• Brandon Glover

4 Healthy Thanksgiving Recipes for 2018

While many people think of Thanksgiving dinner as a time to forget about diets and indulge in foods that are high in fats and low in nutrients, many others still want to eat healthy. For those people, here are four healthy Thanksgiving recipes.

Recipe 1: Southwestern Grilled Spatchcock Turkey

According to EatingWell, "this recipe is dairy-free, egg free nut-free, soy-free diabetic, appropriate, gluten-free, and heart healthy." This recipe makes about 12 servings.

Tip: This recipe uses the indirect method for grilling, which means that the heat source is on one side of the grill and the food is cooked over the unheated side of the grill.

For this recipe you will need the following ingredients:

-3 tablespoons chili powder

-1 tablespoon paprika

-1 tablespoon brown sugar

-1 tablespoon kosher salt

-2 teaspoons garlic powder

-1 teaspoon ground pepper

-1 (12 to 13 pound) turkey

- Charcoal Grill

Prep time: 30 minutes

Cook time: 3 hours

1. Combine chili powder, paprika, sugar, salt, garlic powder and pepper in a small bowl.

2. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for turkey broth. Place the turkey, cut-side down, on a cutting board and flatten with the heel of your hand (you'll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the spice mixture under the skin.

3. Light a chimney starter full of charcoal. When all charcoal is lit, pour the coals to one side of the grill and let it burn down to medium heat (about 400°F). Wearing an oven mitt, carefully place a foil or foil-lined drip pan under the grill rack on the unheated side (see Tip). Place the turkey, breast-side up, on the rack over the pan.

4. Continue cooking, rotating the bird so the side furthest from the heat is now closest to the heat (not flipping) and adding more coals halfway through, until an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165°F, 2 to 2½ hours. Remove from the grill and let rest for 20 minutes before carving.

Recipe 2: Alton Brown's Tart Cranberry Dipping Sauce

According to the Food Network, "you'll get more nutrients, fewer preservatives and better flavor if you make your own cranberry sauce." This recipe makes about 12 servings.

Tip: This recipe is quite liquidy. If that is not desired, blend and strain, then simmer to thicken the sauce.

For this recipe you will need the following ingredients:

-1 pound of frozen cranberries

-2 cups of orange juice

-3 cups of ginger ale

-2 tablespoons of maple syrup

-2 tablespoons of light brown sugar -1/2 teaspoon of kosher salt 1 orange, zested

Prep time: 5 minutes

Cook time: 1 hour

1. Combine all of the ingredients in a stainless steel saucepan , and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.

2. Carefully puree with a blender until smooth. Check for seasoning and serve in small dipping bowls.

Recipe 3: Restaurant Daniel's Healthy Potato Gratin with Herbs

According to Food&Wine, this recipe is "inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor from thyme and rosemary." This recipe is low in sodium. This recipe makes about eight servings.

Tip: You can add as much salt as you want to the recipe, but the less you can add while satisfying your tastes, the healthier the dish will be.

For this recipe you will need the following ingredients:

- 1 and 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan

- 1 large shallot, minced (about 1/3 cup)

- 1 and 1/2 teaspoons chopped thyme

- 1/2 teaspoon chopped rosemary

- 2 cups low-sodium chicken broth

- 2 pounds medium red potatoes, very thinly sliced

- Salt

- Ground pepper

Prep time: 10 - 20 minutes

Cook time: 1 hour and 30 minutes

1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper

2. In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.

3. Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.

4. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.

5. Turn the broiler on. Remove the gratin from the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve.

Recipe 4: Honey-Oat Pan Rolls

According to Taste of Home, "these tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too." This recipe makes about 12 servings.

Tip: After stirring, the dough will be sticky.

For this recipe you will need the following ingredients:

- 2-1/2 to 2-3/4 cups of all-purpose flour

- 3/4 cup of whole wheat flour

- 1/2 cup of old-fashioned oats

- 2 packages (1/4 ounce each) of active dry yeast

- 1 teaspoon of salt

- 1 cup of water

- 1/4 cup of honey

- 5 tablespoons of butter, divided

- 1 large egg

Prep time: 45 minutes

Cook time: 20 minutes

1. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough.

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.

4. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

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