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!

Turkey Hash

Hash is a favorite of mine. It’s so tasty and so versatile. Any meat, any vegetables can be used in hash. It’s not just corned beef hash anymore! After I made the roasted turkey breast the other day, I had over half the breast left (since there’s only one of me and the recipe served 4). I’d already cooked plenty of sweet potatoes (but there’s nothing wrong with cooking more!) and had some rainbow carrots in the freezer. Hash is so easy to make, hope you’ll give it a try.

I served this with the leftover turkey pear gravy! Oh so delicious

In a large skillet (12″), heat over medium heat:

2 tablespoons olive oil

When shimmering add:

1 medium onion diced

3-5 celery stalks, diced

When the onion is becoming translucent, add:

2 cups diced cooked sweet potato (or white if you prefer)

1 cup cooked rainbow carrots, sliced or diced

2 not quite ripe pears, peeled and diced

1-2 teaspoons minced garlic

Salt and pepper to taste

Mix to combine and continue cooking until sweet potatoes start to brown. Stir in:

2-3 cups cooked turkey, diced

Lower heat to medium low and cover. Cook for approximately 2-3 minutes until turkey is hot. Remove lid, stir. At this point, if eggs are allowed in your diet, crack 4 eggs on top of the hash, cover and cook until eggs are ready. Serves 4.

Roasted Turkey Breast with Pears and roasted sweet potatoes

I’m always looking for new ways to cook chicken and turkey. A couple months ago, I blogged a recipe for pork loin with a pear gravy. It came out so good I wondered how pear would go with turkey. Turns out placing sliced pears (or you could use apples) under the skin of the turkey breast keeps it moist while it’s roasting (just be sure not to over cook it!). And yes, I made gravy and added some cooked pears to it, oh so delicious!

Preheat oven to 400 degrees. To feed four:

4-5 pound bone-in turkey breast

Clean thoroughly, removing any feathers or pin feathers left behind along the outside of the skin. Push your fingers under the skin and break the membrane holding the skin to the meat. Prepare a baking dish large enough to hold the turkey along with 2 cups of diced sweet potato. Spray the dish with non-stick cooking spray. Place the turkey in the dish, skin side up.

Wash, peel, core and slice:

1 medium, not too ripe pear making sure all the slices are about the same thickness

Place the pear slices, overlapping slightly between the skin and the meat of the turkey breast. When the pears are in place, , salt and pepper the pears. Using small skewers, pin the skin to the meat to hold the pears in place. Salt and pepper the skin (I also used some garlic powder along with some sage).

Peel and dice up (large pieces) 2 medium sweet potatoes and place around the breast, spray the sweet potatoes with a non-stick cooking spray (or before you add them, add 1 tablespoon of olive oil to them and stir to coat). Salt and pepper the potatoes. (My mother always used white potatoes.)

Bake at 400 degrees for approximately 20 minutes then reduce heat to 350 degrees for about an hour to 75 minutes or until the breast measures 155 degrees when a thermometer is inserted in the thickest part. (It should be cooked to 160 degrees but it will continue cooking after you take it out of the oven.)

Remove the pins and the skin. Cover loosely with a large pan or, if no alternative is available, aluminum foil (should be a last resort!). Let rest for about 10 minutes before slicing. Serve with the pear slices.

If gravy is desired in a 4 cup saucepan heat:

1 cup turkey (or chicken) stock

1 medium ripe pear, peeled cored and mashed

Bring to a boil. While it’s heating whisk together:

1/2 cup turkey (or chicken stock)

2 tablespoons all purpose gluten-free flour

When the stock is boiling, whisk in the flour slurry and keep whisking until the mixture thickens, turning it down to medium heat after adding the slurry. Simmer for about 5 minutes to cook the flour and serve. If you have lumps of flour or large chunks of pear, feel free to run the gravy through a medium sieve to remove them before serving.

