Wrap up of poulty week and thanksgiving!

So on friday we said our goodbuys to poultry as we begn beef on monday. I mad a delicious Coq au Vin that with chicken pieces that marinated overnight in burgundy wine! ah they were so beautifully purple! then we seared them off in a deep pan and flambeed them with some brandy! They were nice and mighty drunk but so delicious, the meat litterally fell off the bone! We also learned how to make Chicken roulade and i was so nervous mine would fall apart on me but it turned out great and Chef Kahuna loved it. It was served with a port wine sauce which nearly broke down on my when i served it. Its strnage, my meats have all been fantastic, but my sauces always break down on me. grrrr.... very frustrating, but i hear that pan sauces are indeed the most difficult thing to master (its very much a chemistry understanding of heat, and thickening, other stuff on that chem nature which i never warmed up to at school).
Anyhow, on nutritious junk i posted so thanksgiving recipes and thought i'd continue posting them here, so enjoy them!

Healthier cornbread stuffing

1 cup finely chopped celery
1/2 cup chopped onions
2 Tbsp. snipped fresh parsley (2 tsp. dried)
1 tsp. ground sage
1 1/2 tsp. poultry seasoning
1/2 tsp. cracked black pepper
1/2 tsp. salt
2 packages (12 oz. each) unseasoned cornbread stuffing cubes
3 cups chicken stock (fat-free/low salt)
1/2 cup egg substitute (or 4 egg whites)

Preheat oven to 350 degrees. Lightly spray a medium nonstick skillet with cooking spray. Add the celery and onions. Cook over medium heat until tender. Stir in herbs, seasoning and spices. Lightly spray a large casserole dish with cooking spray. Place the cornbread cubes in casserole. Add onion and celery mixture, 2 cups of broth and egg substitute. Gently toss. Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well. Bake uncovered for 30 to 40 minutes or until heated through.
nutritional analysis per serving: 135 calories, 1 gram fat

Cranberry Chutney
Ever notice how cranberry sauce is like a sugar mine? this one is low in sugar and big on flavor! But it is a rather tart chutney, so if its sweet your after, you can add more splenda or honey.
1 cup raw cranberries
1 cup water
2 tablespoons Splenda®
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ cup finely chopped onion
¼ cup finely chopped celery
1 medium apple, peeled and chopped
Directions:

Simmer all ingredients except apple in saucepan for 15 minutes, stirring occasionally.

Add chopped apple and cook for an additional 5 to 10 minutes.
Cool. Serve as an accompaniment to turkey, fish, or pork.

per 1/4 cup serving: 30 calories, no fat, 2.5 g fiber

the Bird!
Orange-Sage Roasted Turkey

1 (15-lb.) fresh or frozen turkey, thawed
Cooking spray
1/2 cup chopped fresh sage
2 Tbsp. grated orange rind
1 1/8 tsp. salt, divided
1 1/4 cups fresh orange juice (about 3 oranges), divided
2 Tbsp. honey, divided
1 orange, quartered
1 Tbsp. cornstarch

1. Preheat oven to 325 degrees.
2. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey (kinda like doing a full nelson on a turkey ;).

3. Place turkey on the rack of a broiler pan or roasting pan coated with cooking spray. Combine the sage, rind and 1 teaspoon salt. Rub sage mixture under skin and inside the cavity. Combine 1/4 cup juice and 1 tablespoon honey; pour over turkey. Place orange quarters inside body cavity.

4. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325 degrees for three hours or until meat thermometer registers 180 degrees. Cover turkey loosely with foil, and let stand for 10 minutes. This is very important, if you dont let it stand the juices will escape and you'll end up with a very dry bird. throw away the skin and orange wedges. Remove turkey from pan, reserving pan drippings for sauce put the turkey on a platter; keep warm.

5. To make the sauce, pour reserved pan drippings into a zip-top plastic bag. Seal bag; snip off one corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening; discard fat. (You should have about 2/3 cup drippings; add enough water or fat-free, low-sodium chicken broth to make up the difference, if necessary).

6. Add 1/8 teaspoon salt, 1/2 cup juice, and 1 tablespoon honey to drippings in pan; bring to a boil. Reduce heat, and simmer one minute. Combine 1/2 cup juice and cornstarch in a small bowl; add to drippings mixture. Bring to a boil, and cook for one minute, stirring constantly. Serve sauce with turkey.

Makes 16 servings (serving size: 5 ounces turkey and 2 tablespoons sauce). Nutritional values per serving: 261 calories 7g fat 41g protein

Stewed Cinnamon Apples!
nice as a side dish to turkey or as dessert with son whipped cream or nonfat frozen yogurt!
6 cups chopped peeled Granny Smith apples (about 2 lbs.)
1/4 cup splenda (about 7 packets if your cheap like me and steal them from starbucks)
1/4 cup apple juice
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
Directions
1. Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand five minutes.

Makes eight servings (serving size: 1/4 cup). Nutritional values per serving: 90 calories, 0g fat

Apricot glazed brussle sprouts!
I adapted this from the "A Veggie Venture" website. she used apricot perserves, i just substituted the sugar free smuckers version
Salted water to cover
1 1/2 pounds fresh Brussels sprouts, trimmed and X'd

GLAZE:
1/2 cup fruit preserves, apricot or peach (you may use the real thing, i used the smuckers sugar free and it works just fine)
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
8 ounces canned sliced water chestnuts, drained and sliced into matchsticks

TOPPING:
1 tablespoon toasted nuts (almonds or pecans would be nice)

Bring the water to a boil in a large saucepan. Add sprouts, cover and adjust heat to maintain a slow simmer. Cook for about 20 minutes or until Brussels sprouts are fully cooked but still bright green. Drain and return to the hot saucepan.

Meanwhile, bring the glaze ingredients to a boil in a small saucepan. Pour over hot, cooked sprouts and stir to coat well. [You could pause for a few minutes here but cover to keep the sprouts hot.] Transfer to a serving dish. Top with toasted nuts.

Serves about 10 Per Serving: 80 Cal 3 g Protein; 1 g Tot Fat 4 g Fiber