South Florida Turkey

12-14 lb. fresh turkey (not frozen)
2 c cilantro
2 grapefruit
2 c orange juice
1 tbsp. grapefruit & orange zest
4 tbsp. garlic
salt and pepper to taste
pinch crushed red pepper

Preheat oven 325*F

Mojo:
In a blender mix; orange juice, grapefruit juice, zest, cilantro, garlic, red pepper, and salt and pepper. (marinate overnight)

Remove neck and giblets from turkey and discard. Rinse turkey in cold water, pat dry and place in roasting pan, breast side down. Pour Mojo over and inside turkey cavity.

Next day:
Lightly pack cavity of turkey with Whole Grain bread stuffing (separate recipe). Don’t overstuff.

Lightly brush or spray turkey with a little more olive oil. Tent pan with foil and roast in preheated 325*F oven for 2 hours.
Discard foil. Continue roasting until a thermometer inserted in the thigh registers 180*F. This will take 2 – 4 hours, depending on the size of the turkey.

When done, cover with foil and let stand for at least 15-20 minutes before carving.

Place on a serving platter.

APPLE & CRANBERRY WHOLE WHEAT BREAD STUFFING

1 tbsp olive oil
8 – 10 slices whole grain bread
6 stalks celery, finely chopped
1 onion, finely chopped
1 cup mushrooms, finely chopped
1 apple skin on) cored and chopped
1/2 cup dried cranberries / cherries
low sodium chicken broth
salt and pepper

Tear bread into small pieces, spread out on baking sheet. Toast them in a preheated oven 400 f for approx. 10 minutes. Turn half way through. Remove from oven and place in a large bowl.

Heat olive oil in a large non-stick frying pan. Set at medium heat. Add onion, celery , salt and pepper. Saute until onions are translucent and soft. Add apple and cranberries. Stir until apples start to soften. Let cool and pour over top of bread pieces. Mix all ingredients well. Drizzle mixture with chicken broth. Stir to evenly coat. The stuffing should be moist, not soggy.

Set aside till ready to stuff turkey.

SWEET POTATO CASSEROLE

3 large sweet potatoes
1/2 cup light sour cream
1 cup fat free milk
1 cup natural roasted whole walnuts (chopped in food processor)
1 egg
1 egg white
1 tbsp. cinnamon
1 tbsp. ginger
pinch of nutmeg
pepper to taste
2 tbsp light brown sugar

Peel potatoes and cut into equal chunks. Place in a pot and cover with water. Add a pinch of salt. Boil until potatoes are fork tender soft. Strain in a collander and return to pot. Coarsley mash with a potato masher.

Add sour cream, milk, egg, egg white, cinnamon, ginger, nutmeg, brown sugar, and pepper. Fold ingredients together. Pour mixture into a greased baking dish or serving caserol.

Sprinkle roasted walnuts over the top of the caserole. Bake in a preheated oven at 350 f for 30 – 40 minutes

ASPARAGUS with ORANGE REDUCTION SAUCE

12 large spears of asparagus
1c OJ
2 tbsp honey
1/2 yellow onion
2 clove garlic
1 tsp crushed red pepper

Place asparagus in microwave dish. Cook for 23-5 minutes, till asparagus is fork soft.

In sauce pan, using medium heat, add oil and saute onions till translucent. Add garlic, OJ, honey, and pepper. Lower heat and reduce liquid till about half the amount.

Pour over cooked asparagus.

CRANBERRY SAUCE

2 cups fresh or frozen cranberries
1/4 cup honey
1 lime
1 shallot, minced
1/2 tsp tarragon
salt and pepper

Place cranberries in a bowl and drizzle with 1/4 cup of honey. Using a zester, zest some of the lime over the cranberries. Squeeze in the juice from the lime and stir in the shallots, tarragon, and salt and pepper. Salt and pepper to taste.

Serve at room temperature.

LIGHT PUMPKIN PIE

1 ready made (low fat) graham cracker crust
1 1/2 tbsp canola oil
2 egg whites
1 egg
1 cup brown sugar
1 tsp grated orange peel (zest)
1 tsp (each) ground cinnamon, ginger
1/4 tsp allspice
1 (12 oz) can skim evaporated milk
1 (14 oz) can pumpkin puree (not pie filling)

Lightly beat egg and egg whites. Whisk in brown sugar, grated orange peel, spices, and salt. Add milk and pumpkin puree. Pour mixture into pie crust.

Place pie on a baking sheet. Bake in a preheated 300*F oven until center is set, (about 60-75 minutes).

Let cool. Serve with (fat free or low fat) whipped cream and a drizzle of cinnamon.

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