Skinnier Holiday Menu From Team Of Chefs
Menu By Panel Of Chefs From Metro Community College Institute for Culinary Arts
Marinated Grilled Turkey Breast:
In a medium mixing bowl, add vinegar, mustard, sage, salt and pepper. Stir with a whisk until well-combined. Slowly incorporate the oil. Place the turkey breast into a large freezer bag and cover with the marinade. Marinate 3 hours to overnight in the refrigerator. Preheat a charcoal grill to medium heat, with the coal arranged under only one side of the grate. Remove the turkey from the marinade and allow to rest, uncovered at room temperature for about 45 minutes. Clean the grill grates and spray with non-stick cooking spray. Place the turkey on the grill over the coals and allow the exterior to sear. Turn and sear and all sides. Move the turkey to the side of the grill not over the coals, place the lid on the grill. Cook, covered for 1-2 hours our until a digital thermometer reads 155 degrees Fahrenheit when inserted into the thickest part of the meat. Remove the turkey from the grill and allow it to rest for 15-20 minutes before slicing-the internal temperature should increase to 165, then slowly start to come back down. Slice and serve with a low fat turkey veloute and sage dressing. Limit yourself (if you can) to 3-4 ounces per sitting.
Sage Dressing:
Preheat oven to 375. Toast cubed bread until dried, but not browned-well maybe a little brown but you’re not making croutons. In a large mixing bowl (I mean large enough to hold everything listed with room to spare), combine the stock, sage, eggs, milk, salt and pepper. Add the toasted and still warm bread cubes into the bowl. Combine gently until the bread has absorbed most of the liquid. Place the uncooked dressing into a deep ceramic casserole dish just large enough to hold it all, or divide into two casseroles just large enough to hold the dressing and cover with either a lid or aluminum foil. Place the casserole dish or dishes into the oven. Bake for 45 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Note: for crunchy stuffing, remove the lid or aluminum foil after 20 minutes.
Low-Fat Turkey Veloute
Add the neck, giblets and onion to the broth, herbs and bay leaf; cover and simmer over medium-low heat, about two hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy. Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Putting the measuring cup in the freezer helps them separate.) This will help make the gravy fat free. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.) Bring the stock to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, and add the corn starch. Bring to a boil until the gravy is thickened and then back to a simmer, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt and pepper. Transfer veloute to a sauce boat and serve hot.
Holiday Low-Fat Mashed Potatoes:
Cube potato into equal sizes and boil in salted water until just cooked through. Drain potato and let stand until the potatoes take on a dried look. Run the potatoes through a food mill into a stainless steel bowl to remove any lumps. Add the milk and the sour cream and mix to incorporate with a rubber spatula, Be sure not to over work the potatoes. Gently fold in the butter and the seasonings.
Honey Orange Glazed Ham:
Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves, mix well. Place ham on rack in shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325° F. oven for 1-1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees F, basting with the honey glaze during the last 45 minutes of baking. Garnish with the orange peel, if desired.
Easy Cherry Pie Filling:
Use fresh or frozen pitted dark cherries to make a delicious cherry pie filling. Use it in a low fat pies, tarts, turnovers, cobblers, crisps, or serve warm with a dollop of low fat frozen yogurt.
Place frozen cherries, sugar, cornstarch and lemon juice in a heavy-bottomed medium-sized pan. Heat on medium until cherries begin to release their liquid. Bring to a boil, stirring constantly. Reduce to a simmer and heat until cherry mixture has thickened.
Pie Crust:
Mix flour with salt in a food processor. Blend in shortening until shortening is in small chunks. Then mix the cold water and the egg and pour into food processor with machine running until it all comes together.
- 12-3 lb. turkey breast, skin off
- 2 T vegetable oil
- 1/4 C apple cider vinegar
- 1 T dijon mustard
- 10 leaves fresh sage, finely chopped
- 1 T Kosher salt
- 2 t cracked black pepper
In a medium mixing bowl, add vinegar, mustard, sage, salt and pepper. Stir with a whisk until well-combined. Slowly incorporate the oil. Place the turkey breast into a large freezer bag and cover with the marinade. Marinate 3 hours to overnight in the refrigerator. Preheat a charcoal grill to medium heat, with the coal arranged under only one side of the grate. Remove the turkey from the marinade and allow to rest, uncovered at room temperature for about 45 minutes. Clean the grill grates and spray with non-stick cooking spray. Place the turkey on the grill over the coals and allow the exterior to sear. Turn and sear and all sides. Move the turkey to the side of the grill not over the coals, place the lid on the grill. Cook, covered for 1-2 hours our until a digital thermometer reads 155 degrees Fahrenheit when inserted into the thickest part of the meat. Remove the turkey from the grill and allow it to rest for 15-20 minutes before slicing-the internal temperature should increase to 165, then slowly start to come back down. Slice and serve with a low fat turkey veloute and sage dressing. Limit yourself (if you can) to 3-4 ounces per sitting.
