Who Needs Gravy?

One of the quickest ways to lower the fat in your holiday feast is to cut out the rich gravy or sauce that traditionally accompanies a turkey and stuffing.

But that doesn’t mean you should be deprived. We found that a drizzle of truffle oil on mushroom-stuffed turkey breast slices adds a wonderful earthy and musky flavor but only a few grams of fat.

Fresh boneless turkey breasts, which have half the fat of dark meat, are available in most markets; if you find a boneless turkey breast already rolled and tied, remove the strings then proceed with the recipe.

Take care not to overcook the turkey breast. Cooking a few degrees beyond the optimum can make the difference between a juicy, moist turkey roll and a dry, tasteless one. Allow the finished turkey breast to stand 10 to 15 minutes; this allows the juices to settle before slicing.

MUSHROOM-STUFFED TURKEY ROLL WITH TRUFFLE OIL

2 cloves garlic, minced

1/4 pound portabello mushrooms, minced

1/4 pound brown mushrooms, minced

Nonstick cooking spray

2 tablespoons minced green onions

Salt

2 tablespoons plus 2 teaspoons truffle oil

6 sage leaves

1 (2 1/2-pound) boneless turkey breast

Freshly ground black pepper

Saute 1 clove minced garlic, portabello mushrooms and brown mushrooms in skillet sprayed with nonstick cooking spray until mushrooms are tender and juice has evaporated, about 5 minutes. Stir in green onions and 1/2 teaspoon salt and saute, stirring, 1 minute. Stir in 1 teaspoon truffle oil. Remove from heat.

Rinse turkey breast under cold running water, pat dry and place on cutting board, skin side up. Gently loosen skin from meat on turkey breast with fingers. Place 3 evenly spaced sage leaves under skin on each side of breast.

Turn turkey breast skin side down and lightly season with salt and pepper. Rub evenly with remaining minced garlic. Spread sauteed mushroom mixture evenly over meat.

Roll up breast, tucking in ends. Tie breast with string at 1-inch intervals to secure roll. Place turkey roll in shallow baking pan or roaster and lightly brush with 1 teaspoon truffle oil. Roast at 375 degrees until thermometer reaches 160 degrees, about 1 hour.

Remove from oven and let stand until temperature on thermometer reaches 170 degrees, about 10 minutes. Remove strings before slicing and skin before serving.

To serve, place slice of turkey roll on plate and drizzle 1 teaspoon truffle oil on plate around or on turkey.

6 servings. Each serving:

221 calories; 143 mg sodium; 82 mg cholesterol; 8 grams fat; 2 grams carbohydrates; 34 grams protein; 0.33 gram fiber.