Thanksgiving Dinner with a spin

You can gain so much unwanted bulge from eating during the Holidays, How can you resist when you are around family and friends and you have the next day off from work, everything is a go...I was going to post my "traditional" family recipes when I thought, I am going to switch things up a little. I went to my fav around the house website which happens to belong to Lady O and she did not steer me wrong here are some recipes that will give a kick to your normal green beens, turkey, sweet potatoes, mashed potatoes and cornbread and I also found a neat drink that will get everyone socializing. Don't forget the sweet potatoe casserole because that has to be on my table whether it is fattening or not!!!

MAIN COURSE

Organic Turkey Stuffed with Brown and Wild Rice, Dried Cranberries and Walnuts
INGREDIENTS
• 2 Tbsp. extra-virgin olive oil
• 1 large yellow onion, chopped into 1/4-inch dice
• 4 stalks celery, chopped into 1/4-inch dice
• 1 1/2 cups (6 ounces) white button or cremini mushrooms, sliced
• 3 Tbsp. chopped fresh sage (or 1 1/2 tsp. dried)
• 3/4 cup dried cranberries
• 3/4 cup chopped walnuts
• 2 cups prepackaged mixed brown and wild rice
• 4 cups chicken broth
• 1 tsp. salt, plus more for turkey
• 1/4 tsp. freshly ground black pepper, plus more for turkey
• 1 (12-pound) organic turkey

In a 4-quart pot, heat 1 tablespoon olive oil over medium-high heat. Add onion and celery and cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms and continue cooking 3 more minutes. Add sage, cranberries, walnuts, rice, broth, salt and pepper. Raise heat to high and bring to a boil, then reduce heat to medium-low, cover and cook 45 minutes, without lifting lid. Remove from heat.

Meanwhile, preheat oven to 325°. Remove neck and bag of giblets from turkey cavity, then rinse turkey inside and out and pat dry with paper towels. Fill neck cavity with some cooked rice mixture—don't stuff too tight. Fold neck skin over rice and fasten to turkey back with 1 or 2 skewers. Spoon remaining stuffing into body cavity—again, don't stuff too tight. (If any rice mixture remains, place in an ovenproof dish and cover with foil.) Fold skin over cavity opening. Tie legs and tail end of bird together with kitchen string. Rub remaining 1 tablespoon olive oil over skin of turkey and season generously with salt and pepper.

Place turkey on a rack in a roasting pan. Roast about 3 1/2 hours, basting with juices and drippings in bottom of pan during last hour of roasting. Remove from oven and let sit 15 minutes before serving.

Transfer turkey to a large platter. With a spoon, transfer rice from turkey to a bowl. To reheat extra rice, place ovenproof dish in oven with turkey during last 30 minutes of cooking, until heated through. Serve at once.



Slow-Roasted Green Beans with Sea Salt and Olive Oil
INGREDIENTS
• 3 pounds green beans, ends trimmed
• 3 Tbsp. extra-virgin olive oil
• 1 1/2 tsp. sea salt
• 1/2 tsp. cracked black pepper

Preheat oven to 300°. Place beans in one layer on a large baking sheet with a rim. Drizzle with olive oil, salt and pepper and toss with hands. Place in oven and roast 20 to 25 minutes, until tender and slightly golden in spots. Remove and serve warm or at room temperature.



Mashed Potatoes and Celery Root with Creamy Yogurt
INGREDIENTS
• Kosher salt
• 2 1/2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces
• 1 large celery root (1 1/2 pounds), peeled, cut into 1/2-inch pieces
• 5 cloves garlic, peeled
• 1 large shallot, finely chopped
• 2 1/2 cups plain low-fat yogurt, plus 1/2 cup extra if desired
• Freshly ground black pepper to taste

Boil 8 cups of water in a large pot with 2 tablespoons salt. Add potatoes, celery root and garlic. Return to boil and reduce heat to medium, cooking uncovered until potatoes and celery root are very tender, 15 to 20 minutes.

