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Christmas Turkey with Savoury Fruit
& Onion Stuffing
If you remove all the skin, the traditional roast turkey becomes a very healthy Iow-fat part of the Christmas meal. Serve it with fresh apple puree or cranberry sauce instead of gravy or use one of the Iow-joule gravy powders on the market (add some soy sauce and sweet chilli sauce to it for extra flavour). Avoid the dark meat as it contains double the fat.
- 1 turkey, defrosted
- Savoury Fruit & Onion Stuffing
- 2 large onions, finely chopped
- 2 cups fresh breadcrumbs (about 8 slices of bread)
- ½ cup chopped sultanas
- ½ cup chopped dried apricots
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons orange juice
- salt and freshly ground black pepper
Preheat oven to 200~C. Skin and clean all fat from cavity. Make stuffing by combining ingredients. Stuff turkey (stuffing will expand during cooking), wrap in foil and place in a large deep baking tray.
Roast in lower half of oven for 35-40 minutes per kilogram weight.
Remove foil and bake for a further 30 minutes.
When crisp and brown, remove from oven and rest turkey for 20
minutes before carving.
Per 100 g serving white turkey meat: Kilojoules: 545 Calories: 130
Fat: 1.5 g Saturated fat: 0.9 g
Fibre: 0 Carbohydrate: 0 Protein: 29.4 g
Per 1/8 serve of stuffing: Kilojoules: 515 Calories: 123
Fat: 0.8 g Saturated fat: 0 g Fibre: 2.8 g
Carbohydrate: 25.5 g Protein: 3.6 g
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