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Herb Roasted Turkey with Mushroom  Gravy

Ingredients:

10 -12 lb turkey
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 medium onion, quartered
The peel of one lemon, cut into strips
1 c dried mushrooms, reconstituted (reserve 1 cup liquid)
1 c low-sodium chicken broth
2 tbsp dry white wine
2 tsp potato starch
1/2 tsp dried chives
1/4 tsp salt
1/8 tsp freshly ground black pepper

Directions:

Preheat oven to 325° degrees F. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey.

Makes 12 (3 ounces turkey and 1/4 cup gravy) Servings.

Dietary Exchanges: 3 Lean-Meat, 1/4 Vegetable

Nutrients Per Serving:
159 Calories
25 g Protein
114 mg Sodium
4 g Fat
3 g Carbohydrates

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Low-Fat Turkey Gravy

Ingredients:

1/4 c cornstarch
1/4 c water
4 c turkey broth and defatted pan juices (see note below)
Salt and pepper

Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.

Directions:

In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened. Season to taste with salt and pepper.

Makes 16 (1/4 Cup) Servings.

Nutrients Per Serving:
12 Calories
1 g Protein
10 mg Sodium
0 mg Cholesterol
2 g Carbohydrates

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Fresh Cranberry and Wild Rice Stuffing

Ingredients:

1/2 c wild rice, uncooked
1 c water
1/4 c raisins, dark or golden
5 scallions, chopped
1 tbsp canola oil
1/2 c celery, or fennel bulb, chopped
1 c fresh cranberries
1 tbsp orange rind-grated
1/2 tsp dried thyme

Directions:

Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain. Saute the onions and celery (or fennel bulb) in the oil until tender. Add the cranberries, orange rind, thyme and rice. Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.

Makes 4 Servings.

Dietary Exchanges: 2 Starch/Bread

Nutrients Per Serving:
135 Calories
111 mg Sodium
1 mg Cholesterol
2 g Fat
26 g Carbohydrates

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Candied Yams

Ingredients:

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 c raisins
1 tbsp brown sugar
3 tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 c low-calorie margarine
1 c cold water

Directions:

Preheat the oven to 350° F. Cool yams, peel, and slice lengthwise. Place the yam slices in a covered baking dish. Sprinkle the raisins over the yams. In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water. Cover the baking dish and bake for 30 minutes. Remove the cover, then bake another 15 – 20 minutes.

Makes 12 Servings.

Dietary Exchanges: 1 Starch

Nutrients Per Serving:
81 Calories
1 g Protein
63 mg Sodium
0 mg Cholesterol
3 g Fat
14 g Carbohydrates

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Lite Pumpkin Pie (Crustless)

Ingredients:

2 c canned pumpkin
2 c water
1 c low-fat milk powder (equal to 4 cups low-fat milk)
2 eggs
3/4 c brown sugar Twin®
1/2 tsp Morton Lite Salt® Mixture
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves

Directions:

Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake in a preheated 350° F oven for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve.

Makes 8 Servings.

Dietary Exchanges: 1 Vegetable; 3/4 Low-Fat Milk

Nutrients Per Serving:
114 Calories
8 g Protein
203 mg Sodium
76 mg Cholesterol
3 g Fat
15 g Carbohydrates