A Toast to the Holidays
One of the most treasured seasons of the year starts on Thanksgiving and culminates on New Year’s Day. It is a time filled with loved ones, complete with get-togethers (both in person and virtual), gift exchanges and laughter. The holidays are a wonderful time to celebrate and create everlasting memories. They also center around food, with tables displaying a mouthwatering cornucopia.
Whether you are a seasoned cook or a newbie, you’ll find something in this collection that will suit your level of culinary skill. You’ll also find a dish that’s just the right size: If you have a large family and want to cook an entire bird, we have the right turkey recipe for you. And if you have a small family and want the convenience of just cooking the turkey breast, we have you covered, too. You will find traditional “oldies but goodies” along with new and exotic fare.
From turkey recipes to apple desserts, and everything in between, these pages include the favored flavors of the season. And what’s more, all these foods can fit in your diabetes management plan. So, gather your ingredient list and enjoy the festivities!
TIP
Turkey is ubiquitous on every Thanksgiving table. It is an inexpensive source of protein, B vitamins, zinc, phosphorus, potassium and iron. The calorie content varies depending on what part of the turkey you choose. Turkey breast has fewer calories and saturated fat than dark meat. Turkey wings have the highest number of calories and saturated fat because this part of the bird contains the most amount of skin and the least amount of meat. The skin has the most amount of saturated fat, but it does help to keep the meat moist and soft. To avoid the undesirable “dry turkey” while keeping your calorie and fat consumption down, cook the turkey with the skin but remember to remove it before you eat it.
OUR RECIPES
Like everyone, you’re busy—and we keep that in mind when we select recipes. Many of them can be prepared in 30 minutes or less. Others require short preparation times followed by long cooking times. We’ve also included symbols to help you more easily find those recipes especially high in fiber, low in fat, carbohydrates and sodium.
Roast Turkey With Herb Stuffing
10 SERVINGS
CAL 237 | FAT 7G | SAT FAT 2G | PROTEIN 27G | CARBS 14G | CHOL 65MG | FIBER 1G | SODIUM 193MG
DIETARY EXCHANGE: 1 BREAD/STARCH, 3 MEAT
4 cups cubed fresh herb- or garlic-flavored breadsticks
1 turkey (8 to 10 pounds), thawed if frozen
1 tablespoon margarine
1½ cups sliced mushrooms
1 cup chopped onion
⅔ cup chopped celery
¼ cup chopped fresh parsley
1-2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
¼ teaspoon black pepper
¼ cup reduced-sodium chicken broth
Nonstick cooking spray
1. Preheat oven to 350°F. Place breadstick cubes on nonstick baking sheet. Bake 20 minutes to dry.
2. Remove giblets from turkey. Melt margarine in large nonstick skillet. Add mushrooms, onion and celery. Cook and stir 5 minutes, or until onion is soft and golden; remove from heat. Add parsley, tarragon, thyme, pepper and bread cubes; stir until blended. Gently mix chicken broth into bread cube mixture. Fill turkey cavities with stuffing.
3. Spray roasting pan with nonstick cooking spray. Place turkey, breast side up, in roasting pan. Bake 3 hours, or until meat thermometer inserted into thigh registers 165°F and juices run clear.
Transfer turkey to serving platter.
