Hi all!

I'm in the midst of gathering LC versions of Thanksgiving favorites in preparation for the holiday. Thought I'd share what I've gathered already form friends and recipe sites in this thread. I have not tried any of the recipes yet, so I can't guarantee they are good!

Do you have a favorite LC recipe for Thanksgiving? Please share it here. It would be nice to have a Thanksgiving resource in one thread.

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Cranberry-Raspberry Sauce

From: atkinscenter.com

You need only three ingredients and 15 minutes to make this delicious sauce. We used raspberry jam, but feel free to choose another sugar-free fruit flavor. This sauce also makes a terrific sandwich spread or dessert topping (just thin it with a little water).

1 bag (12 ounces) fresh cranberries
3/4 cup Steel's Gourmet Raspberry Jam (no-sugar-added)
3/4 teaspoon freshly grated ginger


1. In a pot over moderate heat, mix cranberries, jam, ginger and 1 cup water. Cook 10 minutes, stirring occasionally, until cranberries have popped and sauce has thickened.
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Apple Almond Turkey Dressing
Serves: 6
Carbohydrates Per Serving: 5
Preparation Time: 30 min


Ingredients: 1 pre-baked Atkins bread loaf (any low carb bread will do) cut into cubes
1/4 cup (1/2 stick) butter
8 bacon slices, chopped
2 pearl onions chopped
1/2 cup chopped celery
1 large Gala or Fuji apple, peeled, cored, chopped
1 cup almonds, toasted, chopped 2 Tbsp chopped fresh parsley
2 tablespoons chopped fresh sage
1/2 tsp salt
pepper to taste
1 large eggs, beaten to blend
1/2 cup chicken stock or canned low-salt chicken broth

Cooking Instructions: In a heavy skillet saute butter bacon slices onions, celery until almost translucent. Add apples to the hot mixture and stir for a few seconds. Transfer to bowl and let cool. Mix in all other ingredients pack loosley in a 12-14 lb turkey. Roast according to the instructions with the turkey. Usually 3/4 hour for every lb at 325 degrees. Serving Suggestions: This turned out wonderful. Because there is so much flavor you don't even notice that it was low carb bread to start. This would be a wonderful thing to freeze those low carb loaves that might have overcooked a little. Additional Comments: If you are going to bake this separately from the turkey you may want to increase the chicken stock to 1 cup.
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Three mushroom dressing
Serves: 4
Carbohydrates Per Serving: 4
Preparation Time: 20 min

Ingredients: 1 ounce dried mushrooms, rinsed
6 tablespoons (3/4 stick) butter
1 chopped pearl onion
1/2 cup chopped celery
2 1/2 tsp dried marjoram
1 tsp dried thyme 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 pound bulk mushrooms, stems trimmed, caps coarsely chopped
1 tsp salt
2 tbsp chopped fresh Italian parsley
1/8 tsp pepper
Cooking Instructions: Stuffing the turkey with this blend of mushrooms gives a wonderful aroma and the drippings for the gravy a special flavor! You can add 1/2 cup of turkey broth and place this in the oven in a glass dish after taking the turkey out. Let bake covered for 20 min. at 350 degrees
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Faux Potatoes
1 head cauliflower
1/2 c sour cream
4oz cream cheese
1/2 stick butter
1/4c romano or parmesean cheese
Minced garilc
Season with paprika, salt & pepper to taste
Shreadded Cheddar for topping.

Boil cauliflower until soft. Mash drained cauliflower in a pot melting all ingredients into it.
the topping before you casserole it is:
shredded cheddar

You bake it at 350 for 20 minutes.
Servings 9
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LC Pumpkin Pie

From Low Carb Luxury

Ingredients for Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted

Ingredients for Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice (optional)
Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices - some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own taste (if you're using the Canadian cyclamate based Brown Sugar Twin you'll get better, sweeter results than from the American sacharine based version.) Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving (allowing for fiber.)
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Gravy

Pour most of the fat/juice fron the turkey into a pot
Add about 1 tsp of thicken/thin into about 3/4 cup cream.
Add that to the pot,
add 3/4 c water and salt and pepper.
Hint:Put the liquid and that thicken thin stuff in a blender for a few seconds to really mix it in before you put it in the pan.

