Kosher Turkey Roll With Mushroom Gravy
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Nutrition Facts (per serving) | |
---|---|
256 | Calories |
10g | Fat |
14g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 256 |
% Daily Value* | |
Total Fat 10g | 12% |
Saturated Fat 2g | 11% |
Cholesterol 65mg | 22% |
Sodium 278mg | 12% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 26g | |
Vitamin C 3mg | 16% |
Calcium 35mg | 3% |
Iron 2mg | 9% |
Potassium 392mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Tired of chicken? Is turkey too dry for you? Or maybe meat is too high in cholesterol? Susan Portman's recipe for Kosher Turkey Roll with Mushroom Gravy solves all these issues. In addition, this turkey dish heats up well on the plata (hot plate), so it works well for Jewish Sabbath and holiday lunch meals.
Susan Portman is a mother of three, grandmother of nine, American immigrant to Israel, and a talented artist. As the hundreds of guests who have been to her home would attest, Susan also knows how to cook the most delicious Jewish Sabbath and holiday dishes and serve them with a unique aesthetic touch. Susan cooks like an artist and, fortunately for us, she has volunteered to share her collection of tried-and-true kosher recipes with my readers.
Ingredients
For the Turkey
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1 2-pound (1 kilogram) turkey roll
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2 tablespoons olive oil
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1 tablespoon garlic, chopped
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1 onion, chopped
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2 stalks celery, chopped
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2 bay leaves
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3 whole allspice berries
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1/4 cup ginger ale
For the Gravy
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6 to 8 fresh mushrooms, sliced
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1 to 2 tablespoons all-purpose flour
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1 teaspoon chicken soup powder or bouillon
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1 teaspoon sugar
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1/4 cup dry red wine
Steps to Make It
Prepare the Turkey Roll
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Preheat oven to 350 F.
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Sauté the garlic in olive oil.
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Place turkey roll in a small Pyrex dish with a tight lid. Smear oil and the sautéed garlic over turkey roll.
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Add onion, celery, bay leaves, and allspice.
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Pour ginger ale over the turkey roll to help tenderize the meat.
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Cover tightly and bake for 2 to 3 hours or until turkey roll is cooked through.
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Cool turkey to room temperature, then refrigerate several hours or overnight.
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Remove turkey from vegetables and drippings. Slice turkey and place in covered ovenproof serving dish. Strain drippings of vegetables into a saucepan to make the gravy.
Make the Gravy
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Heat the strained drippings in the saucepan over low heat. Add the mushrooms and sauté until tender.
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Make a loose paste with a little water and flour and whisk it into the gravy.
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Add soup powder, sugar, and wine. (If using sweet red wine instead of dry, there is no need to add sugar.)
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Cook over medium heat, stirring, until sauce is thickened and flavors are combined.
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Pour gravy over sliced turkey roll and heat turkey in gravy.
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Serve warm and enjoy!