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Original 11/25/2013 Post | |
Nicole 11/25/2013 7:20:51 PM | Turkey Breast w/ quinoa stuffing Depending on the size of your turkey breast, this may be a lot for two people, but Thanksgiving without leftovers seems to be a shame, so either save this for a very small dinner, or plan to do multiples. Two breasts will likely feed 6 people, and only a few minutes more work than preparing one. OR consider cooking the stuffed breast and the herbed thigh recipe so you’ll have both light and dark meat. The recipe makes enough stuffing for the turkey breast, but it’s easy to double if you’d like to have some to serve alongside. Reheat it in a covered dish, placing it in the oven with the turkey about 20 minutes before it’s done. 1 turkey breast, skin removed and reserved, meat butterflied and pounded out into a roughly rectangular shape 1-2 tablespoons olive oil salt and pepper for seasoning For the stuffing: ½ cup quinoa, well rinsed and prepared according to package directions ingredients-turkey-breast 2 tablespoons dried, fruit juice sweetened cranberries 1/4 cup Granny Smith apple, finely diced 2-3 green onions, chopped ½ teaspoon poultry seasoning 2 teaspoons butter (optional) mixture-turkey-breast Add the butter to the hot quinoa and allow it melt. Stir in remaining ingredients and season to taste with salt and pepper. stuffing-turkey-breast To assemble: Spread quinoa stuffing over turkey breast. Roll turkey up from a long edge and tie securely with butcher’s twine. Rub skin with a little olive oil and season the turkey with salt and pepper. Bake in a 350° oven for about 20 per pound, or until a thermometer inserted into the roast measures 165°. Remove the twine and slice turkey into ¼ inch thick slices. Serve while hot. You can exclude the cranberries and apple if you are very sugar sensitive:) Happy Holidays ... Sending my love to you all during this holiday season! Yours In Spirit Love, Nicole |
Responses (Newest First) | |
Dawn 12/22/2013 8:14:46 PM | Merry Christmas to Everyone! Thank you Deborah for the wonderful cookie recipes!!! I have made them already and love them. Thanks for your time is perfecting them. You are a Christmas Angel!!! May all your wishes come true for 2014! Much love, Dawn |
Deborah B 12/19/2013 4:57:26 PM | Cranberry sauce, This is the easiest suggestion yet for a holiday substitution that is protocol friendly and only takes a few minutes. . . Make your own cranberry sauce by just putting fresh cranberries in a sauce pan with a small amount of water and bring to a boil, stirring constantly. The cranberries will eventually pop open. Lower to a simmer and continue to stir and mash them until they thicken to the right consistency. Cranberries have their own natural thickening agent so there is no need for sugar or corn starch to get a lovely smooth sauce. You just need to cook slowly, on low temp and stir often. When you've reached the texture of sauce that you like, cool in the fridge for an hour or more first and then sweeten to taste with the Stevia of your choice. If you try to sweeten them to taste when still hot you may over do it. We added some grated orange peal which was a nice touch. I've heard of some people adding nuts. Note: You can repeat this same process with strawberries or blueberries to create a refrigerator jam to use on protocol-approved breads and cookies. Obviously, this would not work as a true preserve because sugar is necessary for canning and the jam will not be as thick as the cranberry version, but still a delicious change from eating the berries raw. For those in the later stages of the protocol or on a post-protocol maintenance diet, the jams can be stirred into organic yogurt for an awesome dessert. Merry Christmas to everyone! |
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