Healthy Thanksgiving Trends are taking over menus across the country this holiday season. With Keto and Paleo diets topping the list of hottest eating plans according to Forbes magazine, juicy turkey and light, lean sides are bringing healthy thanksgiving trends to life.
Giving diners that indulgent Turkey Day feeling doesn’t have to mean sacrificing healthy meals. With traditional Thanksgiving flavors shining through these holiday recipes, healthy Thanksgiving trends will set your menu apart…not hold it back!
Madras Roasted Turkey
- Rastelli Whole Turkey
- 1 Cup Orange Juice
- 1 Cup Cranberry Juice
- 1/2 Cup Butter
- 1 Tbsp Rosemary
- 1 Tbsp Thyme
- 1 Head of Garlic
- 1 Medium Onion
Preheat oven to 450. Place clean turkey in a roasting pan and cut small slits around the skin. Pour juices evenly over the bird. Stuff small pats of butter into each of the slits. Season the turkey evenly with rosemary and thyme. Place garlic and onion inside the turkey.
Place turkey in oven and cook until skin in crisp and golden brown. Cover loosely with tinfoil and cook approximately 3 more hours depending on the size of the turkey. Remove from oven and cool until ready to carve. Slice evenly with a carving knife and serve with fresh oranges and cranberries as desired.
Light Sausage Stuffing
- 1 bag Whole Wheat Breadcrumbs
- 1 box Jiffy Mix, blended according to box instructions
- 2-3 links of sausage, large dice
- 2 stalks, Celery Hearts
- 1 Medium Onion
- 2 large cans of Chicken Broth
- 1 Tbsp
- 2 Tbsp Sage
Preheat oven to 350. In a large roasting pan, pour out breadcrumbs evenly. Place in oven and dry for about 10 minutes. Large dice the onion and celery. Saute sausage onion and celery in butter until translucent. While the veggies cook, mix together whole wheat breadcrumbs with the prepared Jiffy mix. Pour chicken broth on the whole mixture and refrigerate for 30 minutes (optional). Place roasting pan in the oven and cook for about 45 minutes.
- 6 oz Roasted Turkey, large dice
- 1/4 Cup Pomegranate Seeds or Dried Cranberries
- 2 Cups Butter Lettuce
- 1/2 Cup Roasted Sweet Potato, large dice
- 1/4 Cup Shredded Carrot
- 1 Tbsp Balsamic Vinaigrette
Add all ingredients to a large bowl and toss with vinaigrette to serve.