Here is a roast turkey recipe with stuffing that consists of matzo and sweet yams. Roast turkey is a popular main dish at the Passover / Pesach Seder table for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe). There are many roasted turkey recipes, but the following roast turkey recipe - even with the matzo stuffing and sweet yams - is still a low-fat version.

Roast Turkey with Sweet Yam and Matzo Stuffing Recipe

1 whole turkey breast, fat removed
Salt, pepper
Garlic powder
Sweet Yam and Matzo Stuffing

Instructions for the Roast Turkey with Sweet Yam and Matzo Stuffing recipe:

  1. Rinse breast with water, but do not dry.
  2. Season to taste, inside and outside, with salt, pepper and garlic powder.
  3. Sprinkle with paprika for color.
  4. Place turkey breast on lightly oiled roasting rack, skin side up.
  5. Roast at 325 degrees Fahrenheit (160 degrees Celsius or Centigrade) for 1 3/4 hours, or until golden brown and juices run clear when pierced with fork (170 degrees Fahrenheit or about 77 degrees Celsius or Centigrade on meat thermometer).
  6. Remove turkey from roasting pan.
  7. Cool about 30 minutes then remove skin.
  8. Slice and arrange on large platter.
  9. Surround with stuffing.

Nutrition Information Per 3.5-ounce Serving: Calories: 157; Protein: 30 grams; Carbohydrates: 0 grams; Fat: 3.2 grams (including 1 gram of Saturated Fat); Cholesterol: 69 milligrams.

Sweet Yam and Matzo Stuffing Recipe:

1 large onion, chopped
2 to 3 cloves garlic, chopped
Nonfat Chicken Broth
1 cup chopped celery
1 cup chopped peeled carrot
4 cups mashed cooked yams
4 cups broken-up matzo or matzo farfel
1 teaspoon salt
Freshly ground pepper

Instructions for the Sweet Yam and Matzo Stuffing recipe:

  1. Sauté onion and garlic in few tablespoons Nonfat Chicken Broth.
  2. Add celery and carrot and continue cooking until vegetables are tender and begin releasing own juices.
  3. Add more chicken broth if necessary.
  4. Turn heat off.
  5. Add yams and broken up matzo.
  6. Season to taste with salt and pepper.
  7. Toss lightly.
  8. Moisten well with chicken broth.
  9. Place in lightly oiled 13x9-inch (33.02-centimeter-by-22.86-centimeter) oven-proof dish.
  10. Cover and bake at 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) about 30 minutes or until heated through.
  11. Cut stuffing into 16 pieces.

Nutrition Information Per Serving: Calories: 106; Protein: 2.5 grams; Carbohydrates: 22.3 grams; Fat: 1.06 grams (including 0.02 grams of Saturated Fat); Cholesterol: 0.06 milligrams.

Nonfat Chicken Broth Recipe:

1 whole chicken, skin and fat removed
3 carrots, chopped
Top half of 1 bunch celery, leaves included, chopped
1 large onion, quartered
Several sprigs parsley
1 parsnip, peeled and sliced
12 to 15 black peppercorns
1 bay leaf
Salt or lemon juice

Instructions for the Nonfat Chicken Broth recipe:

  1. Combine chicken, carrots, celery, onion, parsley, parsnip, peppercorn and bay leaf in large pot.
  2. Add cold water to cover.
  3. Slowly bring to boil.
  4. Skim off any scum that forms.
  5. Cover and simmer 3 hours.
  6. Add salt or lemon juice to taste.
  7. Remove chicken and reserve for another use.
  8. Strain vegetables from broth.
  9. Place broth in refrigerator overnight or longer, so any remaining fat rises to top and hardens.
  10. Just before using, remove hardened fat.
  11. Reheat broth for ease of measuring.
  12. Use for soup, in place of oil, any time sautéing, or for liquid in stuffing, etc.

Nutrition Information Per Cup: Approximately 15 to 20 calories.

Share/Save/Bookmark          Subscribe