At mealtime, "healthy" tends to refer to the nutrient value of the foods. But on major holidays such as Thanksgiving, healthy should also apply to the stress and anxiety associated with putting together and serving the meal. Being host to a large dinner party is stressful for many, but there are several ways to simplify the meal and still make it more enjoyable for everyone. Some families make the Thanksgiving meal a potluck event, in which each friend or relative brings a dish. Some hosts purchase the entire meal precooked - they simply pick it up ready to serve. And others try to make the cleanup easier by substituting the good china and crystal, which require hand washing, with dishwasher-safe plates and glasses.
Here's another alternative: blending prepared packaged foods with the traditional made-from-scratch recipes. The recipes below also are modified to make the foods healthier than the box directions or the made-from-scratch originals. I call it "Thanksgiving in a Box," and the first year I tried this, I was able to relax and enjoy the holiday. I spent the day with family and friends and wasn't exhausted before the meal even began. It was a calm day that everyone seemed to appreciate. And no one even noticed the slight differences in the food!
To begin, think about what your usual Thanksgiving menu would be. Look at the recipes you use and try to compare the originals to the suggestions below. If you have a special dish your guests can't live without, you might want to just stick to the original recipe; but for other parts of the meal, a simpler version may do. And remember, everything on the Thanksgiving menu doesn't have to be healthy - it can be a day for splurging.
Tossed salad
Roast turkey
Bread stuffing (also called dressing or filling)
Mashed potatoes
Gravy
Cranberry sauce
Orange cranberry relish
Baked sweet potatoes
Rolls, biscuits, or muffins
Pumpkin "pie"
Tossed Salad (serves 8)
1 head Romaine lettuce (or a prepackaged bag of tossed salad)
1 tomato
Other fresh vegetables, such as mushrooms, cucumbers, peppers
Nonfat box of croutons
Crumbled blue cheese, dried cranberries, walnuts, etcetera
A bottle of nonfat Italian salad dressing
Wash vegetables. Tear lettuce in small pieces. Cut up other vegetables. Combine in salad bowl. Toss with dressing. Sprinkle croutons, blue cheese, dried cranberries, walnuts, etcetera on top.
Roast Turkey
1 whole turkey or large turkey breast, thawed*
If using a whole turkey, remove and discard the packet with liver and neck. Rinse the turkey or turkey breast in cold water. If the turkey isn't completely thawed continue rinsing until it is thawed. Place turkey on a rack in a large roasting pan and cover it.
Bake a whole turkey at 350 degrees for 20 to 25 minutes per pound. A turkey breast should be baked for 25 to 30 minutes per pound. Remove cover during the last hour of cooking. (Plan so the turkey is done about an hour before serving time.) Then turn off the oven and let it sit inside until serving time. This will tenderize the turkey and make it easier to carve. It is important to thoroughly cook the turkey.
* TIP: If the turkey is completely frozen, it can take several days to thaw in the fridge. Don't thaw it on your kitchen counter or the outside might spoil before the inside thaws.
Bread Stuffing, Dressing, or Filling
1 package stuffing mix
A few slices of dried bread cubed (optional; this will make the stuffing mix less salty)
Optional ingredients: sautéed oysters, mushrooms, onions, celery, dried cranberries, etcetera. Choose these based on your favorite stuffing recipe.
For more of a "tang" in the stuffing, add additional poultry seasoning - 1 to 2 teaspoons per 8-ounce box of dried stuffing mix.
Make stuffing according to package directions, but don't add any butter or margarine. You may need a little extra water. Add any optional ingredients you want. Place in covered glass baking dish. Bake at 350 degrees for about 45 minutes.
If needed, to reheat the stuffing before serving, place in the microwave a minute or two.
Note: Stuffing is best baked in a separate glass baking dish rather than actually "stuffing" the turkey. It is important that the turkey reach high temperatures to prevent Salmonella food poisoning - having an empty turkey cavity makes this easier.
Mashed Potatoes
1 box instant mashed potatoes (adjust quantities for number of guests)
1 small packet flavored mashed potatoes (such as butter and herb)
Optional: Butter Buds or similar product
Make mashed potatoes according to directions on box using skim milk for all of the liquid. If you combine two different types of potatoes, be sure to use enough liquid. Omit butter and margarine.
Note: To heat milk so it doesn't boil over, put in large pan at very low heat. Stir occasionally. It is important to heat all of the milk used just to boiling. This kills the normal bacteria in milk and keeps the potatoes safer on a buffet table.
You might want to add Butter Buds or a similar product or a little salt.
If you need additional liquid, add water.