That's all I've got. Anyone want to swap some recipes? Remember, the more LC options we have the less likely we will be to CHEAT!

Post edited to include links to recipe sources.

Oh thanks for these! The cranberry-raspberry sauce looks GREAT. Cranberry sauce was one of the things I was really going to miss

I don't have a recipe for it, but I was going to try modifying the classic green bean casserole recipe by using heavy cream instead of cream of mushroom soup, and omit the french fried onions.

thanks these all sound delicious, I'm so excited about the pumpkin pie and the apple almond dressing.

My family potlucks it, and I've already announced that I'm making a LC pumpkin cheesecake ... I haven't tried this recipe yet, but it looks like the most basic I could find:

Pumpkin Cheesecake
1 Cup chopped Almond flour
1/4 C melted butter
1 TBSP Splenda
Spread this in the bottom and up the sides of a 9 inch springform pan.
Filling:
In the same food processor bowl, mix
2 packgs. (8 oz) softened cream cheese
2 eggs
2 Tbsp vanilla
1/2 cup Splenda
1 small can (15oz) pumpkin
2 Tbsp. Pumpkin Pie Spice, or to taste, or whatever you like to add, cinnamon, nutmeg, cloves
Mix everything well, scraping sides down a few times. Fill into the crust, and bake for approx. 50 minutes at 350 degrees, until the center is almost set. Cool and refrigerate for at least 3 hours.

Skyangel
I just made that same pie this week only with crushed pecans instead of the Almonds, it was great. I froze 1/2 of it (I really hope it freezes well, we shall see) becuase I was afraid I would eat it all

This sounds great, and easy! Does anyone know if you can use any sugar free jelly/jam? I don't think we have that brand, but I think there is a sugar free brand called Polaner?

I'm not sure if Polaner is sugar free (have not checked). I get Fifty/50. In the grocery store it's with the diabtic foods. It's REALLY good too!

And the pumkin cheesecake looks GREAT. Easier than the recipe I picked up. I don't have a food processor and I wasn't sure how I'd come up with ground macadamias and pecans. Almond flour is easy to pick up pre-ground. Cool, thanks!

I saw an LC green bean caserole recipe somewhere . . . but WHERE? If I find it again, I'll past it along.

Anyone have a replacement for sweet potatoes? That one will be a challenge!

I have a couple green bean casserole recipes from the net . . . . .

A Dana Carpenter Recipe . . . .

Cauliflower-Green Bean Casserole

2 1-pound bags frozen cauliflower
1 cup green beans
1 cup mayonnaise
1 cup butter
1/4 small yellow or white onion, finely sliced
1 cup freshly cooked, crumbled bacon
1 cup shredded mixture Mozzarella and Cheddar cheeses

Cook and drain cauliflower and green beans. Pour into large casserole dish and stir in mayo, butter, onion, and bacon, mixing thoroughly. Put the cheese on top and bake at 300 deg. for 20 minutes or until cheese is melted. Serve immediately.

Makes 8 servings.
Per serving: 6g carb (10g carb minus 4g fiber per serving) , 11g protein
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Or this one . . . . .

Green Bean Casserole

2 cans green beans, canned -- french cut
4 ounces mushroom stems and pieces -- drained
1/2 medium yellow onion -- sliced thin, separated into rings
2 stalks celery -- sliced small
2 tablespoons butter
1/2 cup heavy cream
1/4 cup mayonnaise
1 cup assorted cheeses cut into small cubes
-- jack, pepper jack, cream -your choice)
3/4 teaspoon salt -- or 1/2 lite, and 1/4 reg
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Melt the butter in a skillet and sautee the onions, celery and mushrooms until soft(about 7-8 minutes). Mix the mayonnaise and cream. Mix everything together in a casserole and bake at 350f, covered, for 30 minutes. Uncover and brown if desired.

