This year my husband and I are hosting Thanksgiving. We each have our own recipes that we love to make, so it’s a joint effort in making the meal happen. And of course, the most important thing about Thanksgiving is being with friends and family. The food is just the cherry on top!
For more on my thoughts about holiday eating, check out this article that I wrote last year:
5 Simple Holiday Eating Tips!
In our house, we’re not big turkey people. In fact, the last time we hosted Thanksgiving, we were meatless! I mostly enjoy the sides. This year, we purchased a ham and one of my husband’s co-workers caught some fresh fish, so we’ll be including that in our meal.
In case you’re interested, here is our menu for this year. Oh, and I used * to show it’s a Cancer Dietitian tried and true recipe!
Veggie tray with hummus dip
Whole grain crackers with goat cheese
Soup & Salad
Massaged Kale Salad (can be made a day ahead) *
Vanilla ice cream
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Category: Side
- Stuffing mix (whole wheat bread mix if possible)
- Egg (beaten in a cup)
- Chicken broth or bullion
- Sliced black olives (can use the juice with the broth if desired)
- Cooking oil
- Preheat oven to 350ºF
- Sauté the onion and celery in a pan with olive oil
- Add stuffing mix, egg, black olives and any other additions to the onion and celery
- Continuously add broth until desired consistency is achieved
- Place in a covered dish
- Cook stuffing for 30-45 minutes
Possible additions: cooked brown rice, fresh apples, dried cranberries or mushrooms – just mix in before baking!
My thanks goes out to each and every one of you who read my articles. I enjoy writing them and it just wouldn’t be the same if no one was reading them! 🙂