December 12, 2012 - Celebrity Chef Emily Ellyn

Holiday Turkey with Cranberry Sauce, Dressing and Smashed - Up Potatoes

Recipe courtesy of Emily Ellyn 

 ***All recipes are Florida Hospital Healthy 100 Approved***

 

Pressure-Cooked Southern Turkey Dinner

Makes about 3- 4 servings

Turkey

Ingredients:1 onion, quartered

1 quart low- fat/low-sodium chicken stock
1 turkey leg, skin removed and reserved
1 turkey breast, skin removed and reserved
2 sliced Portobello mushrooms
3 sprigs fresh rosemary
3 fresh sage leaves
1 tablespoon poultry seasoning

1 tablespoon Cajun seasoning
Coarse salt, freshly ground black pepper, to taste
Directions for the turkey:

1. In pressure cooker add all ingredients and seal lid. Cook over full heat to a full pressure (will hear hiss of pressure cooker when up to full pressure) for 40 minutes.
2. Release pressure and carefully remove lid. Remove turkey and cut up breast and remove meat from leg. Set aside.

 

Cranberry Sauce

Ingredients:

1 pound bag fresh cranberries

2 sweet apples (Honey Crisp or Gala), peeled and cored

1/2 cup cranberry juice
Zest and juice of 1 orange
1 tablespoon ground ginger

Directions for cranberry sauce:

In medium sauce pot bring all ingredients to a simmer over medium-low heat. Simmer until cranberries are fork tender. Set aside.

Smashed Potato Mash Up

Ingredients:

2 parsnips peeled, diced large

1 large sweet potato, peeled, diced large
10 red fingerling potatoes, diced large
1/3 cup low-fat sour cream

Coarse salt, freshly ground black pepper, to taste

Directions for Smashed Potato Mash Up:

1. Combine potatoes and parsnips in large sauce pot and fill with water to cover. 
2. Bring to a boil over high heat and cook until potatoes are fork tender. Drain potatoes. Then in medium mixing bowl add potatoes and sour cream. Smash and then season with salt and pepper to taste.

Dressing:

1 large red onion, diced small

3 carrots, peeled and diced small

1 parsnip, peeled and diced small

3 ribs celery, diced small

1/2 cup frozen corn

¼ cup dried cranberries or raisins
1 Portobello mushroom cap, diced small

Coarse salt, freshly ground black pepper, to taste
2 tablespoons poultry seasoning

1/4 cup low-fat/low-sodium chicken stock

5 slices Smart Carb Paleo Almond Bread, torn into pieces (sold at Chamberlain’s)

2 eggs + 2 egg whites, beaten

Smart Balance Cooking Spray

Directions for stuffing:

1. Preheat oven to 400˚F.
2. Heat a medium sauté pan over medium heat and spray pan with Smart Balance Cooking spray and then add onion and sauté until translucent.
3. Stir in carrots, parsnip, celery, corn, cranberries, and mushrooms and sauté until vegetables are tender. **Note: Add a splash of the stock or some water if vegetables are too dry. Season with salt and pepper.
4. Add poultry seasoning and stock and bring to a simmer. Add bread, remove from heat and let cool. Stir in eggs and transfer mixture to a rimmed baking sheet, spreading evenly.
5. Bake for 20 minutes. Remove from oven and set aside.

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