Healthy Spins on Turkey and Stuffing For Thanksgiving
November 19, 2017
These healthy spins on the Thanksgiving staples of turkey and stuffing are not only better for you, they’re easy to make.
Roasted Turkey Breast
Turkey is an inextricable part of Thanksgiving, but roasting a whole bird can take all day. Instead, opt for just the healthy white meat of the breast. By cooking it separately it saves you time and ensures that the breast meat doesn’t dry out.
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. fresh thyme leaves
- ½ tsp. salt
- ½ tsp. dried oregano
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 2 Tbsp. olive oil
- 3 lbs turkey breast
- 3 Tbsp. butter, cut into small pieces
Preheat the oven to 375F. Mix the spices and olive oil together, then rub all over the turkey. Place in a roasting or large baking pan and dot with butter. Put in the oven and baste occasionally with the butter. Roast until a thermometer inserted into the thickest part of the turkey breast reads 165F. Remove from the oven and allow to rest for 5 minutes before slicing.
Serves 6 to 8
Wild Rice and Whole Wheat Stuffing
This year, take a cue from Southern-style “dressing” and incorporate wild rice into the mix. Accompanied by just a taste of whole wheat bread, plus chopped pecans and tart dried cherries, this delicious stuffing has fewer carbs and more fiber and whole grains.
- 1 cup wild rice
- 1½ cups whole wheat croutons or stale bread, cubed
- ½ cup roughly chopped dried cherries
- ½ cup roughly chopped pecans
- ½ cup orange juice
- Salt, to taste
Preheat the oven to 375F. Cook the wild rice according to the package directions. Put in a baking dish and mix with the bread, cherries, pecans, and orange juice. Cook for 30 minutes, until the bread is crispy and the orange juice is absorbed. Season with salt and serve.
Serves 6 to 8