Check out some healthy versions of holiday classics!

Pickle Juice Brined Turkey

Pickle Juice Brined Turkey
Prep Time
12 to 24 hours, plus 4 hours cook time
Number of Servings
Serves 12
Ingredients
  • 15 lb. turkey
  • 6 cups pickle brine (leftover from approx. 3 jars of Bubbies pickles - can use Kosher dill, bread and butter chips of a mix of both)
  • 6 cups water (or more to cover turkey)
  • 1 cup salt
  • [q:1/2] cup brown sugar
  • 1 tbsp mustard seeds
  • 1 tbsp peppercorns
  • 2 tsp celery seeds
  • 1 onion, quartered
  • 2 lemons, quartered
  • 10 cloves of garlic
  • 1 bunch of fresh dill
  • [q:1/2] cup butter, melted
  • Salt and pepper to taste
Directions
  1. Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
  2. It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
  3. Cover and refrigerate for 12 to 24 hours.
  4. Preheat oven to 500˚F and prep a roasting pan.
  5. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
  6. Stuff the cavity with quartered onion, lemons, garlic and dill.
  7. Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.Brush the entire turkey liberally with melted butter and season with salt and pepper.
  8. Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
  9. Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
  10. Remove from oven and let rest for 30 minutes.
  11. Optional: brush with more melted butter before serving.
Nutrition Info
673 Calories, 90 g Protein, 320 mg Cholesterol, 2 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 31 g Total fat (11 g sat), 992 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, Zinc, [nutrition:2] Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine)

Cranberry-Coconut Relish

Cranberry-Coconut Relish
Prep Time
15 minutes + 2 hours chill time
Number of Servings
6 muffins
Ingredients
  • 16 oz thawed cranberries
  • [q:2/3] cup coconut sugar
  • 1 orange
  • [q:1/2] cup unsweetened shredded coconut
Directions
  1. Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
  2. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
  3. Refrigerate for 2 hours before serving.
Nutrition Info
172 Calories, 1 g Protein, 35 g Carbohydrates, 5 g Fiber, 5 g Total fat (4 g sat), 15 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Potassium

Waterloo Sparkling Water

Waterloo Sparkling Water
Quench your thirst with seasonal flavors.
two cans of Waterloo sparking water, used in a mocktail

Image courtesy of Waterloo Sparkling Water

Holiday gatherings can be rough. Some of us find ourselves spending time with people we’d rather not be with, because that dreaded sense of obligation kicks in. Add to that the stress of deciding what to bring to an event, and it’s no wonder the holidays are the most stressful time of year.

I suggest we make our gatherings more sparkly. I recently discovered a brand of sparkling water called Waterloo. I immediately thought how their two limited-time seasonal flavors (Spiced Apple and Cranberry) would make a refreshing, non-alcoholic alternative for the holiday table.

More Bubbles, Less Bad Stuff

If you like bubbles, you’ll like Waterloo. It’s more carbonated than other brands, so sipping it gives you a lively kick.

Naturally flavored with no added sugar, Waterloo uses a multi-step filtration process that gives the purified, carbonated water a clean taste without any unwanted additives, fluoride, or sodium.

I found the Cranberry flavor to be refreshing, bright, and a bit tart. Spiced Apple offers a taste reminiscent of apple crisp. I tried it with a splash of apple cider for a hint of sweetness. The spiced flavor came through and put me in an autumnal state of mind.

If you’re looking for other Waterloo varieties, consider their offerings: black cherry, grapefruit, pineapple, watermelon, grape, strawberry, and lemon-lime, to name a few. And speaking of flavors, they’re all natural and sourced from non-GMO and vegan plant extracts, oils, and essences.

Certified Gluten-Free, non-GMO, vegan, and kosher as well as Whole30 Approved, this sparkling water comes in cans that are free of BPA.

Festive Mocktail Recipes

Enjoy this refreshing beverage ice cold. And if you’re looking for fun and tasty seasonal sippers to make at home, the Waterloo website offers recipes like Spiced Pomme Pom, ‘Loo-ner Eclipse, Spiced Apple Ginger Fizz, and Spiced Cran-Apple Punch—all made with limited-edition Cranberry or Spiced Apple.

Locate a retailer near you.

