1/2 tsp fine sea salt, divided, plus additional to taste
1 tsp fresh cracked black pepper, plus additional to taste
2 tbsp organic unsalted butter
2 cups sliced green cabbage
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1/2 large sweet onion, cut into ¼-inch slices
1 tbsp minced garlic
4 oz low-fat ricotta cheese
2 tbsp chopped flat-leaf parsley for garnish
2 tsp fresh thyme leaves, chopped
2 tsp dried sage
1/2 tsp kosher salt
1 tsp fresh cracked black pepper
1/4 tsp ground cayenne pepper
1 lb lean ground turkey
Prepare turkey sausage: In a medium bowl, combine sausage ingredients and mix well. Cover and refrigerate for 8 to 24 hours.
Preheat oven to 375°F. With a spoon, scrape out squash seeds and membranes. Rinse seeds and transfer to a sheet of paper towel and let dry completely; discard membranes, On a large baking sheet, place squash cut side up and drizzle with 2 tbsp oil. Season with 1/4 tsp sea salt and 1 tsp black pepper. Transfer to oven and roast until edges are golden and a knife inserts easily into flesh, 30 to 35 minutes. Remove from oven and set aside.
Meanwhile, on a small baking sheet, place seeds in a single layer. Transfer to oven and roast, stirring every 5 minutes, until crisp and golden brown, 15 to 20 minutes. Remove from oven and sprinkle with remaining 1/4 tsp sea salt.
In a large skillet, heat remaining 1 tbsp oil on medium-high. Add turkey mixture and cook, breaking it up into chunks with a wooden spoon, until well browned and cooked through, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out skillet.
In same skillet, melt butter on medium heat. Add cabbage and cook, stirring, until tender and almost translucent, about 4 minutes. Add bell peppers and onion and cook until onion softens and peppers are tender-crisp, 6 to 8 minutes. Add turkey mixture and garlic and cook for 2 to 4 minutes. Stir well to combine and blend flavors. If desired, season with additional sea salt and black pepper.
Arrange 1 oven rack in top position and preheat broiler on low. Spoon turkey-pepper mixture into squash halves and top with ricotta and seeds, dividing evenly. Transfer to top rack of oven and broil until ricotta just melts, 1 to 2 minutes. Garnish with parsley, dividing evenly.
Serving Size: 1/2 Stuffed Acorn Squash (3/4 cup filling)
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.