This roulade is a delightful twist on the traditional Christmas or Thanksgiving dinner.

 

You can view/print the full recipe by clicking here.

The holidays are the best time of the year for family traditions, or shall I say, “food traditions.” The turkey, the mashed potatoes, the cranberry sauce, and the stuffing are staples for the traditional Thanksgiving dinner. Tradition is important, but so is creativity. Since I focus heavily on healthy, Greek inspired dishes, I have created my own recipes as an alternative to some Thanksgiving traditional dishes.

The most classic of Thanksgiving dishes is, of course, the turkey. My recipe, Stuffed Turkey Breast Roulade, is a delicious innovative alternative to the traditional turkey. This low-fat meal is the perfect feast for those who are health conscious. You can view my recipe below. I hope you enjoy it.

 

Stuffed Turkey Breast Uncooked

 

Mashed potatoes are the most popular side companion dish to the turkey. But this dish can immediately make you feel as stuffed as the turkey, and it packs a lot of carbs. My Cauliflower Mashed Puree is a fantastic, but healthy alternative to mashed potatoes. This tasty light side dish will delight your guests. And if you never tell them, they will never notice the difference because it tastes so similar!

 

Cauliflower Mashed Puree

 

 

See below for the “Not Your Every Year Thanksgiving Dinner My Way” recipes. Happy Thanksgiving!

 

Stuffed Turkey Breast Roulade

A delicious innovative alternative to the traditional turkey. This low-fat meal is the perfect feast for those who are health conscious.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American, Greek
Keyword: Meat
Servings: 8 Persons
Calories: 427kcal
Author: By Chef Stefania

Ingredients

  • 3-4 Tablespoons olive oil
  • 1 Cup thin-sliced leak thoroughly washed and dried
  • 2 Cups diced shitake mushrooms
  • 3 Cloves of garlic finely chopped
  • 1 Teaspoon salt
  • ½ Teaspoon white pepper
  • 1 Tablespoon chopped fresh sage
  • 2 Tablespoon fresh rosemary
  • 1 Cup dried figs stems removed, chopped
  • 1 Cup boiled chestnuts chopped
  • 3 Tablespoons pine nuts toasted
  • ½ Cup dry white wine
  • ½ Cup chicken broth
  • 2 Cups corn bread stuffing seasoning
  • 1 Whole 2 halves turkey boneless breasts
  • 3 Large carrots peeled and cut into 1-inch cubes
  • 3 Celery ribs cut into 1-inch cubes
  • 1 Parsnip cut into 1 inch cubes
  • 1 Cup of chicken stock
  • 1 Cup dry white wine
  • 1 Teaspoon thyme
  • 2 Tablespoon olive oil

Instructions

  • Preheat oven to 400 F.
  • Over medium heat in a large skillet, add olive oil, onion and leeks.
  • Season with salt and pepper.
  • Cook, stirring occasionally until they are soft (about 8-10 minutes).
  • Add mushrooms, garlic, sage, rosemary and cook for 5 minutes more.
  • Add wine, dried figs, chestnuts, pine nuts, corn bread stuffing and chicken broth.
  • Stir it to combine.
  • Transfer the mixture to a large bowl, and let it cool.
  • Meanwhile, cut the turkey breast into two separate halves.
  • Butterfly each half to make a flat surface.
  • Cover each half with plastic wrap. With a meat mallet gently pound each half to flatten. Remove the plastic.
  • Lay each butterflied turkey breast on a cutting board. Sprinkle with 2 teaspoons salt and one teaspoon pepper.
  • Spread the stuffing mix equally on each turkey breast, and roll them up creating two neat even logs like two jelly rolls.
  • Tie the roll firmly with kitchen twine every 1½ inches to make two compact cylinders.
  • In a large roasting pan, add carrots, celery, parsnip. Sprinkle with salt, pepper, thyme and 2 tablespoons of olive oil.
  • Place the turkey breast on top of the vegetables. Add chicken stock and wine.
  • Bake for 20 minutes, and then reduce heat to 375 F, and bake for 35-40 minutes more, or until your instant-read thermometer registers 160 F.
  • Remove the pan from the oven. Cover it with foil, and let the contents rest for 10 minutes.

Nutrition

Nutrition Facts
Stuffed Turkey Breast Roulade
Amount per Serving
Calories
427
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
2
mg
1
%
Sodium
 
705
mg
31
%
Potassium
 
676
mg
19
%
Carbohydrates
 
57
g
19
%
Fiber
 
7
g
29
%
Sugar
 
21
g
23
%
Protein
 
7
g
14
%
Vitamin A
 
3904
IU
78
%
Vitamin C
 
13
mg
16
%
Calcium
 
86
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Cauliflower Mashed Puree

A fantastic, but healthy alternative to mashed potatoes. This tasty light side dish will delight your guests.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American, Greek
Keyword: Vegetarian
Servings: 6 Persons
Calories: 186kcal
Author: By Chef Stefania

Ingredients

  • 1 Head cauliflower cut into florets
  • 1 Medium sized Yukon Gold or Russet potato roughly chopped
  • 2 Springs rosemary
  • 1 Parsnip roughly chopped
  • 1 Celery rib roughly chopped
  • 6 Garlic cloves
  • 4 Tablespoons extra virgin olive oil
  • ½ Teaspoon ground pepper freshly ground
  • ½ Cup parmesan grated - Optional
  • 2 Tablespoon chives chopped

Instructions

  • In a large pot, with salted boiling water, add cauliflower, potatoes, rosemary, parsnips, garlic and celery.
  • Cook over medium heat for 15 minutes until very tender.
  • Remove from heat, and let contents cool slightly.
  • Strain the contents. Discard rosemary, and squeeze as much water out of the mixture as possible.
  • Then transfer the mixture to the bowl of your food processor. Add olive oil. Pulse several times until smooth and creamy.
  • Add pepper and parmesan cheese if using. Pulse once to combine.

Notes

Tip
You can add 1-2 tablespoons of butter if desired. Also, you can make this dish 1 day before, and heat it with a microwave for 2½ - 3 minutes when needed.
Serving Suggestions
Transfer to a serving bowl.
Garnish with chives.

Nutrition

Nutrition Facts
Cauliflower Mashed Puree
Amount per Serving
Calories
186
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
6
mg
2
%
Sodium
 
168
mg
7
%
Potassium
 
530
mg
15
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
114
IU
2
%
Vitamin C
 
58
mg
70
%
Calcium
 
140
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Paella is widely regarded as Spain’s national dish, although it is popular throughout the Mediterranean including Greece. This comfort food can be made with seafood, chicken, or a combination of both. The Spanish chorizo and saffron threads give a unique flavor to the rice (Bomba, Senia or Calaspara). Finikas is a small port on the island of Syros, Greece where fisherman bring fresh seafood, and the local farmers deliver vibrant vegetables and wholesome chicken which allows local restaurants to prepare some of the finest paella.

 

 

You can view/print the full recipe by clicking here.