Abstinent Recipes for the Holiday

We hope you find these recipes helpful:

Wild Mushroom – Barley Holiday Stuffing

2 Teaspoons – salt, divided

1 ½ Cups – uncooked barley, pearl variety

2 Teaspoons – olive oil, divided

1 – medium onion (chopped)

5 – slices of Canadian style bacon, diced

2 – small carrots, diced

1 lb. – mushrooms, fresh, assorted wild varieties, sliced*

2 Teaspoons – garlic, minced

2 Tablespoons – thyme, fresh, chopped

2 Tablespoons – sage, fresh, chopped

¼ Teaspoon – black pepper, freshly ground

1 Cup – fat-free, reduced sodium chicken broth (optional)

2 Tablespoons – parsley, fresh, chopped

Bring 8 cups of water and ½ teaspoon of salt to a boil in a large saucepan.  Add barley.  Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes, then drain.

Meanwhile, heat 1 teaspoon of oil in a large, nonstick stockpot over medium-high heat; add onion, bacon and carrots.  Cook stirring often, until onion is lightly browned and almost tender, about 5 minutes.  Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.

Stir in thyme, sage, pepper and remaining ½ teaspoon of salt and remaining 1 teaspoon of oil.  Reduce heat to low; stir in broth to achieve desired consistency.  Add cooked barley; toss to coat.

Remove from heat; transfer to a serving bowl and sprinkle with parsley.

* Types of mushrooms used: baby bella, oyster, and/or shiitake mushrooms.

By Kitchen Revival


Sweet Potato Wedges

10 –  medium sweet potatoes

sea salt



Preheat oven to 425.  Wash and scrub potatoes well, but leave peels on.

Cut in half and then into wedges, about ½ inch thick.


Place in a single layer on large nonstick baking sheet.   Coat with canola or olive oil spray and sprinkle with salt and pepper.  Bake in the oven for about 15 minutes and then turn potatoes over.  Continue baking for about another 15 minutes.



How to Cook a Turkey

The biggest complaint people have about turkey is that it is usually dry.  If you follow these instructions, your turkey will come out beautifully roasted and juicy.

The best and safest way to defrost a turkey is in the refrigerator.  Here are some defrosting times:

8-12 lbs. – 2 to 3 days

13 – 16 lbs. – 3 to 4 days

17 – 20 lbs. – 4 to 5 days

21 – 24 lbs. – 5 to 6 days


When fully defrosted, have some olive oil ready (just enough to rub on the turkey), fresh sprigs of rosemary, thyme and sage, about 2 sprigs each (you can use dried, just don’t overdo it), 1 orange, 1 lemon and 1 onion.


Remove the neck and giblets before cooking.  Clean the turkey of excess feathers and fat.  Pre-heat the oven to 475 degrees.


Gently separate the skin and breast meat.  Place the sprigs in between the skin and breast meat.This makes a very nice seasoning.  Cut the orange, lemon and onion in halves or quarters and stuff in the cavity of the bird.  Rub the turkey with olive oil then sprinkle with salt and pepper.


Place the bird, BREAST SIDE DOWN, in a large roasting dish. This will cause the juices to flow down in through the breast making it very juicy.  Cover with an aluminum foil tent.  Cook in a 475 degree oven for 20 minutes. Baste.


Lower the oven to 250 degrees and cook about 20 minutes per pound, basting every hour.  After the first hour of cooking, carefully turn the bird over and continue cooking.  For the last 30 minutes, remove the foil and let the skin brown.


Time Chart for Cooking a Turkey


Turkey SizeTime at 475°FTime at 250°Resting TimeTotal Prep Time
10 lbs.20 minutes3 hrs. 20 mins.20 minutes4 hours
11 lbs.20 minutes3 hrs. 40 mins.20 minutes4 hrs. 20 mins.
12 lbs.20 minutes4 hours20 minutes4 hrs. 40 mins.
13 lbs.20 minutes4 hrs. 20 mins.20 minutes5 hours
14 lbs.20 minutes4 hrs. 40 mins.20 minutes5 hrs. 20 mins.
15 lbs.20 minutes5 hours20 minutes5 hrs. 40 mins.
16 lbs.20 minutes5 hrs. 20 mins.20 minutes6 hours
17 lbs.20 minutes5 hrs. 40 mins.20 minutes6 hrs. 20 mins.
18 lbs.20 minutes6 hours20 minutes6 hrs. 40 mins.
19 lbs.20 minutes6 hrs. 20 mins.20 minutes7 hours
20 lbs.20 minutes6 hrs. 40 mins.20 minutes7 hrs. 20 mins.


