Seasonal Flavors with MVP Health Care: Thanksgiving Meal Makeover
With Thanksgiving right around the corner, why not try a new twist on an old recipe? That is exactly what attendees got to try at our Thanksgiving Meal Makeover installation of Seasonal Flavors with MVP Health Care on November 18. St. John’s Meadows Chef Mike Schnupp walked those who attended through three delicious new recipes: Turkey Roulade with Apple-Cider Gravy, Healthy Green Bean Casserole, and Pumpkin Cheesecake. Take a look at the recipes he used below and let us know if you try them out. Also, stay tuned for future Seasonal Flavors cooking demonstrations coming up this spring!
Turkey Roulade with Apple-Cider Gravy
Yields: 6 servings
- 2½ pound skinless turkey breast, butterflied
- ½ cup dried cranberries
- 2 Tablespoons canola oil, divided
- ½ large onion, diced (about 1½ cups), plus 1 cup sliced onion
- 2 large garlic cloves, minced
- 5 slices day-old whole-wheat bread, crusts removed, cubed (about 2½ cups)
- ⅓ cup lightly toasted chopped pecans
- 2 Tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
- 1½ cups low-sodium chicken broth, divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup apple cider
- 3 Tablespoons apple cider vinegar
- 1 teaspoon cornstarch dissolved in 1 Tablespoon cold water
Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 -inch. Set aside while stuffing is prepared.
Preheat oven to 375° F.
Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove form heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until onions are golden but not charred, about 12-15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 Tablespoons fresh or 2 teaspoons dried sage and ½ to 3/4-cup chicken stock, depending upon consistency of stuffing. You will want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked. Cook over low heat for about 2 to 3 minutes, remove from heat.
Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1½ to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
Heat 1 Tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1½ cups chicken stock, cover tightly and roast in the oven until turkey reaches 160° F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
Make the gravy: Add apple cider, ½ cup chicken stock, vinegar and remaining sage to the onion, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by ⅓. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a “jus”. Season with salt and pepper to taste. Makes 1½ cups gravy.
Remove twine from turkey breast and slice into 1½-inch thick pieces. Serve with gravy.
Nutrition Information: Calories: 430; Total Fat 11.5 g (Saturated 0.7 g; Polyunsaturated 2.8 g; Monounsaturated 5.4 g); Cholesterol 105 mg; Sodium 244.3 mg; Total Carbohydrate 35.9 g (Dietary Fiber 4.6 g; Sugars 18.5 g); Protein 46.8 g
Healthy Green Bean Casserole
Yields: 10 servings
- ½ cup whole wheat panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley (plus additional for garnish)
- 4 Tablespoons extra-virgin olive oil, divided
- 2½ pounds green beans, trimmed
- 1 medium onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, sliced
- 3 Tablespoons all-purpose flour
- 2 cups 2% milk
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 7 ounces 2% Greek yogurt
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the breadcrumbs, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge the beans into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onions and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon of olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Stir in the pepper and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.
Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
Broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley
Nutrition Information: Calories: 169; Total Fat 8 g (Saturated 2 g); Cholesterol 6 mg; Total Carbohydrate 19 g (Dietary Fiber 4 g; Sugars 9 g); Protein 8 g
Serves: 12 servings
- Nonstick cooking spray
- 8 sheets honey graham crackers
- ⅓ cup plus 1 Tablespoon granulated sugar
- 1 Tablespoon unsalted butter, melted
- 12-ounces one-third less fat cream cheese, room temperature
- ½ cup light brown sugar, packed
- ½ teaspoon kosher salt
- ⅔ cup low-fat 2% Greek style plain yogurt
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- One 15-ounce can pumpkin pureé
- 2 Tablespoons all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon vanilla extract
- 2 Tablespoons confectioners’ sugar
Position the oven racks in the center and lower third of your oven. Fill a roasting pan about half full with water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325° F. Coat a 9-inch springform pan with nonstick cooking spray.
Put the graham crackers and 1 tablespoon of the granulated sugar in the bowl of a food processor and grind until fine. Add the butter and 2 tablespoons water and pulse until moistened. Press into the bottom of the prepared pan. Bake until set and golden brown, 10 to 12 minutes. Cool completely.
Combine the cream cheese, brown sugar, the remaining ⅓ cup granulated sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy. Add the yogurt, eggs, and egg whites, reduce the mixer speed to low and continue to beat until blended. Add the pumpkin, flour, pumpkin pie spice and vanilla. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, 50 to 60 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes, and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and the pan to release the sides. Cool completely, and then chill until cold, at least 4 hours or overnight.
Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Allow the cheesecake to come to room temperature, 30 to 60 minutes. If the top of the cake appears wet, blot with paper towel to dry. Dust with the confectioners’ sugar.
Nutrition Information: Calories 225 per serving, Total Fat 9 g (Saturated 1 g), Total Carbohydrates 30 g (Dietary Fiber 2 g, Sugars 21 g), Cholesterol 34 mg, Sodium 154 mg, Protein 6 g