Sage Dressing:
- 1 day-old baguette, cut into half-inch cubes
- 2 C turkey or chicken stock, low sodium (make your own if possible)
- 8 leaves fresh sage, chiffonade
- 2 eggs
- 1/4 C skim milk
- 1 T salt
- 1/2 T cracked black pepper
Preheat oven to 375. Toast cubed bread until dried, but not browned-well maybe a little brown but you’re not making croutons. In a large mixing bowl (I mean large enough to hold everything listed with room to spare), combine the stock, sage, eggs, milk, salt and pepper. Add the toasted and still warm bread cubes into the bowl. Combine gently until the bread has absorbed most of the liquid. Place the uncooked dressing into a deep ceramic casserole dish just large enough to hold it all, or divide into two casseroles just large enough to hold the dressing and cover with either a lid or aluminum foil. Place the casserole dish or dishes into the oven. Bake for 45 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Note: for crunchy stuffing, remove the lid or aluminum foil after 20 minutes.
Low-Fat Turkey Veloute
- Neck and giblets from a 12-14 lb. turkey (discard the liver)
- 1 medium onion, sliced
- 8 C fat-free turkey or chicken broth, homemade or low-sodium canned
- A couple sprigs of fresh herbs, such as thyme, parsley, rosemary or sage
- 1 bay leaf
- Turkey pan drippings
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
- 1/4 C corn starch with enough cold water added to just liquefy the starch
Add the neck, giblets and onion to the broth, herbs and bay leaf; cover and simmer over medium-low heat, about two hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy. Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Putting the measuring cup in the freezer helps them separate.) This will help make the gravy fat free. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.) Bring the stock to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, and add the corn starch. Bring to a boil until the gravy is thickened and then back to a simmer, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt and pepper. Transfer veloute to a sauce boat and serve hot.
Holiday Low-Fat Mashed Potatoes:
- 1 1/2 lbs peeled russet potatoes
- 1/2 C 2 percent low-fat milk, warmed
- 1/2 C fat-free sour cream
- 4 oz. melted butter
- Kosher salt to taste
- Freshly ground white pepper
Cube potato into equal sizes and boil in salted water until just cooked through. Drain potato and let stand until the potatoes take on a dried look. Run the potatoes through a food mill into a stainless steel bowl to remove any lumps. Add the milk and the sour cream and mix to incorporate with a rubber spatula, Be sure not to over work the potatoes. Gently fold in the butter and the seasonings.
Honey Orange Glazed Ham:
- 8 lb. fully-cooked whole boneless ham
- 1 orange
- 1 C honey
- 1/4 t ground cinnamon
- 1/4 t ground cloves
Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves, mix well. Place ham on rack in shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325° F. oven for 1-1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees F, basting with the honey glaze during the last 45 minutes of baking. Garnish with the orange peel, if desired.
Easy Cherry Pie Filling:
Use fresh or frozen pitted dark cherries to make a delicious cherry pie filling. Use it in a low fat pies, tarts, turnovers, cobblers, crisps, or serve warm with a dollop of low fat frozen yogurt.
- 1 lb. bag frozen pitted cherries, or pound fresh pitted cherries
- 3/4 C sugar
- 1/3 C cornstarch
- 2 T lemon juice
Place frozen cherries, sugar, cornstarch and lemon juice in a heavy-bottomed medium-sized pan. Heat on medium until cherries begin to release their liquid. Bring to a boil, stirring constantly. Reduce to a simmer and heat until cherry mixture has thickened.
Pie Crust:
- 2 C flour
- 1/8 t salt
- 1/2 C shortening
- /2 C cold water
- 1 egg
Mix flour with salt in a food processor. Blend in shortening until shortening is in small chunks. Then mix the cold water and the egg and pour into food processor with machine running until it all comes together.
