- Roasted Turkey with Gravy
- Home-Style Mashed Potatoes
- Baked Winter Squash
- Broth-Steamed Broccoli
- Heart-Healthy Gravy
- Low-Cal Cranberry Sauce
- Pumpkin Pie
- Banananog (eggless Eggnog)
1 fresh or defrosted 8-12 lb turkey
1 tsp each: thyme, crushed rosemary and black pepper
1 bay leaf
2 carrots, peeled and cut into chunks
1 onion, peeled and cut into quarters
2 celery stalks, cut in half
Preheat oven to 325 ºF. Rinse turkey with cold water inside and outside, discard giblets or save them for another use. Rub inside of cavity with seasonings listed above. Put the bay leaf inside the carcass.
Place carrots, celery and onions into a large roasting pan. Roast the turkey until internal temperature reaches 180 ºF. Insert meat thermometer deeply into the thigh to test temperature.
Remove the roasting pan from the oven and allow the turkey to sit for 10 minutes before carving.
2 cups defatted broth from roasted turkey
1 Tbsp cornstarch dissolved in 2 Tbsp water
Pour the broth from the roasting pan, straining into a small saucepan (discardvegetables). Remove fat by using a gravy defatter cup or freeze for a few minutes in a shallow pan. Bring broth to a boil. Dissolve cornstarch in water and add slowly to broth. The amount of cornstarch will be variable according to your preference of gravy thickness. Bring back to a boil, remove from stove and serve hot.
2 lb baking potatoes, washed, peeled
1/4-3/4 cup skim milk
1 Tbsp soft reduced-calorie margarine
2 Tbsp parmesan cheese
1/2 tsp garlic powder
1 tsp dried parsley
black pepper to taste
Cut the potatoes into chunks and place in a large pot. Cover the potatoes with water and bring to a boil over high heat. Lower the heat to medium and cook until soft, about 20 minutes.
Drain the water and place the potatoes back on the stove. Allow the excess water to evaporate. Mash the potatoes with a potato masher then add the rest of the ingredients.
Reheat potatoes thoroughly then serve immediately or keep hot until ready to serve. Refrigerate leftovers quickly in shallow container.
2 cups cooked winter squash (fresh or frozen)
1 tsp soft light margarine
2 Tbsp reduced-calorie pancake syrup
pinch apple pie spice
Preheat oven to 350 ºF. Mix ingredients in a medium casserole dish. Cover and bake until hot, about 25 minutes. Serve hot with a light sprinkle of apple pie spice on top.
4 cups broccoli florets
1/4 cup low-sodium broth
1 tsp Italian seasoning
Place all ingredients into a microwaveable casserole dish. Cover and microwave on high until broccoli is tender, about 3 minutes.
2 cups turkey pan drippings
2 Tbsp cornstarch
1/4 cup water
pepper and dried thyme to taste
Remove all of the fat from the turkey drippings by using a fat-remover cup. You can also do so by placing the broth in the freezer in a shallow pan.
Measure the defatted turkey juice into a saucepan. If you don’t have 2 cups, you can add a little water to make up the difference. Bring the turkey juice to a boil over high heat.
Dissolve the cornstarch in the water and add slowly to the boiling turkey juice. Use a whip and stir constantly until the mixture thickens and comes to a boil. Season with a little pepper and thyme to taste.
12-oz bag cranberries
1 cup apple juice
3/4 cup Splenda brand sweetener
Mix all ingredients in a 2-quart saucepan and bring to a boil over high heat. Lower heat to medium and simmer until berries are tender, about 10 minutes. Serve warm or chill for later use.
15-oz can pumpkin
1/2 cup sugar
12-oz can evaporated skim milk
1/2 cup egg white or nonfat egg substitute
1/2 Tbsp pumpkin pie spice (1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
9-in ready pie crust
Preheat the oven to 350 ºF. Add the ingredients for the pie filling to a food processor and
process until smooth. Pour the filling into the crust and bake until the pie is firm in the center, about 50-60 minutes. Allow the pie to cool at room temperature. Serve warm or chill for later use.
Cut the pie into 10 slices. Garnish with fat-free whipped cream.
2 bananas, peeled
1 cup skim or soy milk
1/2 tsp ground nutmeg
1 tsp rum extract
Puree ingredients in blender until smooth. Pour into cup and top with fat free whipped cream and enjoy.