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lekililina
I'm starting a thread, and I'd like to see everyone post some of their favorite legal Thanksgiving recipes here. I think it will be easier to find and follow if everyone posts to one thread. Let me know what you think by either posting recipes or ignoring this wink.gif

Leslie

PS: PLEASE make sure to put recipe titles in BOLD AND UNDERLINED to make it easier to view them!!
maccsale
I think I just got depressed thinking about Thanksgiving - this is my first on SB! Nothing I love is legal. mad.gif

I will put on my thinking cap and come up with a few...

Thanks for starting it, Leslie!

Anita
jokeje
Anita,
I understand that!! Hubby and I started SB the FIRST time in November before were firmly grounded and by T-giving, our SB train was derailed!!! sad.gif We're much better prepared this go 'round!!

I have a GREAT Sweet Potato casserole that I can "convert"...with the exception of the topping, but I'll find a replacement!!! As soon as I dig it out and convert it, I'll try it then post it.

Joanie
Kate
My sis and I tried last Thanksgiving to be "good", the rest of the family looked at us crosseyed. I could use all the help I can get this year - I plan to be VERY GOOD this year in preparation for Christmas parties. If I'm going to fall off the SB wagon around then, I'd like to start it later than sooner! I'm the veggie and pie cook so any converted recipes will be most welcome.

Anyone interested in a tomato aspic? I think I can convert the recipe.
lekililina
I'm not sure I even know what aspic IS... LOL

My SB contribution is this:

Every year since the dawn of time, or at least as long as I can remember, my mom's made the best stuffing using this specially made stuffing bread that we buy at a local bakery. It's got the sage and thyme, etc, all baked into the bread, and it's amazing. When I started making my own SB Thanksgiving, I converted the recipe to fit my needs, so here goes:

Note: all ingredients are to your taste and needs, so I apologize now smile.gif


Strobel Family Giblet Stuffing
2 loaves SGWW bread, cubed
1-1.5 pounds chicken giblets, including the ones from inside the turkey
chicken stock
celery, chopped
onion, chopped
sage
parsley
thyme
salt & pepper

Boil all giblets in enough water to cover for 1 hour, stirring and checking water occasionally, adding water if necessary. Be sure not to boil over as cleaning it up is a pain in the you-know-what. Boiling can be done up to 2 days prior. Save stock from boiling giblets.

Chop cooled giblets, celery and onion. In LARGE stockpot or bowl, mix giblets, celery, onion, and bread. Stir spices into dry bread/giblet mixture. Slowly add chicken stock, stirring constantly, until moistened throughout but NOT SOPPING WET.

Stuff inside of thawed, washed, and salted (on the inside) turkey. You can stuff both ends if you have a family as hungry as mine! If you have leftover stuffing, bake in covered, buttered casserole.



I know this isn't anything huge or amazing, but it's my family recipe, and I wanted to be the first to share.
shel1210
Garlic Mashed Sweet Potatoes originally posted by Anita...aka maccsale


Peel amount of potatoes desired (I always make 2x as much because this reheats and freezes well). Cover with water and bring to boil. Meanwhile coarsly chop 2-3 garlic cloves. Keep garlic pieces large enough that they will not come out when drained. Salt the water to your liking and boil potatoes until they are pretty soft.

Drain well and mash well leaving the garlic pieces in the potatoes (they will disappear as you mash). Add liquid (skim milk or heavy whipping cream or anything in between depending on your fat requirements) and butter if desired. We liberally apply freshly ground black pepper as well.