Turkey Imperial

I enjoy turkey just as much as chicken and it’s always a nice change from the chicken grind. But it can be very dry if overcooked. Here’s a recipe that comes out moist and delicious! Lots of flavor and very easy to make if you can find turkey breast fillets. If not, use chicken breasts, remove the tenderloin and pound out the breasts to about 1/2 thickness. Serves 4.

4 turkey breast fillets or 4 chicken breasts pounded to 1/2 inch*

Preheat oven to 425 degree and spray a large baking dish with non-stick spray. The fillets or breasts should fit comfortably in the dish without touching. Salt and pepper the meat and set aside. In a small bowl mix:

1 cup gluten-free bread crumbs

1/3 cup dairy-free parmesan cheese, grated (Follow Your Heart makes a great one)

4 tablespoons olive or avocado oil (or vegan margarine or butter melted)

1 heaping teaspoon minced garlic

1 teaspoon dried thyme (or 2 teaspoons fresh minced thyme)

2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)

1/2 teaspoon Herbamare (or sea salt)

1/8 teaspoon ground pepper

Mix to combine making sure all the bread crumbs are moistened. Spread evenly over the fillets or breasts. Bake for about 20-25 minutes until the fillets are 160 degrees and the crumbs are well browned. Serve with a sauce:

1 cup chicken or turkey stock

1/2 cup non-dairy milk of choice (NOT soy)

whites of 3 scallions diced

2 teaspoons spicy mustard

Whisk mustard into the stock mixture and heat in a saucepan over medium heat. When hot add a slurry made with:

2 tablespoons gluten-free all purpose flour

1/3 cup non-dairy milk

Whisk the slurry into the stock mixture and continue whisking until it thickens, about 2 minutes.

Be sure to put the sauce UNDER the fillets so that the crumb mixture stays crunchy. Garnish with the greens from the scallions.

*If the turkey fillets are too thin (want about 1/2 inch thickness), stack several, I think I actually had to stack 3 in one case. If the turkey is too thin, it will get dried out before the topping browns.

Fusilli with Turkey, Swiss Chard, and White Beans

Hope all my followers aren’t getting tired of pasta dishes! Here’s one that’s even more delicious than the last two. I do love Swiss chard, such a great flavor; I do choose rainbow or red chard because I can’t eat green leafy vegetables but feel free to use any chard you find at your market. And the meat and beans can be changed around as well, depending on your family’s taste – chicken, pork loin, even a sausage would work great in this recipe as well as any canned beans.

Start an 8 quart pot of water to boil. When boiling, add:

1 teaspoon sea salt

8 ounces gluten free fusilli (or whatever pasta you have on hand)

Cook the pasta per package instructions, usually between 8-10 minutes for fusilli. When the pasta is el dente, add to the boiling pot:

12 ounces of Swiss chard, washed with the leaves from the rib and broken into pieces (discard the ribs)

Bring back to the boil and cook for 1-2 minutes. Drain the chard and the pasta and return to the pot. Drizzle 1-2 tablespoons of olive oil over the pasta so it doesn’t stick together. Set aside.

In a 10″ skillet heat:

1 tablespoon olive oil

Add:

12 ounces cooked and diced turkey (or chicken, pork, or sausage)

2 teaspoons minced garlic

15 ounces cannellini beans with the liquid

1/2 cup chicken stock

1 teaspoon dried mixed Italian herbs

Bring to a boil over medium heat and simmer until the sauce is reduced by about half. Pour over the pasta and chard along and add:

1/4 to 1/2 cup non-dairy shredded parmesan cheese

juice of 1/2 a lemon

Stir to combine and serve. Have some extra cheese to top each serving. Serves 4-6.

Stroganoff (dairy-free, gluten-free, egg-free, soy-free)

I looked at a recipe for tempeh stroganoff, thought about turkey instead. It reminds me a lot of turkey tetrazzini in looks but definitely not in taste. I think this is mainly due to marinating the meat in my “fake” soy sauce and the addition of vinegar to the sauce.

