Meet our December recipe blogger,Chef Calvin Harris!
But with all that celebrating comes the inclination to overindulge on our favorites (gravy!
So much deliciousness!)
So that’s why I’ve created some tasty-but-healthy alternatives to your typical Thanksgiving dishes.
An my lightened up Green Bean Casserole is 239 calories per serving and has 11 grams of protein.
TO MAKE THE TURKEY: Place a large skillet over medium heat and coat with oil.
When oil is hot, add the onion, garlic, 1/2 Tbsp.
thyme, 1/2 tsp.
sage, 1 tsp.
Set aside to cool a bit.
When the meat is cool, add the bread crumbs, egg white, Parmesan and dried cherries.
Mix well to combine and set aside.
Put the turkey breast on a long sheet of plastic wrap.
Spread the turkey open like a book.
Lay another piece of plastic wrap over the butterflied turkey.
In a small bowl combine the remaining thyme, sage, parsley, and salt.
Discard the top sheet of plastic wrap and season the outside of the turkey with the spice mixture.
Discard the plastic wrap.
Tie the rolled turkey crosswise with kitchen string at 1-inch intervals.
Sear the stuffed turkey on all sides, turning with tongs for about 5 to 6 minutes.
Transfer the seared turkey to a baking pan.
Bake until the internal temperature of the turkey reaches 160 degrees, about 10 to 15 minutes.
Transfer to a cutting board and allow to rest for 5 minutes before cutting into 1- to 2-inch slices.
TO MAKE THE GRAVY: In a medium saucepan, add broth.
Boil over medium-high heat until reduced, about 5 - 7 minutes.
In a small bowl, whisk together the flour and oil.
Whisk flour mixture to the broth and boil until thickened and no floury taste remains, about 5 minutes.
Add sage, thyme and chives; cook until fragrant, about 1 minute.
Season the gravy with salt and pepper.
Serve the sliced turkey with gravy.
To cook the beans, drop them into lightly salted boiling water and cook for 3 to 4 minutes.
Remove the beans from the boiling water and drain.
Place a skillet over medium heat.
When the pan is hot, add the bacon pieces.
Cook and stir for 2 minutes.
In a large mixing bowl, combine the mushroom soup with the fat free half-and-half, stirring until smooth.
Add the half of cheese and the cooked bacon-onion mixture, stirring to combine.
Season with salt and pepper.
Pour the entire green been mixture into a 13x9-inch casserole dish.
Top with remaining cheese and fried onions.
Bake for 30 minutes or until the sauce is bubbly.
