Turkey Wellington - Dairy Free, Egg Free

  My husband and I are suckers for all things Gordon Ramsay. We love Kitchen Nightmares, Masterchef, and Hell's Kitchen. We loved Gordon Ramsay's F-Word and we recently watched a docu-series of Gordon in India on Netflix. It seems that in almost every show you see Gordon on though, Beef Wellington is mentioned if not prepared. Beef Wellington is a traditional British dish made from beef fillet coated in pate and mushroom puree, wrapped in puff pastry and then baked. I've never had it, but it looks great!

  Well, Chris requested I try to make a Jack friendly version for Father's Day and, well, I think we were pretty successful! In fact, this was one of my favorite things I've ever made. My ONLY qualm with it, and it's a small qualm, is that it was soggy on the bottom. But it reminded me so much in flavor of a beef french dip sandwich that the sogginess actually seemed perfect. I searched "Turkey Wellington" and actually found lots and lots of recipes, but they were all very different from Beef Wellington, even some that included cranberry sauce in place of the pate. My recipe set out to mimic as closely as possible the ingredients used in traditional Beef Wellington.

  This was adapted from Gordon Ramsay's own recipe and actually only required a few substitutions to fit our needs.

Turkey Wellington

2 Boneless skinless turkey breast fillets 

3 tsp olive oil
2 tsp salt
1 tsp pepper
16 oz package baby bella mushrooms
1/2 lb thinly sliced deli oven roasted turkey breast
2 tsp yellow mustard
1 can Pillsbury Big Flaky Crescent roll dough
1/2 cup melted Earth Balance buttery spread

Heat 2 tsp olive oil in a medium skillet over high heat. Rub turkey breasts with salt and pepper, being sure to really push the seasonings into the meat. Sear each side of turkey breasts until golden brown, about 1 1/2-2 minutes per side. This is only for color and texture, you are not trying to cook the meat at this point. Remove from heat. Brush turkey with mustard on all sides and set aside.
Coarsely chop mushroom caps and stems. Using a food processor or blender, puree mushrooms. You can also mash them with a fork, but the results won't be as smooth. Heat remaining oil in skillet over medium heat. Saute mushrooms until moisture is released (the puree will become more wet looking). Season with a pinch of each salt and pepper and set aside.
 Lay an 18 inch piece of cling wrap on your work surface. Overlapping slightly, lay half of the sliced turkey breast out. You will be wrapping the whole turkey breast in the sliced breast, so when laying out the slices be mindful the how long and big around your whole breast is and try to make the area covered large enough. I'm sorry if that is hard to understand, but once you are doing it you should understand. Spread half of the mushroom puree evenly over sliced turkey. Lay one whole turkey breast on the slices and wrap the slices around it. Wrap tightly with the cling wrap. Repeat with other breast and refrigerate for 20 minutes.
 On a lightly floured surface, unroll crescent dough. Pinch the perforated seams together along the diagonal lines to form four rectangles. Set two rectangles aside. Pinch the seams between the two rectangles to close the perforations and spread it out large enough to cover the turkey breast. Remove the cling wrap from one turkey breast and wrap it in the dough. Place it folded side down on a baking sheet. Brush with melted butter. Repeat with second breast.
Bake 35 minutes, covering lightly with foil partway through once dough becomes a nice dark golden brown.
Allow to rest 10 minutes before slicing.
Serve with roasted potatoes.

Turkey Sausage Breakfast Gravy - Dairy, Soy Free with Wheat Free Option

  I've done a few different breakfast gravy recipes that were decent, but after a recent trip to Penzeys Spices and finding this breakfast sausage seasoning, our lives have been changed for the better! I now can make turkey breakfast sausage anytime with the ground turkey of my choosing rather than having to use the ultra watery Jenni-O tube of ground turkey sausage we had been relying on. I HIGHLY recommend you pick yourself up some of this seasoning mix. Seriously. Also, using coconut milk instead of almond milk really improved the flavor and made the gravy whiter than the previous versions. To boot, this recipe is a lot simpler in that you make it all in the same skillet without having to remove the meat. This is really good stuff, we had it for breakfast one day and then for dinner two days later because we loved it so much!

Turkey Sausage Breakfast Gravy 

 
1.25 lb lean ground turkey
1 tsp olive oil
1 1/2 Tbl Penzeys Breakfast Sausage Seasoning*
2 Tbl Bisquick, GF Bisquick, or other GF flour of your choice
1 cup unsweetened plain coconut milk, plus more if needed
1/2 tsp sea salt
a few cracks of fresh ground black pepper

In a large skillet, heat olive oil over medium high heat. Once oil is hot, add turkey and sausage seasoning. Break meat up with wooden spoon and stir until completely browned, about 5 minutes. Push all of the turkey meat to the back of the skillet, allowing the juices to come to the front. Add the flour to the juices and stir quickly to form a paste. Whisk the coconut milk into the flour paste until there are no lumps, then incorporate the turkey into the flour/milk mixture. If it is very thick, add more coconut milk. Remember that the gravy will thicken slightly as it cools so try to get it just slightly thinner than you'd like. Stir in salt and pepper and taste, adjust seasonings as desired. (For spicier gravy, add a pinch more of sausage seasoning). Serve over hot biscuits or toast.


