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This meal takes less than an hour to make – a fraction than that of typical turkey dinners. Poaching the turkey keeps the moisture in without adding fat. Plus, the hard part of the gravy is taken out of the equation!
Yield: 4 adult entrees (8 ounce portion size)
Prep time: approximately 5 minutes
- 4 C Low-Fat, Low-Sodium Chicken Broth
- 1 Lb Fresh or Completely Thawed Turkey Breast
- 1 Tbsp Extra-Virgin Olive Oil
- ¼ C Chopped Onions
- ¼ C Chopped Celery
- Salt & Freshly Ground Black Pepper
- 1 ½ Tsp Poultry Seasoning
- 4 Oz Stale 100% Whole Wheat Bread
- 1 Package Reduced Salt Gravy Mix for Turkey
- ½ C No Sugar Added Cranberry Sauce
In a medium pot with a candy thermometer or deep fry thermometer attached, heat the broth. When the liquid reaches 165 degrees Fahrenheit maximum, with barley any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at or under 165 degrees Fahrenheit. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees Fahrenheit maximum, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15-20 minutes.
Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions, celery and salt and pepper to taste. Cook until the vegetables are soft, about 5 minutes. Add the dried bread and poultry seasoning. Stir to combine. Lower the heat to low and add some the poaching liquid, about ½ cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well and then cover. Cook until the bread is moist and hot, about 5 minutes. Season with salt and pepper to taste. Set aside.
Remove about ½ cup of the poaching liquid and heat to a simmer. In a small bowl, add the gravy mix and whisk in the poaching liquid. Add mixture to a small pot and turn up the heat so it boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more gravy mix with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and no sugar added cranberry sauce.
323 calories, 7g fat (1g sat, 3.78g mono, 1g poly), 45mg cholesterol, 345mg sodium, 30g carbohydrate, 4g fiber, 38g protein
Resource for before nutritionals: