Ideas for a healthy Thanksgiving

food-at-four-turkey-and-brussel-sprouts-pic

Chef Anthony’s Brussels Sprouts

All you need:

2 tbsp olive oil

1 lb Brussels sprouts, halved

1 medium butternut squash, peeled and cubed

6 slices of Applewood smoked bacon, diced

¼ cup dried cranberries

1 tbsp maple syrup

1/3 cup pecans

All you do:

1. Sauté Brussels sprouts, squash and bacon in olive oil for 5-8 minutes.
2. When almost tender, add dried cranberries. Cook for an additional 3-4 minutes.
3. Stir in maple syrup and top with pecans.

If you would rather make this dish in the oven, add all ingredients except pecans to a sheet pan and roast in a 400°F oven for 8-10 minutes. Top with pecans and serve.

Turkey Cooking Times

Unstuffed:

8-12 lbs – 2 3/4 to 3 hours

12-14 lbs – 2 to 3 1/2 hours

14-18 lbs – 3 3/4 to 4 1/4 hours

18 – 20 lbs – 4 1/4 to 4 1/2 hours

20 – 24 lbs – 4 1/2 – 5 hours

Stuffed:

8-12 lbs – 3 to 3 1/2 hours

12-14 lbs -3 1/2 to 4 hours

18-20 lbs – 3 3/4 to 4 1/4 hours

20 – 24 lbs – 4 1/2 – 5 hours

**Always use a thermometer to check the thigh of the bird and be sure it is 165 degrees Fahrenheit for higher.

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