Dialysis Patient Recipes

Bread Stuffing for Poultry or Meat
Ingredients: * 4 tsp margarine * 1/4 cup chopped onion * 2 tbl chopped celery * 4 bread slices, cut into 1" cubes * 1/8 tsp black pepper * 1 tsp poultry seeasoning * 1/4 cup low cholesterol egg prod. * 2 tbl water			Preparations: 1. Melt margarine in a nonstick frying pan. Saute onion and celery. Remove from heat 2. Toss in cubed bread, pepper and poultry seasoning. Mix together egg product and water. Pour into bread mixture and mix lightly. Place in a 1-quart microwave safe dish sprayed with cooking spray. 3. Cover with a paper towel and cook at high power for 1 1/2 to 2 minutes.

Nutrients per Serving: * Calories 111 * Protein 4 g * Carbohydrate 14 g * Fat 5 g * Cholesterol 0 mg * Sodium 202 mg * Potassium 79 mg * Phosphorous 31 mg			Renal and Diabetic Food Choices: * 1 Starch * 1 Fat Servings: 4 Serving Size: 1/2 Cup
Gravy
After roasting meat, remove fat from roasting tin. Sprinkle in 2 level tablespoons flour and cook over medium heat for 1-2 minutes. Gradually blend in 3/4 pint of water, add ground pepper and a teaspoon of cranberry or redcurrant jelly. Simmer for 2 minutes.
Roast Turkey and Fresh Sage Stuffing
Ingredients for turkey: * 1 Turkey, about 12lbs, room temp * Fresh Sage Stuffing (see recipe) * 1 stick unsalted butter (softened) * Ground Pepper	Preparation: Preheat oven to 325 degrees. Grease pan (or use roasting rack) Remove and set aside giblets for gravy. Rinse turkey inside and out. Pat dry with paper towels. Stuff body and neck with sage stuffing. Using kitchen twine, tie legs together. Coat with butter and season with salt and pepper. Cook according to package directions.
Ingredients for Sage Stuffing: * 1 stick unsalted butter * 1 1/2 C chopped onion * 1 1/2 C chopped celery * 8 C dry bread cubes * 3 tblsp finely chopped fresh sage * 1/2 C chopped fresh parsley * 1 tsp freshly ground pepper * 1/2 tsp salt 1 C turkey broth or unsalted chicken broth * 1 Granny Smith apple, cored and finely chopped	Preperation: In a frying pan over medium heat, melt 1/4 of butter. Add the onion and celery and saute, stirring often, until the vegetables are softened but not brown (about 6 to 8 minutes). In small saucepan over low heat, melt remaining butter. In a large bowl combine bread cubes, sage, parsley, apple, salt and pepper. Add onion mixture and melted butter and toss. Slowly add broth while mixing. Add enough liquid to moisten stuffing. Do not over-moisten! Too much liquid will make stuffing soupy!
Cauliflower in Cream Sauce
Ingredients: 1 medium head of cauliflower (or 4 cups) * 2 tbl unsalted butter * 2 tbl flour * 1 Cup liquid non-dairy creamer * dash of mace, nutmeg or cayenne * 1 tbl chopped parsley * dash of paprika * 3/4 Cup cubed day old bread or unseasoned croutons		Preparation: Seperate flowerettes and cook in boiling water for 10 minutes. Drain and turn into a shallow baking dish. Melt butter in saucepan, blend in flour. Gradually add liquid creamer and stir constantly until sauce boils and thickens. Add parslet and pour of cauliflower. Melt remaining butter, add paprika and toss with bread cubes. Sprinkle over cauliflower. Bake at 400 degrees for 10 to 15 minutes.