Thanksgiving is just around the corner, which means comfort food and delicious treats. Living with IBD and eating some of these Thanksgiving foods could upset your symptoms, however, we have some yummy solutions. Here are two IBD-friendly Thanksgiving recipes that everyone at the table will surely love!
Herb Roasted Turkey Breast
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.
Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Herbed Poultry Stuffing Recipe
2 tbs. olive oil
1 cup onions, finely diced
2 cloves garlic, sliced
1/4 tsp. rubbed sage
1/4 tsp. thyme
3/4 cup cranberry juice
1/2 cup chicken stock
4 cups plain stuffing croutons
4 tbs. olive oil
Preheat a large skillet over medium heat. Add the olive oil, garlic and onions. Sauté the onions and garlic until they have become soft and translucent. Add the sage and thyme and continue cooking for 2 minutes.
Add the cranberry juice and chicken stock to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Add the olive oil and stuffing croutons. Using a large spoon thoroughly mix the stuffing.
Transfer the stuffing to a casserole dish. Bake the stuffing for 15 to 20 minutes at 350 degrees. Cover the casserole for moist stuffing or leave uncovered for a crispier top.
(Recipe serves 4.)