These are so good without any added sweet stuff and the garlic and pepper make them much like regular mashed potatoes. My husband is starting to like these better than reg. spuds and he is not even SBing!
jokeje
Chicken Divan (can use leftover turkey!)
  • 2 (10 oz) pkg frozen broccoli spears (I use frozen florets) or 2 bunches fresh broccoli
  • 3 chicken breasts, cooked, boned & cubed
  • 2 cans condensed cream of ___ soup (mushroom, chicken, celery or a combo of these)
  • 1 Cup sugar-free mayonnaise
  • 1 tsp. lemon juice
  • 1/2 tsp. curry powder (I use a little more because we like curry)
  • 1 1/2 Cup shredded cheddar cheese (you can adjust this to your needs)
  • 1/2 cup SGWW bread torn into about 1/2" - 1" pieces
  • Pam cooking spray Butter Flavor...garlic flavor may be good, too (or 2 tbsp melted butter)
Cook broccoli in boiling water (or microwave it), drain. Arrange broccoli in bottom of 13x9 greased pan. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, curry powder and 1/2 of the cheese; pour over chicken. Either toss bread crumbs in the melted butter and place on top of soup mixture OR place the bread pieces on top and spray with butter Pam. Sprinkle rest of cheese over top and bake at 350 for about 35 minutes.

This is what we're having tonight, and it's REALLY yummy!!

You can use leftover chicken...like I halved the recipe and used the leftover chicken from one of the rotisserie chickens from earlier this week. It throws together fairly quickly.

ENJOY!!!

Joanie
kodakstapler
UPSIDE-DOWN STUFFED BELL PEPPERS

Cooking oil
1 onion, chopped
3 ribs celery, chopped
1 small bell pepper, chopped
2 cloves garlic, chopped
1 lb. ground beef
1 (10 3/4-oz.) can French onion soup
1 (10 3/4-oz.) can cream of mushroom soup
1/2 soup can of water
1 1/2 cups raw brown rice
salt and red and black peppers, to taste
6 large whole red or green bell peppers

1. In a large Dutch oven (a what?), saut? in a small amount of cooking oil the onion, celery, chopped bell pepper and garlic. Add the raw ground beef and brown well. Add soups, water, rice, salt, black pepper and red pepper. Mix well. Cook until heated through.

2. Cut the stem ends off the whole bell peppers. Scoop out seeds and clean well.

3. Spray a (8x13-inch) baking dish with nonstick vegetable spray.

4. Stuff each pepper about three-fourths full of the rice mixture. Quickly invery each pepper, rice side down, into the baking dish.

5. Put the remaining rice mixture around the peppers. Cover the dish tightly and bake in a preheated 350-degree oven for 1 hour and 10 minutes. Do not open the cover until the cooking is complete.

You can make this just rice dressing by putting it in a baking dish that's been srayed with nonstick spray, covering the dish and baking it at 350 degrees for 1 hour and 10 minutes.

This serves six if you want everyone to have a whole pepper. Serves 12 if ya cut 'em in half.

Ooo...this'd be fun for christmas--you could use red and green peppers biggrin.gif Doesn't this just sound awesome? God knows I'm an awful cook...perhaps I could get my mommy to make it!

Enjoy!
Em

Oh, and I have a few cajun recipes that I could modify if anyone's interested. Ya know, gumbo, jambalaya and red beans and rice to name a few. smile.gif
Kate
MOM'S TOMATO ASPIC

Make sugar free lemon jello according to directions with V-8 instead of water. For eack package of jello used add

2/3 cup diced celery
1/4 cup green olive and pimento pieces

or add 2/3 cup drained veggie salad - see previous post for recipe

Also can add:
walnut or pecan pieces
choped water chestnuts

Chill till firm in a ring mold or 8x8 brownie pan. Serve on lettuce with a dollop of mayo.
lekililina
Splenda Pumpkin Pie

1 prepared pie crust (yes, I know, but oh well)

1 15oz can pumpkin puree
3/4 cup Splenda Granular
2 TBS corn starch (not that much spread out over a whole pie)
1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
2 eggs
1 egg white
1/3 cup fat free half-and-half
3 TBS heavy cream
1 TBS vanilla
1 tsp sugar-free maple syrup

Preheat oven to 400.

Blend pumpkin puree, Splenda Granular, cornstarch, spices and salt in a medium bowl. Mix until all ingredients are well blended. In a separate bowl mix together the remaining ingredients. Stir well. Add to pumpkin mixture and stir well.

