Turkey and Cornbread Dressing Roulade
- 5 oz baby spinach
- 1 lb ground turkey breast
- 1/2 cup rolled oats, ground
- 2 eggs
- 2 cloves garlic, mashed
- 1 tablespoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place spinach in a microwaveable bowl, and add 2 T. water. Cover tightly with plastic wrap.
- Cook for 1 minute in the microwave, and allow to sit for 1 minute.
- Carefully remove plastic, allow spinach to cool, remove from the bowl and chop finely. Discard any extra liquid, or add to the dressing.
- Place all ingredients into a large bowl, and mix thoroughly.
- Cover with plastic wrap and chill until ready to assemble roulade.
Cornbread Dressing Ingredients:
- 1.5 cups cornbread, crumbled
- 1 cup whole wheat bread, cubed
- 1/2 onion, diced
- 2 stalks celery, diced
- 1 clove garlic, mashed
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 – 2 cups chicken stock
- 1 tablespoons olive oil
- 2 eggs
- 2 tablespoons cranberry sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- Heat a saute pan, and saute the onion and celery in a little of the olive oil until it is softened and lightly browned. Add the garlic and saute for just a minute.
- Add the sautéed vegetables to a large bowl along with the breads and spices.
- In a medium bowl, whisk together the eggs, stock, and remaining olive oil.
- Pour the liquid mixture over the bread mixture, toss lightly, and allow to sit for a few minutes to allow the bread to soak up the liquid.
- Whisk together glaze ingredients and set aside.
To assemble the roulade:
- Prepare 2 squares of aluminum foil, 12” by 12.” Lay them both out on a flat surface, and spray with pan spray.
- Divide the meatloaf mixture evenly between the two sheets of aluminum.
- Place a sheet of plastic wrap on top of the meatloaf mixture to keep your hands clean, and pat the meatloaf mixture into an 8” square. Make sure that it is evenly thick across the surface. Discard the plastic wrap. Repeat for the other square.
- Divide the cornbread dressing mixture evenly over the two meatloaf squares, and pat it out evenly.
- Begin to roll up the meatloaf and cornbread dressing together. Make sure that the roll tucks into itself as you complete the first roll. Roll the roulade all the way up, and twist the ends of the aluminum foil tube on either end of the roulade to keep it tightly twisted and in place. Repeat for the second roulade.
- Place the two foil-wrapped roulades onto a sheet pan lined with parchment paper, and bake at 325F for 35 minutes, or until the meatloaf is firm throughout, and is not pink in color. The roulade should register 165F when checked with a thermometer.
- Remove the roulades from the oven, and allow to sit for a few minutes. Turn the oven up to 400F.
- Carefully unroll the roulades, and replace onto the sheet pan.
- Brush the roulade with the glaze, and return to the 400-degree oven.
- Bake for 5-7 minutes, until the glaze has turned golden brown.
- Remove from the oven and slice into 1” thick slices to serve.
Festive Kale Salad
- 1 – 2 bunches fresh kale or mustard green
- 2 tablespoons apple cider vinegar
- 1.5 teaspoons whole-grain mustard
- 1 teaspoon maple syrup
- 4 tablespoons olive oil
- 1/4 t. salt
- black pepper to taste
- 1/4 cup dried cranberries
- 2 – 4 green onions, sliced
- 1/4 cup pecan pieces, lightly toasted
- Thoroughly wash the greens in several changes of water.
- Remove stems. Cut the greens into thin ribbons and place into a plastic zipper bag.
- In a small bowl, whisk together the vinegar, mustard, maple syrup, olive oil, salt and pepper to make the dressing.
- Add the dressing to the bag. Seal the bag up tight, and squeeze the extra air out of the bag.
- Massage the dressing into the greens for a few minutes. Really squeeze and mix the greens!
- The greens should turn darker green in color, and become softened, almost like cooked greens.
- Place kale into serving bowl, and garnish with the cranberries, pecans, and green onions.
- 2 cups sugar
- 1 cup whole milk
- 1 – 12 oz can evaporated nonfat milk
- 8 eggs whites
- 3 egg yolks
- 15 oz pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger, ground
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Caramelize 1 cup of the sugar and pour into a flan dish. Set aside and allow to harden.
- Heat the milk, evaporated milk, and remaining 1 cup sugar in a pot until it begins to steam and the sugar has dissolved.
- Whisk together the egg whites and yolks, pumpkin, spices, and 1 t vanilla in a bowl.
- Pour the hot milk mixture into the egg mixture a little at a time, whisking continuously.
- Pour the mixture over the hardened caramel in the dish, place the dish into a water bath and bake at 335F until it just jiggles in the middle, but is not liquid. DO NOT OVERBAKE!
- Chill in the pan overnight, unmold, and serve with the thin caramel sauce that forms in the pan.
- 2 oz pomegranate juice
- 8 oz seltzer water
- 1 teaspoon pomegranate seeds
- Pour the pomegranate juice into a glass, add the seltzer, and float the pomegranate seeds on top.