Delicious Thanksgiving recipes for everyone at the table, including people with diabetes

These Thanksgiving recipes are updates of classic dishes and twists on traditional fare, made healthy by using high-impact flavors like fresh herbs, spices and seasonal fruits and vegetables to minimize the need for gobs of butter, cream and salt. Enjoy!

Apple-Shallot Roasted Turkey

From EatingWell: November/December 2007 

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

Ingredients

• 1 10- to 12-pound turkey
• 2 tablespoons canola oil
• 2 tablespoons chopped fresh parsley, plus 3 sprigs
• 1 tablespoon chopped fresh sage, plus 3 sprigs
• 1 tablespoon chopped fresh thyme, plus 3 sprigs
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds shallots, peeled and halved lengthwise, divided
• 1 tart green apple, quartered
• 3 cups water, plus more as needed

Preparation

1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition

Per serving: 155 calories; 5 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 25 g protein; 0 g fiber; 115 mg sodium; 258 mg potassium

Cider Gravy

From EatingWell: November/December 2007 

Ingredients

• 4 cups Turkey Giblet Stock,  or reduced-sodium chicken broth, divided
• 3 tablespoons all-purpose flour
• 1 1/4 cups apple cider
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
2. Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
3. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
4. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Nutrition

Per 3-tablespoon serving: 28 calories; 0 g fat ( 0 g sat , 0 g mono ); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium.

Cornbread & Sausage Stuffing

From EatingWell: November/December 2007 

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

Ingredients

• 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
• 2 cups finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 1/2-3 cups reduced-sodium chicken broth

Preparation

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.

Nutrition

Per serving: 242 calories; 8 g fat ( 3 g sat , 0 g mono ); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.

Brussels Sprouts with Chestnuts & Sage

From EatingWell: November/December 2007 

Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons reduced-sodium chicken broth
• 3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Bring a large saucepan of water to a boil. Add Brussels sp
   routs and cook until bright green and just tender, 6 to 8 minutes. Drain well.
2. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Tips & Notes

• Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

• Tip: You don't need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.

Nutrition

Per serving: 68 calories; 3 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 117 mg sodium; 308 mg potassium.

Maple-Roasted Sweet Potatoes

From EatingWell: November/December 2007 

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Nutrition

Per serving: 96 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

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Thanksgivings over now Christmas

Image by Kanko* via Flickr

Well I hope you all had a great Thanksgiving. This year was the first year that we had a sugar free meal, and I have to say that the taste was not lacking as many had thought that they might.

We had Apple Pie made with Swee-D-Pie Pie Fillings which was a real big hit with the family, and a sugar free pumpkin pie which was very moist and just as good as any other.

So after having ate so much that it made me almost sick, I am looking forward to monday when I will resume my exercises to work off the feast.

Christmas which is now right around the corner is another time for great meals and over eating. If you do partake in the holiday meals, feel free to reward yourself but dont forget your need for watching sugars and getting back into the swing of working out.

Related articles

• Let There Be Bacon!!! (daveloveless.wordpress.com)


• The Sugar-Free Miracle Diet Company Announces a New Do-It-Yourself Diet Cookie Recipe Just in Time for the Holiday Season (prweb.com)


• "2 Tsp Pumpkin Pie Spice" and related posts (weelicious.com)

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Thanksgiving Recipes

Here are some great recipes to get your Thanksgiving meal off to a great start. Have a safe and Happy Holiday.

SUGAR FREE PUMPKIN PIE

1 sm. box sugar free butterscotch instant pudding
1 sm. box sugar free vanilla instant pudding
2 c. milk
1 sm. can Libby's pumpkin
1/2 tsp. pumpkin pie spice
1 pre baked pie shell, cooled

In large bowl mix boxes of pudding mix and milk. Fold in pumpkin and spice. Pour into pre baked pie shell and chill until firm. This pie can be frozen. Simply thaw 15 minutes before serving

SUGAR FREE CRANBERRY SAUCE

2 c. fresh cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind

Combine all ingredients. Simmer gently until cranberries are all popped. This may be served warm or chilled.

TURKEY GRAVY

10 tablespoons roast turkey drippings
4 cups chicken or turkey broth
2 cloves garlic, minced
1 onion, thinly sliced
1-2 tablespoons minced celery (optional)
1/2 cup thinly sliced mushrooms (or 1 small can)
8 tablespoons flour
1 teaspoon Gravy Master
salt and pepper, to taste
onion and garlic powder, to taste
1 tablespoon fresh Italian parsley, minced (optional)

Remove cooked turkey to heated platter.

Pour off as much of the top fat as possible from roasting pan. Remove all but 10 tablespoons of pan drippings from roasting pan. Using a baster, obtain the dark flavorful drippings from the bottom of the pan, discarding the clear fat portion. Return the drippings to the pan.

Add 1 onion, thinly sliced and 2 cloves garlic, minced. A few tablespoons of finely minced celery and 1/2 cup thinly sliced mushrooms may optionally be added.

Blend in 8 tablespoons flour and stir, scraping up bits from the bottom of the pan, until mixture bubbles.

Add 4 cups of chicken or turkey broth and simmer for 5 minutes. (If you have turkey or chicken soup base, this can be used; follow directions on container to reconstitute to make 4 cups).

Stir in 1 teaspoon Gravy Master. After simmering for 15 minutes, adjust consistency as desired by adding more flour if the gravy seems too thin, or more water or broth if the mixture is too thick. Simmer another 5 to 10 minutes after adding flour to give it a chance to cook.

Add salt and pepper, onion powder and garlic powder, to taste. Stir in parsley during the last 2 minutes of cooking.

Makes 8 - 10 servings.

Variations: Add green onions, coarsely chopped, or scallions. A pinch of rubbed sage or Bell's Seasoning goes well with turkey. Wondra Flour may be used to thicken the gravy; less may be needed; add half as much and check consistency, adding more if you like. Add 1/4 cup dry sherry or port wine and simmer for another 10 minutes. Use up to 1 lb. fresh mushrooms.

GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained *
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.

Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.

Serving Size: 6

TURKEY STUFFING

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juices from cooked turkey or gravy before serving.

MAPLE CANDIED YAMS

1 stick butter
4 or 5 large fresh yams or sweet potatoes
1/2 cup maple syrup
1/4 cup dark brown sugar
1 tsp. cinnamon OR 1 tsp. vanilla
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger root
1/2 tsp. sea salt
2 to 2 1/2 cups mini marshmallows (optional)

Preheat oven to 400°F.

Peel yams or sweet potatoes (either may be used). Cut into 1 inch cubes or wedges.

Butter a 9x13-inch baking dish generously.

Arrange yams in baking dish.

In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices.

Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender.

Cooks Note: If adding mini-marshmallows, spread them evenly over the top of the potatoes at this time, and broil for 5-10 minutes or until lightly browned, otherwise proceed with next step.

When the potatoes are done, remove foil. Bake on the upper third of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about 20 minutes - but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature).

Baste with additional butter before serving.

Variation: Use honey or Karo syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla.

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Sickly - ‘tis that time of season again

Every year without fail, exactly one week after Halloween I end up getting sick. Well this year is no different. I have now been in bed for 2 1/2 days solid at time of this posting.

I have several doctors appointments and I don’t want to do any of them.

Here’s to hoping I am over this crap in less than a week. Since becoming Diabetic, I stay sick for 3 weeks to a month or so. I don’t want to be sick for Thanksgiving (when i was sick last year)

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