Easy Cook'n

Thanksgiving Day Healthy Alternatives

AH, the holiday season is here again. Its good spending time with family and friends but all of the food can make healthy eating a challenge. Americans put on half of our annual weight gain between Thanksgiving and New Year’s. Though it’s only a pound or two, if it happens year after year, it can add up.


I’ve compiled some of my favorite recipes and menus to help you have a happy, healthy holiday season. Thanksgiving is all about abundance, or, often, overabundance. Everyone wants to bring their favorite dish, or needs to have pumpkin and apple pie. With all the rich, heavy choices, there’s a distinct chance that Thanksgiving will turn out to be about overindulgence. But it doesn't have to be that way.  You can download the entire collection of recipes for only $1.95.

The great American feast can include plenty of simple, delicious recipes that will leave you satisfied, not stuffed, without all the butter and cream that usually goes into the turkey-day meal. Easy Cookin's Thanksgiving Recipe Collection includes healthier roast turkeys and gravies, as well as less-traditional birds, like duck and pheasant, creative stuffings, and a variety of quick, healthy sides and salads. Plus our sweet treats prove that you can have a healthy dessert—and enjoy it too. Happy holidays from Easy Cookin!

Our classic Thanksgiving feast made healthy.

Herb-Roasted Turkey

This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.

12 servings, 3 ounces each, plus plenty of leftovers
Active Time: 30 minutes
Total Time: 3 1/2 hours



Ingredients

• 1 10-12-pound turkey
• 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
• 2 tablespoons canola, oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 2-Jan cups)
• 3 cups water, plus more as needed

Preparation

1. Position a rack in the lower third of the oven; preheat to 475°F.

2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

 
Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.


12 servings, 2/3 cup each
Active Time: 1 hour
Total Time: 2 1/4 hours



Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.


8 servings, 3/4 cup each
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 2 pounds green beans, trimmed
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 2 ounces prosciutto, thinly sliced, cut into ribbons
• 4 cloves garlic, minced
• 2 teaspoons minced fresh sage
• 1/4 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1/4 cup toasted pine nuts
• 1 1/2 teaspoons freshly grated lemon zest
• 1 teaspoon lemon juice

Preparation

1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

3. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Mashed Roots with Buttermilk & Chives

Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.


8 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 1 hour


Ingredients

• 2 pounds celery root, (celeriac), peeled and cut into 1-inch pieces
• 1 pound rutabaga, peeled and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves garlic, peeled
• 4 tablespoons unsalted butter, divided
• 3/4 cup nonfat buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup snipped fresh chives



Preparation

1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming"checking the water level and replenishing as necessary"until the vegetables are fall-apart tender, 20 minutes more.

2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.

3. Just before serving, stir in the remaining 2 tablespoons butter and chives.

Oatmeal-Nut Crunch Apple Pie

This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.

10 servings
Active Time: 1 hour
Total Time: 3 1/2 hours (including cooling time)


Ingredients

Crust

• 1 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 ounces reduced-fat cream cheese, (Neufchâtel)
• 2 tablespoons canola oil
• 3 tablespoons ice water

Filling

• 3 medium Granny Smith apples, peeled and thinly sliced
• 3 medium McIntosh apples, peeled and thinly sliced
• 1/2 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour

Topping

• 1/2 cup whole-wheat pastry flour
• 1/3 cup old-fashioned rolled oats
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons frozen orange juice concentrate, thawed
• 1/4 cup coarsely chopped walnuts

Preparation

1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.

2. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.

3. Position a rack in the lower third of the oven; preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.

4. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

5. Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.

6. After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they’re browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.