Turkey Roast with Sausage, Fruit and Pistachio Dressing

Turkey Roast with Sausage, Fruit, & Pistachio Dressing

Turkey Roast with Sausage, Fruit, & Pistachio Dressing

This week officially kicks off holiday season on the blog, and I’ll be featuring a different pistachio-inspired, gluten-free, and diabetes-friendly recipe each day. Today we focus on the main event, the Turkey Roast with Sausage, Fruit, & Pistachio Dressing. Tis the season for wonderful food!


 

Serves 8 (Two slices per serving)

//Ingredients

  • 1/2 boneless, skinless turkey breast, about 1 1/2 pounds
  • 1 1/2 cups Sausage Fruit and Pistachio Dressing
  • Kitchen twine
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1 Tablespoon grapeseed or olive oil

 

//Instructions:

  1. Preheat oven to 350 °Fahrenheit.
  2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap.
  3. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
  4. Remove plastic wrap from top of turkey and spread 1 ½ cups of the dressing evenly lengthwise over surface, almost to edge.
  5. Roll turkey lengthwise. With kitchen twine, tie roast lengthwise once and in several places across turkey. Discard plastic wrap.
  6. In small bowl, mix together spices.
  7. Rub oil over all surfaces of roast; rub spice blend evenly over roast.
  8. Place turkey roast in shallow roasting pan, then place in preheated oven. Roast for 45-60 minutes or until internal temperature measured with an instant-read thermometer reads 155 °F. 
  9. Remove roast from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices.

 

Nutrition Analysis – per two-slice serving 

  • Calories: 190
  • Calories from Fat: 70
  • Total Fat: 7g
  • Sat Fat: 1g
  • Trans Fat: 0g  
  • Cholesterol: 40mg
  • Sodium: 230mg
  • Total Carbohydrate: 9g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 23g
  • Vitamin A: 8%
  • Vitamin C: 2%
  • Calcium: 2%
  • Iron: 10%

 

© Cheryl Forberg 2016