Thanksgiving Dinner
Rocco DiSpirito is author of the “Now Eat This!” and “Now Eat This! Diet” cookbooks. Start to finish: 11/2 hours. Servings: 4.
Ingredients
3 cups low-fat, low-sodium chicken broth, divided
1 pound fresh or completely thawed boneless, skinless turkey breast, trimmed of all visible fat (turkey breast chops also work)
1 tablespoon extra-virgin olive oil
1/4
cup chopped celery
1/4 cup chopped yellow onion
Salt and ground black pepper
1 1/2 teaspoons poultry seasoning
2 cups (about 4 ounces) cubed stale whole-wheat bread
1 tablespoon chopped fresh flat-leaf parsley
4 1/2 teaspoons cornstarch
1/2 cup no-sugar-added cranberry sauce (made with agave syrup)
Directions
In a medium pot with a candy or deep-fry thermometer attached, heat 21/2 cups of the broth over medium-high. When the liquid reaches 165 degrees, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to maintain the temperature at 165 degrees.
Using foil, cover the pot (leaving the face of the thermometer exposed for easy monitoring) and poach the turkey for 30 minutes. Uncover and use an instant thermometer to check the temperature at the center of the meat (not the liquid). The meat should read 150 degrees. If not, cover and continue to poach for another 10 minutes, or until the meat reaches temperature.
When the meat reaches 150 degrees, turn off the heat and let the turkey rest, covered, in the poaching liquid for an additional 15 to 20 minutes.
Meanwhile, heat a large nonstick skillet over medium. When hot, add the olive oil. Add the celery and onion and saute until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Reduce the heat to low and add 1/2 cup of the turkey poaching liquid. Stir, then add another 1/2 cup. The bread should be moist, but not wet. Cover, then cook until the bread is hot, about 5 minutes. Stir in parsley. Set aside.
Remove the turkey from the remaining poaching liquid and cover the meat with foil to keep warm.
Remove the thermometer from the pot and bring the poaching liquid to a boil. Cook until reduced to about 1 cup; this should take only a few minutes. In a small bowl, mix together the remaining 1/2 cup of reserved cool broth and the cornstarch. Whisk into the hot broth, then return to a boil and cook for 1 minute.
Serve turkey with stuffing, gravy and cranberry sauce.
Per serving: 303 calories; 6 g fat (1 g saturated); 70 mg cholesterol; 26 g carbohydrate; 35 g protein; 3 g fiber; 381 mg sodium