When I think about stroganoff, I immediately think it should be served on egg noodles. Since I’m allergic to eggs, that’s not possible but I managed to find some pad thai brown rice noodles that worked quite well.

I used turkey in this recipe but it could be made with beef, pork, chicken or tempeh and be equally as delicious. Other vegetables would also do well in this sauce like green peas, string beans, or carrots.

Makes 4 servings.

In a medium bowl, mix:

12 ounces meat or tempeh cut into strips

3 tablespoons “fake” soy sauce (you could use tamari or coconut aminos)

1 tablespoon rice vinegar

Marinate in the refrigerator 30 minutes up to overnight.

In a large skillet heat:

2 tablespoon olive oil

Add meat (drained) and saute for 3-5 minutes, turning to sear. Remove from pan and set aside. Add:

1 medium onion, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano

2 teaspoons dried thyme

24 ounces sliced or diced mushrooms (I used a mixture of 3 different mushrooms)

Salt and black pepper to taste

Cook until the onions are soft and the mushrooms cooked. Stir in:

2 tablespoons gluten-free all-purpose flour, more or less depending on the oil in the pan

Mix in:

2 cups non-dairy milk

2 tablespoons seasoned rice, sherry, or wine vinegar

Stir until mixture begins to thicken. Add the meat. Taste and adjust seasonings if needed.

Serve over noodles, rice or quinoa. Garnish with fresh parsley or chives.

Carrot Chowder (dairy-free, gluten-free)

Carrots are so versatile. Not only are they great in savory dishes like soups, salads, stews, curries, and stir-fries, but they also work very well in desserts. Here’s a great carrot soup with a hint of creamy tomato soup that’s hearty and satisfying. If you want a vegan soup, substitute the ground turkey for a ground vegan product and the chicken stock for vegetable stock.

In a Dutch oven pot, heat:

1 tablespoon olive oil and add:

1 pound ground turkey or chicken, when browned add:

1/2 cup chopped celery and

1/2 cup chopped onion and cook until onion is translucent

Add 2 1/2 cups grated carrots

32 ounce can of tomato puree

1 cup non-dairy yogurt

1 cup chicken or vegetable stock

1 tablespoon chopped garlic

1/2 teaspoon thyme, marjoram, and/or basil (I use a pre-mixed Italian blend that includes all three)

1 teaspoon salt

1 teaspoon date sugar

Cover, reduce heat and simmer until vegetables are tender, about 20 minutes. I like to serve this with seasoned croutons (gluten free of course) or gluten free rolls. Serves 4-6 depending on if you want it for an appetizer or a main dish.

Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Spicy Spanish Meatballs (dairy free, gluten free, soy free, egg free)

Just like with meatloaf, I love meatballs. I’ve gotten lazy in my old age and simply made meatballs with some of my meatloaf mix but I recently saw a recipe for Spicy Spanish Meatballs and thought I’d give them a try. Here’s my revision of that recipe that used beef, veal and eggs, none of which I can eat.

You’ll need for the meatballs:

2 teaspoons cumin seeds (or ground cumin)

2 teaspoons coriander seeds (or ground coriander)

2 whole cloves (or 1/4 teaspoon ground cloves)

9 ounces ground turkey

8 ounces ground pork

2 teaspoons allspice (or you can use nutmeg, I don’t happen to like it so substituted allspice)

2 teaspoons ground cinnamon

4 garlic cloves crushed

1/2 cup chopped dates (if you used dried dates, be sure to rehydrate them before adding)

1 small hot red chili pepper (I used a red finger pepper, seeds and veins removed), finely chopped

flax gel (3 tablespoons ground flax mixed into 1/3 cup hot water; let stand 5 minutes)

You’ll need for the sauce:

1 teaspoon cumin seeds (roast and grind as above) (or 1 teaspoon ground cumin)

2 tablespoons olive oil

2 medium red onions, peeled and sliced

2 tablespoons diced garlic

1 teaspoon ground cinnamon

1 teaspoon paprika (I used 1/2 teaspoon regular paprika and 1/2 teaspoon smoked paprika)

