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We have some alarming news about yourThanksgiving dinnerplans.
According to SkinnyChef.com founder Jennifer Iserloh, the average Americanconsumes 3,500calorieson Thanksgiving Day.
That, Iserloh points out, is the equivalent of one pound ofbody fat, people.
(Are you running in place yet?
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Don’t worry.
We’re not going to suggest that you skip the gravy or – gasp!
– dessert (let’s not get crazy here).
“It’s all about portion size,” she explains.
Use skim milk when the recipe calls for milk or half and half.
Iserloh recommends orange zest, cinnamon, nutmeg, mustard and turkey bacon.
Heat a large skillet over medium-high heat and add the oil.
Add the shallots and cook 1-2 minutes, stirring occasionally, until they begin to soften.
Sprinkle with salt and pepper and top with basil.
Quarter the potatoes and steam 15-20 minutes until they are fork tender.
Or using the microwave method, pierce the potatoes with a fork and cook 3-4 minutes until tender.
Scoop out flesh and place in a bowl.
Beat in the honey, mustard and salt.
Cut or tear the English muffins into 1 by 1 inch pieces and place in a large bowl.
Add the chicken broth, garlic powder, paprika and black pepper and stir well.
Set aside while you cook the vegetables.
Warm the olive oil in a large skillet over medium high heat.
Add the carrots, onions, celery, mushrooms and salt.
Cook 8 to 10 minutes, stirring occasionally until the vegetables start to soften but do not brown.
Reduce the heat and add 1 tablespoon of water if they start to brown.
Add the vegetables to the bread mixture along with the walnuts.
Stir well and transfer to an 8 by 8 inch baking dish and cover with aluminum foil.
Bake 25 to 30 minutes until stuffing is hot and most of the liquid is absorbed by the bread.
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