Description: This is a traditional recipe made with natural ingredients. Even Better – There is absolutely no sugar added or heavy fat ingredients included, resulting in much fewer calories than most turkey dinner recipes.
7 lb fresh young turnkey breast (or a whole turkey if preferred)
1/4 cup of walnuts, crushed
1/4 cup of sliced almonds
3/4 cup of raspberries
3/4 cup of blueberries
1 cup of strawberries
1 cup of seedless grapes
1/2 cup of mixed dried berries mix
1 apple- cut up
1 pear – cut up
juice of one lemon
3 tbsp of olive oil
1/2 cup of white cooking wine
1. Wash turkey inside and out with warm water and pat dry with paper towels. Discard giblets.
2. Rub the inside and outside of turkey breast with olive oil and sprinkle with garlic salt. Marinate for 2 hours in the refrigerator.
3. Mix all the ingredients for the stuffing: walnuts, sliced almonds, raspberries, blueberries, strawberries, grapes, dried berries mix, apple and pear. Sprinkle with the juice of one lemon and 1/4 cup of white cooking wine.
4. Stuff the fruit mix inside the turkey breast, between the ribs and inside the neck cavity, using toothpicks to hold it in. If cooking a whole turkey, the stuffing goes inside the cavity and neck area. Pour over it 1/4 cup of white cooking wine.
5. Cook at 350 degrees F for about 2 to 2 1/2 hr.
6. When serving: Remove the stuffing and serve it in a separate dish. Collect all the juices released in the bottom of the pan, blend it for a few seconds using a hand blender. Cut the turkey meat up and serve after pouring the juice mixture on top.
7. The juices from the fruits will transform the turkey breast from dry to moist and juicy. It will also last longer for leftover sandwiches.
12 ounce bag of frozen or fresh green beans
2 tbsp of olive oil
1 tbsp of sesame oil
1 tbsp of sesame seeds
1. Boil green beans in abundant water and cook until soft. Drain and reserve.
2. In a wok or a sauce pan, place the olive oil and sesame oil. Add the cooked green beans and stir for about 5 minutes.
3. Add the sesame seeds and continue cooking for 5 more minutes.
3 medium-size sweet potatoes
1 medium onion
4 tablespoons of olive oil
1/8 tsp of nutmeg
1. Peal and cut sweet potatoes and boil them in abundant water. Add salt. Cook until soft.
2. Cut up the leek in rings (the white part and the softer area of the green) and the onion.
3. In a saucepan, pour 4 tablespoons of olive oil and add the leek and onion when warm. Add salt. Cook at medium heat for about 15 minutes.
4. Crush the cooked sweet potatoes with a fork and reserve. When the mixture of leek and onions is soft and transparent, add it to he sweet potatoes and stir in the nutmeg.