Pour pumpkin filling into a prepared piecrust. Bake in preheated oven for 35-40 minutes or until set in the center and the crust is golden.
yvetteu
If you don't want to use a prepared pie crust, you can try this:

Basic Pie Crust (1 pie shell - 9 inch)
From Sugar Less For Life! ...with the Brennans

1 1/2 cups stone ground whole wheat pastry flour
1/4 tsp. salt
1 1/2 sticks of butter or margarine, room temperature
4 Tbsp. cold water

Preheat oven to 425 degrees.

Mix flour and salt together, add butter or margarine, and work into the flour by hand or with a pastry blender until the mixture resembles bread crumbs. Sprinkle water on dough, 1 tablespoon at a time, stirring lightly with fork. Form dough into a cake. Roll out on a lightly floured surface until the crust is about 1/8 inch thick and 2 inches larger than your inverted pan. Trim and crimp the edges. Prick pie shell all over to prevent puffing and swelling while baking. Bake in oven for 6 minutes with edges covered with foil and 4 to 6 minutes with the foil removed.

------------------

To any of you who don't have them, I HIGHLY recommend the cookbooks put out by the Brennans. I have 2 of them and have used so many recipes out of them I can't even count anymore. It really helps you get used to cooking the SB way.
shel1210
Thanks for that pie crust recipe yvetteu! I've been looking for a good pie crust recipe! biggrin.gif

I think I'm going to check out buying the cookbooks by the Brennans....they seem to get quite alot of kudos from everyone!
euharlee2003
The pie crust recipe sounds great -- I needed a "legal" pie crust recipe. It's fairly easy to come up with fillings that are acceptable, but this is the first crust recipe I've seen that is OK on SB and also sounds good.

Em, my mouth started watering when you mentioned converting a gumbo recipe. That would be wonderful. Whenever we go to Savannah, I have to go to the Pirate's House restaurant for their seafood gumbo -- it is so good. I have never made any myself, but if you can come up with a "legal" version, it would be very much appreciated.

I want to try all these Thanksgiving recipes. I'll put my thinking cap on to see if I can come up with some of ours that I can convert.

Euharlee
lekililina
Leslie's Totally Legal Crustless Pumpkin Pie

Preheat oven to 425 degrees F.

scant 3/4 cup Splenda
1/2 tsp salt
2 tsp pumpkin pie spice
2 eggs, beaten
1 can (15 oz) pure pumpkin
1 can (12 fl. oz.) EVAPORATED milk

Mix Splenda, salt, and pumpkin pie spice in small bowl. In large bowl, beat eggs. Stir in pumpkin and Splenda-spice mixture. Gradually stir in evaporated milk. Pour into 9-inch pie plate lightly sprayed with cooking spray.

Bake in preheated 425 degree F oven for 15 minutes. Reduce heat to 350 and bake 40-50 minutes longer, until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.




I've outdone myself this time. My mom (Atkins) LOVES this, and it's not going to last long. This might be good with heavy cream that's been whipped and sweetened with just a TOUCH of Splenda, but I wouldn't want anything too sweet on top of it.
kodakstapler
Euharlee--No problem! I love southern cooking (born and raised...) and my mom made the SB-friendly stuff when i was younger. It tastes lovely!

I'll put it up as soon as I can get my grubby little paws on it!

Later,
Em
euharlee2003
Leslie,

Thanks for the legal pumpkin pie recipe -- I will definitely try it! It sounds SO good.

Em, I look forward to seeing your southern recipes. Yum-yum. I'm a native southerner and it's hard to get away from our roots. Personally, I have to draw the line at frying or deep frying because it just doesn't set well with my system but since it's not very good diet wise I guess (as Martha says) "that's a good thing". I think I've dieted for so long my body doesn't like all that grease anymore! I know our ancestors ate a lot of the things we now hear are bad for us, but they were also walking everywhere they went and working in the fields.

