Holiday Recipes

Still full from Thanksgiving dinner? Make all those extra carbs work for you! Check out the latest post on Running Shorts – Matt and I discuss our favorite speed workouts.

After completing my 30-day vegetarian challenge in September, I decided to only eat meat on special occasions. I’ve only had meat three times since August (bacon-cranberry scones, pancetta topped pizza, and Turkish chicken), but I knew that Thanksgiving was going to be another non-vegetarian day. Prepare yourselves!

Inspired by the New York Times and Real Simple, I prepared roasted brussels sprouts for Thanksgiving dinner.

Roasted Brussels Sprouts with Caramelized Onions and Cranberries

Thanksgiving brussels sprouts

brussels sprouts

Ingredients:

  • 1 lb washed, halved brussels sprouts
  • 3 slices bacon
  • 1/2 onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup orange juice
  • 1 Tbs olive oil
  • salt & pepper

Directions:

  • pre-heat oven to 425 degrees
  • heat orange juice in small saucepan, remove from heat, add cranberries to plump
  • fry the bacon in a pan, drain, and reserve drippings
  • toss the brussels sprouts with 1 Tbs bacon drippings, olive oil, salt & pepper, roast for 30 minutes, stirring once
  • meanwhile, cook the onion in the remaining drippings until brown and caramelized
  • Sprinkle the cooked brussels sprouts with onions, cranberries (drain the OJ first), and crumbled bacon

Veggie Stuffed-Stuffing (Inspired by Cabot Cheese)

Thanksgiving stuffing

Ingredients:

3 slices white bread, cubed
3 slices whole-wheat bread, cubed
1 tablespoons olive oil
1/2 onion, chopped
3 large garlic cloves, roughly chopped
3 celery stalks, chopped
2  teaspoons dried sage
2 teaspoons dried rosemary or thyme
1/2 Golden Delicious apple, cored and chopped
1/3 cup dried cranberries
4 oz. Cabot 50% Reduced Fat Cheddar, cut into 1-inch chunks
1/2 cup chicken or vegetable stock

Directions:

  • Preheat oven to 375°F.
  • Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 5 minutes or until nicely toasted. Transfer to large bowl and set aside.
  • Heat large skillet over medium-high heat. Add oil, onions and garlic cook, stirring, for several minutes until onions are golden.
  • Add celery, sage, rosemary; cook, stirring, for 2 minutes to blend flavors.
  • Pour veggie mixture over bread cubes. Mix in apple, cranberries, and cheese. Drizzle with stock and toss together lightly.
  • Bake at 375°F in an oiled dish covered with foil for 20 minutes, then uncovered for 20 minutes longer.)

Sweet potato casserole

Sweet Potato Casserole

  • 2 large sweet potatoes
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1 cup mini marshmallows

Directions:

  • Preheat oven to 350 degrees
  • Peel and cube sweet potatoes
  • Place sweet potatoes in a bowl with 1/2″ water, cover, and microwave just until tender
  • Combine cooked sweet potato cubes with all ingredients EXCEPT marshmallows
  • Bake covered for 45 minutes
  • Remove dish from oven, sprinkle marshmallows on top, bake for 5 additional minutes

My Thanksgiving Plate!

Thanksgiving dinner

Caramel apple walnut and pumpkin pie. 11 miles of running = I require 2 slices of pie. Yummy math.

pies

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Question: Did you try any new recipes this Thanksgiving? Or did you keep dinner traditional?

  • We stuck with tradition I think, though adding grand marnier to sweet potatoes was an interesting twist, haha.
    I like the 11 miles = 2 slices math 😀

  • Thanks for posting all of those delicious looking recipes! That sweet potato casserole looks to die for.

    I tried quite a few new dishes this year, amongst them were, green beans with caramelized apples (amazing), pumpkin and walnut filled pastry puffs, and apple slaw (the secret ingredient was Manchego cheese!).

    Thanks for posting the running/pie slice caloric breakdown!

  • I wasn’t super involved in the choice of dishes so I just happily ate what was placed in front of me! I did make the roasted parsnips though which don’t seem to be that common here but are a massive part of English Christmas dinner. Yum.

  • i love thanksgiving. i have eaten these foods for the past two days, i think i could continue eating them. i need to try the brussel sprouts creation – that sounds amazing!

  • Jesse

    Hey Megs,

    Hope you made it home ok this morning! I would have eaten your brussell sprouts (even if your fam didn’t)! Why no brownies on the post? 😉

    Jesse

  • Jesse – I saved the brownies for the next day 🙂 Don’t worry – they’ll get a shout out!

  • I have to say, Megan, those Brussels Sprouts completely blow mine out of the water! They look delicious. Our Thanksgiving was pretty traditional, with the exception of some tempeh for the vegetarian and vegan in the crowd. Sometimes what’s traditional is good, though, and I guess this was one of those occasions.

  • Ada

    Hey! I saw you running in Central Park this afternoon, but I didn’t say hi because you seemed in the running zone;) It was such a gorgeous day to be in the park!

  • I totally downsized my usual Thanksgiving dinner since it was just my husband and I this year. I even roasted a little chicken instead of a big turkey. I must say it was kinda odd to peak in the oven and see a tiny bird in there- not the norm 🙂 Thanks for posting those great looking recipes!