Thanksgiving Recipes (Most Popular)
As an alternative to sugar packed crust, sweet and tender pears encase a fruit and nut filling that's similar to cheesecake.
Up to 3 days before, prepare cheesecake mixture, but don't add the almonds.
Day before, poach pears and make sauce. Refrigerate overnight. Stuff pears and keep in the fridge for up to 6 hours. Bring pears and sauce to room temp before serving.
These are very fancy, and replace your usual Thanksgiving pie quite nicely.
Fat-free phyllo dough layers encompass deliciously yielding, gently spiced apple chunks for a guilt free indulgence that looks spectacular! Very light on the fat and calories, using only a light spritz of canola oil between the dough sheets instead of the butter.Submitted by JO_JO_BA
(Can't believe I neglected to say this!) Recipe is Isa's from VCTOTW. Entered for my own calorie tracking purposes back in the day. Apologies to Ms. Isa! I didn't create this fine recipe, I just like it.
Sweet, moist pumpkin cupcakes laced with dark chocolate chips with hints of cinnamon and vanilla. I use Nunaturals stevia baking blend and make 'em fat free with fruit puree rather than oil. The original, unaltered version can be found on theppk.com, I believe. Or in her cupcake book. :)
I made this a couple years ago for Thanksgiving and my family has been asking for it again ever since. So I made it for this year's Thanksgiving get-together, but I lightened it up some. I could have bought fat-free or lower-fat mayo too, but it was out of my price range this week! :(
I know it sounds like a really weird combination of ingredients, but it comes out very good!
A special holiday dinner for twoSubmitted by GEORGEVW
An easy homemade turkey broth perfect for soups and stews.
I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.
The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.