Thanksgiving (and the holidays in general) can be tough to get through for anyone watching what they’re eating. Whole foods often make way to recipes heavy on the sugar and processed carbohydrates. If you’re hosting or bringing a dish, you can control some of what ends up on your plate by choosing healthier Thanksgiving recipes. Here are just a few that you’ll want to try!
- 18 lb raw whole turkey
- 1.5 tsp sea salt
- 2 Tbsp ground black pepper
- 1.5 tsp dried thyme leaves
- 1.5 tsp ground sage
- 1.5 tsp dried oregano
- 1.5 tsp dried basil
- 6 cups low-sodium chicken broth, divided
- 2 cloves garlic finely chopped
- 18 fresh marjoram sprigs leaves removed and finely chopped, stems discarded
- 18 fresh parsley sprigs
- 2 medium onions, cut into 1/4-inch slices
- 2 medium carrots, cut into 1/4-inch slices
- 2 medium celery stalks, cut into 1/4-inch slices
- 2 medium leeks, cut into 1/4-inch slices
- 1 garlic head halved crosswise
- cooking string
- Preheat oven to 450° F. Place rack in lowest position in oven.
- Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
- Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
- Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
- Pour ¼ cup broth into turkey cavity.
- Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
- Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
- Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
- Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
- Let turkey sit for 20 minutes before carving. Discard skin and vegetables before serving.
Blistered Brussels Sprouts with Basalmic Glaze
- 1 cup balsamic vinegar
- 2 cloves garlic, coarsely chopped
- 1 lb Brussels sprouts, ends trimmed, cut in half lengthwise
- 1/4 tsp sea salt
- 1 Tbsp water
- Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
- Remove from heat; cool. Remove garlic. Set aside.
- Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
- Place Brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
- Add salt; cook for 1 to 2 minutes.
- Add water; cook until water has evaporated.
- Top each serving with 1 Tbsp. balsamic glaze; serve immediately.
Butternut Squash Mac and Cheese
- 1 lb dry whole-wheat macaroni
- 1 tsp olive oil
- 1 medium onion, chopped
- 2 medium red bell peppers, chopped
- 3 cups cubed butternut squash
- 1 3/4 cups low-sodium organic chicken broth
- 1 cup low-fat milk
- 2 Tbsp low-fat plain Greek yogurt
- 1 cup shredded Gruyere or Swiss cheese
- 1 cup shredded sharp cheddar cheese
- sea salt and ground black pepper to taste
- finely chopped fresh parsley for garnish
- Preheat oven to 375° F.
- Cook macaroni according to package directions. Drain and set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
- Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
- Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
- Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
- Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
- Garnish with parsley if desired.
Of course, after the holiday, you need to use up all those leftovers. Luckily, Beachbody has you covered there too! Here are 10 healthy ways to use your leftovers so you can stay on track after the big day.