Friday, July 27, 2012

Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy

This is like Thanksgiving dinner! Normally when we make a roasted turkey we use a good amount of butter under the skin. The stuffing starts with onions and celery frying in another large amount of butter with a side of mashed potatoes oozing with even more butter. I love butter, but today, we’re measuring it and using only what we need to just give our food that little hint of buttery flavour. We’re watching portion size here too. I made only enough food for 2 servings with no left-overs. Or you could do one adult size serving and plus 2 kids. Actually, I only ended up eating half the turkey on my plate. My kids ate the rest. I used a smaller than average plate and as you can see below, it's nice and full. Use this trick often so you don't feel the need to fill up an empty looking plate. Serve this meal with a side of vegetables for 0 additional PointsPlus. I chose broccoli.

I served this with Ocean Spray cranberry sauce. I like it better than the store brands, and with all the other items that I was making, I wasn’t about to start with cranberry sauce on top of it. I like the canned stuff, but if you’re one of those fancy people who never eats food from a can, go ahead and make your own. This meal took me about an hour to prepare and the points value for it is unbelievable! But I entered it in the Weight Watchers recipe calculator, so I have to assume they've programmed that correctly and the value is true!




Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy
2 Servings | PointsPlus per Serving: 8

Ingredients
Mashed Potatoes
1 medium potato
1 teaspoon butter
1/8 cup 2% milk
Salt and pepper
Stuffing
2 slices of bread
1 small onion, diced
¼ cup diced celery
1 teaspoon butter
½ teaspoon ground sage
½ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon dried rosemary
Salt and pepper
1/2 cup low sodium chicken broth
Turkey
4 2oz turkey cutlets (pounded if you want)
Salt and pepper
1 teaspoon canola oil
Gravy
1 cup low sodium chicken broth
1 tablespoon all purpose flour
Cranberry Sauce
4 tablespoons whole berry cranberry sauce (from a can!)

Directions
Let’s get the potatoes going first. Peel your potato and boil it for about 15 or 20 minutes until tender. You can speed up the cooking process but chopping it up first. If you insert a knife it should slip right back out for you. Drain well. In the same pot, mash the potatoes along with 1 teaspoon of butter and the milk. Season with salt and pepper. I also put some dill in there sometimes. Keep warm.

You’ll want to toast your bread for the stuffing. My mom always let’s the bag sit open for a few days so it dries like that, or she’ll turn the oven on low and let it dry that way the day she’s making the stuffing. But in this case we’re not going to turn on the oven to toast 2 pieces of bread. Just use your toaster. You don’t want to burn it obviously, but make sure it’s nice and golden. Tear the bread into bite size pieces and set aside.

In a nonstick pot, fry the onions and celery in 1 teaspoon of butter for about 5 minutes or until tender. Stir in the sage, thyme, parsley, rosemary and season with salt and pepper. Now stir in the bread pieces. Add some chicken broth a little at a time until the stuffing comes together. Keep the stuffing warm too.

The turkey is easy. Just place 1 teaspoon of oil into a nonstick pan over medium high heat. Season the turkey with salt and pepper and fry for 2 or 3 minutes on each side (depending on the thickness of your meat). Set it aside and cover with foil for a few minutes while you whip up a quick gravy.

Take the rest of the broth and mix ¼ cup of it with the flour until there are no lumps. Add the rest of the broth to the pan that you cooked your turkey in and bring it up to a simmer. Stir in the flour mixture and keep simmering until it thickens.

That’s it. Your dinner is done. Serve it with the cranberry sauce on the side.

Linking to
Recipe of the Week: Anyting Goes

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