There are few better causes than the elimination of childhood hunger. That’s what the folks at Share Our Cause: No Kid Hungry work to do every day.
Sixty-something foodbloggers, participating in Share Our Holiday Table, are joining the fight. We’re reaching out to readers—reminding everyone of the wonderful food that typically graces our families’ table and the need to help less fortunate families experience the same.
We’ve entered that Giving time of year. ThanksGiving. Holiday Gift Giving. Here’s an opportunity to extend that giving beyond our family and friends—to children in need of a good hot meal.
It’s pretty simple to join in. Just click this phrase—No Kid Hungry—and make a donation. Feed a kid. Simple.
We never went hungry in our family. We went without other things but were fortunate enough to always have good food on the table—three square meals a day, seven days a week.
My Mom is a good cook. And a diligent one. She provided a balanced diet and delicious foods for us to enjoy.
This recipe was one of our favorites. A special treat, since it was a little time consuming. Only because we ate so many of these spiedini (Italian for skewer) that she had to make enough for an army!
When I put the meal together and popped it into the oven the aroma that filled the house reminded me of my childhood and my Mom’s kitchen. I’m forever grateful for that memory and the good food that graced our table.
Preheat the oven to 350 degrees.
Mix the following ingredients together until it resembles slightly damp sand. Set aside.
1 glove garlic, minced
2 teaspoons dry parsley
3 tablespoons grated pecorino romano cheese
6 tablespoons olive oil
salt and pepper, to taste
You’ll also need
3 large turkey breasts
10-12 slices gluten free bacon, uncooked & cut into thirds
10-20 bay leaves
half a dozen 6 inch wooden skewers
Butterfly the turkey breasts and pound with a mallet until about an 1/8 inch thick or less. (Tip: place the turkey in a large Ziploc or between two sheets of heavy plastic wrap before pounding with a wooden mallet.)
Slice the flattened turkey into 2 to 2 1/4 inch strips then in half. Each piece should be about 2¼ x 3½ inches. This is an ideal size but will vary slightly—you want the turkey rolls as uniform as you can get them.
Place a small spoonful of the breadcrumb mixture down the center of each turkey strip. Roll it up and wrap it in a piece of bacon. Slide the turkey roll on one of the skewers. Repeat—with a bay leaf (or half a leaf) between each turkey roll. Place about 4 rolls on a skewer.
The finished skewers then go in a baking pan and into the oven for about 45-55 minutes. They’re done when the bacon is nicely browned and crispy. Serve immediately.
Makes about 28 Bacon Wrapped Turkey Spiedini.
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Nourishing Meals - Salmon Puttanesca (naturally gluten-free, of course!)
Visit the Share Our Holiday Table site for links to previous & future courses in this event—appetizers, drinks, salads, sides, and desserts.