Thanksgiving is just days away and all we can think about are pumpkin pies and a giant turkey roasting in the oven. We know it’s easy to get carried away during this festive season, so we’ve put together a list of our favorite recipes to create the ultimate Thanksgiving feast that your family will love.
It wouldn’t be Thanksgiving without a big juicy turkey; Just add a little Caribbean spice and your guests will be in flavortown without the extra calories.
Roast Herbed Turkey with 4-Ingredient Caribbean Stuffing
This Roasted Herbed Turkey with 4-Ingredient Caribbean Stuffing is ‘Jamaican us hungry’ already.
- ¾ cup reduced-sodium chicken broth
- 2 cups chopped and peeled raw sweet potatoes
- 12 slices lightly toasted raisin bread, cubed
- 2 teaspoons Jamaican jerk seasoning
- 1 (10 pound) (10 to 12 pound) turkey
- Ground pepper
- 3 tablespoons chopped fresh sage, divided
- 1 tablespoon olive oil
- 1 orange
- 1 tablespoon honey
- Oranges, halved (optional)
- Fresh sage leaves (optional)
Prep 30 m
Ready In 3 h 45 m
- Serves 12
- Prepare stuffing: Bring chicken broth to a boil in a medium saucepan. Add sweet potatoes; return to boil. Reduce heat; cover and cook for 7 to 10 minutes or until just tender. Do not drain. Stir in cubed raisin bread and Jamaican jerk seasoning until coated. Add additional broth, if necessary to moisten. Set aside.
- Rinse turkey; pat dry with paper towels. Season cavity with salt and pepper. Stir 1 tablespoon of the chopped sage into the reserved stuffing mixture. Fill the turkey cavity with stuffing mixture (see Tip). Do not pack tightly.
- Preheat oven to 325°F. Pull turkey’s neck skin to back; fasten with skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If the band of skin is not present, tie the drumsticks securely to the tail with 100%-cotton string. Twist wing tips under the back.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with the olive oil. Insert an oven-going meat thermometer in the center of one of the inside thigh muscles. Roast 3 to 3¾ hours or until meat thermometer registers 180°F and center of stuffing registers 165°F.
- Halve and juice the 1 orange. Combine the orange juice, honey and the remaining 2 tablespoons chopped sage in a small bowl. Brush on the hot turkey.
- Cover turkey with foil and let stand for 15 minutes before carving. If desired, garnish turkey with orange halves and sage leaves.
- Tip: If you don’t want to cook stuffing in the turkey, preheat oven to 325°F. Place stuffing mixture in a 1½-quart casserole dish. Cover and bake for 25 to 30 minutes or until heated through. Serve with the turkey or with another poultry dish.
Roast Herbed Turkey with 4-Ingredient Caribbean Stuffing
Flavors so good, all those turkey-lovers will be asking for seconds.
Most of us couldn’t fathom Thanksgiving stuffing without meat products, but our favorite kitchen guru, Martha Stewart, has nailed this Vegan Stuffing with Mushrooms and Leeks.
- 1 pound sourdough bread, cut into 3/4-inch cubes (8 cups)
- 1 1/4 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
- 2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
- 1/4 teaspoon red-pepper flakes
- 1/2 cup chopped flat-leaf parsley, plus more for serving
- 7 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 rib celery, thinly sliced (1/2 cup)
- 2 cloves garlic, minced (2 teaspoons)
- 2 cups low-sodium vegetable broth
- Serves 8
Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.
Skinny Pumpkin Pie
Your dinner is bound to end on a sweet note if you’re serving up this Skinny Pumpkin Pie.
Coming in at 137 calories per serving, you’ll enjoy the food coma without the bloat.
- 15 oz canned pumpkin (or homemade pumpkin puree)*
- 2 tbsp whipped butter, softened
- 3/4 cup light brown sugar, unpacked
- 1/2 cup fat free milk
- 1 large egg
- 2 large egg whites
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tsp vanilla extract
- 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*
- Ready In 1 hour 20 mins
- Serves 10
- Preheat oven to 350°F.
- Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
- Place into a 9-inch pie dish, cutting off excess dough.
- Place pumpkin puree in a large bowl. Add butter, and mix well.
- Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
- Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
*calculated with 5 oz crust.
*canned pumpkin is thicker than homemade, if you make pumpkin puree from scratch and doesn’t seem thick, you could drain it in a colander with paper towels a few hours to soak any excess moisture.
Source: (https://www.skinnytaste.com/skinny-pumpkin-pie/) from SkinnyTaste.
All you need is good food and good company. We wish you all a Happy Thanksgiving!