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November 23, 2009
Sherri Meyer, MG Registered Dietitian
Hard to believe (or maybe not) the average Thanksgiving meal is about 3000 calories. Given that I do not have the calorie requirements of Michael Phelps, I have come up with a simple action plan.
1. Pace myself and
2. Prepare healthful yet tasty foods.
Thanksgiving is one of my favorite holidays to cook, (and eat).
Since all my favorite foods are present at one meal, I have to continually remind myself that I can always go back for more after my stomach has digested the first round of food. I have a very vivid memory of eating so much at one Thanksgiving meal that I spent the rest of the night laying on the floor by the fire swearing that I would never eat again.
If you read my previous blog you can see that I have already come up with my menu. Nothing is made with exorbitant amounts of fat & the food still tastes delicious. I have included my favorite cornbread-dressing recipe that I have been making for years. It is a Martha Stewart recipe but I have made some modifications. This remains my (and my husbands) favorite dressing recipe. Of course the real test will be if Oliver likes it…
- 2 tablespoons butter
- 1 tbsp olive oil
- ½ recipe corn bread
- 5 shallots, finely chopped
- 1 rib celery, diced
- 10 ounces wild mushrooms (shiitakes or chanterelles)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup dry white wine
- ⅓ cup heavy cream
- ½ cup vegetable broth
- 1 ¼ cups pecans, toasted and coarsely
Heat oven to 425.
Spread pecans on a baking sheet, toast about 6 minutes.
Melt 2 tbsp butter in small skillet.
Cut cornbread into 2-inch thick slices, place cut down on 17 x 12 inch baking sheet.
Brush tops with melted butter. Toast until golden brown, about 10 minutes. Let cool on rack.
Heat olive oil in skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes.
Add mushrooms, spices, salt and pepper; cook until slightly softened, about 3 minutes.
Add white wine; continue cooking until absorbed, about 1 minute.
Add cream, cook 30 seconds, and remove from pan.
Crumble corn bread into a large bowl. Add mushroom mixture and toasted pecans, toss.
Add stock and bake in 9 x 13 inch baking dish until crusty and golden brown, about 30 minutes.
Makes 8 cups
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