Stuffed Turkey Breast with Gravy and Cranberry Relish Served with Savory Spaghetti Squash Pancakes Recipe
An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas
Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center pieces, store for quite an long time at room temperature and can be called upon at any time to create a multitude of appetizers, entrees, and unique meal components.
The following recipe may be called an open face turkey sandwich or pancakes with turkey, dressing and cranberry sauce. Whatever you choose to call it, do not miss making this dish. It is really yummy.
Enjoy!
Servings: 4
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Ingredients
- Ingredients:
- Spaghetti Squash Pancakes
- 1 lb. to 2 lb. spaghetti squash.
- 1 cup sweet onion minced
- ¼ cup all purpose flour
- ½ tsp. salt
- 4 lg. eggs
- 1 tbsp. olive or peanut oil
- Stuffed Turkey Breast
- ½ fresh turkey breast, bones removed with skin left intact.
- 1 cup unsalted chicken stock
- Stuffing
- 1 cup finely chopped, ¼ inch pieces, Italian or other bread
- ½ stalk celery chopped to fine mince
- ½ cup portabella mushrooms chopped to fine mince
- ¼ cup sweet onion chopped to fine mince
- 1 tbsp. rubbed sage
- 1 tsp. dry thyme
- 1/16 lb. unsalted butter cut into thin slabs
- 1 tsp. black pepper
- Gravy
- 2 to 3 tbsp. all purpose flour
- Salt and Pepper
- Cranberry Relish or Sauce
Directions
- Make the cranberry sauce and set aside. Recipe on our blog site http://www.nutritionhealthnet.com
- Cut the squash into two equal halves lengthwise, scoop out all the seeds and loose membrane with a spoon, lightly oil the cut edges of the squash and place cut side down on a baking sheet covered with tin foil. Place in a preheated oven at 350 until the squash is tender, about 1 hour. Remove the squash and let cool.
- Add all the stuffing ingredients into a sauté pan on medium heat and cook until celery and onions are translucent, remove from heat and set aside.
- Lay the turkey breast, skin side down on a cutting board, cover with a sheet of plastic wrap and pound out the breast with a mallet until youâve reduced the breast meat to a relatively even thickness.
- Remove the plastic wrap, add the bits of butter to the center line of the breast and spread on an even amount of the stuffing mix to coat. Leave about an inch of the turkey exposed all the way around. Carefully fold the breast into a âtacoâ shape and truss with butchers twine to hold the roll together. Season the outside skin with salt and black pepper.
- In a preheated to medium iron skillet, but about two tbsp. olive oil and then add the turkey. Brown all sides of the breast skin to a crisp brown being careful not to let the skin stick to the pan. (Easiest way to accomplish this is immediately after adding a side to the pan, using tongs, gently move the breast a little to each side to be sure the skin is free and well oiled)
- Remove the browned breast to a roasting pan with rack, add the chicken stock to the pan and place in the 350 degree oven to roast for about 30 minutes or until cooked through. Remove from the oven and let rest reserving the pan drippings and the reduced chicken stock.
- While the turkey is roasting, make the squash batter.
- Once the squash is cool, using a fork, begin to remove the cooked fibers, (they resemble strands of cooked spaghetti, hence the name), and transfer to a mixing bowl. Once all are removed from the husk, again using the fork, mix in the onion, flour and salt and once all are combined well beat the eggs and add combing thoroughly with the squash mixture. Will make a slightly loose batter.
- Bring your skillet to medium heat add a small amount of oil or butter for richer flavor, add about ¼ cup of the batter to the pan, cook until one side is browned, flip and repeat.
- When the pancakes are finished, using the same pan, add the pan drippings and reduced chicken stock and slowly add flour, stirring constantly, until the desired thickness of gravy is achieved. Taste, adjust seasoning and then assemble the dish with one pancake on the bottom the other on the top..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 193 | 51% |
| Total Fat 21.63g | 27% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 722mg | 30% |
| Potassium 459mg | 13% |
| Total Carbs 23.37g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.59g | 3% |
| Protein 22.29g | 36% |
