2 healthy dishes with juicy turkey

Kick up a bland roasted turkey dish with these scrumptious options. Nutrient-rich and tasty, your leftovers will be gone soon after Thanksgiving.

Butternut squash, sage and turkey give this dish an autumn-like feel.

Each serving provides nearly half of the recommended daily intake for beta-carotene (a potent antioxidant), selenium (for optimal immunity), niacin (for energy metabolism) and vitamin B6 (for maintaining blood glucose levels).

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

• 500 g (1 lb) turkey cutlets
• 30 ml (2 tbsp) flour
• 30 ml (2 tbsp) olive oil
• 500 g (2 c) butternut squash, cut in 1 cm (1/2 in) cubes
• 2 ml (2 tsp) sugar
• 50 ml (1/4 c) balsamic vinegar
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) sage
• 2 red apples (unpeeled), thinly sliced
• 5 ml (1 tsp) cornstarch blended with 15 ml (1 tbsp) water

1. Dredge the turkey in the flour, shaking off the excess. In a large nonstick skillet, heat 15 millilitres (one tablespoon) of the oil over medium heat. Add half the turkey, and cook for one minute per side, or until golden brown and just cooked through. Transfer the turkey to a plate. Repeat with the remaining 15 millilitres (one tablespoon) oil and remaining turkey.
2. Add the squash to the pan, sprinkle with the sugar, and cook for three minutes, or until lightly browned. Add the vinegar, and cook for one minute.
3. Stir in 275 millilitres (1 1/4 cups) of water, the salt and sage; bring to a boil. Reduce to a simmer and stir in the apples; cover and cook for two minutes, or until the squash and apples are tender.
4. Stir in the cornstarch mixture, and cook for one minute, or until lightly thickened. Return the turkey to the pan, and simmer gently for one minute, or until heated through.

283 Calories / 7.8 g Fat / 1.2 g Saturated Fat / 29 g Protein / 25 g Carbohydrate / 2.8 g Fibre / 70 mg Cholesterol / 350 mg Sodium

More commonly made from thin slices of beef, braciole are simply meat rolled around a filling. Turkey cutlets lend themselves to this preparation, and when filled with spinach (with iron for healthy blood) and provolone (with calcium for healthy bones and teeth), braciole are also a good source of folate (a B vitamin that prevents birth defects) and selenium (for healthy thyroid function).

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

• 8 turkey cutlets, 500 g (1lb) total
• 5 ml (1 tsp) sage
• 1 ml (1/4 tsp) salt
• 4 slices thinly sliced provolone cheese, 125 g (4 oz), halved
• 275 g (10 oz) frozen chopped spinach, thawed and squeezed dry
• 45 ml (3 tbsp) flour
• 15 ml (1 tbsp) olive oil
• 275 ml (1 1/4 c) canned crushed tomatoes
• 5 ml (1 tsp) grated orange zest
• 50 ml (1/4 c) fresh orange juice
• 30 ml (2 tbsp) dried currants or chopped raisins

1. Sprinkle one side of each cutlet with the sage and the salt. Lay one half-slice of provolone on top of the sage and top with the spinach. Roll up the cutlets and secure with a toothpick.
2. Dredge the turkey rolls in the flour, shaking off the excess. In a large nonstick skillet, heat the oil over medium heat. Add the rolls, and sauté for two minutes per side, or until golden brown.
3. Add the tomatoes, orange zest, orange juice and currants; bring to a boil. Reduce to a simmer; cover and cook for 10 minutes, or until the turkey is cooked through.
4. To serve, remove the toothpicks and spoon the sauce over the turkey rolls.

329 Calories / 12 g Fat / 5.5 g Saturated Fat / 39 g Protein / 16 g Carbohydrate / 2.6 g Fibre / 90 mg Cholesterol / 622 mg Sodium

Dry turkey is a thing of the past, so don't subject your tastebuds to that kind of torture. These turkeys bring juicy flavour right to your table, no need for the cranberry sauce on this one.