You both are great!

Euharlee
kodakstapler
Euharlee, where are ya from? I'm a Lake Charles native, currently residing in Baton Rouge!

Much love,
Em
euharlee2003
Em, I'm Georgia born and lived here all my life. I live north of Atlanta. I don't think I've ever been to Louisiana but one time. We came there when the World's Fair (or maybe it was called the World Expo) was in New Orleans. I think that was about 1984. Anyway, after reading about all the restaurants with the SB menus, I think New Orleans would make a good vacation spot. Whenever I go anywhere I might not be able to tell anyone about the scenery, but I sure can remember all about the food!
kodakstapler
Euharlee--

SOrry, I assumed you were from LA. tongue.gif If you go to New Orleans, there's no doubt you'd remember the scenery! NO is beautiful if you go to the right places. THe food is spectacular as well. Beignets, Mmmmm....gumbo...oysters! Yum!

Lol, born in 1985 here. I miss that fair!

See ya
Em
euharlee2003
We were only in New Orleans a couple of nights and with a group on a bus, so we didn't get to do a lot of sightseeing. We did take a zoo cruise and I remember a little about that and about the French Quarter and Bourbon Street. We actually stayed in another town -- I think it was Slidelle or something like that.

Gosh, if you weren't born then, you are a mere child! LOL.

You're fun to chat with.
kodakstapler
Hah! Euharless, Slidell? What a waste! smile.gif

You should visit some of the prettier plantations. Or the creepy ones...like Myrdle's.

Oh, and my senior trip was to NO and the zoo/aquarium. My car died there...and it was just me and two of my friends! We had to get our parents to check us into a hotel for the night! Lots of fun...but my friend Tim was horsing around and accidently kicked a hole in the wall! Somehow we never were questioned about it... ph34r.gif

I'm young, but legal! biggrin.gif

So Georgia, eh? What is there to do in Georgia? smile.gif

Much love,
Em
Suellen
I made a carrot cake (my favorite) last week. The recipe called for brown rice syrup as the sweetner.....which tasted a little "off" and a combination of spelt, millet and oat flour. It could have been a little sweeter, I think. 'turned out more like a bread than a cake... and the only illegal ingredient was raisins - There's probably a good substitute for them. (?)

Let me know if any of you want the recipe...

Also, do any of you know if tapioca is leagal or not??

Sue
mscorliss
Okay everyone, I need a recipe for sgww rolls for Thanksgiving. I really would like to dazzle everyone with home made rolls. Please help!!!!!!
davew
Here's a post for SGWW rolls:

http://www.sugarbustersforum.com/index.php...owtopic=858&hl=

This uses the bread recipe called Awesome bread, that was later updated here:

http://www.sugarbustersforum.com/index.php...=712&hl=awesome


Dave
lekililina
I also have a recipe for SGWW rolls, if you need it please let me know.

Also, Suellen, please post your carrot cake recipe for me. I'd love it. Only I would try it with Splenda. What kind of frosting did you use?

Leslie
euharlee2003
Suellen, I would love to have that carrot cake recipe too and like Leslie I would try it with Splenda.

Dave, thanks for pointing out those sites with the recipes for the SWWW rolls and the Awesome bread. I'm getting into breadmaking and will definitely check those out. You always come through for us!
Suellen
Hi again.

I'll post the carrot cake recipe this weekend. I'd sure be interested in how much splenda to use.....

I also have a recipe for rye muffins (with caraway) but I think that might taste a little strange with turkey.....

Sue
euharlee2003
Suellen,

Looking forward to that carrot cake recipe. As far as the Splenda, the thing I would do is use the granular Splenda instead of the little individual packets. It comes in a box a little taller and wider than powdered sugar or in a large resealable bag. The granular Splenda measures cup for cup like sugar so you could just use the same amount of Splenda as the amount of sugar called for in the recipe.

