Traditional roast turkey is still the dish of choice for most holidays and evokes images of celebrations with family and friends. This is the season for enjoying turkey.
Health Benefits of Turkey is that is a lean meat and is a very good source of protein. A four ounce serving provides 65% of the daily value for protein, along with 11% of the daily value for saturated fat, about half the amount of saturated fat found in red meat. The structure of the human body is built on protein. We use animal and plant sources of protein for our amino acids and rearrange the nitrogen to make the pattern of amino acids we require. Turkey is a very good source of selenium, B vitamin and niacin.
6.5 Kg (14 lb) turkey*
4 sprigs fresh rosemary and/or thyme
Stuffing - ingredients
125 g (1/4 lb) bulk turkey sausage
1.5 L (6 cups) day-old whole-wheat bread cubes (about 9 slices)
125 mL (1/2 cup) chopped celery
125 mL (1/2 cup) chopped onion
2 small apples, peeled, chopped (McIntosh in the fall; Golden Delicious in winter)
25 mL (2 tbsp) each chopped fresh sage and basil, (or 2 mL/1/2 tsp each dried)
7 mL (1 1/2 tsp) dried savory
10 mL (2 tsp) chopped fresh thyme or oregano
2 mL (1/2 tsp) or less each salt and freshly ground pepper
Remove neck and giblets from body cavity of turkey. Discard gizzard and heart.
Cover and refrigerate neck and liver for gravy.
Rinse turkey under cold running water; dry skin and cavities with paper towels.
In small nonstick skillet, create stuffing by cooking sausage over medium heat for 5 to 7minutes or until no longer pink, breaking up meat with fork. In large bowl, combine sausage, bread, celery, onion, apples, sage, basil, savory, thyme, salt and pepper.
Loosely stuff neck and body cavity with stuffing. Fold neck skin over cavity and skewer to back.
Secure legs by tying together with string. Lift wings and fold behind back or tie to sides of turkey with string.
Place rosemary and/or thyme sprigs between body of turkey and each leg and wing.
Place turkey, breast side up, on rack in roasting pan. Cover with loose tent of lightly greased foil, shiny side down, leaving sides open.
Roast in 160°C (325°F) oven for 3 3/4 to 4 hours or until juices run clear when turkey is pierced and thermometer inserted into thigh reads 82°C (180°F).
Remove foil for last 30 minutes of cooking so turkey can brown.
Remove from oven and let stand, covered with foil, for 20 to 30 minutes before carving.
Servings: Makes 14 servings
100 g (3.5 oz) skinless light meat with 125 mL (1/2 cup) stuffing
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 74 mg
Carbohydrate: 11 g
Fibre: 2 g
Sodium: 283 mg
Potassium: 407 mg
Notes: *NOTE : Avoid pre-basted turkeys or ones injected with fat. You are paying a high price for added fat, which is usually hydrogenated or saturated.
From Anne Lindsay’s Lighthearted at Home©2010
Note* Refrigerated raw turkey can keep for one or two days while cooked turkey will keep for about four days. Remember to always store the turkey meat separately from any stuffing or gravy you have prepared.
Special Diet: High Protein, Low Calorie, Diabetic - Low Carb
Category: Holiday Recipes
Submitted By: OK In Health E-Magazine
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Description: Nori has been valued as a food of longevity by Japanese people for a long time. According to the earliest written records in 701 AD, nori was so valuable as to be one of the tributes in those days.
The amount of nutrition contained in nori is the highest among seaweeds, and nori contains as much protein as soybeans. Nori also contains vitamins and minerals such as iron and calcium as well as EPA (Eicosapentaenoic Acid) and fiber, which are necessary for maintaining good health.
Nori is full of three desirable taste components: glutamate acid, inosinic acid, and guanil acid--also called "the flavor of Japan." This is the secret of its popularity among Japanese people since ancient times.
Nori contains 12 kinds of vitamins including group A and B vitamins. Nori is called "The Reservoir of Vitamins" because few other foods are as much in vitamins as nori. Nori is part of a "beauty diet"--rich in protein and low in cholesterol.
It is also part of a "healthy diet"--abundant in vitamins and minerals. It is especially good for growing children, with excellent medical value because it contains a substance that lowers cholesterol, helping to prevent arteriosclerosis.
At the Japan Cancer Congress in 1958, professor Ichiro Yamamoto from Kitazato University announced that nori has cancer-preventing properties, and since then, nori's medical value has gained a significant amount of public attention.