​Healthier Substitutions for those Thanksgiving Favorites

BY Chef Murph October 23, 2017

​Healthier Substitutions for those Thanksgiving Favorites:

By Chef Murph K.T.

If there’s one thing we can all agree on it’s that Thanksgiving is about the food. Sure, spending time with the family is wonderful, and catching up with old friends is great. But then again, there’s nothing quite like Thanksgiving dinner topped off with pumpkin pie.
The Mayo Clinic offers several recipes to introduce to your Thanksgiving table. There are plenty of other options, too. If there’s one food that everyone’s Thanksgiving has in common, it’s potatoes. Sweet potatoes and mashed potatoes, candied yams and roast potatoes. These are the easier substitutions you can make.
Candied yams are integral to any Thanksgiving dinner, but it’s packed with sugar and it’s not great for the diet. Consider opting for glazed sweet potatoes instead.
Say Goodbye To Candied Yams

Instead of layering your sweet potatoes with marshmallows, choose honey, cinnamon, and walnuts. For every 5 sweet potatoes, use 1 teaspoon of cinnamon, ¼ cup of honey, 2/3 cup of apricot nectar, and a tablespoon of cornstarch.

Boil your sweet potatoes and slice when tender, cook the rest of the ingredients over a high heat and bring them to a boil.

Once the mixture thickens, pour it over the yams and then top with a ½ cup of chopped nuts. Bake for half an hour at 350 degrees.
Mashed Potatoes Are A Thing Of The Past

Mashed potatoes are a must, but instead, try mashed butternut casserole.
You’ll need 8 cups of butternut squash cut into cubes, 1.5 cups of diced sweet onion, an 1/8 of a teaspoon of cayenne pepper, a teaspoon of chopped garlic, a tablespoon of light butter, a ¼ teaspoon of black pepper, ¾ of a teaspoon of salt, 3 wedges of laughing cow cheese and 3 slices of turkey bacon.
Cook the bacon till it’s crispy, then crumble it and set aside for later use. Add the onion, butter, cayenne pepper and a ¼ teaspoon of salt to a pan and stir for 5 minutes. Reduce the heat and stir until caramelized. Remove from heat.

Bring a pot of water to the boil and add the squash and cook until tender. Drain it and mash it in a large bowl, add the garlic, salt, cheese and pepper and mix it well Spread the mixture into an 8×8 baking pan and top with the caramelized onions and the crumbled bacon. Bake it for around 15 minutes.
Boxed Stuffing Isn’t A Necessity

Instead, consider making a vegetarian cornbread stuffing.

You’ll need 2 diced leeks, 2 tablespoons of olive oil, finely chopped celery stalks (8), cored and diced apples (3), a cup of chopped pecans, a tablespoon of poultry seasoning, one large beaten egg, 4 cups of gluten-free cornbread (crumbled), a quart cup of port/sherry, plus pepper and salt to taste.

Start by heating the olive oil over medium heat and add leeks to sauté till slightly golden. Add the apple and celery one at a time and cook for three minutes after each new ingredient is introduced.
Add the pecans and seasonings and sauté for another two minutes to allow the flavors to infuse. Add 2 tablespoons of port/sherry and cook for a minute. Set the mixture aside and allow it to cool for 10 minutes.
Put the cornbread in a large bowl and mix in the remaining port/sherry, egg, and veggies in the bowl and mix. Transfer it to a baking dish and cover, place it in a preheated oven (350 F) and bake for 45 minutes, remove the foil and bake for another 10 minutes for browning.
Thanksgiving can be healthy and delicious without much more effort!

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Enjoy

Chef Murph

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