I love thanksgiving so much that I keep a three-ring binder specifically for Thanksgiving recipes. Each recipe page is enclosed in a plastic page protector so that it can be wiped down in case of spills. This was my first Thanksgiving with Gastroparesis so for the first time in a decade my Thanksgiving binder stayed shut. Instead, I decided to start a completely new chapter (plastic page protectors and all!).
My philosophy this year was KISS (Keep It Simple, Stupid!). Turkey, stuffing, mashed potatoes with gravy, cranberry sauce and pumpkin pie…all festive but more importantly GP-friendly. Because I LOVE Thanksgiving leftovers I chose to break down a 15+ pound turkey and bone out the breast in order to have the roast plus the dark meat and the carcass and bones for soup. Breaking down and boning out a turkey is an ambitious task. These recipes will work just as well accompanying an intact roasted turkey or a boneless turkey breast ordered from the butcher. I’ll be honest I still shed a few tears while I was cleaning mushrooms instead of cutting cornbread cubes for stuffing but the happy news is that there are a few new low-fat, low fiber Gastroparesis-friendly recipe pages to add to my Thanksgiving binder. Oh, and I lied in a previous post…this wasn’t a butter-less Thanksgiving..there was one tablespoon of butter in the entire meal!
Maple Glazed Boneless Stuffed Turkey Breast
5-7 pound boneless turkey breast
1 recipe Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing
2 tablespoons maple syrup (I like grade B)
Preheat oven to 400 degrees. Place turkey breast skin side down on work surface. Open up each breast lobe by slicing open the middle of each breast
. The new meat flaps should open like pages of a book and even out the roast. Season with salt and pepper. Place half of stuffing in the center of roast and wrap edges of turkey around stuffing-it should look like a football. Tie roast with kitchen string and secure with “turkey pins”(the small skewers sold as turkey lacers) . Place skin side up on a rimmed sheet pan or in a shallow baking dish, spray with cooking spray and season with salt and pepper. Roast for an 1 1/2 to 1 3/4 hours or until internal temperature (center of stuffing) registers 160 degrees on an instant read thermometer. Approximately 1 hour and 15 minutes into roasting brush entire surface with maple syrup. Allow roast to rest on cutting board 15 minutes before slicing.
Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing
Enough stuffing for a 5-7 pound boneless turkey breast and an additional baking dish of dressing. This can be made a day ahead if desired.
1 tablespoon Herbes de Provence (savory, thyme, rosemary, basil, tarragon, lavender flowers)
1/2 teaspoon dried french thyme
1/2 teaspoon dried sage
1 1/2 pounds French Pullman (French white sandwich loaf) crusts removed and cut into 1″ cubes – stale
2 large Roasted Pears cut into 3/4″ chunks
2 1/2 pounds assorted wild mushrooms* (I used 1 lb chanterelles, 1 lb shiitake, 1/2 lb crimini) washed and trimmed. Shiitake stems are tough and inedible remove. Save stems and trimmings for Turkey Soup Stock.
1 tablespoon unsalted butter
1/2 cup dry French white vermouth (optional-can substitute stuffing stock)
2 teaspoons onion powder
1/2 cup fat free half & half
1 recipe Stuffing Stock
Grind Herbes d Provence, thyme and sage into a powder using a spice (coffee) grinder. Divide mixture in half and set aside. Spray a large saute pan and melt butter over medium high heat. Add mushrooms to pan. Season with salt and pepper. Cook until mushrooms give off their liquid. Add vermouth, onion powder and half of the reserved herb powder. Cook until liquid is 3/4 evaporated. Add fat free half & half. Warm through and check for seasoning. Add more salt and pepper if necessary. Pour mushroom mixture into a large bowl with bread cubes and roasted pear chunks. Season with remaining herb powder. Toss to combine. Ladle Stuffing Stock into stuffing mixture until moist but not soupy. Save any unused stuffing stock for Turkey Soup Stock. Taste for seasoning. Adjust if necessary. Use half of stuffing to stuff turkey breast and bake remaining stuffing uncovered in a baking dish along side turkey breast until crispy on top. Approximately 1 1/2 hours.
*If using Portobellos remove gills from underneath the cap as they will stain the stuffing purple/gray. Avoid using all white button mushrooms-they don’t have the depth of flavor of Crimini, Portobello, Shiitake and wild mushrooms.
These can be made a a few days ahead if desired.
3 ripe/firm Bartlet pears, peeled and halved
juice of 1/2 lemon
Salt and pepper
Preheat oven to 400 degrees. Spray a small sheet pan with cooking spray. Toss pears in lemon juice. Place cut side down on sheet pan. Season with salt and pepper. Spray tops. Roast 40-50 minutes or until tender and bottoms are golden. When cool enough to handle, remove to cutting board and scoop out core with small spoon or melon baller and remove strings with a small knife.
This can be made a few days ahead or even frozen until needed.
Makes 6 to 8 cups
6-8 cups low sodium chicken stock (1 1/2-2 32 ounce boxes)
3 onions, chopped
3 stalks celery, including leaves, chopped
1 bay leaf
mushroom stems (optional – I had a few shiitake stems in the freezer)
Add all ingredients to a large pot with a lid. Bring mixture to a boil, cover and simmer 1-2 hours until fragrant. Strain and discard solids. Cool then refrigerate.
Doctored Fat Free Turkey Gravy From The Jar
2 jars Heinz Fat free roasted turkey gravy
1 Roasted Pear
pinch dried thyme
fresh lemon juice
Puree roasted pear and thyme. Stir into gravy. Adjust seasoning with freshly ground black pepper and a few drops of fresh lemon juice.
LIBBY’S Famous Pumpkin Pie the GP-friendly Way
LIBBY’S Famous Pumpkin Pie recipe has been on the can since 1950. I’ve always added a few gratings of fresh nutmeg and vanilla extract. You won’t even miss the crust. Serve with fat free ReddiWip and gingersnaps.
3/4 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
Freshly grated nutmeg (a few passes across microplane/rasp)
1/2 teaspoon salt
2 teaspoons vanilla
15 ounce can pumpkin puree
12 ounce can fat free evaporated milk
Preheat oven to 425 degrees. Mix sugar, spices and salt in a small bowl to combine. In a larger bowl, beat eggs add vanilla, sugar mixture and pumpkin puree. Mix to combine. Stir in evaporated milk. Pour into pie plate. Bake for 15 minutes then reduce temperature to 350 degrees. Bake 40-50 minutes or until a skewer inserted in the radius (half-way between the center and the edge) comes out clean. Cool on a wire rack. Refrigerate until ready to serve.
Nutritional Information Per Serving of Pie:
144 calories, 1.4 grams fat, 1.7 grams fiber, 5.2 grams protein