1/2 cup wine (if you can have it) OR 1/2 cup chicken stock

28 ounces (1 large can) diced tomatoes

2 dried bay leaves

1 teaspoon dry oregano or marjoram

2 tablespoons date syrup

Make the meatballs: In a dry skillet, heat the cumin and coriander seeds and whole cloves over medium heat until aromatic, a minute or two. Let cool for a few minutes and then grind in either a mortar and pestle or spice grinder (I used my coffee grinder that I never use for coffee).

Add to a food processor, the flax gel, dates, dried spices, garlic, cinnamon, allspice and chili pepper and grind until smooth. Remove to a bowl, add salt and pepper (about 1/2 teaspoon of each) along with the meats and blend until mixed. Try not to overmix to avoid tough meatballs. Form into about 1 ounce meatballs with wet hands (makes about 16-18). Place on a greased, small baking sheet, cover with plastic wrap and put in the refrigerator.

Whwn the sauce is simmering, take the meatballs out of the refrigerator and remove plastic wrap. Cook in a 350 degree oven for 20-30 minutes.

To make the sauce: Heat the olive oil in a small Dutch oven, add the onions and cook until translucent. Add the garlic, salt and pepper (again about 1/2 teaspoon each), cumin, cinnamon and paprika and cook for a few minutes over low to medium heat being careful not to let the spices or garlic burn. Add the wine or chicken stock and boil for several minutes until almost evaporated. Add the chopped tomatoes and bay leaves, turn the heat down and simmer for 20-30 minutes uncovered, stir occasionally.

Add 1-2 tablespoons tomato paste depending on how thick you like your sauce, and the oregano or marjoram along with the date syrup (don’t have any? Use maple syrup or agave instead).

Add the meatballs to the sauce, remove the bay leaves. If you wish, you can sprinkle the dish with chopped fresh parsley. Serve over any small grain such as quinoa or faro, couscous would also work. Or serve with slices of gluten free bread to sop up the sauce.

Serves 4 people generously.

Chard Wrap (dairy-free, gluten-free)

A friend challenged me last week to find a way to produce a wrap for her lunch that didn’t use a tortilla. Of course, my first thought was a lettuce wrap that I’ve been making for years.  But she wanted something new and different.  The swiss chard can be prepared ahead of time and stored in an airtight container for several days.  

Put a large (dutch oven type) pot on the stove about half full of water.  Bring to a bowl.  Meanwhile, clean:

  • 1 bunch of swiss chard (green or rainbow) – collard greens could also be used

Cut out the toughest parts of the stems which will leave a V-shaped leaf.  When the water comes to a bowl, place the chard leaves in the water for 60 seconds (I did this individually so that they wouldn’t break and would cook evenly but that’s not completely necessary; the last few I did altogether and they were fine).

Remove and place in a bowl of cold water for just a few minutes.  Drain and pat dry with a paper towel.  

To make a wrap, cut the Vs into two pieces.  Stagger several pieces (4-5) on top of one another to strengthen the wrap and make a solid wrapper.  Spread with honey mustard sauce:

  • 1 tablespoon mustard
  • 1/2 teaspoon raw honey

Whisk until blended.  Place the wrap meats and tomato across and the sprouts and avocado lengthwise so that there’s some of each in every bite.  I used:

  • 2 slices organic, low sodium turkey breast
  • 2 slices organic honey baked ham
  • 2 slices non-dairy provolone cheese
  • 1/2 cup alfalfa sprouts
  • 4 slices of tomato
  • 1/2 a medium avocado sliced

Fold in the longer edges of the chard wrap (if possible) and then fold the shorter ends to each other.  Cut in half and serve.  

Alternatives:  

  • Make this entirely with vegetables using sprouts, shredded lettuces, wedges of carrot, celery, or cucumber laid in the short direction, add cheese if desired