Eating Clean Thanksgiving dinner - Pomegranate-Glazed Stuffed Roast Turkey

Here is a great recipe from the Eating Clean Magazine -  

Pomegranate-Glazed Stuffed Roast Turkey!

Serves 14

Makes 30 minutes

Total time 4 to 4 1/2 hours (includes roasting)

INGREDIENTS:

• 2 tbsp chopped fresh rosemary
• Zest 1 lemon
• 1 tsp fresh ground black pepper
• 3/4 tsp sea salt
• 1 14- to 16-lb turkey, defrosted and brought to room temperature
• Olive oil cooking spray
• 1/4 cup low-sodium chicken broth
• 1 recipe Mushroom & Leek Stuffing, at room temperature

INSTRUCTIONS:

1. Preheat oven to 325°F. In a small bowl, stir together rosemary, lemon zest, pepper and salt. Set aside.
2. Prep turkey, following the Step-By-Step Turkey Prep Guide.
3. Transfer turkey to oven and roast for a total time of 3½ to 4½ hours. While turkey roasts, make Pomegranate Glaze. After 2 hours of cooking, loosely cover turkey with foil to prevent over-browning. When turkey is 20 to 30 minutes from being done (meat temperature registers about 160°F), uncover and baste with half of Pomegranate Glaze. The turkey is done when juices run clear and a meat thermometer registers 180°F when inserted into the deepest part of the thigh and 165°F when inserted into the center of stuffing in the body cavity.
4. Remove turkey from oven and let rest for 20 minutes. Add remaining ¼ cup broth to remaining Pomegranate Glaze and reheat on low until hot but not bubbling. Spoon stuffing out of neck and body cavity and transfer to a serving bowl. Remove turkey skin and carve. Drizzle each serving with 2 tsp Pomegranate Glaze and serve.

Timesaving Tip: Complete the Step-By-Step Turkey Prep Guide through Step Six up to 1 day ahead of your Thanksgiving dinner. Cover and refrigerate turkey. Stuff turkey just before roasting to prevent bacteria growth.

NUTRIENTS per serving
(4 oz skinless white meat, 1/2 cup stuffing, 2 tsp glaze):

• Calories: 320
• Total Fat: 4 g
• Sat. Fat: 2 g
• Carbs: 36 g
• Fiber: 5 g
• Sugars: 10 g
• Protein: 25 g
• Sodium: 530 mg
• Cholesterol: 60 mg

Eating Clean Thanksgiving dinner - Mushroom & Leek Stuffing

For Thanksgiving traditionalists, skipping stuffing is out of the question. Here is a recipe from the eating-clean magazine that will satisfy your stuffing craving with whole-wheat bread and meaty porobello mushrooms.

Mushroom & Leek Stuffing

Serves 24

Makes (enough for a 14- to 16-lb turkey)

Total time 40 minutes

INGREDIENTS:

• 1 680-g loaf whole-wheat sourdough bread or regular whole-wheat bread
• 1 tbsp olive oil, divided
• 1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 1 large leek, trimmed, halved lengthwise and chopped
• 1/2 cup low-sodium chicken broth
• 1 tsp fresh ground black pepper
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp chile powder
• 1 tsp onion powder
• 1/2 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
2. Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
3. Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. Cool completely before stuffing turkey, about 1½ hours.

Option: If you’d rather not stuff the turkey, you can bake the stuffing separately: Bring stuffing to room temperature and, when the turkey finishes cooking, raise oven temperature to 400°F. Coat a large (about 9 x 13-inch) baking dish with olive oil cooking spray and add stuffing. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for 10 to 15 more minutes or until lightly browned.

Timesaving Tip: Stuffing may be prepared up to 2 days in advance. After cooling, cover and refrigerate. Bring to room temperature before stuffing turkey.

NUTRIENTS per 1/2-cup serving:

• Calories: 150
• Total Fat: 3 g
• Sat. Fat: 0 g
• Carbs: 28 g
• Fiber: 5 g
• Sugars: 5 g
• Protein: 6 g
• Sodium: 360 mg
• Cholesterol: 0 mg