Thanksgiving Recipes

Unfortunately I won’t be participating in any Thanksgiving festivities this year, but for those of you who won’t be curled up at home alone with your dog, a blanket and chinese take out and crying until you have dehydrated yourself into a migraine, here are some lighter versions of Thanksgiving classics.

Herb-Roasted Turkey Breast

12 thyme sprigs
1 rosemary sprig
1 sage sprig
2 tablespoons minced garlic
2 tablespoons minced shallots
1 teaspoon freshly ground black pepper
1 (12-pound) fresh or frozen turkey breast, thawed
3 tablespoons fresh lemon juice
2 lemons, each cut in half
Cooking spray

Preheat oven to 350°.
Remove leaves from thyme sprigs to measure 2 tablespoons chopped; reserve stems. Remove leaves from rosemary sprig to measure 2 tablespoons chopped; reserve stem. Remove the leaves from sage sprig to measure 2 tablespoons chopped; reserve stem. Combine the chopped thyme, chopped rosemary, chopped sage, garlic, shallots, and pepper in a small bowl.
Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and sprinkle in body cavity. Drizzle lemon juice over skin. Place reserved stems and lemon halves in body cavity. Lift wing tips up and over back; tuck under turkey.
Place turkey on a rack set in a shallow roasting pan. Bake according to times on package. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin.


Bread Stuffing

1 loaf bread, cut into 1-inch cubes and slightly stale
3 tablespoons I Can’t Believe It’s Not Butter
1 1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup water
1/2 teaspoon salt
1 1/2 teaspoons poultry seasoning
1 (10 1/2-ounce) can low-salt chicken broth
Cooking spray

Place bread cubes in a layer on cookie sheet. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt ICBINB in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water, salt, poultry seasoning and broth. Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover and bake at 375° for 30 minutes.

Makes 10 servings (serving size: 1/2 cup)

162 Calories
3g Fat
5g protein
27g carbs

Mashed Sweet Potatoes with Pecan Butter

2 medium sweet potatoes (about 1 pound)
3 tablespoons 1% low-fat milk
2 tablespoons brown sugar, divided
1/8 teaspoon salt
1 tablespoon butter, softened
1 tablespoon chopped pecans, toasted
1/8 teaspoon ground cinnamon

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.
Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.

Yield: 2 servings (serving size: 3/4 cup potatoes and 1 tablespoon pecan mixture)

CALORIES 299
FAT 9g
PROTEIN 3.9g
FIBER 5.4g
CARBOHYDRATE 52g
(Cooking Light, APRIL 2001)


Mashed Potatoes with Roasted Garlic and Rosemary

2 whole garlic heads
2 pounds cubed peeled Yukon gold potato
1 cup chopped onion
2 tablespoons plain fat-free yogurt
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 93
FAT 0.2g
PROTEIN 2.8g
FIBER 2.1g
CARBOHYDRATE 21g
(Cooking Light, NOVEMBER 2000)

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13 Responses to “Thanksgiving Recipes”


  1. 1 Jane November 19, 2007 at 6:14 pm

    Hey – you won’t be the only one skipping Thanksgiving. I will be at work, which actually works out just fine since we get to eat a Thanksgiving dinner prepared and delivered by a local (very nice !!) hotel. I had it last year too and it’s pretty tasty. Keep in mind that it would be preferable to be at home on the sofa with a blanket and a dog than it would be to be HERE, even at time and a half. Rent a movie !! I think “Fever Pitch” and “In Her Shoes” would be excellent choices and would carry you through several hours without a migraine.

  2. 2 Anonymous November 19, 2007 at 7:17 pm

    Thank you, Amy. Good luck on Thanksgiving… give Kima some giblets if you do decide to roast a turkey :).

  3. 3 Irene November 19, 2007 at 7:34 pm

    Someone told me you had awesome recipes, and I see that you do. 🙂

    Take care.

  4. 4 Trojan November 19, 2007 at 10:01 pm

    I personally am opting for sushi and not planning on eating with the family…Great recipes though. You do need to make a cookbook..

  5. 5 Anonymous November 19, 2007 at 11:19 pm

    After reading your blog description and plans for Thanksgiving, I thought of the poem “Comes the Dawn” by Veronica Shorffstall. If you’ve never read it, I recommend you look it up. It’s inspired me during tough times.

  6. 6 Melanie November 20, 2007 at 2:33 am

    Hey Amy:
    This is not on the topic of your fantastic recipes, but I am wondering what happened to Marathon Phil? He never comments anymore!

  7. 7 Amyella November 20, 2007 at 2:38 am

    Hi Melanie – phil is still around. He actually just finished a marathon this weekend. Maybe he’ll pop up and comment to say hello 🙂

  8. 8 Evelyne November 20, 2007 at 5:53 am

    Well, I don’t plan on having any Thanksgiving festivities either. I’ll just be staying at home enjoying the fact that I don’t have to put up with family OR in-laws.

    The recipes look really scrumptious. You really should compile all of these into a book, it would definitely sell BIG!

    I was wondering about Phil too. Glad to hear he’s doing well.

  9. 9 Alexandra November 20, 2007 at 1:31 pm

    Hey, Amy:

    I won’t be celebrating Thanksgiving this weekend either ( being Candian and all…not that I celebrated last month when I was in the deep dark part of the job search) but I definitely second the movie idea, Nothing sounds better right now than a couple of good movies and snuggling your adorable dog on the couch…oh, and wine! 🙂

  10. 10 marathonP November 20, 2007 at 8:11 pm

    Hi there,

    Yeah, I stopped commenting…I guess I like having Amy all to myself in email. I’m so selfish 🙂

    But…now that ya mention it, I miss you guys too, so…I’m back.

    🙂 phil

  11. 11 Anonymous November 21, 2007 at 3:43 am

    no plans here either. I’ll be alone.

  12. 12 Evelyne November 21, 2007 at 8:09 am

    YAY! Phil’s back!

  13. 13 marathonP November 21, 2007 at 8:37 pm

    Hi Evelyne!!

    🙂 phil


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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