Tags
drinks
shopping
thanksgiving
Lisa Fabian
Social Summary
If you're looking for a nonalcoholic offering for holiday gatherings, look no further than Waterloo!

Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 6
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 Tbsp olive oil
  • 1 cup onion
  • 1 cup celery
  • [q:1 1/2] cup green apple
  • [q:3/4] cup dried cranberries
  • 2 tsp rosemary
  • 1 tsp thyme
  • 2 tsp sage
  • 2 cups vegetable broth
Directions
  1. Cut 10 slices of bread into crouton-sized pieces. Toast for 10 minutes at 400° F.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325° degrees for 25 minutes.
  8. Enjoy!
Nutrition Info
304 Calories, 7 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 7 g Fiber, 12 g Total fat (2 g sat), 215 mg Sodium, [nut:2] Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Iron, Magnesium, Phosphorus

Keto Pumpkin Pie

Keto Pumpkin Pie
All of The Tradition, None of The Carbs
Number of Servings
12
Ingredients
Directions

  1. Keto Pie Crust

    1. In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
    2. Add butter and cream cheese, pulse for a few seconds until crumbly.
    3. Add egg and vinegar and pulse until dough just comes together.
    4. Place dough on cling wrap, flatten to [q:1/4] inch thick, wrap, and freeze for at least 1 hour.
    5. Preheat oven to 325.
    6. Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
    7. Bake for 8 to 10 minutes.
    8. Set aside to cool.

  2. Pumpkin Pie Filling

    1. In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
    2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
    3. Add dry ingredients to the stand mixer and combine until uniform.

  3. ​Baking the Pie

    1. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
    2. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.
Nutrition Info
183 Calories, 4 g Protein, 71 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 17 g Total fat (8 g sat), 82 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus

Gluten-Free Pear and Pecan Stuffing

Gluten-Free Pear and Pecan Stuffing
Prep Time
1 hour 45 minutes
Number of Servings
8
Ingredients
  • 8 cups ([q:1/2]-inch pieces) gluten-free sliced bread
  • 2 Tbsp olive oil, divided, plus additional for oiling
  • 2 large Anjou pears, peeled, cored, and cut into [q:1/2]-inch pieces
  • [q:1/4] tsp cinnamon
  • 2 ribs celery, diced
  • 1 small yellow onion, diced
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • [q:1/4] cup chopped fresh flat-leaf parsley
  • [q:3/4] cup chopped toasted pecans
  • Salt and freshly ground black pepper
  • [q:1 1/4] cup low-sodium chicken stock
Directions
  1. Preheat oven to 275°. Oil a 9 by 13-inch baking dish and set aside. 
  2. Spread bread pieces on a rimmed baking sheet and toast in oven for 30 minutes. Remove from oven and let cool.
  3. Preheat oven to 375°. In a large pan set over medium heat, heat 1 tablespoon of the oil. Add pears and cook, stirring often, for 5 minutes. Stir in cinnamon. Transfer pears to a plate and set aside.
  4. Heat remaining tablespoon of oil in a clean pan. Add celery, onion, sage, and rosemary. Cook for 5 minutes over medium heat. Stir in parsley and pecans.
  5. Transfer toasted bread pieces to a large bowl. Add pears and celery-pecan mixture. Add salt and pepper to taste. Slowly stir in stock, making sure it completely absorbs into bread cubes.
  6. Transfer mixture to prepared baking dish. Cover dish and bake for 20 minutes. Remove cover and bake until top is golden brown and crisp, about 25 minutes more. Let stuffing rest for 10 minutes before serving.
Nutrition Info
287 Calories, 7 g Protein, 37 g Carbohydrates, 5 g Fiber, 15 g Total fat (1 g sat), 425 mg Sodium, [nutrition:3] Vitamin K, [nutrition:1] Vitamin B1 (thiamine), C, Phosphorus

