Enjoy a Carb-Conscious Thanksgiving Feast
The whole family will enjoy this carb-conscious holiday feast!
At Southcoast, we understand that Thanksgiving is a day to enjoy family and food. We also realize it’s not always easy to be mindful of eating right for your diabetes when there are so many holiday goodies around. That’s why Southcoast’s dietitians and other staff members are sharing our favorite low-carbohydrate recipes. From our family to yours, happy Thanksgiving!
Herbed Thanksgiving Turkey
1 teaspoon sage, dried
2 teaspoons thyme, dried
½ teaspoon mustard, ground
½ teaspoon paprika
½ teaspoon pepper
2 teaspoons salt
6 tablespoons butter, inserted underneath the skin
4 garlic cloves and 1-2 yellow onions inside the turkey cavity
Heat the oven to 325 F. Season the turkey with remaining ingredients. Cover the turkey with foil and roast for 2 hours. Increase the temperature to 400 F. Remove the foil and roast for another hour or until internal temperature reaches 165 F.
Wild Rice with Dried Cranberries and Walnuts
1 cup wild rice
Pinch of salt
Freshly ground black pepper
2 ½ tablespoons chopped walnuts, lightly toasted
1 scallion, sliced
2 Granny Smith apples with the skin, diced
2 tablespoons olive oil
¼ cup dried cranberries
2 teaspoons red wine vinegar
1 ½ tablespoons shallots, finely chopped
Wash the wild rice in a strainer under cold running water until the water runs clear. Place the rice in a saucepot. Season with salt and pepper and cover with water. Bring to boil, reduce heat and simmer until the rice is tender and fully fluffed, about 45 to 60 minutes, then drain in a colander.
While the rice is cooking, prepare the other ingredients. If you toss the diced apples in the olive oil, it will prevent them from browning.
Combine the cooked rice in a bowl with the remaining ingredients. Adjust the seasoning to taste.
This recipe tastes great either warm or cold. It’s also great the day after Thanksgiving with leftover diced turkey added to it.
Green Bean Casserole
26-ounce bag frozen green beans
1 tablespoon butter
2 stalks celery, chopped
10-ounce can sliced mushrooms, or fresh
1 clove garlic, chopped
1 teaspoon chopped onion
½ cup chicken broth, no salt added
¼ teaspoon dried thyme
½ cup reduced fat sour cream
1 cup reduced-fat cheddar cheese, shredded
Heat the oven to 350 F. In a saucepan, combine butter, celery, mushrooms, garlic, onion, chicken broth and thyme and simmer until vegetables begin to soften.
Place green beans in 9×9-inch pan coated with cooking spray, and pour vegetable mixture over it. Stir in sour cream and cheddar cheese. Sprinkle remaining cheese over top of casserole. Bake for 20 to 30 minutes until heated through and beans are crisp tender.
Broccoli and Carrots with Toasted Almonds
1/3 cup sliced almonds
1 pound carrots, cut diagonally
6 cups broccoli florets
1 tablespoon olive oil
1/4 cup finely chopped shallots
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oven to 350 F. Spread almonds in a single layer in a shallow pan. Bake for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside.
In a large saucepan, cook carrots in boiling water for 3 minutes. Remove with a slotted spoon. Plunge into ice water and drain. Cook broccoli in boiling water for 2 minutes. Drain and plunge into ice water.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, chicken broth, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
5 cups cauliflower, fresh or frozen
4 cloves garlic, minced
2 teaspoons rosemary
3 tablespoons parmesan
4 tablespoons heavy whipping cream
3 tablespoons butter
Salt and pepper to taste
In a saucepan, cook cauliflower in boiling water until tender. Cool and “mash” in food processor.
In a saucepan over medium heat, combine remaining ingredients and cook until warm. Add “mashed” cauliflower and mix until combined.
Transfer to a casserole dish, cover with aluminum foil and keep in warm oven until ready to serve.
Two 15-ounce cans pumpkin puree
⅓ cup brown sugar, packed or sugar substitute
2 large eggs
½ cup milk
½ cup melted butter
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla or almond extract
¼ c Almond or Coconut Flour
½ c Oats
½ c Chopped Pecans
¼ c Brown Sugar
1 tsp Cinnamon
½ Stick Butter, room temperature
¼ tsp Salt
Heat the oven to 350 F. Mix pumpkin puree, sugar, eggs, milk, butter, cinnamon, alspice and vanilla extract in a large bowl until well combined. Transfer to a sprayed baking dish.
Combine topping ingredients. Spread over top of pumpkin mixture. Bake about 50 minutes.