Recipes: A Thanksgiving, French Style

the recipes

november 2000

A Thanksgiving, French Style

Turkey Breast Ballotine

(makes 6 servings + leftovers)

1	4 1/4 pound (2.1 kg) fresh turkey breast
1	pound (480 g) ground lean veal
1/4	cup (60 ml) liquid egg substitute
1/2	teaspoon (2.5 ml) ground nutmeg
	freshly ground pepper
1/4	teaspoon (1.25 ml) kosher salt
1	2-ounce (60 g) piece lean smoked ham cut into 1/2 inch slices
	bouquet garni (parsley, fresh thyme, and bay leaf tied together)
2	onions
2	whole cloves
2	carrots
1	clove garlic
4	whole peppercorns

Bone the turkey breast, scraping the meat away from the bone without breaking the skin. Place on a piece of double cheese cloth, skin side down. Place the bones in a large kettle.
Put the veal in a food processor fitted with the metal blade. Add the egg substitute, nutmeg, pepper, and salt. Process until the stuffing is smooth.
Cover the turkey breast with the veal stuffing leaving 1 inch (2.5 cm) around the edges. Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth. Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking.
Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns. Cover with 2 1/2 quarts (2 1/2 l) of water and bring to a simmer. Cover and simmer for 1 hour. When cooked through, remove from the cooking liquid and allow to cool for 10 minutes. Remove the string and cheese cloth. Slice, removing the skin as you do so and place on a heated platter. Serve immediately.

Per 4-ounce (120 g) serving:	157 calories (11% calories from fat), 33 g protein, 2 g total fat (0.6 g saturated fat), 0 carbohydrates, 0 dietary fiber, 97 mg cholesterol, 162 mg sodium
Diabetic exchanges:	4 very lean protein

Roasted Sweet Potatoes

(makes 6 servings)

2 1/2	pounds (1200 g) sweet potatoes
2	teaspoons (10 ml) olive oil
	butter-flavored refrigerated cooking spray

Preheat oven to 425°F (220°C), Gas Mark 7. Line a heavy baking sheet with aluminum foil.
Peel the potatoes and cut into similar sized wedges, about 16 wedges per potato.
Toss with oil and coat with cooking spray. Arrange the potatoes in a single layer on the prepared baking sheet and roast until browned and tender when pierced with a fork, about 30 minutes. Serve immediately.

Per serving:	132 calories (11% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated fat), 28 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 12 mg sodium
Diabetic exchanges:	2 carbohydrate (bread/starch)

Roasted Mushrooms

(makes 6 servings)

1	pound (480 g) shiitake or button mushrooms, cleaned
	butter-flavored refrigerated cooking spray
1/4	teaspoon (1.25 ml) salt (optional)
	freshly ground pepper

Preheat oven to 425°F (220°C), Gas Mark 7. Line a heavy duty baking sheet with aluminum foil.
Arrange the mushrooms on a foil lined cookie sheet. Coat with cooking spray. Bake until tender, about 15 minutes. Serve immediately.

Per serving:	19 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 4 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 3 g sodium
Diabetic exchanges:	FREE

Braised Belgian Endive

(makes 6 servings)

6	heads Belgian endives, about 10 ounces (320 g) total
	juice of 1 lemon
2	cups (480 ml) low-fat, low-sodium canned chicken broth
	butter-flavored refrigerated cooking spray

Trim the endive of any outer leaves that are brown.
Slice leaves in half lengthwise and toss in lemon juice. Place in a large nonstick skillet.
Cover with broth and simmer until cooked through, about 15 minutes. Test for tenderness by inserting a sharp knife into the stem end. Drain and coat with butter-flavored refrigerated cooking spray. Serve immediately.

Per serving:	19 calories (0% calories from fat),, 2 g protein, 0 total fat (0 saturated fat), 3 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 38 mg sodium
Diabetic exchanges:	FREE

Pear Tart

(makes 6 tarts)

1	sheet frozen puff pastry dough
3	6-ounce (180 g) ripe Bartlett pears
3	teaspoons (15 ml) grated orange zest
	juice of 1 small lemon
	butter-flavored refrigerated cooking spray
1/4	cup (50 g) unsweetened apple sauce
2	teaspoons (10 g) sugar
1/4	teaspoon (1.25 ml) ground cinnamon
6	tablespoons (90 ml) fat-free, sugar-free frozen whipped topping

Preheat oven to 450°F (230°C), Gas Mark 8. Line a baking sheet with aluminum foil.
Open the pastry dough and place on a cutting board to thaw.
While the oven is preheating, peel and core the pears. Thinly slice the pears and toss in orange zest and lemon juice.
Cut the puff pastry into six 41/2- inch (11.5 cm) squares. Coat each square with cooking spray. Place 1/6 of the apple sauce on the middle of each square and top with sliced pears. Combine sugar and cinnamon and sprinkle evenly over each tart. Coat tarts again with cooking spray.
Bake on prepared baking sheet for 15 minutes until the fruit is cooked. Serve warm, garnishing each tart with 1 tablespoon (15 ml) of the whipped topping.

Per serving:	260 calories (38% calories from fat), 3 g protein, 11 g total fat (2.5 g saturated fat), 39 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 137 mg sodium
Diabetic exchanges:	2 1/2 carbohydrate (1 1/2 bread/starch < 1 fruit), 2 fat

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