Happy & Healthy Thanksgiving!

As you gather with family and friends this Thanksgiving, you'll have 5 more things to be thankful for… each of these five mouthwatering, yet healthy Thanksgiving dinner recipes courtesy of the Mayo Clinic.

Wishing you and yours a Happy Thanksgiving!

Recipe: Pumpkin soup
Serves 4

Ingredients

  • 3/4 cup water, divided
  • 1 small onion, chopped
  • 1 can (15 ounces) pumpkin puree
  • 2 cups unsalted vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 1/8 teaspoon black pepper
  • 1 green onion top, chopped

Directions

  1. In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let onion dry out.
  2. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
  3. Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Recipe: Herb-rubbed turkey au jus

Ingredients

For the rub

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1 whole turkey (about 15 pounds), thawed
  • 1 tablespoon olive oil
  • 1/2 cup water 

For the au jus

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons honey
  • 1/2 cup apple juice
  • 1 cup defatted pan drippings

Directions

  1. Preheat the oven to 325 F.
  2. In a small bowl, combine the sage, thyme and parsley to make the rub. Mix well and set aside.
  3. Remove the neck and giblets from the turkey and discard. Rinse the turkey inside and out with cool water. Pat dry with paper towels.
  4. Starting at the neck area, insert fingers or a spoon between the layer of skin and meat to gently loosen the skin. Place the turkey breast-side up on a rack in a roasting pan. Add about 1 tablespoon of the herb mixture under the skin of each breast. Rub the outside of the turkey with the olive oil.
  5. Rub the remaining herb mixture over the outside of the bird.
  6. Loosely tie the legs together. Place into the middle of the oven.
  7. After about 1 1/2 hours, cover the turkey with a tent of foil to prevent overcooking. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. The turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.
  8. Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up the browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for the au jus.
  9. To make the au jus, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.
  10. Carve the turkey and drizzle turkey slices with the herbed au jus. Serve immediately.

Recipe: Wild rice (or quinoa) stuffing
Serves 12

Ingredients

  • 3/4 cup uncooked wild rice (or equal amount of uncooked quinoa)
  • 2 1/2 cups water
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 cup sliced mushrooms
  • 1 cup chopped apple (including peel)
  • 1/4 cup dried cranberries
  • 2 cups diced celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon poultry seasoning
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup slivered almonds, toasted

Directions

  1. Rinse wild rice two to three times — until water runs clear.
  2. Place wild rice and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you're using quinoa, cook it for about 15 minutes.)
  3. Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery.
  4. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.
  5. Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey. Or bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.

Recipe: Cauliflower mashed 'potatoes'
Serves 4

Ingredients

  • 1 head cauliflower
  • 1 clove garlic
  • 1 leek, white only, split in 4 pieces
  • 1 tablespoon soft-tub margarine, nonhydrogenated
  • Pepper to taste

Directions

  1. Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.)
  2. Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.

Recipe: Tasty apple pie
Serves 8

Ingredients

Pie crust

  • 1 cup dry rolled oats
  • 1/4 cup whole-wheat pastry flour
  • 1/4 cup ground almonds
  • 2 tablespoons brown sugar, packed
  • 3 tablespoons canola oil
  • 1 tablespoon water

Filling

  • 6 cups sliced and peeled tart apples (about 4 large apples)
  • 1/3 cup frozen apple juice concentrate
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon cinnamon

Directions

  1. To prepare pie crust, mix dry ingredients together in a large mixing bowl.
  2. In a separate bowl, mix oil and water together with whisk.
  3. Add oil and water mixture to dry ingredients.
  4. Mix until dough holds together. Add a bit more water if needed.
  5. Press dough into 9-inch pie plate. Set aside until filling is prepared.
  6. To prepare filling, combine all ingredients in a large bowl. Let stand for 15 minutes.
  7. Stir and then spoon into prepared pie crust.
  8. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake 40 minutes, or until apples are tender.
     

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