Thanksgiving Dinner

Servings: 1



3 oz turkey breast (1 breast is 4 oz)

1/3 cup turnips

1/4 cup large carrots

1/4 cup rutabaga

1/3 cup medium potato (6 oz)

1 tbsp reduced sodium chicken broth

1/2 tsp butter

paprika to taste

salt and pepper to taste

nutmeg to taste

1 slice whole grain bread

1 tsp canola oil

2 tbsp mushrooms

1 tbsp medium onion

1/8 tsp dried sage

1 tbsp chopped walnuts

1/8 medium apple

2 1/2 tbsp reduced sodium chicken broth

2 tsp water

1 tsp egg substitute

salt and pepper to taste




  1. Bake turkey and serve with side items.

Mashed Potatoes and Root Veggies

  1. In a large saucepan over high heat, combine the root vegetables, potatoes, and enough water to cover and heat to boiling.
  2. Reduce the heat; cover and simmer for 15 minutes, or until the vegetables are tender. Drain.
  3. Return the vegetables to the saucepan. Add the stock, butter, paprika, salt, pepper, and nutmeg and mash until smooth and well blended.


Whole Grain Stuffing

  1. Heat the oven to 375°
  2. Spray a 9-by-13-inch baking dish with cooking spray and set aside. On a baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden. Transfer to a large bowl.
  3. In a skillet, heat the oil. Add the mushrooms and onion and cook over moderate heat for 10 to 15 minutes. Add the sage and cook for 1 minute, or until fragrant.
  4. Add the chopped walnuts and apple to the bowl with the bread. In a medium bowl, whisk the broth, water, and egg. Pour over the bread mixture and add the salt and pepper.
  5. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
  6. Heat the oven to 375° Bake the stuffing until it is hot throughout. Remove the foil and bake until the top is lightly golden. Serve hot or warm.
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