This is one of my favorite meals as it is so low maintenance, quick, and delicious. Plus, it includes ready made foods, meaning less work for me!
First off, though, I want to show you how best to cut an onion. After trying many different techniques, I have found that this one works the best and delays the tears as I am much quicker in chopping what I need!
First, cut the top off the onion and remove the papery skin. Then cut the onion in half lengthwise, lay it on the cutting board and begin slicing up to, but not through the edge like this:
Then, turn the onion 90 degrees and chop across those lines like this, until you reach the root on the other end (which has been holding it together):
And Voila!! The onion is perfectly chopped!
Turkey is the star of this show. Turkey has many great properties like protein that you may already know about, but also contains the amino acids triptophan that many people confuse for being sedative. However, triptophan, which is one of many building blocks in a protein’s structure is not the main cause for drowsiness following Thanksgiving dinner. The amount that one consumes during this meal or T-day is not enough to guaranty that Uncle Jester will be snoozing during the football game. The drowsiness that occurs post T-day binge is the fact that your now super full stomach is pushing up on your diaphragm, which is not allowing your lungs to bring in as much oxygen. This lack of oxygen slows the body down enough that when combined with the energy needed to digest the huge meal causes sleepiness. Now, can we stop blaming it on the triptophan? In addition to this essential amino acid, turkey is very low in saturated fat.
Turkey and Cornbread Stuffing Casserole
(from Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today), my notes are in italics
1 can (10 3/4 ounce) condensed 98% fat-free cream of chicken soup or celery soup
3/4 cup fat-free (skim) milk
1 package (10 ounces) frozen mixed vegetables, thawed and drained (I think I used a 16oz. bag and it worked fine)
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground sage or poultry seasoning
2 cups cut-up cooked turkey breast (or chicken)
1 1/2 cups corn bread stuffing mix (one small box of Jiffy is perfect)
1/4 teaspoon pepper
Paprika, if desired
1. Heat oven to 400°. Spray 3-quart casserole with cooking spray.
2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirrring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.
3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.
Makes 4 servings and great leftovers!