Turkey Breast Ballotine from Healthy Diabetic Recipes

Turkey Breast Ballotine Recipe

Recipe Ingredients:

4 1/4 lb fresh turkey breast
1 lb ground lean veal
1/4 cup liquid egg substitute
1/2 tsp ground nutmeg
Freshly-ground black pepper, to taste
1/4 tsp kosher salt
1 piece lean smoked ham - (2 oz), cut 1/2" slices
1 bouquet garni
= (parsley, fresh thyme, and
bay leaf, tied together)
2 onions
2 whole cloves
2 carrots
1 garlic clove
4 whole peppercorns

Recipe Instructions:

Bone the turkey breast, scraping the meat away from the bone without breaking the skin. Place on a piece of double cheese cloth, skin-side down. Place the bones in a large kettle.

Put the veal in a food processor fitted with the metal blade. Add the egg substitute, nutmeg, pepper, and salt. Process until the stuffing is smooth.

Cover the turkey breast with the veal stuffing leaving 1 inch around the edges. Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth. Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking.

Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns. Cover with 2 1/2 quarts of water and bring to a simmer. Cover and simmer for 1 hour.

When cooked through, remove from the cooking liquid and allow to cool for 10 minutes. Remove the string and cheese cloth. Slice, removing the skin as you do so and place on a heated platter. Serve immediately.

This recipe yields 6 servings plus leftovers.

Exchanges Per 4-ounce Serving: 4 Very Lean Protein.

Nutrition Facts: 157 calories (11% calories from fat), 33 g protein, 2 g total fat (0.6 g saturated fat), 0 carbohydrates, 0 dietary fiber, 97 mg cholesterol, 162 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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