Through the Holidays by Gabriela Rosenthal, M.S.

Apple Cider Brined Turkey

Yield: About 12- 4 ounce servings

8 cups Apple Cider

2/3 cups Kosher Salt

2/3 cup Honey

1 Tbsp Cracked Black Pepper

1 Tbsp Allspice

1 tsp Minced Ginger

1 tsp Fresh Sage, chopped fine

6 Cloves

1 tsp minced garlic

2 orange wedges

12 lb Turkey Breast

For brine: In large mixing bowl, combine first nine ingredients and whisk until all ingredients are combined. Set aside.

Remove giblets, liver, and neck from inside of turkey. Can be used later for gravy if desired. Rinse turkey with cold water and place in large stock pot. Place orange quarters inside turkey cavity. Pour brine over turkey, cover and let stand overnight in refrigerator between 12-24 hours.

Preheat oven to 350 degrees Fahrenheit.

Remove Turkey from stock pot and place into roasting pan. Brush with olive oil and roast until leg or thigh area reaches an internal temperature of 165 degrees Fahrenheit, approximately 2 ½ -3 hours. Let stand 30 minutes and serve.

Calories: 225, Total fat: 7.6g Saturated: 2.8g Unsaturated: 3.9g

Cholesterol: 92mg, Carbohydrate: 35g, Sodium: 512mg, Fiber: .1 g,  Protein: 32g

Wild Rice Salad with Sweet Potatoes and Cranberries

Yield: 6-3ounce servings

3 cups fat-free , low sodium chicken stock

1 cup uncooked wild rice

2 cups medium diced sweet potato, uncooked

1 Tbsp plus ½ tsp olive oil

½ cup medium diced granny apple

¼ cup orange juice

¼ diced green onions

¼ cup dried cranberries

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

½ tsp minced garlic

Salt & pepper-TT

In a medium sauce pan, bring chicken stock to a boil. Add wild rice, cover, and simmer until liquid is absorbed about 45 minutes. Set aside to cool

Preheat oven to 375 degrees Fahrenheit.

Arrange sweet potatoes on a baking sheet, toss in ½ tsp oil and bake for about 30 minutes turning half way through. Let sweet potatoes cool down.

In a large mixing bowl, combine all ingredients and toss until all coated. Add Salt and Pepper to taste.

Chill at 3 hours or overnight and serve.

Calories: 217, Fat: 3.1 g Saturated: .4g Unsaturated: 2.5g

Carbohydrates: 41 g, Cholesterol: 0mg, Sodium: 249 mg, Fiber: 3.3g, Protein: 6.7 g

pumpkin mousePumpkin Mousse

Yield: 4 servings

1 cup pumpkin, canned, no salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp vanilla extract

1 cup maple syrup

2 cups whipped topping, Low-fat

In large mixing bowl, add all ingredients. Gently fold in the ingredients with a rubber spatula until well combined. Place in serving glasses and chill until time of service. If desired, garnish with whipped topping and a dash of cinnamon.

Calories: 214, Total Fat: 5g saturated: 4g unsaturated: 0g

Cholesterol: 1mg, Sodium: 34 mg

Total Carbohydrates: 41g, Fiber: 2g, Sugars: 35g, Protein: 2g