Holiday Recipes



Roast Turkey with Apple, Sausage, with Herb Stuffing 

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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

Nutrient Information:
100 g (3.5 oz) skinless light meat with 125 mL (1/2 cup) stuffing Calories: 223 Protein: 33 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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Cherry Tomatoes Stuffed with Healthy Guacamole
Category: Vegetarian Entrees
Description: It's perfect for a potluck party because you make the components ahead of time or then bring your pastry bag to the event to stuff the tomatoes.

Tomatoes are the best when they are in season from July through September.
The carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.
Lycopene has been shown to help protect not only against prostate, but breast, pancreatic and intestinal cancers, especially when consumed with fat-rich foods, such as avocado, olive oil or nuts. (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along with fats).
So this recipes makes a great team.
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