Thanksgiving Rice

Thanksgiving Rice
Prep Time
55 min prep time
Number of Servings
5
Ingredients
  • 1 cup medium-grain brown rice, rinsed well
  • [q:1/2] cup brown basmati rice, rinsed well
  • [q:1/2] cup unsweetened dried cranberries, soaked in warm water for 15 minutes and drained
  • [q:1/2] cup organic corn kernels (fresh or frozen)
  • Grated zest and juice of 1 lime
  • Grated zest and juice of 1 orange
  • 3 cups spring or filtered water
  • Generous pinch sea salt
  • 1 cup coarsely minced pecans
Directions
  1. Combine rices, cranberries, corn, lime zest, orange zest, and water in a heavy pot. Cover loosely and bring to a boil. Add salt and cover. Reduce heat to low and cook for 40 to 45 minutes,until all liquid has been absorbed and rice is fluffy.
  2. While rice cooks, place a dry skillet over medium heat. Pan-toast pecan pieces by stirring them in hot skillet until lightly browned and fragrant, taking care not to burn them. Transfer to a small bowl to cool.
  3. When rice is cooked, gently fold in toasted nuts, lime juice, and orange juice. Transfer to a serving bowl and serve immediately.
Nutrition Info
409 Calories, 7 g Protein, 63 g Carbohydrates, 6 g Fiber, 16 g Total fat (2 g sat), 238 mg Sodium, [nutrition:3] Vitamin B1 (thiamine), Phosphorus,  [nutrition:2] Vitamin B3 (niacin), B6, C, Magnesium, Zinc 

Healthier Side Dishes for Your Thanksgiving Table

Healthier Side Dishes for Your Thanksgiving Table
Jes Gallagher
Ingredients to make healthy Thanksgiving side dishes, cranberries, bread for stuffing, celery and mushrooms.

The turkey may get all the press, but it’s the sides that steal the show on Thanksgiving Day. Enjoy these healthy takes on everyone’s favorites. They’re lower in saturated fat and sugar than traditional dishes but still full of flavor.

Tips for a Less Stressful Holiday Dinner

There’s no way to guarantee there won’t be some drama preparing the big meal. But by following this turkey-day timeline, you can help ensure the holiday runs a bit more smoothly.

Remember, the most important part of the holiday is to enjoy time spent with friends and family!

  • 1 to 2 Weeks Before Thanksgiving Planning

    • Confirm the number of guests.
    • Plan the menu.
    • Read through all the recipes you’ll use, and make shopping lists.
    • Decide on decorations, table settings, and serving dishes

  • A Few Days Before Thanksgiving Prep

    • Make any food that can be prepared ahead (cranberry sauce, pie dough).

  • The Day Before the Thanksgiving Planning

    • Complete food shopping.
    • Prepare dishes that can be made in advance (soup, pie).
    • Chop veggies for side dishes. Refrigerate them in covered bowls or sealed plastic bags.
    • Set the table.

  • Thanksgiving Day Tasks

    • Prep turkey for roasting, and place it in the oven at a predetermined time.
    • Prepare stuffing and all other sides.
    • Once turkey has roasted, allow it to rest before carving. Make gravy and reheat side dishes.
    • Arrange food on a buffet table or dining table.
    • Carve turkey and serve guests.
Sources

The Best of Thanksgiving by Williams-Sonoma ($24.95, Weldon Owen, 2015)

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Contributor
Lisa Fabian
Tags
side dishes
holidays
thanksgiving

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Thanksgiving Leftovers

Thanksgiving Leftovers
Mark Wallace
Leftover turkey meat, shredded on a dinner plate

Everyone likes a big bird, and nobody likes waste. By now we all know the routine: guests start to leave, and the host sends them with as many containers as humanly possible! But if you look beyond the old standards—use the turkey carcass to make soup stock, pile the meat into a "Day After" sandwich—you can enjoy your leftover meat for days without eating the same meal twice.

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Tags
thanksgiving
turkey
main course
holidays

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Cranberry-Orange Sauce

Cranberry-Orange Sauce
Prep Time
25 minutes plus 2 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 (12 oz) bag fresh cranberries
  • Juice and zest from 1 large orange
  • [q:1/3] cup water
  • [q:1/2] cup honey
Directions
  1. Place cranberries, orange juice, water, and honey in a large saucepan set over high heat.
  2. Bring mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until cranberries have popped and sauce has thickened.
  3. Remove sauce from heat and stir in orange zest. Transfer sauce to a heatproof container and chill in the refrigerator for 2 hours.
Nutrition Info
94 Calories, 25 g Carbohydrates, 3 g Fiber, 2 mg Sodium, [nutrition:2] Vitamin C
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