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Yukon Gold Mashed Potatoes with Roasted Shallots
Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Yield 6 - 1/2 cup servings

Ingredients

• 6 tablespoons minced shallots
• 2 teaspoons olive oil
• 1/2 cup low fat, low sodium chicken broth
• 2 teaspoons minced fresh thyme
• ground black pepper to taste
• salt to taste
• 3 small Yukon Gold potatoes
• 1/2 cup evaporated skim milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.

3. Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.

4. Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Calories: 76, Total Fat: 1.7g, Cholesterol: < 1mg, Sodium: 66mg, Total Carbs: 12.5g, Dietary Fiber: 0.8g, Protein: 3.1g

Spruced Up Mashed Potatoes
This recipe includes cauliflower, garlic and a carrot mashed with the potatoes.

Yield 10 servings

Ingredients

• 5 pounds potatoes, peeled and quartered
• 3 cups cauliflower florets
• 4 cloves garlic
• 1 large carrots, chopped
• 1/2 cup skim milk
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain.

2. Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.

Calories: 222, Total Fat: 3.7g, Cholesterol: 9mg, Sodium: 174mg, Total Carbs: 43g, Dietary Fiber: 6g, Protein: 5.8g

Those Yukon Mashed sound very good and not too many calories either. Thanks richkats.

Dressing, not Stuffing
Bake the dressing in a casserole dish rather than in the turkey, where it absorbs fat from the turkey as it bakes. It's hard to slim down a stuffing recipe, so take a small serving if it's your Thanksgiving favorite. Avoid recipes using sausage or bacon; wild rice and grains are more nutritious than bread stuffings.

Wild Rice Stuffing for Turkey
Serves: 12

Ingredients

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
1/2 cup butter
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

Directions

Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.

Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.

Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Calories: 185
Total Fat: 10.3g
Cholesterol: 22mg
Sodium: 632mg
Total Carbs: 19.9g
Dietary Fiber: 1.8g
Protein: 3.9g

Celery Stuffing
Serves: 32

Ingredients

2 cups diced celery, with leaves
3 cups chicken broth
1/2 cup minced onion
1/2 cup butter
4 quarts bread cubes
3 eggs, beaten
1 tablespoon salt
1 teaspoon ground black pepper
1/4 teaspoon sage
1 pinch dried thyme

Directions

Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.

Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth.

Makes enough to stuff a 10 to 15 pound turkey.

Footnotes

To bake dressing out of the turkey, place in a buttered baking dish, and bake at 350 degrees F (175 degrees C) for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.

Calories: 97
Total Fat: 4.4g
Cholesterol: 28mg
Sodium: 474mg
Total Carbs: 11.8g
Dietary Fiber: 0.7g
Protein: 2.7g

Savory Wheat and Grain Dressing
Serves: 8

Ingredients
3/4 cup sliced green onions
3/4 cup sliced celery
1/2 cup chopped dried apricots
1/2 cup golden raisins
3 tablespoons sherry
2 tablespoons butter
1 cup uncooked long grain rice
1 cup bulgur
1/2 cup quick-cooking barley
4 cups chicken broth
2 teaspoons poultry seasoning
1 teaspoon dried savory
1/2 teaspoon salt
1/4 cup minced fresh parsley

Directions
In a large saucepan or Dutch oven, saute the onions, celery, apricots and raisins in sherry and butter for 2 minutes or until liquid has evaporated. Stir in the rice, bulgur and barley; saute for 3 minutes.

Add the broth, poultry seasoning, savory and salt. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley.

Footnotes
If you like, substitute dried apples and cranberries for the dried apricots and raisins.