Gut Friendly Turkey Dinner – Serves 6-8
The holidays are a great time to get together with friends and family, take a break and, of course, eat. Sometimes we consume too much of the wrong kinds of foods and end up with heartburn, IBS or other symptoms of maldigestion. If you have read other articles on this site, you likely know all about SIBO (small intestinal bacterial overgrowth) and the cycle of inflammation and malaborption that can result in some pretty unpleasant symptoms and affect your overall health as well. You also know that certain difficult-to-digest carbohydrates are the trigger for symptoms. The trick is preparing meals that limit the types of carbs that have gut “fermentation potential” (learn more in the Fast Tract Digestion books) allowing healthy gut microbes out-compete the bad microbes that cause the unpleasant symptoms. Enjoy symptom free holidays and best wishes to your healthy gut.
- 14 pound turkey
- 3 tablespoons olive oil
- 2 teaspoons Bell’s seasoning mix
- Two pinches salt
- 1 teaspoon fresh ground pepper
Thaw turkey ahead of time in the refrigerator. Prepare stuffing (recipe below). Preheat oven to 350 degrees and remove all but bottom rack. Remove turkey neck and organs. Rinse turkey and pat dry. Stuff both ends of the turkey with jasmine rice stuffing. Tie legs and use toothpicks or thread to seal stuffing in the front end of turkey. Rub turkey with olive oil and season with Bell’s seasoning, salt and pepper. Place stuffed turkey in a baking pan and bake for approximately 3 ½ – 4 hours or until meat thermometer indicates cooking is complete. While turkey is cooking chop and sauté the organ meats and set aside for the dressing. Simmer the turkey neck in two cups of water.
When fully cooked, remove turkey and let cool for 10 – 15 minutes on a pair of trivets. Move the turkey to a carving plate. Add the organ and neck meat, as well as the water used to cook the neck, to the drippings in the pan. Mix and place in a couple of tall glasses. Let stand or refrigerate long enough for the oil and water to separate. Spoon off and discard 1/2 of the oil if desired. Heat the dressing for a few minutes and serve with the meal. If desired for thicker dressing, add a small amount of potato starch. First mix starch with a small amount of cold water, then mix with dressing while stirring.
Jasmine Rice Stuffing
- 2 cups jasmine rice (no substitutions)
- 2 ½ cups water
- 10 shiitake (or regular) mushrooms, finely chopped
- 1 small sweet onion, finely chopped
- 2 stems celery, finely chopped
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 pinches salt
- 2 pinches fresh ground pepper
Rinse rice three or four times in cold water until the water runs clear. Drain rice and place in rice cooker. Add the 2 ½ cups of water. Close lid and turn on cooker. If you don’t have a rice cooker, follow the directions on the package for pan cooking.
In a large skillet, sauté all of the vegetables on medium high heat with olive oil, butter, salt and pepper. When tender, remove from heat. Add 5 cups of fresh steamed rice and mix. Use mixture to stuff the turkey.
Asian Style Green Beans with Walnuts
- 1 pound green beans
- 1 tablespoon sesame seed oil
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon white sesame seeds
- ¼ cup walnuts
- 2 teaspoons gluten-free tamari soy sauce
- 1 pinches salt
- 1 pinches fresh ground pepper
In a large skillet, sauté green beans on medium heat with sesame and olive oil and butter until tender. Add tamari soy sauce, salt, pepper and mix. Toss green beans with walnuts and sesame seeds.
- 1 medium butternut squash
- 2 tablespoons butter
- 1 tablespoons dextrose or other low FP sweetener (optional)
Peel squash, remove seeds and cut into 2 inch cubes. Steam until tender. Remove from heat, add butter and dextrose and mash.
- 1 pound Brussels sprouts
- 2 cloves of garlic sliced
- 3 tablespoons olive oil
- 2 pinches salt and pepper
Remove ends and cut each bulb in half. Sauté garlic in olive oil, add Brussels sprouts and salt over medium high heat until tender.
Celery Root Mash
- 2 medium celery root bulbs
- 3 tablespoons butter
- ½ cup heavy or light cream
- 2 pinches salt
Peel celery root and cut into 2 inch cubes. Steam until tender (takes30 to 40 minutes). Remove from heat and combine with butter, cream and salt. Blend with electric mixer until creamy.
- 3 cups cranberries
- 1 cup water
- ¼ cup white wine
- 1 cup dextrose or other low FP sweetener
Rinse cranberries and combine in a sauce pan with water and wine. Bring to a boil, reduce heat and simmer until mixture is well cooked and the sauce thickens. Remove heat, add dextrose, mix and chill.
When ready to serve the meal, microwave any vegetables that have cooled, remove rice stuffing and carve the turkey. For more symptom-free low FP recipes check out the Fast Tract Digestion book series.