Sage Stuffing uses whole grain bread, omega-3 rich walnuts, and cranberries to give it a holiday twist.

This Recipe Serves 12. Prep time: 15 minutes. Cook time: 1 hour.

Ingredients

30 slices (1-ounce each) day-old whole-grain bread, crusts removed, cut into small cubes
1 tablespoon olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste
Paprika

Instructions

1.      Preheat the oven to 375⁰ F. Add the bread to a large bowl.

2.      Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.

3.      Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.

Nutritional Facts - Serving Size: 1/2 cup

·          Calories 190

·          Carbohydrates 28 g

·          Protein 8 g

·          Fat 6 g

·          Saturated Fat 0.9 g

·          Cholesterol 20 mg

·          Sodium 385 mg

·          Dietary Fiber 5 g

Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further

This Recipe Serves 12. Prep Time: 25 minutes; Cook Time: At least 1 hour and 20 minutes

Ingredients

5 teaspoons unsalted butter, softened
3 teaspoons fresh minced sage, divided
3 teaspoons fresh minced thyme, divided
3 teaspoons fresh minced rosemary, divided
Kosher salt and freshly ground black pepper to taste
1 ½ cups low-fat, reduced-sodium chicken broth
1 cup dry white wine
1 (5-pound) turkey breast, skin on, washed and patted dry

Instructions

1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.

2. In a small bowl, combine the butter with 2 teaspoons each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 teaspoon of each of the herbs.

3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.

4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.

5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.

6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.

Nutritional Facts - Serving Size: 3 ounces (skinless)
· Calories 165
· Carbohydrates 0 g
· Protein 33 g
· Fat 2.5 g
· Saturated Fat 1.4 g
· Cholesterol 95 mg
· Sodium 75 mg
· Dietary Fiber 0 g 

Photo: Herb-Roasted Turkey from The Family Classics Cookbook. Taran Z Photography

Yields: 2 plum puddings
Prep time: 45 min
Cook time: 4 hr
 

Ingredients:

1 cup granulated sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Boiling Water

Nutmeg Sauce (see recipe below)

* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.

Preparation:

Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.

In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.

Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.

Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.

To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.

Yields 2 puddings.