Thanksgiving Fixings on the Lighter Side

This week on What's for Dinner Joe and Barbara talk about some healthy Thanksgiving sides.


Roasted Beet Salad

Ingredients:

Red and Yellow Beets
Apple Cider Vinegar
Extra Virgin Olive Oil
Pine Nuts, toasted
Apples, diced
Fresh Horseradish, grated
Parsley
Bacon, cut thick and fried
Salt
Pepper

Preparation:

Roast the beets with sea salt and olive oil for about 1 hour and 30 minutes at 375 degrees. Once the beets have cooled peel them and cut into bite size pieces.
Coat the roasted beets with the vinegar and extra virgin olive oil. Add the horseradish, toasted pine nuts, apples, parsley and toss together.
Finish with the bacon.
Serve at room temperature.


Roasted Brussels Sprouts

Ingredients:

Brussels Sprouts
Pancetta, sliced
Onion, diced
Salt and Pepper
Agave Nectar

Preparation:

Slice the pancetta and cook in a pan. Once you have rendered some fat from the pancetta add the diced onions and sauté until translucent.
Meanwhile roast the brussels sprouts in the oven with a little salt, pepper and olive oil.
When the brussels sprouts are roasted add the diced onions and pancetta.
Finally toss all ingredients with the agave nectar, salt and pepper.


Mashed Root Vegetables

Ingredients:

Celery Root, chopped
Yukon Gold Potatoes, peeled and chopped
Parsnips, chopped
Carrots, chopped
Butternut Squash, peeled and chopped
Sweet Potatoes, peeled and chopped
Vegetable Stock
Apple Juice
Buttermilk
Rosemary

Preparation:

Roast the sweet potatoes, celery root, parsnips and carrots with salt, pepper and olive oil.
Bring a 50/50 pot of vegetable stock and apple juice to a boil and add the butternut squash and yukon gold potatoes.
Once all of the vegetables are tender remove the peels and place all vegetables to a bowl.
Mash the vegetables and add the buttermilk and rosemary.


Wild Mushroom Stuffing

Ingredients:

Turkey Sausage
Roasted Garlic
Mixture of Mushrooms, chopped
Plum Tomatoes, diced
Bread, cubed
Salt
Pepper
Rosemary

Preparation:

To begin remove the sausage from the casings and brown in a pan.
Sauté the mushrooms in a separate pan, drain the liquid and return mushrooms to the pan.
Add roasted garlic and diced plum tomatoes to the mushroom mixture and cook for a few minutes. Combine all ingredients in a bowl, tossing with a small amount of cubed bread.
Season with parsley, salt and pepper.
The stuffing can then be cooked in a dish on its own or stuffed inside the turkey.

 

 

 

 

 

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