Drain potato mixture in a colander. Return to pot; add shallot and yogurt. With back of a fork, smash potatoes against sides of pot until mostly smooth but still slightly chunky. If creamier texture is desired, add additional 1/2 cup yogurt. Add salt and pepper to taste.



Molasses-Roasted Sweet Potatoes
INGREDIENTS
• 1/2 cup orange juice
• 1/4 tsp. nutmeg
• 3 Tbsp. molasses
• 4 to 5 medium sweet potatoes, peeled, cut into 1/2-inch slices
• 2 Tbsp. extra-virgin olive oil
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Preheat oven to 400°. In a small bowl, combine orange juice, nutmeg and molasses. Set aside.

In a large bowl, combine potatoes and olive oil. Season with salt and pepper. Place in one layer on a large-rimmed baking sheet and roast 15 minutes.

Turn potatoes over, brush with half of orange juice mixture and roast 5 to 10 more minutes, until fork-tender. Return potatoes to large bowl and toss with remaining orange juice mixture. Transfer to a dish and serve warm.



Black Pepper Cornbread with Honey Glaze
INGREDIENTS
• 2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 1/4 cup sugar
• 2 Tbsp. baking powder
• 1 1/4 tsp. cracked black pepper, plus more for garnish
• 1 1/4 tsp. kosher salt
• 1 1/3 cups low-fat milk
• 2 large eggs
• 4 Tbsp. melted butter
• 4 Tbsp. extra-virgin olive oil
• 2 Tbsp. honey

Preheat oven to 425°. Grease a 9 x 13 pan. In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper and salt. In a small bowl, combine milk, eggs, butter and oil and mix well. Add milk mixture to cornmeal mixture and stir until just combined. Pour into prepared pan and bake 20 to 25 minutes, or until golden brown.

Remove from oven and cool 10 minutes. Heat honey until warm and easy to pour. Pour over cornbread and garnish with additional black pepper if desired.

DESSERT

Merlot-Poached Pears with Vanilla-Cinnamon Yogurt
INGREDIENTS (For the grown woman or man in you)
• 1 (750-milliliter) bottle of Merlot
• 2 cups pomegranate juice
• 2 cinnamon sticks
• 1 star anise
• 2 cardamom pods
• 1 (3-inch) piece orange peel
• 1 vanilla bean, split in half lengthwise
• 1/2 cup honey
• 8 Anjou or Bosc pears, peeled and cored
• 2 cups nonfat vanilla yogurt
• 1/2 tsp. ground cinnamon

In a large pot, combine wine, pomegranate juice, cinnamon sticks, star anise, cardamom pods, orange peel, vanilla bean and honey. Bring to a boil, then reduce heat and simmer 20 minutes.

Add pears, standing them upright in pot. Cover and simmer 20 to 25 minutes, until fruit is tender. Allow to cool in liquid.

When cool, remove pears with a slotted spoon and place on a platter. Cover and refrigerate at least 5 hours. Meanwhile, strain wine mixture into a bowl and discard solids. Return wine liquid to pot and boil over high heat until reduced to just over 1 cup, 20 to 30 minutes. Cool and refrigerate.

To serve, pour wine syrup over pears. Combine yogurt and cinnamon; drizzle on top of each pear. Best served cold.

*EXTRA* Special Drink Mix

Maple Panna Cotta
INGREDIENTS
2 1/2 cups non- or low-fat buttermilk
1 envelope (2 1/2 tsp.) unflavored gelatin
2/3 cup heavy cream
1/2 cup pure maple syrup, plus more for drizzling

Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half of double boiler and place over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.Serve custard in cordial glasses, or unmold it onto plates by dipping bottom of each cup in hot water a few seconds and running tip of a knife around edge before turning out onto plate. Drizzle additional maple syrup on top if desired.

*Even if you only try one of these recipes..If you start early you can do it..so START COOKING!!!