Chef Rob makes a holiday meal you are going to love. We start with a fun and easy turkey breast recipe. Then, Chef Rob shows you a new twist on the traditional green bean casserole. We also make a healthy vegetable stuffing with a gluten free gravy and top it off with sauté cranberries. Helping Chef Rob in the kitchen is registered dietician Rebecca Turner.
Watch the full episode below:
Holiday Meal: Turkey Breast, Green Bean Casserole, Vegetable Stuffing, Gluten-Free Gravy, Sauté Cranberries
Recipes provided by Chef Rob Stinson
Turkey Breast (4 servings)
Ingredients
½ large turkey breast, approximately 2-3 lbs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin
1 teaspoon ground sage
1 teaspoon white pepper
2 tablespoons veggie stock, no salt, no fat
Instructions
Remove skin from turkey breast. Mix all seasoning and place in small bowl. Pat top of breast with veggie stock. Dust the wet area of breast with seasoning being careful to cover all the top. This will make a crust when turkey is removed from oven. Place in oven at 400 for 20 minutes, or till center temperature is 145 degrees.
Gluten-Free Gravy
Ingredients
4 tablespoons julienne onion
1 tablespoon garlic minced fine
4 tablespoons sliced mushrooms
1 teaspoon black pepper
16 ounce no salt no fat turkey stock (veggie stock if not)
2 tablespoons red wine
3 tablespoons rice flour
1 tablespoon canola oil
2 tablespoon chopped fresh parsley
Instructions
Remove turkey from pan and place on burner on stove top. Heat pan if not already hot and deglaze with red wine. This will cook out alcohol and leave all seasoning in pan. Place oil in pan and add: onion, garlic, pepper and saute till lightly brown. Add rice flour and slowly add 2 tablespoons of stock. Add mushrooms and simmer for 5 minutes. Add remaining stock till consistency of gravy is desired: some like gravy thinner than others. Garnish with chopped parsley.
Green Bean Casserole
Ingredients
1 pound of fresh green beans: remove ends if stem exists
2 tablespoons minced garlic
4 tablespoons julienne onion
3 tablespoons julienne red bell pepper
3 tablespoons toasted almonds
4 tablespoons fat free cream cheese
4 tablespoons skim milk
1 teaspoon black pepper
1 tablespoon chopped basil
1 tablespoon chopped green onion
1/8 pinch crushed red pepper
1 tablespoon canola oil
2 tablespoons flax golden flaxseed
Instructions
Place oil in large saute pan and add garlic, onion, green beans and bell pepper. Cook till onions are translucent and add green onion and basil. In separate small pot mix milk and cream cheese and cook over low heat till uniform. Place all saute items in baking glass pan. Add milk mixture to pan and top with flaxseed for crust. Cook for 10 minutes in 400 degree oven and top with almonds when done.
Vegetable Stuffing
Ingredients
1 tablespoon canola oil
4 tablespoons diced onion
4 tablespoons diced celery
4 tablespoons diced green bell pepper
4 tablespoons diced carrot
4 tablespoons diced red bell pepper
3 tablespoons diced garlic
1 tablespoon basil chopped
1 tablespoon sage chopped
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 cup diced fine cauliflower
1 cup veggie stock
1 egg
Instructions
In large saute pan place oil and add: onion, celery, red and green bell pepper, carrot, garlic and saute till onions are translucent. Add all other ingredients besides stock and egg. Deglaze pan with ½ stock. Remove from heat and add remaining stock and egg. Mix well. Place in baking pan and cook till crisp on top. Remove to serve.
Cranberry Sauté
Ingredients
1 ½ cups cranberries fresh or fresh frounceen (whole no syrup)
1 lemon squeeze and skin
1 tablespoon diced onion
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon diced basil
1 tablespoon sugar substitute (sucralose)
Zero fat spray
1 tablespoon chopped parsley for garnish
Instructions
Heat large skillet and spray with zero fat spray. Add all other ingredients and saute till cranberries are soft but still whole. Garnish with parsley and serve.
