Roast Turkey Breast and Gravy

INGREDIENTS :

3 large onions, sliced in half

3 carrots, sliced in half lengthwise

3 stalks celery

1 (6 pound) turkey breast

3 tablespoons all-purpose flour

1/4 cup Madeira wine

2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat

Salt and freshly ground black pepper

COOKING DIRECTIONS :

1. Heat oven to 425 degrees F. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
2. Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees F.
3. Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
4. Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
5. Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.

Yield: 6 servings

MORE :

Use leftovers to make an open-faced turkey sandwich with mushroom gravy.

The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.

Notes:

Ingredient Note

Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp).

NUTRITION INFO :

Per Serving

• Calories: 611 kcal
• Carbohydrates: 14 g
• Dietary Fiber: 2 g
• Fat: 3 g
• Protein: 120 g
• Sugars: 8 g

Maple-Glazed Stuffed Roast Pork

INGREDIENTS :

2 tsp. butter or margarine

1/2 cup finely chopped apples

1 cup STOVE TOP Stuffing Mix for Chicken in the Canister

2 lb. pork loin, butterflied

1 large onion, coarsely chopped

2 Tbsp. maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp. chopped fresh rosemary

COOKING DIRECTIONS :

PREHEAT oven to 350°F. Melt butter in large nonstick skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Remove from heat; set aside. Prepare stuffing as directed on package. Add to apples; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one of the short ends. Tie closed with six or seven pieces of cotton butchers' twine. Spread onions onto bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spread over meat.

BAKE 1-1/2 hours or until meat is cooked through (160°F). Let stand 15 min. before slicing to serve.

MORE :

Creative Leftovers

Cover and refrigerate any leftovers, then use to make sandwiches.

Substitute

Substitute 1/2 cup finely chopped fresh pears for the apples.

Make it Easy

Have a butcher butterfly the pork loin for you.

NUTRITION INFO :

Calories

230

Total fat

7 g

Saturated fat

2 g

Cholesterol

70 mg

Sodium

370 mg

Carbohydrate

16 g

Dietary fiber

1 g

Sugars

7 g

Protein

26 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

10 %DV

Healthy Living Information

Prairie-Land Pot Roast

INGREDIENTS :

1 boneless beef shoulder pot roast roast (2 lb.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle (8 oz.) KRAFT CATALINA Dressing, divided

2 large onions, sliced

2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces

1 lb. carrots, peeled, cut into 1-inch pieces

water

2 Tbsp. chopped fresh parsley

COOKING DIRECTIONS :

SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

MORE :

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.

Variation

Prepare using 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

If only baking potatoes are available, add them to cooking liquid for the last hour of cooking time.

NUTRITION INFO :

Calories

400

Total fat

13 g

Saturated fat

3.5 g

Cholesterol

95 mg

Sodium

600 mg

Carbohydrate

37 g

Dietary fiber

4 g

Sugars

15 g

Protein

33 g

Vitamin A

120 %DV

Vitamin C

30 %DV

Calcium

4 %DV

Iron

25 %DV

Healthy Living Information

Low calorie

Good source of vitamin A or C

Diet Exchange

2 Starch + 1 Vegetable + 4 Meat (L)

Nutrition Bonus

This hearty low-calorie main dish is a traditional favorite. As a bonus, the carrots are an excellent source of vitamin A.

Any Night Beef Roast

INGREDIENTS :

1 beef eye round roast (3 lb.)

1/2 cup KRAFT Zesty Italian Dressing

1 Tbsp. KRAFT Prepared Horseradish

1 tsp. dried rosemary leaves

COOKING DIRECTIONS :

SCORE roast lightly, criss crossing diagonally, using tip of small paring knife. Mix dressing, horseradish and rosemary in large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT oven to 375°F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1-1/4 to 1-1/2 hours or until internal temperature reaches 140°F to 155°F.

PLACE roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10°F.) Slice roast thinly.

MORE :

Cooking Know-How

Low and slow roasting creates a juicy, tender and very lean roast. Be sure not to cook oven roasts beyond the medium-rare state or you'll risk having tough, dry meat.

Special Extra

Serve this delicious roast with an easy horseradish cream sauce. Combine 2 Tbsp. Kraft Prepared Horseradish with 1/2 cup Breakstone's or Knudsens Sour Cream and 1 tsp. Grey Poupon Dijon Mustard.

NUTRITION INFO :

Calories

190

Total fat

9 g

Saturated fat

2.5 g

Cholesterol

70 mg

Sodium

270 mg

Carbohydrate

1 g

Dietary fiber

0 g

Sugars

1 g

Protein

23 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

15 %DV

Roast Rack of Lamb with Mint

INGREDIENTS :

1. 1 medium shallot, peeled, coarsely chopped
2. 4 cloves garlic, peeled
3. 2 teaspoons Dijon mustard
4. 4 tablespoons olive oil
5. 1 1/2 cups fresh mint leaves (no stems)
6. Salt and freshly ground black pepper
7. 1/2 rack rib lamb chops

COOKING DIRECTIONS :

1. Preheat oven to 475 degrees F. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
2. Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
3. Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 , 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

Yield: 4 servings

MORE :

Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

NUTRITION INFO :

Per Serving

• Calories: 338 kcal
• Carbohydrates: 7 g
• Dietary Fiber: 0 g
• Fat: 28 g
• Protein: 13 g
• Sugars: 0 g

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