Blueprints for Health

Holiday Functional Gourmet™ MCT Roast

By Dr. Joyce Block


  • 1 (10 to 12-pound) turkey
  • 1 quart of chicken broth
  • ¾ cup chopped mushrooms of choice
  • 2 cups chopped onion and celery combined
  • 1 tablespoon each Functional Gourmet™ MCT Oil and extra virgin olive oil combined. Set aside for stuffing and rubbing on turkey.
  • 1 tablespoon salt or other seasoning you use as a salt substitute
  • 3½ cups bread of your choice, torn into ½-inch pieces
  • 1½ cups unsweetened dried cherries and/or cranberries and raisins combined
  • ½ cup ounces chopped pecans
  • 1 teaspoon Butter Buds® or Molly McButter®: a no-fat or no-cholesterol granular butter substitute
  • 2 teaspoons dried or chopped fresh parsley
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon each of fresh thyme, sage and rosemary

Note the succulent crispy appearance of the skin using the MCT oil combination with hetbs.


Preheat oven to 400 degrees F. Place turkey into deep, high-sided bowl with stuffing end up.

In a large mixing bowl toss the onion, celery, and mushrooms with the oil and salt. Place the vegetables on a sheet and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Heat the chicken broth in a large microwave-proof container. In the microwave-proof bowl combine the roasted vegetables, bread, chicken stock (use enough to moisten but not make soggy) cherries, cranberries, pecans, sage, thyme, rosemary, butter substitute, parsley and black pepper to taste. Stir well. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While stuffing heats, rub turkey with Functional Gourmet MCT oil combo for skin crispness. You can add herbs (sage, thyme, rosemary, etc.) for extra flavor. Quickly place the stuffing into the cavity. Place the turkey into a roasting pan, on a rack. Roast for 45 minutes checking the skin for color twice. If skin is getting too brown lightly place foil over those areas. Reduce the heat to 350 degrees F. Cook for another 60–70 min. or until the bird reaches an internal temperature of 170 degrees F.

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