Low Carb & Diabetes Friendly Thanksgiving Recipes

Orange Rosemary Turkey

Even if you're living a low carb lifestyle or your diabetic there's no reason you should be left out of the thanksgiving feast. Here are amazingly delicious thanksgiving dinner recipes that are as healthy as they are tasty.

First on the list is the big guy himself Mr. Turkey. Thanksgiving just wouldn't be thanksgiving without a huge succulent turkey.

Here's what you'll need:

10- 20 lb. whole turkey
3/4 cup olive oil
3 TBS minced garlic
2 TBS chopped fresh rosemary
2 TBS dried parsley
2 TBS dried thyme
1 tsp fresh ground pepper
1 tsp kosher salt
1 orange
1 apple


Clean the turkey, pat dry, and gently massage to release the skin.

Mix the olive oil, garlic, rosemary, parsley, thyme, pepper and salt. Rub all over the outside of the turkey, and gently lift the skin, careful not to tear it, and rub the mixture under the skin as well.

Place orange and apple along with your fresh herbs and spices into the inner cavity of the turkey.

Place the turkey in a roasting pan or in a turkey roaster and fill with water about 1/2 inch full.

Cook at 325 degrees F for 3-4 hours, or time and temperature according to the turkey's package directions.

Be sure to check the turkey every hour. If it is becoming too brown, cover gently with foil.

Remove turkey from oven, also remove the apple and orange from the cavity and let stand 10 minutes before slicing.

Serving size is approximately 4 oz. of turkey.

Nutritional Facts
Servings 18
Calories 194
Total Fat 13g
Saturated Fat 2g
Sodium 367 mg
Carbohydrates 2 g
Protein 14g
Turkey Gravy

This turkey gravy keeps sodium, fat, and carbs low but extremely flavorful .


1 Package Neck, heart, gizzard from turkey giblets

1 Medium carrot thickly sliced

1 Medium onion thickly sliced

1 Medium celery rib thickly sliced

1/2 Teaspoon salt

1 Turkey liver

3 Tablespoons fat from poultry drippings

3 Tablespoons all-purpose flour

1/2 Teaspoon salt


In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.

Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.

To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.

Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.

Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.

Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.

Nutritional Facts

Servings 14 
Serving Size 1/4 cup
Calories 47
Protein 1g
Sodium 193 mg
Cholesterol 4 mg
Fat  3g
Carbohydrates 4 g

Cheesy Cauliflower Faux Mash Potatoes

If you're looking for a low-carb substitute for mashed potatoes then this recipe which only has 3 grams of carbohydrates.


2 heads cauliflower

1/4 cup half & half

2 TBS butter

1/2 cup medium white cheddar

1/2 tsp kosher salt

1/4 tsp fresh ground pepper


Cut the cauliflower away from the core and cut into 1 inch pieces.

Place in a large microwave safe bowl. Add the half & half and butter.

Microwave on high for 5 minutes, then toss.

Repeat 2 more times until cauliflower is tender.

Pour into a food processor or blender. Add cheese, salt and pepper and blend until smooth with no lumps. (If puree is not getting smooth enough or the cheese isn't melting all the way, pour back into the bowl and microwave 2-3 more minutes and then puree again.)

When mixture is smooth, pour into a serving bowl and serve.

Nutritional Facts

Servings 8
Calories 82
Total Fat 6 g
Saturated Fat 1 g
Sodium 184 mg
Carbohydrates 3 g
Dietary Fiber 1 g
Protein 3 g

Sauteed Brussels Sprouts

Add this delicious side dish and get a bonus of high fiber which helps slow down the absorption of carbs.


2 lbs. brussel sprouts, trimmed

2 TBS olive oil

3 TBS minced shallots

2 cloves garlic, minced

2 TBS white cooking wine

1/2 cup low sodium chicken broth

1/4 tsp kosher salt

1/2 tsp black pepper

2 slices turkey bacon, cooked and chopped or crumbled

3 TBS fresh shaved Parmesan


Heat olive oil in a pan over medium heat.

Sautee shallots and garlic until the shallots start becoming transparent, about 1-2 minutes.

Add the brussel sprouts and cook another 2 minutes, stirring frequently.

Add the cooking wine and broth, scraping the bottom of the pan.

When the liquid begins to bubble, reduce heat to low.

Season with salt and pepper, and cover.

Let simmer 8-10 minutes, stirring to make sure it doesn't burn.

When the brussel sprouts are tender, transfer to a serving dish.

Sprinkle with the cooked turkey bacon and Parmesan shavings.