1149 Calories; 115g Fat (84.9% calories from fat); 11g Protein;
35g Carbohydrate; 11g Dietary Fiber; 244mg Cholesterol; 3510mg Sodium.


NOTES : Counts for cheese not included in totals.
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I like the second one but it does not tell how many it serves. If it serves 8 it's almost 5 carbs per serving. If it serves 6 it's almost 6 carbs per serving. I can't see it serving less than 6 (without subtracting the fiber)

Hubbard squash is not a bad stand in at 15.22 grams carbs and 6.84 grams fiber for 1 cup cooked squash. Add butter, maple flavouring and sweetener...cinnamon, nutmeg...

Here's a picture of one.

Karen

Growing up I had green beans with velveeta melted on them for Cheesey-green beans.

This year I'm making our fav. green bean recipe that is:

Bacon cut into very small bits fried until cooked but not crisp.
Drain off some of the excess fat and add 1/4 -1/2 of an diced onion, cook until the onion is soft and starting to brown.
Add fresh minced garlic to your tastes. (We're like Emeril here, we like to add about a million cloves!)
2 cans of tomato sauce, or chopped tomatos if you want some chunks.
Salt N Pepper

Cook for about 20 minutes or so. Tastes great and is easily made before hand and reheated.

I am also making cabbage fried in butter. Another of our favs.

I would like to try one of the mock sweet potato recipes and one of the pumpkin cheesecake and/or pumpkin pies.

I will check back with any good finds!

Found this for sweet potato toppings!

http://www.lowcarbluxury.com/recipe...sertmisc04.html

Still searching!!

These look yummy!!

Pumpkin Crème Brûlèe

From Low Carb Luxury

Ingredients:

• 1 quart heavy cream
• 2 vanilla beans (split)
• 1 cup Splenda
• 1/3 cup Splenda
• 20 egg yolks (beaten)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon powdered ginger
• 1 pint pumpkin puree (1 med can pumpkin)
• as needed Brown Sugar Twin
  AND Diabetisweet (for tops)

(This recipe can be cut in half to make 6-8 servings.)

Combine the heavy cream, vanilla and 1 cup Splenda, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Preheat oven to 325°F.

Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325°F oven until just barely set. Cool 30 minutes, then chill overnight.

Cover the surface of each custard with 1/8-inch of Brown Sugar Twin mixed with Diabetisweet. Set ramekins in a deep roasting pan, surround with ice.*

Caramelize sweeteners under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

Makes 14 servings. 3 carbs per serving.

For replacing the Sweet Potatoes I found this recipe

Savory Pumpkin-Nut Bake
Atkins Kitchen
You'll never miss sweet potatoes with this savory-sweet side dish.

12 large eggs, beaten
2 cups canned pumpkin
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
8 ounces mascarpone cheese, lightly whipped*
1/2 cup Atkins Sugar Free Pancake Syrup
1/4 cup pecans, chopped
metric


1. In a mixer on high speed, whip eggs five minutes until thick.
2. Heat oven to 350°. In a large bowl, whisk pumpkin until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone and syrup. Pour mixture into a buttered 9-inch x 13-inch baking pan. Bake 45 minutes.
3. Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.
* or 4 ounces softened cream cheese mixed with 1/2 cup cream.

I made pumpkin cheesecake and it freezes beautifully!!

OH MY GOSH!!!! All of you are low carb ROCK STARS!!!!! You know, we are going to have the BEST LC Thanksgiving dinners. Hopefully we will totally wow all of our anti- LC guests (you know, the one's that say "don't you get SICK of eating BACON all the time?! Won't that make your kidney's explode?! ).

I am DEFINITELY using the marshmallow sweet potato topping. Now, what to choose for the actual sweet potatoes . . . . hmmmmm . . . decisions, decisions!