potato) Quick Bread (dairy-free, gluten-free, egg-free, soy-free, nut-free, refined sugar-free)

I really enjoy baked items that I can make without pulling out my stand mixer or even my hand mixer. This is one of those. Takes two bowls but otherwise a very easy bread to make. It’s a dense loaf but moist and tender. Perfect as a side for a salad or toasted with some non-dairy cream cheese for breakfast with your favorite protein.

Makes 1 loaf

Preheat oven to 400 degree. Generously grease a 9×5 bread pan. Mix in a medium to large bowl:

2 1/4 cups brown rice flour

1/2 cup tapioca flour

1 cup date sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg or allspice

1/2 teaspoon salt

Mix until combined. In a separate smaller bowl whisk together:

1 can pumpkin puree

1/4 cup water

1/3 cup oil (I used avocado oil but any oil you have will work)

2 teaspoons vanilla

Add wet ingredients to dry and mix until combined. Before combining you might add one or several of the following:

1/2 cup chopped dates

1 cup chopped nuts

1/2 cup hemp hulls

or 1 cup dried fruit such as currents, raisins, cranberries, etc.

Spoon into the prepared pan, smooth over the top and place in the middle of the oven. Bake 45-50 minutes. Cool in pan or on cooling rack.

Easy Cinnamon Swirl Bread (dairy free, gluten free, refined cane sugar free, egg free, soy free, vegan)

One of my favorite breads has always been cinnamon raisin. I can no longer eat raisins but cinnamon is such a wonderful flavor, especially this time of year. And it naturally lowers blood sugar levels so has health benefits as well.

This bread is very easy to make, don’t even need a mixer, just be careful not to overmix and spread evenly in the pan so there isn’t one part that takes longer to bake. Mixes in about 10 minutes so most of the time is baking, 40-50 minutes to bake.

Preheat oven to 350 degrees. Grease and flour (gluten free all purpose) a bread pan.

In a medium bowl mix:

2 tablespoons ground flax seed (preferably golden so it doesn’t show in the bread)

1/4 cup warm water

Let sit 5 minutes or until thickened and add:

1/2 cup date sugar

1 cup non-dairy milk

2 teaspoons vanilla

1 6 ounce container of plain yogurt (mine was actually 5 1/2 ounces and I just added an extra tablespoon of milk)

1 tablespoon vinegar

In a smaller bowl, mix together:

1 1/2 cups all purpose gluten-free flour

1/4 cup brown rice flour

1/4 cup garbanzo bean flour

1 tablespoon baking powder

1/2 teaspoon salt

When mixed, slowly add to the wet ingredients. Mix until combined. Spoon evenly into prepared bread pan.

In a separate small bowl mix together:

1/3 cup date sugar

2 teaspoons cinnamon

2 tablespoons melted vegan margarine or avocado oil

Spoon over bread mixture and using a fork or knife, swirl through the bread mixture.

Bake 40-50 minutes in the middle of the oven or until a toothpick comes out clean.

While the bread is cooking, make the glaze:

1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)

2 tablespoons non-dairy milk

If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white).

Put the bread on a cooling rack that sits on top of a cookie sheet. Be sure its fully cooled before glazing. Pour either glaze over the top of the loaf, coating evenly. If using the nectar based glaze, be sure there are no pools of glaze that might soak into the bread.

You could add some raisins or cranberries to the bread before baking or even some chopped candied fruits if you don’t mind a little sugar in the mix! That would be a lot like my Nana’s Christmas bread!

Sausage and Mushroom Stuffing (dairy-free, gluten-free, egg-free)

My husband never liked anything but Stove Top Stuffing.  Last year at Thanksgiving, he told me not to bother to make him any stuffing so I made a small batch of my stuffing and then I didn’t get much of it because he ate almost all of it!  So now I make a large dish of this dressing so there’s plenty for leftovers.  Crunchy on the bottom and soft and moist inside, you’ll never miss the gluten or the eggs.  I use this for a Thanksgiving dressing or to stuff chicken breasts or pork chops.

I don’t cut and dry the bread before making the stuffing — the way I figure it, if you have to dry the bread out so that it will absorb all the flavors of the other things you’re adding, your bread isn’t very good.  So I start with my favorite gluten-free bread (I love the DeLand’s Millet and Flax bread or even their millet flatbread), and then don’t add as much chicken or turkey stock (if you want this vegan, don’t use the sausage and use vegetable broth instead of the meat stocks).

Grease a large, flat casserole dish and preheat oven to 350 degrees.

In a large skillet, over medium heat:

  • 1/4 cup olive oil
  • 1/2 pound of sausage, I use turkey sausage

Brown and then add:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 cup diced baby bella mushrooms

Cook until the vegetables are soft.

In a medium size bowl, place:

  • 6 cups of diced gluten-free bread
  • 1 tablespoon dry sage
  • Salt and pepper to taste
  • the sausage and vegetable mixture

Mix well and pour into the prepared dish.  Pour over the dressing, 1 cup stock (you can use up to 1 1/2 cups if needed but it may be mushier) being sure to get most of the bread moist.  Cover with aluminum foil, or the cover to the casserole dish if it has one.  Cook for 1/2 hour and then remove cover and let cook for another 15 minutes until top is browned.

BLAT (Bacon, Lettuce, Avocado and Tomato)Burger (dairy-free, gluten-free)

This is one of my favorites.   I eat one of these sandwiches for lunch nearly every week.  Easy to make and delicious.  The creaminess of the avocado with the acidity of the tomato and crunch of the bacon and lettuce makes it well worth the calories.  I served mine with a side of 4 Bean Salad.

You’ll need:

  • Gluten-free bread or roll
  • 3 slices of tomato
  • 2-3 pieces of lettuce
  • 2-3 slices of cooked bacon (I use the turkey bacon)
  • 1 burger patty (mine is turkey which I make thin so it cooks very quickly but I have to be very careful not to overcook it)
  • 1 slice of non-dairy cheese (if you want a cheeseburger)
  • ketchup or mayo depending on your taste

While the burger and bacon are cooking, toast the bread if you want or warm the roll.  I start with the avocado, then the tomato slices, then the lettuce, bacon, and finally the burger.  I put the ketchup or mayo on the second slice of bread and there you have it.  Very easy, yet so tasty.