Thankgiving Recipes


FitFamily offers a variety of nutritious and tasty recipes that
will take several factors into consideration including time to
prepare, costs and nutrition value to help with your family
menu planning—and Thanksgiving is no exception. Try these
tasty holiday recipes this season—enjoy!





Herb-Roasted Turkey


PER SERVING:

(Without Skin)
Calories  245
Total fat  5 grams
Saturated Fat  1 gram
Monounsaturated Fat  2 grams
Cholesterol  63 milligrams
Sodium  175 milligrams
Potassium  258 milligrams

Exchanges:
3 1/2 lean meat






Serves 12
3 ounces each, plus plenty of leftovers

Recipe courtesy of Eating Well
www.eatingwell.com


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Ingredients

1 10-12-pound turkey
1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola, oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 2-Jan cups)
3 cups water, plus more as needed

PREPARATION TIME: 30 Minutes
COKKING TIME: 3 1/2 Hours

1.  Position a rack in the lower third of
     the oven; preheat to 475°F.
2.  Remove giblets and neck from turkey
     cavities and reserve for making gravy.
     Place the turkey, breast-side up, on a
     rack in a large roasting pan; pat dry with
     paper towels. Mix minced herbs, oil, salt
     and pepper in a small bowl. Rub the herb
     mixture all over the turkey, under the skin
     and onto the breast meat. Place aromatics
     and 10 of the herb sprigs in the cavity.
     Tuck the wing tips under the turkey. Tie the
     legs together with kitchen string. Add
     3 cups water and the remaining 10 herb
     sprigs to the pan.
3.  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
     the breast with a double layer of foil,
     cutting as necessary to conform to the
     breast. Reduce oven temperature to 350°
     and continue roasting for 1 1/4 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. The
     turkey is done when the thermometer
     (or an instant-read thermometer inserted
     into the thickest part of the thigh without
     touching bone) registers 165°F.
4.  Transfer the turkey to a serving platter
     and cover with foil. Let the turkey rest
     for 20 minutes. Remove string and carve.







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Corn Bread Stuffing

Calories  249
Total fat  9 grams
Saturated Fat  1 gram
Monounsaturated Fat  3 grams
Cholesterol  63 milligrams
Carbohydrates  37 grams
Protein  6 grams
Fiber  3 grams
Sodium  365 milligrams
Potassium  268 milligrams
2 1/2 Carbohydrate Serving

Exchanges:
1 starch, 1 other carbohydrate, 2 fat








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Ingredients
CORN BREAD

1 large egg
1 1/3 cups nonfat milk
1 cup yellow cornmeal
3 tablespoons canola oil
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt 

STUFFING
1/3 cup walnuts
1 1/2 teaspoons canola oil
 2 stalks celery, chopped
1 large onion, chopped
1 cup dried currants
1/3 cup port, or medium-dry sherry (see Note)
2 tablespoons chopped fresh parsley, or sage
2 teaspoons chopped fresh thyme,
     or 1 teaspoon dried
1 1/2-2 cups reduced-sodium chicken broth
Salt & freshly ground black pepper, to taste

PREPARATION TIME:  45 Minutes       
COOKING TIME:  1 3/4 Hours

1.  To make corn bread: Preheat oven to 400°F.
     Lightly coat an 8-inch square cake pan with
     oil or cooking spray.
2.  Whisk the egg lightly in a medium bowl, then
     add milk, cornmeal and oil; blend well.
     Combine flour, sugar, baking powder and salt
     in a large bowl. Stir the cornmeal mixture into
     the flour mixture just until the dry ingredients
     are moistened. Pour the batter into the
     prepared pan, spreading to edges.
3.  Bake until the top is golden brown and
     a cake tester inserted in the center
     comes out clean, 20 to 25 minutes.
     Let cool completely in the pan on a rack.
     Reduce oven temperature to 350°.
4.  To make stuffing: Using your fingers,
     break corn bread into coarse crumbs
     and spread on a baking sheet. Bake
     until golden brown, about 35 minutes.
     Spread walnuts on a pie plate and bake
     for until fragrant, 10 minutes. Let the
     walnuts cool and chop coarsely. Set aside.
5.   Heat oil in a large nonstick skillet over
     medium heat. Add celery and onion;
     sauté until softened, about 5 minutes.
     Transfer to a large bowl and add the
     toasted corn-bread crumbs, walnuts,
     currants, port or sherry, parsley (or sage)
     and thyme. Toss well. Drizzle 1 1/2 cups
     broth over the crumbs and toss until evenly
     moistened. If baking in a casserole dish,
     add the remaining 1/2 cup chicken broth.
     Season with salt and pepper. 

Tips & Notes
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Serve 10





Frozen Pumpkin
Mousse Pie

Calories  230
Total fat  5 grams
Saturated Fat  1 gram
Monounsaturated Fat  2 grams
Cholesterol  4 milligrams
Protein  4 grams
Fiber  2 grams
Sodium  179 milligrams
Potassium  165 milligrams

Exchanges:
3 other carbohydrate,
1 fat

Serves 10

Recipe courtesy of Eating Well
www.eatingwell.com








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Ingredients
CRUST

30 small gingersnap cookies,
     (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil 

FILLING
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla
     ice cream, softened (see Tip) 

PREPARATION TIME: 
20 Minutes       


COOKING TIME: 
2 1/2 Hours
(including freezing time)

1.  Preheat oven to 350°F. Coat a 9-inch
     deep-dish pie pan with cooking spray.
2.  To prepare crust: Combine gingersnaps
     and raisins in a food processor and pulse
     until finely chopped. Add oil and pulse until
     blended. Press evenly into the bottom and
     up the sides of the prepared pan.
3.  Bake the crust until set, about 10 minutes.
     Transfer to a wire rack to cool completely.
4.  To prepare filling: Combine pumpkin, sugar,
     cinnamon, ginger and nutmeg in a large bowl
     and mix well. Add ice cream and stir until
     blended. Spoon the mixture into the cooled
     pie crust. Freeze until firm, at least 2 hours.
     Let the pie soften slightly in the refrigerator
     for 20 to 30 minutes before serving. 

Tips & Notes
Make Ahead: Cover and freeze the pie for
up to 3 days.

Equipment: 9-inch deep-dish pie pan

To soften ice cream quickly, microwave
on Medium-Low for 30 to 60 seconds





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