Gravy
Drippings separated from baking grease
Instant gravy mix (if your family likes a lot of gravy)
The key to healthy gravy is to use the drippings but not the grease. Separate the fat from the drippings and discard fat. An easy way to do this is to drain all the liquid from the turkey roaster about an hour before dinnertime. Return the turkey to the oven in the roaster pan and put the drippings in beverage glasses or a tall container. Leave the drippings on the counter for about 5 minutes for the grease to rise to the top. Refrigerate or set in freezer a couple of minutes. Then remove the top layer (which is the fat) and discard. Use the remaining drippings.
In a cup mix about 1 tablespoon of flour in 2 tablespoons water for every cup of gravy you want.
Put drippings in saucepan. Add additional water if you need more liquid. Heat.
Slowly add flour/water mixture to drippings, mixing continually with a whisk to avoid lumps.
If you want a lot of gravy and are using an instant gravy mix, combine it with a few tablespoons of water in a cup. Then slowly add to gravy in saucepan while constantly whisking to avoid lumps.
If your gravy does get lumpy, just put it in the blender until smooth then reheat.
(Note: Gravy will have a few lumps from the drippings.)
In addition to gravy, you also can serve nonfat sour cream for the potatoes.
Cranberry Sauce
1 package fresh cranberries (12 or 16 ounces)
About 1/2 cup water
Sugar to taste (about 1/3 cup for tart sauce; more for sweeter)
Wash cranberries and place in stainless steel saucepan (don't use aluminum because the berries are so acidic). Add water. Cook over medium heat stirring occasionally until berries pop open. You might need to add a couple tablespoons of water. When all berries are cooked, remove from heat, and stir in sugar. (You can give it a taste test here - add more sugar if desired). Chill in a glass bowl and serve. (This is best made a day ahead.)
Orange Cranberry Relish
1 package fresh cranberries (12 or 16 ounces)
1 whole orange
1/3 cup sugar (or to taste)
Wash cranberries and orange. Cut orange into eighths. "Chop" cranberries and orange in food processor - they should have a lot of texture. Place in bowl and add sugar. Refrigerate. (This is best made a day ahead.)
Baked Sweet Potatoes
Fresh yams or sweet potatoes
Try so select small potatoes that are about the same size. Plan on about half a potato per person, but get one or two extras to be on the safe side.
Bake whole potatoes in oven at 350 degrees for about 40 minutes or until soft. This can be done a day or two ahead.
Thanksgiving morning, slice each potato lengthwise, and place in a single layer on a 9x12 glass baking dish. Potatoes should be skin side down. (You might need more than one baking dish depending on the number of potatoes.)
About 20 minutes before dinner, heat potatoes in microwave until hot. Place small marshmallows on top. Heat quickly in oven until marshmallows melt.
(You may want to serve some potatoes without the marshmallows.)
Note: You can make a similar dish with canned sweet potatoes. Drain potatoes, place in glass baking dish. Heat in microwave. Sprinkle with marshmallows and bake in oven until marshmallows have puffed. Don't overcook marshmallows. (The reason for heating them in the oven at the end is that the microwave won't heat all the marshmallows evenly; some will be overcooked and others not yet melted.)
Rolls
There are many options for rolls. In reality, on Thanksgiving, few people will even eat them because of the other starches - stuffing, mashed potatoes, and sweet potatoes.
Make the muffins or rolls ahead of time - even the day before. Reheat just before serving.
Some options:
- Cornbread or corn sticks made from a mix
- Blueberry muffins made from a mix
- Frozen dough yeast rolls risen and baked ahead
- Brown-and-serve prepackaged rolls
- Tube refrigerator biscuits (these are best baked just before serving)
Pumpkin "Pie"
At our house Mrs. Smith's Hearty Pumpkin Pie is a favorite, though others might prefer a milder "custard" pie. Different brands have different blends of spices.
Frozen pumpkin pies tend to taste fresher than purchased ones, which may have been baked a day or more before Thanksgiving. A friend even admitted removing the frozen pie from the metal pie tin and placing it in her own pie tin and then baking it. (She was careful to discard the package box.)
I admit that I don't make good piecrust, so I don't even try.
Many of the calories in pumpkin pie are in the crust. An easy healthier dessert is a pumpkin custard.
1 15-ounce can pumpkin
1 28-ounce can Easy Pumpkin Pie Mix (this contains sugar and spices)
3 large or 4 medium eggs
1 to 2 teaspoons pumpkin pie spice (optional)
1/2 cup granola for topping (optional)
Preheat oven to 350 degrees. In mixer bowl, combine pumpkin, eggs, and spice. Beat with mixer for 2 minutes until fully combined.
Pour into well-greased 9x12 in glass baking pan. Sprinkle with granola (optional). Bake at 350 degrees until set - about 45 minutes.
Remove from oven. Serve warm or chilled. Great with nonfat whipped topping or ice cream.
