A New Twist on the Classics
You’ve survived the holidays. Despite your best efforts, there’s plenty of sweet potatoes and turkey to spare. Brought to you by Northwestern Medicine Lake Forest Hospital Dietitian Jessica Patrick, MS, RD, LDN, these recipes bring new life to classic Thanksgiving dishes. From a dairy-free, gluten-free, low-sodium sweet potato hash to a warm and filling cream of turkey soup, there’s something everyone can enjoy.
Makes 2 servings
2 tsp olive oil
1 1/2 cup peeled, cubed sweet potato (4 ounces)
1 medium apple, chopped
6 ounces cooked turkey or chicken breast meat, shredded
2 tablespoons dried cranberries
1 teaspoon ground cinnamon
2 tablespoons chopped pecans
- In a large nonstick skillet, heat oil over medium-high heat.
- Add sweet potato, apple, turkey, dried cranberries and cinnamon.
- Sauté 7 minutes or until sweet potato and apple are tender and turkey is hot.
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice
3 cups cooked chicken or turkey, shredded
1/2 cup reduced-fat sour cream or fat-free plain Greek yogurt
2 tablespoons chopped fresh parsley
- Heat oil in large saucepan over medium heat.
- Add mushrooms, celery, carrots and shallots, and cook until softened, about 5 minutes.
- Add flour, salt and pepper, and cook, stirring, for 2 minutes.
- Add broth and bring to a boil, scraping up any browned bits.
- Add rice and reduce to a simmer.
- Cover and cook until the rice is tender, 5 to 7 minutes.
- Stir in turkey (or chicken), sour cream, and parsley, and cook until heated through, about 2 minutes.
Makes 6 servings
1 pound apples (3 medium-sized)
1/2 cup fresh cranberries
1 tablespoon sugar, or 2 packets artificial sweetener
1/2 cup water
- Peel and core apples.
- Chop apples and put into a microwave-safe dish with cranberries.
- Add water. Cover and microwave on high for 4 minutes.
- Stir in sugar (or sweetener) and mash with a fork to desired consistency. Serve immediately or refrigerate and serve cold.
1 29-ounce can pure pumpkin
1 1/4 cups sugar
3 eggs or 3/4 cup egg substitute
1/2 cup vegetable oil
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 1/4 cups flour
1/2 cup coarsely chopped walnuts
2 cups fresh cranberries
- Preheat oven to 325 degrees F.
- Spray 6 baby loaf pans (about 6 inches long) with cooking spray.
- In a large bowl, use a whisk to combine pumpkin, sugar, eggs and vegetable oil.
- Add dry ingredients, stirring until everything is combined.
- Stir in nuts and cranberries.
- Bake at 325 degrees F for 45 minutes or until a knife inserted comes out clean.
- Cool in pans for 10 minutes. Remove to rack and let cool completely before wrapping.