This year’s Thanksgiving is a little different for both Thomas and I. Not only is it our first year as a married couple, but it is also the first year we won’t be celebrating Thanksgiving with either side of the family on the actual day of Thanksgiving (I think the older you get the less you celebrate with your family on the actual day of the holiday anyways). I used to have the hardest time with change when it came to the holidays (being the youngest will do that to you) and over the past 7 years our family holidays have continually changed with the addition of a sister-in-law, brother-in-law, three little nieces and another one on the way. I have gradually understood that holidays are just as important and special when celebrated on a different day and holidays are way better spent with growing families (the more the merrier, right?).
Now that I am married with a little dog child, it is nice to start our own traditions as a new family. This year Thomas and I decided to sign up to run an 8-mile Turkey run (which might turn into just the 4-miler depending on how we feel that morning). We also plan to volunteer to serve food to the homeless, and then come home and let me attempt to cook somewhat of a Thanksgiving meal for the two of us.
Last night I decided to try out some healthy Thanksgiving recipes for dinner. I figured since I am not going to cook a huge Thanksgiving meal for just the two of us on Thursday I could incorporate some of my favorites into our dinners this week. Last night’s dinner included this crockpot cranberry apple stuffing which was so delicious and super easy to throw together while cooking the rest of the meal. This stuffing puts a fruity, savory spin on stuffing that is definitely worth trying. Why not fancy up old traditions with some new ingredients?
Here is what you need:
- 10 ounces of dried bread cubes (I just used the boxed stuffing but you could make your own as well)
- 2 stalks of celery chopped
- 1 apple chopped
- 1/2 cup cranberries (I used fresh ones but I would recommend dried unless you like that sour taste)
- 1/2 tablespoon sage, fresh or dried
- 1/2 tablespoon thyme, fresh or dried
- 2 cups low sodium chicken stock
- 3 tablespoons unsalted butter
- 2 eggs
What to do?
- In a bowl, combine eggs, chicken stock, and 3 tablespoons of melted butter.
- Pour mix into crockpot and add in the bread cubes, celery, apple. Stir well.
- Add in the cranberries of choice, sage, and thyme.
- Cook in the crockpot on high heat for 1 hour. Stir when finished.
- Dish it out and Enjoy!
**This recipe serves 6. It is a low sodium, low fat option that makes Thanksgiving food look realll good from a nutrition stand point, when eaten in the right portion size of course.
So easy right? This is my kind of cooking, simple with very little effort! I finished my meal off by adding a healthy broccoli salad (another Thanksgiving favorite), and some grilled chicken (because it is never too cold outside to heat up the grill)!
It was so delicious and even Thomas approved, which I think he would approve even if it tasted like paper. He seriously deserves the best husband award when it comes to loving me and my food (the good and the bad). I am not sure what is on our dinner menu for tonight but a healthy version of green bean casserole and roasted sweet potatoes is looking realll good (carb loading for our Thursday run, duh).
I hope you enjoy this recipe as much as I did and I also hope you all have a great Thanksgiving day (in moderation, of course)!!!