 * The ingredients are:  salt, sugar, paprika, black pepper, dextrose (a simple sugar), nutmeg, cayenne pepper, sage, and thyme. I do not know the exact amounts of each, but you could try to make your own seasoning (and store in a small mason jar or other air tight container). Here is my best guess at the measurements for an 4-6oz jar:

4 Tbsp salt
4 Tbsp brown sugar
4 Tbsp paprika
1 Tbsp black pepper
2 tsp nutmeg
1 tsp cayenne pepper (more or less depending on how spicy you want it)
1 tsp sage
1 tsp thyme 
  

Eat Like Jack For a Day!

National Eosinophilic Awareness Week is May 13th-19th this year! I have challenged my friends and family to try to eat like Jack for just one day (May 14th), to get a glimpse into what will likely be a life long struggle for Jack, and to help raise awareness, compassion, and understanding for all those individuals affected by Eosinophilic Gastrointestinal Disorders (EGIDs). Scroll to the bottom of this page to learn more about EGIDs.

 Now it's not enough to just avoid milk, eggs, wheat, soy, rice, oats, apples, coconut, beef, pork, and chicken. Nope, You also have to read labels. That favorite pasta sauce of yours? I can almost guarantee it has soy in it. Mmmm, turkey bratwurst! But wait... it's wrapped in pork casing. Alright then, well I'll just have Corn Pops in Almond Milk....ah, but Corn Pops are manufactured on equipment with items containing wheat, milk, and soy and some almond and hemp milks contains rice syrup. By the way, anything containing 'vegetable' oil almost surely contains soy. What the heck, WHAT CAN YOU EAT?!
Well without having everyone go out  to specialty stores and buy ingredients they probably will never use again (like Daiya Cheese, Nutritional Yeast Flakes, or Wheat Free bread), here's a list of things to get you started. Every time you think "There's nothing to eat!" remember that for you, it's just today. For people with EGIDs, this feeling never really goes away.

Again, make sure to read labels!

Oscar Mayer turkey bacon
Nathan's turkey hot dogs
Turkey Spam
Hormel Turkey Pepperoni
Butterball turkey cutlets and ground turkey
Jenni-O ground turkey and ground turkey breakfast sausage (which is good in pasta sauce)
non-breaded fish fillets
Zatarain's Southern Fish-Fri (I recommend this on fish, or on turkey cutlets cut into nugget sized pieces!)
Slap Yo Mama! spicy fish-fry
Almond Breeze almond yogurt
Almond Breeze or Silk almond milk
quinoa
barley
lentils and beans of all kinds
fruits other than apples
all veggies (try roasting fresh green beans with a little olive oil and garlic salt for 20 mins at 400 degrees, yummy!)
Ghirardelli Twilight Delight dark chocolate
cocoa powder
Corn chips such as Fritos or corn tortilla chips (read labels!)
some corn tortillas
some hummus, or make your own!
non battered french fries (no seasoned curlies, sorry!)
some brands of hashbrowns
grits/polenta
Kirkland, Bertolli, Classico pasta sauces (other than those containing cheese)
corn or corn/quinoa pasta
vegetable broth (read labels)
Bush's Grillin' Beans in Southern Pit BBQ, Bourbon and Brown Sugar, and Steakhouse Recipe
Idaho instant mashed potato flakes (prepared with just water and salt, or vegetable broth)
Corn Chex, regular Kix, Honey Kix and Berry Blast Kix, some corn flakes maybe

Condiments, Seasonings, Etc: French's (and some other) mustards, Heinz ketchup, pickle relish, some syrups (butter flavored ones can contain milk), Stubb's bbq sauce, honey, McCormick Cocktail sauce, Lea & Perrins Worcestershire sauce, A1 Steak Sauce, some Italian or vinaigrette salad dressing, sugar and spices, herbs, and extracts (no taco seasonings or chili starters, but you can make your own)

I will add more as I think of things that are available at a typical grocery store, and you can always browse around this blog to find ideas. You can also search for vegan, wheat, rice, oat and soy free recipes online if you are feeling adventurous! (You don't have to eat vegan, you can eat turkey or fish, but if it's vegan you can be sure it also doesn't contain egg or milk or hidden meat by products). Thank you SO MUCH for participating!!!


Eosinophilic Gastrointestinal Disorders are rare allergic diseases in which an individuals immune system attacks specific parts of the digestive tract in reaction to food proteins. A difficult part about EGIDs is that those affected can literally be allergic to anything, and generally children affected by EGIDs have multiple allergies. Eosinophils are white blood cells that usually help your body fight infection. In typical food allergies, the body mistakes certain food proteins for harmful intruders and attacks them. This causes runny noses, itchy eyes, swelling of tongue and lips, and even breathing trouble. But with EGIDs, the attacks occur, not systemically throughout the body, but in one specific place. Each of the diseases are named after the area affected:

Eosinophilic Esophagitis (EoE)- the esophagus
Eosinophilic Gastritis (EG)- the stomach
Eosinophilic Enteritis (EE)- the small intestine
Eosinophilic Colitis (EC)- the large intestine

The effect of having large numbers of eosinophils present is chronic inflammation, pain, and eventual scarring and atrophy of healthy tissue. When not aggressively treated, EGIDs can lead to malnutrition, growth restriction, and in some cases eventual loss of ability to eat by mouth.

Treatment for EGIDs includes swallowed topical steroids, allergy and reflux medications, avoidance diet (avoiding the specific things you are allergic to. It is not rare for kids to have only 1 or 2 'safe' foods), elemental diet (removing all foods and relying soley on a special formula for nutrition), NG and G tubes (tubes that put liquid foods directly into your stomach or intestines), as well as routine eondoscopies and biopsies done under general anesthesia which are invasive and generally no fun.

To find out more about EGIDs and what you can do to help, please visit Apfed.org and CUREDfoundation.org.