The Sexy Forever Recipe Bible (86 page)

Carve the turkey and serve with the stuffing and tarragon-flavored gravy.

SERVES 12 TO 14

mushroom sausage stuffing

PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
DETOX, LEVEL 1, LEVEL 2

4 onions, thinly sliced

2 to 4 tablespoons olive oil

4 cups coarsely chopped fresh shiitake and oyster mushrooms, or white button mushrooms

Sea salt and freshly ground black pepper

½ cup dry white wine (use chicken stock for Detox)

2 tablespoons (¼ stick) unsalted butter

2 pounds spicy turkey sausage, meat removed from casings

1 bunch fresh tarragon, leaves only

Sauté the onions in the olive oil over medium heat until caramelized, about 30 minutes. Turn the heat up to medium high and add the mushrooms. Sauté the mushrooms until crisp on the edges, 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.

In a large skillet, brown the sausage. When cooked through, 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly.

MAKES 6 CUPS

roast turkey breast stuffed with prosciutto, fontina, and sage

PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
DETOX, LEVEL 1, LEVEL 2

½ cup grated fontina cheese

½ cup julienned prosciutto

2 tablespoons julienned fresh sage

Sea salt and freshly ground black pepper

One 2-pound boneless turkey breast

Olive oil

1 cup dry white wine (or broth for Detox)

½ cup chicken stock or broth, preferably
homemade

2 tablespoons (¼ stick) unsalted butter

Preheat the oven to 425°F.

In a small bowl, combine the cheese, prosciutto, and sage. Sprinkle with salt and pepper.

Create a pocket in the turkey breast to hold the stuffing by inserting a carving knife into the middle of the breast almost to the other side of the breast. Twist and turn until you create a cavity. Using your hand, insert the stuffing into the cavity. Season the turkey well with salt and pepper and drizzle with olive oil. Place in a roasting pan and put into the oven for 20 minutes. Lower the heat to 350°F and roast until done, approximately 45 minutes to an hour, or until the temperature reaches 165°F on a meat thermometer. Remove from the oven and allow to cool slightly.

Remove the turkey from the pan and place the pan on top of the stove. Over medium heat, add the wine and reduce by half, scraping the sides and bottom of the pan in order to get all the browned bits into the sauce. Add the stock and bring to a simmer, then add the butter. Adjust seasoning to taste.

Slice the turkey breast and place it on plates. Spoon the sauce over the turkey and serve immediately.

SERVES 4

turkey prosciutto with port glaze

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

12 turkey cutlets (breast slices), pounded to ¼-inch thickness

Sea salt and freshly ground black pepper

24 fresh sage leaves, or 2 tablespoons ground

12 paper-thin slices prosciutto

3 tablespoons olive oil

3 tablespoons unsalted butter

½ cup port wine

Season both sides of the cutlets with salt and pepper. Place 2 sage leaves onto each piece of turkey. On top of the cutlet and sage, place 1 piece prosciutto. Press the sage and prosciutto against the cutlet to make them stick. Repeat until all the cutlets are prepared. (The cutlets may be prepared to this point up to 4 hours in advance. Cover them and place in the refrigerator. Just make sure you remove them from the refrigerator 15 minutes before cooking to let the meat come to room temperature.)

Put the olive oil and 2 tablespoons of butter in a large frying pan. When the butter is melted, add as many cutlets as will fit flat in the pan. Cook for 2 minutes on each side. As the cutlets are cooked, set them aside in a warm oven. Continue until all the cutlets are cooked.

After removing the last cutlets from the frying pan, add the port wine. Cook until the steam disappears. Reduce the sauce by half, then turn off the heat and stir in the remaining 1 tablespoon butter until melted.

Place two cutlets on each plate and top with a little sauce.

SERVES 6

turkey cutlets with classic marinara sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2