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Nourish Family Nutrition & Therapy

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Thanksgiving 2023 Recipe Roundup

Gratitude season is here! The Nourish team is grateful for our amazing and dedicated clients, and for the opportunity to share food with family and friends this Thanksgiving. While our “virtual office” will be closed for the holiday, we are sharing our favorite recipes with you a few days in advance – in case you want to give any of them a try (if you do, let us know!).

Our Thanksgiving Recipe Roundup:

Marissa: I normally do not enjoy baking as much as cooking, but last year I started making pies from scratch. This is a pumpkin pie and pecan/dark chocolate pie! For the dark chocolate pecan pie recipe, click here.

Jessica Z: My “signature” Thanksgiving side dish that I always make — blanched green beans + browned butter + lemon zest… sometimes I’ll add toasted pine nuts as well! For the recipe, click here.

Julie: Day-After Thanksgiving Soup [Turkey Carcass Soup] – The Healthy Maven

Jessica H: One of my favorite things at the Thanksgiving table is sauerkraut. I didn’t realize this was a unique side dish until I was in college and invited an out-of-town friend to Thanksgiving and she questioned its appearance at the big meal. Baltimore natives will recognize it as a common dish at holiday meals and we’ll all encourage you to give it a try. While sauerkraut is a good source of fiber, vitamin C, and vitamin K, I really love it because it pairs well with everything else at Thanksgiving, even the cranberry sauce! My family just eats plain sauerkraut, but if you’ve never had it before, you might start with a recipe that cuts some of the sour with some sweetness from apples. Try this recipe here.

Emily: These recipes comes from Brenda Gantt who is from my hometown in South Alabama.

Alison: Fresh Cranberry Salsa

Brooke: This is my fav recipe for Thanksgiving! It’s the Ruth’s Chris sweet potato casserole.

Marissa: Marshmallow Sweet Potato Casserole

Erin: Making this for the first time! Broccoli Cheese Casserole.

Katelyn: I get so excited for Baked Brie w/ fig jam and honey every Thanksgiving, I always fill up on cheese before dinner even starts 😍

Linda: Dairy Free, Gluten Free & Nut Free Sweet Potato Casserole Dessert 

Ingredients 

5 Large Sweet Potatoes 

Smart Balance Olive Oil Butter Substitute 

Brown sugar (I prefer Dark) 

Maple Syrup 

Corn Flakes (check label as some contain dairy) 

Cinnamon  

Directions: 

Boil sweet potatoes till fork tender 

Allow to cool enough to remove skin and mash with fork or masher. Do not over mash as some texture/thick consistency is preferred. 

Microwave 2/3 cup of Smart Balance for about 10 seconds to soften and liquefy somewhat. 

Add to potato mash along with ¾ cup {packed) brown sugar, 1/3 cup maple syrup and 1 tablespoon cinnamon. Mix all together and transfer to 9×13 greased pan. 

In a mixing bowl combine 3 –4 cups corn flakes, ½ tablespoon cinnamon, ½ cup softened Smart Balance and ¼ cup maple syrup. You want corn flakes to be coated not drenched. Start off with less butter & syrup and add more if needed. 

Place mixture on top of sweet potatoes and spread out to cover top. 

Cover with aluminon foil and cook for 30 minutes at 350 degrees. Remove foil for last 5 minutes. 

Serve warm. 

You can make the sweet potato mixture the day before and refrigerate. If doing this, remove from refrigerator 1 hour prior to transferring to casserole dish & adding topping. 

Mary: Low FODMAP Cornbread Stuffing  

6 cups cubed cornbread 

½ lb ground pork  

1 tablespoon garlic infused oil  

½ stick unsalted butter 

3 celery stalks, finely diced 

1 bunch green onions (green parts only) 

½ cup finely diced carrots  

3 tablespoons sage 

2 tablespoons thyme 

3 tablespoons parsley  

1 teaspoon rosemary 

Kosher salt and cracked pepper  

1 large egg, lightly beaten 

1 to 1 ½ cups low FODMAP chicken broth/stock (I like Swansons unsalted cooking stock) 

Instructions:  

  1. Preheat oven to 350.  
  2. Toast cubed cornbread in oven until golden brown. Set aside.  
  3. While cornbread browns, cook ground pork in large skillet over medium heat until thoroughly cooked, about 8-10 minutes. Drain excess fat, place in large bowl and set aside.  
  4. In same skillet add butter and garlic infused oil. Sautee celery and carrot until translucent, about 5 minutes. Transfer to bowl with cooked pork. 
  5. To bowl add cornbread, green onion, herbs and salt and pepper and gently combine. 
  6. Add broth and egg; mix until just combined. **Start with one cup of broth and add more if needed until all cornbread is coated and slightly saturated.  
  7. Spoon into lightly greased casserole dish; cover and bake for 45 minutes. Uncover and cook for additional 20 minutes or until top is golden brown.  

Caroline: My favorite recipe is my grandmom’s pecan pie!

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