Healthy Thanksgiving Recipes

With Thanksgiving right around the corner we’ve rounded up a few of our favorite delicious and healthy recipes from our HealthKick partners, for all your Thanksgiving celebrations! 

Thanksgiving Turkey with Apple Cider Brine

Recipe from ButcherBox, written by Yankel Polak

Protein: Poultry |Cut: Whole Turkey | Course: Main Course | Prep Time: 1 day 1 hour | Cook Time: 4 hours | Total Time: 1 day 5 hours | Servings: 10 people

Ingredients:

1 pgk ButcherBox Turkey
Apple Cider Brine
1½ c kosher salt
1½ c apple cider
1½ c maple syrup
1 Tbsp whole black peppercorns
1 Tbsp bay leaves
1 medium onion chopped
1 head garlic
1 bu thyme
1 bu rosemary
1 bu sage
1½ gal cold water
4 qts ice
Turkey
½ bu thyme
½ bu rosemary
½ bu sage
1 ea orange cut into quarters
1 small onion cut into quarters
Roasting Pan
½ bu thyme
½ bu rosemary
½ bu sage
1 ea orange cut into quarters
1 small onion cut into quarters
2 cups chicken stock
1 ea turkey neck
½ c melted butter
¼ c olive oil

Instructions:

Apple Cider Brine:
Mix all ingredients for brine in a medium-sized pot except the ice and water. Bring to low simmer.
Simmer for 1 min and turn off heat. Add ice and stir. Liquid should be cool to the touch.
Place turkey in a large receptacle and pour brine over turkey. Add remaining water to ensure the turkey is fully submerged.
Brine for 12 – 18 hrs, or about 1 hr per lb of turkey.
Preheat oven to 450°F.
Remove turkey from brine. Discard brine and pat dry turkey with paper towel.
Sprinkle cavity with kosher salt and place ½ of the onion, ½ of the orange, and half of the herbs inside.
Truss legs together to close the cavity. Use additional twine to keep the wings close to the body and the cavity closed.
Line a roasting pan with turkey neck, remaining onion, orange and herbs, then pour in chicken stock.
Place turkey on a roasting pan, insert breast side up and place in oven.
Roast for 20 min, or until skin begins to turn golden brown. Lower heat to 325°F. Cover turkey loosely with aluminum foil, shiny side down.
Continue to roast turkey until the meat thermometer inserted into the thickest part of the thigh reaches 165°F.
Let rest for at least 30 min or up to 2 hrs before carving and serving.

Creamy Cauliflower and Parsnip Puree 

Recipe from ButcherBox, written by Emilie Abijanac 

Diet: Gluten Free, Keto |Course: I Side Dish | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 10 people

Ingredients:
2 ea cauliflower cut into florets
2 lbs parsnip peeled and cut into 1″ pieces
1 stick butter
1 c heavy cream
1 tsp kosher salt
½ tsp ground black pepper

Instructions:
Place a steamer basket in a large sauce pot. Add water to just below the bottom of the basket.
Bring water to boiling on high heat. Add half of the cauliflower florets, cover and reduce heat to medium-low.
Cook cauliflower until fork tender, approximately 8-10 minutes.
Place steamed cauliflower in another large sauce pot.
Repeat the steaming process for the rest of the cauliflower and parsnips. Remember to check water level between steaming processes, you may need to add more.
In a small sauce pot heat heavy cream, butter, salt and pepper on low heat.
Once butter is melted, pour over steamed cauliflower and parsnips and mash with either a hand masher or mixer. For extra creamy purée use a blender and gradually pour warm heavy cream / butter mixture while blending.

Transfer to a serving dish and enjoy!

Warming Winter Salad

Recipe and image from Plantable

Servings: 4-6

Marinade Ingredients:

¼ cup of olive oil

¼ tsp dried rosemary

¼ tsp dried thyme

¼ tsp dried sage

¼ tsp salt

¼ tsp pepper

Salad Ingredients:

1 cup of sweet potato, cut into 1-inch thick cubes

¾ cup brussels sprouts, cut in half

1 cup of cauliflower florets, cut in half

16oz of your choice of mixed greens

½ cup roasted unsalted pecans

½ cup pomegranate seeds

Dressing Ingredients:

2 tbsp of red wine vinegar

¼ cup olive oil

Instructions:

Preheat oven to 400 degrees F.

Combine marinade ingredients in a small mixing bowl. Chop sweet potatoes, brussels sprouts, and cauliflower and place in a large mixing bowl. Pour marinade mixture over chopped vegetables, and toss to equally cover vegetables in marinade. Allow to sit for 15 minutes.

Line a baking sheet with aluminum foil, and arrange vegetables on a single layer on the baking sheet. Roast vegetables for 15 minutes, rotate vegetables, and roast for an additional 15 minutes, or until sweet potatoes are soft.

Remove vegetables from the oven and let cool for 30 minutes.

In a large salad bowl, combine mixed greens, walnuts, pomegranate seeds, and cooled vegetables. Combine dressing ingredients. Serve warming winter salad with dressing on the side.

Vegan Pumpkin Pie

Recipe and image from Purple Carrot

Servings: 4 | Prep & Cook time: 1 hour and 15 minutes

Ingredients:

1 tbsp coconut oil
2 cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
6 tbsp cashew milk
5 tbsp vegan butter (chilled)
2 cups pumpkin puree
1 tsp vanilla
3 tbsp cornstarch
2 tsp pumpkin pie spice
¼ cup brown sugar
1 tbsp maple syrup


Instructions:
Bake the Crust: Preheat the oven to 350°. Grease a pie pan with coconut oil. Add the flour, granulated sugar, ¼ tsp salt, and cashew milk to a food processor. Blend on low until the combined. Add the cold butter 1 tsp at a time until the dough is wet and starts to stick together. Press the dough into the pie pan, covering the bottom and the sides. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool.


Prepare the Filling: In a large bowl, add the pumpkin puree, vanilla, cornstarch, pumpkin pie spice, brown sugar, and maple syrup. Mix until smooth. Pour the filling into the baked crust, and spread evenly with a spatula or back of a spoon.


Bake the Pie: Bake the pumpkin pie for 25 to 30 minutes, until browned. Serve the pie warm or chilled in the fridge with a side of your favorite vegan ice cream. Enjoy!

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