Healthy Thanksgiving Recipes

Looking for ideas for your Thanksgiving menu? Create the perfect Thanksgiving dinner with our healthy recipes.

Pumpkin Dip

Ingredients:
1 package (8 ounces) cream cheese
2 cups sugar
1 cup pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Directions:
In a large bowl, beat cream cheese and sugar until smooth. Mix pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers

 

 

Oven Roasted Turkey

Ingredients:
bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2cup butter or margarine, melted
1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoons smoked paprika
2cloves garlic, finely chopped
2teaspoons cornstarch
2 tablespoons cold water
1 teaspoon cayenne pepper

Directions:
Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.

Mix the smoked paprika, butter, garlic, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.

Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

 

 

Pecan Pie Recipe

Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)

Directions:
In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil.
Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the centre comes out clean. Cool on a wire rack. Refrigerate leftovers.

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Posted by on November 9, 2012. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

Comments

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