Monday, December 19, 2011

A Christmas Turkey Dinner

This is a special season and holidays are certainly a time to go all out -- after all it's the season to indulge. Who says you have to roast a whole turkey for Christmas? Stuffed roulades made with turkey breast bring all the great flavours of a wonderful meal to the table but half the time ! Turkey roulades are a great way to have turkey without the trouble of an entire bird. Bot only they take much less time to cook than a whole turkey. Plus, roulades can be rolled a day ahead. Just wrap them in a plastic and chill until ready to roast.

Turkey Roulades

2 boneless Turkey breast halves (2lb each)
2 cups Mixed dried fruits, soaked in
1 cup hot White wine til plump
1/2 cup Pistachio nuts
6 thin slices prociutto, divided (2 oz)
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper


Preheat oven to 425F, grease roasting pan

Butterfly breast. Place skin side down and cut through the thick part of the meat to create a flap. Fold the flap back to open like a book. Spread breast and cover with plastic and pound to 1/2 inch thick (evenly). Season with salt.

Soak fruits in hot wine til plump. Drain and press gently to get rid of excess moisture. Save soaking wine for gravy.

To assemble, lay prociutto slices over turkey. Evenly spread fruits over the prosciutto making sure they are not too wet. Sprinkle pistachio nuts as well. Roll roulade, starting from the flap end to keep the skin on the outside. Repeat with other turkey breast half.

Tie roulade with a string 1-2 inches apart to keep the roll together. Place roulade on a prepared pan. Combine lemon juice, oil, salt, and pepper in a small bowl. Roast roulades for 40 to 45 minutes, basing with lemon mixture.


2-4 tbsps Butter
1/8 cup All purpose flour
3 cups Chicken Stock
Soaking wine (from dried fruits)
1 tblp Cider Vinegar
Salt and Pepper to taste


In a sauce pan, melt butter and combine flour. Whisk together until flour is cooked a little brown. Add chicken stock and wine, continue stirring until smooth. Bring to a boil over medium heat, cook for 2 minutes then lower heat and simmer for another 10 minutes. Finish with cider vinegar, salt and pepper.

Now that you have the perfect turkey for your feast, here's to enhance the center of the feast--maple roasted vegetables and a low in carb and high in nutrients mashed potato substitute--Cauliflower Mash.

Maple Roasted Vegetables

1/4 c olive oil
1/4 c maple syrup
500 g Baby carrots
500 g Yellow sweet potatoes, quartered
1 pc Red Onion, cut into wedges
Fresh thyme, chopped


Preheat oven to 375F. Combine all ingredients in a bowl then transfer to a greased pan. Bake for about 30-45 minutes or until brown and tender.

Cauliflower Mash


1 head cauliflower, broken into florets
1 clove garlic
1/4 cup milk
2 tblsp Butter
Salt and Pepper to taste


Cook cauliflower in a steamer until soft for about 15 minutes. Place in a food processor (or use hand masher), mash to desired consistency adding milk and butter gradually. Season with salt and pepper.

With an entire menu put together for you, all that's left is the shopping and cooking. What are you waiting for? Gather your family around the table with a festive menu that will leave a lasting impression! 

May this Season bring you abundant feast, Happy Holidays to all !!!

Food Notes:

1. Published, Cook Magazine December 2011