Thanks!
lekililina
Yeah, Splenda measures cup-for-cup and spoon-for-spoon like sugar. There IS a lot more in the box than it seems like, and if you don't mind the extra expense, it comes in a big resealable bag now, too. It's still cheaper than the DiabetiSweet we were all going ape over just 6 months ago!

Leslie
krimas
DaveW,
Have you tried the whole wheat rolls you provided the link for? It calls for whole wheat white flour which bakes differently than SGWW. Have you tried it with the SGWW? Need to add gluten? They sound like they could be good!

Kris
davew
Kris,

I made the bread, not the rolls. I used Bob's Red Mill SGWW flour. I think the vital wheat gluten makes it lighter and lets it rise better. The bread was fairly light and tasted great. I've made rolls from bread recipes before, using white flour. The two breads (white and SGWW) were very similar, so I'm confident the SGWW rolls will work fine. lfc originally posted this recipe, she posted an update (later than my roll post) with an updated recipe, you should look at that, too. It is called Awesome bread - maybe part two, I don't remember. There is a link higher in this thread.

Dave
krimas
Thanks for the info Dave. I'll definitely give those a try. I posted a recipe for SGWW bread sticks in the recipe section that looked good.
Thanks again,
Kris
krimas
I just made the Crustless Pumpkin Pie posted earlier in this section.
I'm sorry I forgot who posted it but just let me say....
THANK YOU tongue.gif

That was so delicious. I'm definitley making it for turkey day. I'm having to hold myself off from having a 2nd piece right away. I'll have to save it for my evening snack. Of course I still miss the crust but this is better than I imagined. I'm sure I could have 2 pieces of this compared to one of with crust.

Yummy,
Kris
lekililina
You're quite welcome! Glad you enjoyed it smile.gif
Cyranon
Recipe for 9" pie crust with lid:

2 cups whole wheat flour (the stuff I use is plain WW flour)
1 teaspoon salt
2/3 cup shortening
6-10 tabelspoons of icewater (coarser flour seems to need a little extra water)

Mix flour and salt in large bowl. Cut in the shorteningwith a pastery mixer or large fork until it forms coarse crumbs. Mix in the ice water 1 tblspoon at a time until the dough forms a ball. Divide the in two. Roll each section into a circles, 1 to fit into the pie pan, the other for a lid.

-warning- mixing and rolling out many of these crusts may cause formation of large, muscular forearms.... tongue.gif
Cyranon
Ye Olde Fashioned Meat Pye

Use 2 of the pie crust I give in previous post

Filling:

1 1/2 lbs meat, blanched in boiling water, diced into itty ph34r.gif bitty pieces.
1 pound vegetables (I use the frozen bag of carrots, green beans and peas)
2 eggs, beaten
1 onion, diced
1 cup grated cheddar cheese (optional)

Now the fun part.... The seasoning. This works for me, but do experiment:

1 tblspoon Wostershire(sp) sauce
black pepper to taste

Preheat oven to 400 degrees F.
to a large mixing bowl, add the meat, grated cheese. Blanch the veggies, including the onion, and add to bowl (I use the same water that the meat was in). mix in the seasoning, and finally the eggs. Pack into 2 9" pie shells, place and pinch on the lid. Cut four to eight 1" slits in the top of each lid. Bake at 400 for 40 minutes. Allow it to cool for at least 20 minutes before serving.

This recipe is adapted fron some very old (15th century and earlier) writings.
2 variations that have been sucessful have been;
Chicken with sun dried tomatoes, green beans, olives, and a host if Italian spices.
Chicken with Brocolli, cheddar cheese, mushrooms. (like chicken devan)

I might try: Turkey, veggies, gravy, etc - Thanksgiving leftover pie... huh.gif
A pizza-pie.....

Are we hungry yet?

The eggs and cheese add "body" and "structure" to the filling. With the hearty WW crust, you can slice out a piece of warm pie and eat by hand, the olde fashioned way. biggrin.gif
lekililina
sounds wonderful!
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