If you’re looking for some healthy main dish options for Thanksgiving, we’ve got you covered! We’ve put together a few BBS-friendly Thanksgiving recipes, including a vegetarian option.
Herb-Stuffed Turkey Breast
- 2 boneless, skinless turkey breasts (about 1 pound each)
- 1 tablespoon olive oil, plus more for pan
- 1 cup chopped flat-leaf parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon lemon zest
- Salt and pepper to taste
- Preheat oven to 375° F. Line a rimmed baking sheet with foil and brush with oil.
- In a small bowl, combine parsley, garlic, sage, lemon zest, and olive oil, and stir to combine. Add a pinch of salt and pepper to taste. Set aside.
- Butterfly the turkey breasts by laying them flat on a cutting board and slicing them lengthwise without cutting all the way through.
- Flatten out each butterflied turkey breast, and then spread half of the herb mixture on each breast.
- Roll each breast lengthwise and place on the prepared baking sheet seam side down. (If desired, tie the rolled turkey breast together with kitchen twine or secure the seam with toothpicks.) Brush tops of breasts with oil and sprinkle with salt and pepper.
- Bake for 40 to 50 minutes, until the center temperature reads 165 degrees.
Roasted Turkey with Apples and Onions
- 1 (14-pound) turkey, cleaned
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped fresh sage
- 2 cloves garlic, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 5 crisp apples, peeled, cored, and quartered
- 5 red onions, quarteredTop of Form
- Preheat oven to 475° F.
- Pat turkey dry inside and out with paper towels and brush the skin with butter. In a small bowl, combine sage, garlic, salt and pepper. Loosen skin over the turkey breast meat and work a little of the sage mixture under the skin and over the meat. Sprinkle remaining mixture over skin and in the cavity of the turkey.
- Tie the turkey legs together with kitchen twine and tuck the wings under the body. Place your turkey in a large roasting pan fitted with a rack and roast 20 minutes. Lower oven temperature to 350°F, tent breast loosely with a piece of foil, and roast 1 hour longer.
- Remove turkey from oven, remove foil, and baste the turkey with pan juices. Arrange apples and onions around turkey and continue to roast (without foil covering) until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink)—approximately two hours.
- Transfer turkey to a platter and let rest 30 minutes before carving. Cover pan with foil to keep apples and onions warm and serve alongside turkey.
Butternut Squash with Whole Wheat, Wild Rice, and Onion Stuffing
- 4 small-medium butternut squashes (about 1 pound each)
- ¾ cup raw wild rice, rinsed
- 1 1 /2 tablespoons olive oil
- 1 large red onion
- 2 to 3 cloves garlic, minced
- 2½ cups firmly packed torn whole wheat bread
- 1 tablespoon sesame seeds
- ½ teaspoon dried thyme
- ½ cup vegetable broth
- Juice of 1 small orange (about ¼ cup) or omit and just use more vegetable broth)
- Preferred seasonings, to taste
- Salt and freshly ground pepper to taste
- A few sliced fresh sage leaves (optional)
- Preheat the oven to 375° F.
- Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife with a little resistance. Let the squashes cool, cut them in half lengthwise, and scoop out the seeds and their surrounding fibers.
- Meanwhile, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
- Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
- In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients.
- Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
- Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes or until heated through.
We hope these recipes will help you have a happy, healthy Thanksgiving. For more tips for maintaining a healthy lifestyle, subscribe to the blog and check out our Facebook page!