Consider Everyone at Your Thanksgiving Table

We now know that the infamous dinner in American history books where “Indians and pilgrims” shared a meal together in peace and harmony is a total myth. Nonetheless, “Thanksgiving” is a very ancient concept to Native Americans.

Putting a day aside to give thanks for one’s blessings remains a noble idea hundreds of years later, even if the origin story – including the dinner menu – is false. No matter! There are no rules. Immigrants from all over the world have infused Thanksgiving dinner with their own cultural traditions since forever and nowhere is that time-honored practice more visible than in South Florida.

Turkey with rice and beans? Yes, all the time. And you’ll probably find a pork roast somewhere on the table, too.

I don’t want to be a party pooper, but now that we know a little more about healthy eating than we did in 1621, and we’re more hyper aware about the dietary restrictions of our friends and family members, take all of this into consideration while planning your Thanksgiving dinner.

Whether planning a meal for two or 22, be thoughtful about all your guests so it can be an enjoyable experience for everyone. The extra effort will be worth it in the end. There is nothing more disappointing to the cook than to have a guest say, “Oh, I’m sorry, I can’t eat that because …” So, nip that in the bud now and ask your guests to share any dietary restrictions, whether by choice or for medical reasons. Then, accommodate them.

Here are a few editor’s tips after years of Thanksgiving menu planning.

Cut Back on Sugar

It would be nice not to gain 5 pounds overnight. More importantly, your diabetic guests will appreciate your cutting back on the sugar. For some unknown reason, brown sugar makes an appearance in many Thanksgiving dishes. Replace regular brown sugar in your recipes with Gold Monk Fruit, Truvia Sweet Complete Brown, Organic Brown Coconut Sugar, Diabetic Sweet Brown Sugar or Splenda Brown Sugar Blend (a blend of Splenda and real brown sugar), among others.

There are similar baking substitutes for white granulated sugar. Use them in your desserts, from cookies to pies. I’ve been doing it for years and my pumpkin cheesecake is always a hit. (Find the recipe for Philadelphia 3-Step Pumpkin Cheesecake online.)

Some people will decline dessert or pass on the marshmallow-topped sweet potato casserole without telling you why, but if you let everyone (especially the diabetic guest) know that you’ve made a wise sugar substitute, you would be surprised how many more people dig in.

Now, about that popular marshmallow-topped sweet potato casserole that will put anyone into a diabetic coma … I used to love it as a kid, until learning as an adult how many calories was in one serving. Try a lighter and fluffier sweet potato mash with lemon zest (with or without a layer of toasted slivered almonds on top) that floats in your mouth and won’t sit in your stomach like lead.

Preparing Those Veggies

The vegetables on your menu shouldn’t be an afterthought. You can just toss a salad and throw together some green beans and open a can of corn, but that’s not the point. And by the way, corn is a carb.

Vegetables create an important balance of flavors on your plate, and for some, they are the main event. If you care about the vegetarian or the vegan at your table, put just as much love into how you prepare your vegetables as you do the main course.

Vegetarians and vegans can make a whole meal out of side dishes, but it’s a nice gesture to prepare something special just for them to substitute for the turkey. I suggest a stuffed portobello mushroom. Portobello mushrooms are the largest and “meatiest” of its species, and stuffing it make for a great main course. My favorite recipe is a Tuscan-inspired version on thekitchn.com. Add basil for extra flavor; omit the goat cheese and swap out Parmesan cheese for vegan parm if you expect guests who don’t consume dairy. Pine nuts and/or sliced Kalamata olives are also nice additions to the original recipe.

Garlic-herbed butternut squash, grilled Brussels sprouts with a balsamic glaze and roasted beets are other delicious side dishes, and there are plenty of recipes on the internet. Think savory not sweet.

The Stuffing

I know people who have given up on stuffing. It can either be too dry or too mushy. Making it just right takes patience and besides the consistency, between the pre-seasoned dried bread cubes and the canned chicken stock most people use, stuffing can get too salty in a flash.

My suggestion is to either make your own cubed stuffing bread (which can be tricky) or buy the bagged, unseasoned cubes at the grocery store and season it all yourself with fresh herbs (sage, rosemary, thyme), onions, celery and spices. Throw in some chopped apple, dried cranberries and toasted pecans if you’re adventurous.

As a reminder to be considerate of your vegetarian and vegan guests, use vegetable broth when preparing your stuffing and let them know that you did. If you’re certain there are none of these concerns among those invited to your table, be kind to everyone’s heart and use low-sodium chicken or turkey broth to moisten your stuffing.

About the Bird

I love dark meat, but honestly, I’m so over laboring over a turkey all day – pulling it out of the oven for basting every so often. For small families like mine, baking a large turkey breast is enough, but a few years ago I went looking for a more elegant option and came across a Food Channel recipe for Turkey ’n’ Stuffing Rollups. It makes a beautiful presentation, like a sliced dessert yule log, and bakes in 30 minutes. It’s become a family favorite.

Hunt down the largest turkey breast on the bone that you can find at the supermarket and ask the in-house butcher to fillet it for you, making sure to take the carcass for a turkey soup.

You’ll have to flatten the breast out a bit with the help of a meat mallet and carefully slice it here and there to create a rough rectangle for stuffing and rolling. My husband has gotten to making a joke of the process by bellowing, “Stop beating the bird, it’s dead already.” This is now the annual guffaw. For more tips on the best approach, search YouTube for “How to stuff and roll turkey breast fillet.”

Once layered with whatever stuffing you prefer, and not necessarily the one in the Food Channel recipe, roll up the turkey breast, tie it up with string and bake it (fold side down). Once cooked to perfection, slice it in rolls, drizzle it lightly with gravy and voilà.

After doing this once, you’ll be a pro. I promise.

Being Grateful

Once dinner is served, enjoy everyone’s company, even if it’s just your own! Count your blessings. You have them. Think about all the people who lost their homes and businesses to Hurricane Ian and how lucky you are to still have a roof over your head. Think about all the people who lost their lives to COVID-19 and you’re still standing.

It’s okay to be angry at the world, but not on Thanksgiving Day. Lastly, don’t talk politics at the table … unless everyone belongs to the same political party. If that’s the case, toast, have a swig and have at it.

CITRUS-HERB ROASTED BEETS

INGREDIENTS

·     1 1/2 pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges

·     4 teaspoons extra-virgin olive oil or canola oil

·     2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, tarragon, rosemary, basil or cilantro

·     1 teaspoon freshly grated lemon or orange zest

·     1/2 teaspoon salt

·     1/4 teaspoon freshly ground pepper

·     1 tablespoon fresh-squeezed lemon or orange juice

PREPARATION

·     Position rack in lower third of oven; preheat to 450º F.

·     Combine oil, herbs, lemon zest, salt and pepper in large bowl; add beets and toss to coat with seasoning mixture.

·     Spread beets evenly on rimmed baking sheet lined with parchment paper.

·     Roast, stirring once or twice, until beets are tender and browned, 20 to 25 minutes.

·     Remove from oven and place in bowl, tossing roasted vegetables with either lemon or orange juice before serving.

Note: Do not mix your citrus. If you choose lemon zest, toss vegetables with lemon juice. Do not use zest from one citrus and the juice of another. Lemon and orange have distinctly different flavors. Decide which one to use based on your personal preference or to balance out other flavors on your menu.