By Kitchen Revival


Spiced Apple and Cranberry Sauce

1 – 12 ounce bag of fresh cranberries

1 cup – water

3 apples – (Fuji and honey crisps are the sweetest)

Juice of 1 large navel orange

1 Teaspoon – cinnamon

½ Teaspoon – ground nutmeg

½ Teaspoon – grated orange peel

1 Teaspoon – alcohol free vanilla extract

½  Teaspoon – alcohol free maple extract

1 – Can (11 ounces) mandarin orange sections, well drained

Splenda (optional)

Place cranberries and water into pot.  Cook until the cranberries start to “pop” (it is their skins popping) then lower the heat to medium.

While the berries are cooking, grate the apples and squeeze the juice out really well.  Add to the cranberries.  Add as much of the gratings as you want. Add the juice of the navel orange.  Cook until the mixture is soft and starting to thicken.  Remove from heat.

Stir in the rest of the ingredients, except the mandarin oranges.  When the desired flavors come together add the orange sections.

This recipe without the Splenda is slightly tart.  Add the amount of Splenda you like to achieve the desired sweetness.

By Kitchen Revival


Celery Root Mashed Potatoes

1 – celery root (sometimes hard to find) or 2 large parsnips

1 ½ lbs. – Yukon gold potatoes

salt and pepper (to taste)

¼ cup – half & half

¼ cup – margarine

½ Tablespoon – prepared white horseradish (optional) or ¼ Tablespoon – dried tarragon (optional)

1 Teaspoon – olive oil

Remove skin of celery root and peel potatoes. Cut into equal sized pieces and place in saucepan with salt. Bring to a boil, then reduce heat and cook about 20 minutes or until celery root and potatoes are soft.  Drain and mash.

Add half & half and margarine, then stir until smooth. Salt and pepper to taste.

Before serving drizzle 1 Teaspoon of olive oil on top.

When figuring fat allotment, divide potatoes into personal portions. Divide total fats used by number of servings.  Remember to discuss all portions and food allowances with your nutritionist.

From Kitchen Revival


Cauliflower Casserole

1 – Large Cauliflower

2 – Egg Whites

Onion Flakes (to taste)

Salt and Pepper (to taste)

1 Teaspoon – Oil

Paprika (garnish)


Cook cauliflower (boil or microwave) until very soft, almost mushy.

Mash cauliflower and add beaten egg whites, onion flakes, salt and pepper.

Spray a small casserole dish with cooking spray.  Pour mixture into casserole.  Top with paprika and drizzle with oil.  Bake at 450°F until browned.

From Kitchen Revival


Green Beans Almandine

3 ½ 1bs – fresh green beans (trimmed)

fresh garlic

fresh lemon juice

sliced almonds

salt and pepper


Bake almonds in the oven 350 for about 5 minutes until toasted.


Steam green beans until tender, about 5 minutes.   Run under cold water and set aside.


Spray large pan with cooking spray and sauté garlic over medium heat.  Add green beans, lemon juice, salt and pepper.   Toss well to combine.   Weigh out almonds and mix in just before serving.


Thanksgiving Tofu

1 Block – (14 ounces) extra firm tofu

1 Tablespoon – olive oil

1 Teaspoon – dried ground sage

1 Teaspoon – dried rosemary

1 Teaspoon – dried thyme

Drain tofu and place in a small casserole pan.  In a small dish, combine the olive oil and spices.

Rub all over the tofu, cover and bake at 350 degrees for 20 minutes.

Remove cover, baste with the juices and cook uncovered for another 20 minutes.

This can also be made in a larger casserole dish with diced onion, carrots and potatoes.  Remember to count your allotment of veggies and starch as you are cooking them.

By Kitchen Revival


Baked Apples with Crunchy Oat Topping

1 – spray of cooking spray

4 –large apples (sweet baking variety such as Gala or Rome)

½ Teaspoon – Splenda no calorie sweetener

½ Teaspoon – ground cinnamon

½ Teaspoon – ground nutmeg, or freshly grated nutmeg


½ Cup – rolled oats

½ Teaspoon – Splenda no calorie sweetener

¼ Teaspoon – ground cinnamon

2 – large egg whites, beaten until frothy

Preheat oven to 425°F. Coat a nonstick baking sheet with cooking spray

To make the filling; peel and core apples; cut each apple into six ¼ inch thick slices.  In a medium bowl, combine apples, Splenda, cinnamon and nutmeg; toss to combine.

Spread apple mixture over prepared baking sheet so apples are mostly in a single layer.  Bake for 5 minutes; flip slices with a spatula and bake for 5 minutes more.

Meanwhile, combine topping ingredients in a small bowl; mix well.  Spread oat topping mixture on another nonstick baking sheet and bake until lightly browned and crisp, about 2 minutes.

To serve place 6 slices of apple in each of 4 shallow bowls and top each with about 2 tablespoons of oat topping.

By Kitchen Revival

Enjoy the holidays!