Simply De-Lite-Ful: The Easy Turkey Day Feast

The Easy Turkey Day Feast
Perfect for enjoying the traditional flavors of Thanksgiving without the fuss!

  • 4 turkey cutlets
  • (or 4 boneless, skinless chicken breasts  pounded to even thickness about 1/3 “)
  • 1- 4 serving package stuffing mix prepared as directed (or use your favorite recipe)
  • 1 envelope of turkey gravy mix, prepared as directed on package
  • 1 Tablespoon plain non fat Greek yogurt
  • 1 Tablespoon butter substitute melted (not light)
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt

If using chicken breast, place inside baggie or between layers of plastic wrap and using a mallet or rolling pin, pound it to and even thickness of about 1/4 to 1/3 inch.  Be careful not to pound too hard, creating holes in the meat.

Preheat oven to 350 degrees.  Spray a baking dish with cooking spray.

Place one cutlet or pounded breast, smooth side down on cutting board. 

Place about 1/3 cup of the stuffing in a line down the middle and roll the meat around it, securing it with a toothpick.  Place seam side down in casserole and repeat this process with remaining pieces of meat. 

Put a small amount of water  ( about  1/4 cup) in bottom of casserole and cover loosely with foil.  Brush the rolls lightly with the seasoned butter substitute. 

Bake about 40 – 45 minutes or until center of the rolls read 165 degrees.  Start checking for doneness at about 30-35 minutes so you don’t over bake and dry out the meat.

Meanwhile, prepare gravy according to package directions.  Stir in the Greek yogurt.  Taste and adjust seasoning to your liking and set aside.

When the rolls done, from oven.  If there are juices remaining from the baking, pour that liquid into the gravy and stir to mix.

To serve, place on a warm platter and spoon some gravy sauce over the rolls.  Pass remaining gravy around the table.

I complete my feast with baked yams slit on top and pushed open, topped with a little butter substitute , sprinkle of brown sugar and dusting of cinnamon ( I like to mix the cinnamon and sugar), a salad or nice fresh green vegetable and homemade cranberry sauce,  It’s SO easy and much better than canned.  Recipe follows:
 
Homemade Cranberry Sauce
This has a bright, sweet flavor that is completely unlike anything you will get from a can, and it takes almost no time at all.  The natural pectin hidden inside the amazing little cranberry acts as a thickener.  Who knew it was so easy?

  •  3 cups fresh cranberries
  • 1½ cups sugar
  • 1 cup warm water

Wash cranberries and inspect them for spotted or spoiled berries which need to be discarded.  Place remaining berries in medium pot along with sugar and water.  Allow to sit 5 minutes.  Set over medium-high to high heat 5 minutes. 

Remove from heat and allow to sit another 5 minutes. 
Set  over heat once more about 5 to 7 minutes.  You will hear the cranberries give a little popping sound as they cook.  We like to stir with fork to mash berries a little further, but this is not necessary
for a delicious taste, only for individual preference in consistency. 

Remove and cool before serving.  Store in airtight container in refrigerator.
 

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