Nutritional Facts

Servings 8
Calories 100
Total Fat 4 g
Saturated Fat 1 g
Sodium 192 mg
Carbohydrates 11 g
Dietary Fiber 4 g
Protein 5 g

Low-Carb Stuffing

Begin this recipe by using your favorite low-carb bread. Made from scratch, you know this recipe will deliver traditional flavors without all the carbs.


1 loaf low carb stuffing bread (see below) or low carb bread, crumbled or cut into cubes

1 large onion, chopped

6-7 cups chopped celery - about 2 small bunches

1 green Bell pepper, chopped

1 bunch parsley, chopped (about 2 cups)

4 teaspoons poultry seasoning, such as Bells

1/2 teaspoon pepper

Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)

1 cup water or broth, plus more according to moisture needed

1 - 3 eggs if baking it, and if desired (nutritional info includes 1 egg)

1 T cooking oil


Make low-carb stuffing bread, or use about 1 - 1½ lb loaf of low-carb bread. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc. I based the nutritional information below on using my homemade stuffing bread. In any case, allow the bread to dry out for awhile, either on the counter on in a low oven. It doesn't have to be totally dry, just kind of stale-level dry.

 Saute' onion, celery, and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings. I include about a Tablespoon of Better Than Bouillon Soup Base at this point.

Mix together the vegetables and the bread. Add a cup of broth or water, stir, and taste. Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking.

You can eat it just as it is, but if you bake it, the flavors will come together better. Adding egg will make it come together in more of a melded together form. I usually add one egg, but don't like it too melded. You can add 2, or even three eggs. Mix well and bake at 350 F. for about half an hour, or until browned on top.

Nutritional Facts

Servings 12
Carbohydrate 5 g
Fiber 4 g
Protein 9 g
Calories 244

Green Bean Casserole

A great traditional side dish that includes a bonus of 4g fiber and a depth of flavor.


1 1/2 lbs. fresh green beans, trimmed and cut into bite sized pieces

1/2 cup reduced sodium cream of mushroom soup

1/2 cup nonfat plain greek yogurt

1/4 cup half & half

1/2 tsp fresh ground pepper

1/2 cup sliced mushrooms

1/2 medium white onion, sliced

2 TBS olive oil, divided

Mrs. Dash seasoning to taste


Preheat the oven to 350 degrees F.

Grease a small casserole dish and set aside.

Boil the green beans in salted water until bright green and softened.

Meanwhile, mix the soup, yogurt, half & half and pepper in a medium bowl.

When the green beans are done, add to the soup/yogurt mixture.

Heat 1 TBS olive oil in a small skillet and cook the mushrooms until lightly browned. Remove from heat and add to the green beans.

Toss together and pour into prepared casserole dish.

In the same skillet, heat the remaining olive oil. Cook the onions until they're transparent and golden. Add to the top of the green beans.

Cover the dish with foil and bake for 30 minutes.

Remove foil and bake another 10 minutes.

Remove the casserole from the oven and sprinkle with desired amount of Mrs. Dash.

Nutritional Facts

Servings 8
Calories 84
Total Fat 4g
Saturated Fat 1g
Sodium 89mg
Carbohydrates 9g
Dietary Fiber 4g
Protein 3g

Sweet Potato Casserole

You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish. This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.


8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

1/4 cup half & half

1 egg white

3 TBS coconut oil

2 TBS Splenda brown sugar

1 1/4 tsp vanilla extract

3/4 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp salt

1/4 cup chopped pecans

zest of 1 orange


Boil the potatoes in salted water until tender.

Preheat the oven to 350 degrees F.

Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.

Add the orange juice and half & half and whip with a hand mixer.

Add the egg white, coconut oil and sugar, and beat until well mixed.

Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.

Remove foil and bake an additional 15 minutes.

Remove from oven and serve.

Nutritional Facts

Servings 18
Calories 95
Total Fat 4g
Saturated Fat 0g
Sodium 55mg
Carbohydrates 14g
Dietary Fiber 2g
Protein 1g

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.



Total Time: 45 minutes

2 pounds green beans, trimmed

2 1/2 teaspoons extra-virgin olive oil, divided

2 ounces prosciutto, thinly sliced, cut into ribbons

4 cloves garlic, minced

2 teaspoons minced fresh sage

1/4 teaspoon salt, divided

Freshly ground pepper, to taste

1/4 cup toasted pine nuts

1 1/2 teaspoons freshly grated lemon zest

1 teaspoon lemon juice


Prepare through Step 1 and refrigerate for up to 2 days.

Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper.

Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Nutritional Facts
Servings 8 
Calories 98
Carbohydrates 10g
Fat 5g
Saturated Fat1g
Monounsaturated Fat 2g
Protein 5g
Cholesterol 6 mg
Dietary Fiber 4g
Potassium 196mg
Sodium 264mg

Source: http://www.diabeticconnect.com

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