Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Turkey Burgers

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Tired of the same old bland turkey burgers? Well, then you need to make my version.

Turkey Burgers

Ingredients

  • 1 lb ground turkey
  • 2 Chicken Sicilian Sausages with Tomatoes and Romano Cheese – casing removed
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1/8 teaspoon Cayenne Pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Combine all the ingredients together, form your patties and cook.
  2. For the buns I used Udi’s Gluten Free Classic Hamburger Buns.
  3. Use my 1001 Thousand Island Dressing to dress the buns.
  4. And to make the burgers a grand slam add the following:
    • Applewood Smoked bacon
    • sautéed mushrooms
    • jack cheese
    • sliced tomatoes
    • sautéed shallot slices

turkey burger stuffed

this is a loaded double double…

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

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Need a recipe to use up those leftovers?  Went somewhere to eat and don’t have any Thanksgiving leftovers but really want the taste?  Want a turkey dinner but don’t want to spend all day cooking one.  Well here is an easy recipe for any scenario.

Corn muffins with turkey/veggies and full of flavor.

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

Ingredients

  • 1 1/4 cups gluten free flour
  • 2/3 cups yellow cornmeal
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons baking powder
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon xanthan gum
  • 1 egg
  • 2 tablespoons XYLA
  • 1 cup Unsweetened Vanilla Rice Milk
  • 1/3 cup unsalted butter, melted
  • 2 teaspoon minced fresh thyme (or 1 teaspoon dried thyme)
  • 1 cup roasted corn kernels
  • 2 cups cooked turkey – chopped up
  • 1 cup cooked veggies (I used sautéed greens with peas) – I would skip anything that is creamed or sauced
  • 6.5 oz peeled & cooked chestnuts – chopped

Notes

  1. If you are using leftover turkey and veggies you can skip this first part. If you are cooking from scratch you will need a few more ingredients such as:
  2. olive oil, salt, pepper, granulated garlic, dried basil and 2 to 3 tablespoon of veggie broth

Instructions

  1. Preheat oven to 425 degrees. Spray with non-stick spray 1 super large muffin pan (6 muffins) (or of course you can use regular size muffins or even mini muffins and serve as an appetizer)
  2. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  3. Cook the veggies: In the same pan add another tablespoon of olive oil and saute (don’t forget to salt the veggies) the mixed green veggies (spinach, chard, & kale) until wilted. Add peas (fresh or frozen to the pan and cook for another couple of minutes. Put the cooked veggies in a strainer to release any excess liquid.
  4. Chestnuts: Again the same pan (why wash lots of pots and pans when one will do) – add another tablespoon of olive oil and fry the chestnuts for a couple of minutes. Add the veggie broth to deglaze the pan. Remove from heat and add to veggie mixture.
  5. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  6. Now on to making the muffins:
  7. In a large bowl, whisk the flour, cornmeal, parm cheese, baking powder, salt, thyme and xanthan gum.
  8. In a medium bowl, whisk the eggs. Whisk in the sugar, milk and butter.
  9. Add the egg / milk mixture to the large bowl of dry ingredients and combine will. To this mixture add the turkey, veggies and chestnuts – make sure that all the ingredients are well combined.
  10. Divide the batter equally among muffin cups.
  11. Bake for 20 to 22 minutes.
  12. Let cool in pan 5 minutes and you are ready to serve. Have any leftover cranberry sauce would be great to serve with the muffins.

Unstressfull Turkey Dinner

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This is an easy to make, unstressfull Turkey Dinner for a small gathering.

To make it even easier I am listing the grocery list as well as what should be in your pantry (or need to be moved to the shopping list).

Groceries list:

  • Turkey breast
  • 1 package Pamela’s Gluten Free Cornbread Mix
  • 1 can corn
  • 2 medium onions
  • Chicken Sausage (I use the Trader Joe’s Sicilian ones)
  • Vegetable broth
  • 4 yams/sweet potatoes

Pantry Items needed:

  • 2 sticks unsalted butter
  • 3 eggs
  • Kosher salt
  • pepper
  • paprika
  • dry thyme
  • dry basil
  • dry coriander
  • garlic powder
  • olive oil
  • kitchen string

and now for the cooking:

Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

  • 1 package of Pamela’s Gluten Free Cornbread mix
  • 1 can drained corn
  • 1/4 cup XYLA
  • 1 cup water
  • 8 tablespoons melted butter
  • 2 eggs
  • salt and pepper to taste.

Instructions

  1. Combine all the ingredients and bake according to the package instructions.
  2. Set aside to cool completely.

Cornbread Stuffing:*

  • 1 1/2 medium onions – chopped
  • 2 to 3 tablespoons butter
  • 1 to 2 teaspoons chopped garlic
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry coriander
  • salt and pepper to taste
  • 3 chicken sausages
  • 1 egg
  • 1 cup veggie broth

Takes

Instructions

  1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
  2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

  1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
  2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
  3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
  4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
  5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
  6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

  1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
  2. Preheat oven to 325 degrees
  3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
  4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
  5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
  6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

  1. *the cornbread and stuffing can be made a day ahead.
  2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
  3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.