Turkey Roulades
You will need:
- 1 cup diced and peeled tart apple
- 1 cup diced fresh mushrooms
- 1/2 cup finely chopped onion
- 2 teaspoons olive oil
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 3/4 teaspoon salt, divided
- Pinch of ground nutmeg
- 4 turkey breast tenderloins
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1/2 cup seasoned bread crumbs
- In a large nonstick skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender.
- Remove from the heat, then stir in the spinach, lemon juice, lemon peel, 1/4 teaspoon salt and nutmeg.
- Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of the bottom.
- Open the tenderloins so they lie flat and cover with plastic wrap.
- Flatten to 1/4 inch thickness.
- Remove the plastic, then sprinkle the turkey with pepper and remaining salt.
- Spread the spinach mixture over the tenderloins to within 1 inch of the edges.
- Roll the tenderloins jelly-roll style, starting with a short side and tie with kitchen string.
- Place the egg and bread crumbs in separate shallow bowls.
- Dip the roulades in egg, then roll in crumbs.
- Place the roulades in an 11 inch x 7 inch baking pan coated with cooking spray.
- Bake uncovered, at 375 degrees for 40 to 45 minutes or until a meat thermometer reads 170 degrees.
- Let stand for 5 minutes before slicing.
- Enjoy!
Ready for more recipes? Great!
Sweet Potato Casserole
You will need:
- 6 medium sweet potatoes
- 1/2 cup butter, cubed
- 3/4 cup sugar
- 1 can crushed pineapple, drained
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 15 large marshmallows
- Place sweet potatoes in a large kettle and cover with water, then bring to a boil.
- Boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30 to 45 minutes.
- Drain and cool slightly.
- Peel the potatoes and place in a large bowl, then mash.
- Stir in butter and sugar until the butter is melted.
- Add pineapple, eggs, vanilla, nutmeg and salt.
- Spoon the sweet potatoes into a greased 2 quart baking dish.
- Top with marshmallows.
- Bake uncovered at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean.
- Enjoy!
Here's another recipe...
Green Bean Casserole
You will need:
- 1 can Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 teaspoon black pepper
- 2 packages frozen cut green beans, thawed
- 1.33 (One and One Third) cups French Fried Onions
- Mix the soup, milk and pepper in a 1.5 quart baking dish.
- Stir in the green beans and 2/3 cup French Fried Onions.
- Bake at 350 degrees for 30 minutes or until hot.
- Stir well and top with the remaining 2/3 cup onions.
- Bake for 5 more minutes until the onions are golden.
- Enjoy!
Sausage, Apple, and Cranberry Stuffing
You will need:
- 1.5 cups cubed whole wheat bread
- 3.75 cups cubed white bread
- 1 pound ground turkey sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 2.5 teaspoons dried sage
- 1.5 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 4 tablespoons unsalted butter, melted
- Preheat the oven to 350 degrees.
- Spread the white and whole wheat bread cubes in a single layer on a large baking sheet.
- Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
- Add the celery, sage, rosemary, and thyme, then cook, stirring, for 2 minutes to blend the flavors.
- Pour the sausage mixture over the bread in the bowl.
- Mix in the chopped apples, dried cranberries, parsley, and liver.
- Drizzle with turkey stock and melted butter, and mix lightly.
- Place in a bowl and cover to keep warm.
- Enjoy!
Cranberry Sauce
You will need:
- 1 cup white sugar
- 1 cup orange juice
- 1 package fresh cranberries
- In a medium saucepan over medium heat, dissolve the sugar in the orange juice.
- Stir in the cranberries, and cook until they start to pop, about 10 minutes. Remove from heat, and transfer to a bowl.
- The Cranberry sauce will thicken as it cools.
- Enjoy!
I hope you all had a blast cooking with me tonight. I will catch you on the flip side. If I'm not around before the holidays, may you all have a Happy Thanksgiving and be prepared for Christmas treats coming soon! Happy blogging to all! <3
