Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing

November 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

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Inside every issue you’ll find…
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Kitchen Hint of the Day!

November 6, 2020 at 6:00 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Thawed Turkey safety………………

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality. Allow about 30 minutes per pound.

Diabetic Dish of the Week – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

November 21, 2017 at 6:21 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY. The recipe is from the Diabetic Gourmet website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly recipes for all meals and occasions. You’ll also find Diabetes Management tips and News. It’s another one of my favorite sites! Enjoy and eat Healthy! https://diabeticgourmet.com/

 

WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

Ingredients

1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast

Directions

1 – Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
2 – Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.
3 – Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
4 – Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
5 – Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
6 – Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Recipe Yield: Makes 10 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 200 milligrams
Protein: 44 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/walnut-stuffed-turkey-breast-with-cider-gravy

Meanwhile back at the SayersBrook Bison Ranch………..TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC SATURDAY

November 18, 2017 at 6:32 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its – TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC. As it says make your Thanksgiving less hectic and less stressful with these helpful tips and recipes! Besides the tips and recipes you can purchase all the SayersBrook products. You can choose from Bison, Elk, Wild Boar, Turkey, Rabbit, Heat N’ Eat Dishes and more! Below are some of the tips and a link to the full article and recipes. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

STRAPPED FOR TIME AND LOOKING TO CUT SOME CORNERS WHEN PREPARING THANKSGIVING DINNER?
These top thanksgiving hacks will make the day less hectic so you can enjoy dinner too. Try these easy timesavers and keep your sanity.

Are you hosting thanksgiving this year? Sayersbrook wants you to have as good a time as your guests

GOOD THANKSGIVING TIME SAVING HACKS

1 – Make a list – a detailed list of your menu – so you can shop ahead and have all ingredients on hand when you need them.
2 – Prepare as much food as you can early on. Make and bake ahead and freeze.
3 – Prep as much food as you can early on. Cut the vegetables, dips, hors d’oeuvres, make the pies etc..
4 – Set the table ahead of time – a day ahead
5 – Ask friends to bring dishes – that’s a real time saver
6 – If you’re having a large crowd try making a buffet style dinner instead of sit down. The table will have more room to hold all the dishes.
7 – Use chafing dishes to keep the food warm. It looks elegant and it is practical. If you don’t have chafing dishes you can use a crock pot and or a rice cooker
8 – Fill coolers with ice for storing cold drinks. That frees up your fridge for other foods…..
* Click the link below to get all the TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC
http://cooking-buffalo.com/

 

SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

 

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