Recipes

Madeover Recipes for Thanksgiving Dinner

Taste of Home has yummy recipes that are a slimmed down version of old favourites!

Best-Ever Sweet Potato Pie Recipe

Ingredients

  • 1 extra-servings-size graham cracker crust (9 ounces)
  • 1 egg white, beaten
  • 1-1/2 cups mashed sweet potatoes
  • 1-1/4 cups fat-free milk
  • 3 eggs
  • 2/3 cup sugar
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace

Directions

  • Brush crust with egg white. Bake at 400° for 6-8 minutes. Cool on a wire rack. Reduce heat to 350°.
  • In a large bowl, beat the remaining ingredients until blended. Pour into crust. Bake for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Nutrition Facts: 1 piece equals 292 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 318 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Coconut-Streusel Pear Pie Recipe

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice

TOPPING:

  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 4-1/2 teaspoons cold butter
  • 1/3 cup flaked coconut

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
  • For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 piece equals 306 calories, 11 g fat (6 g saturated fat), 11 mg cholesterol, 200 mg sodium, 52 g carbohydrate, 4 g fiber, 2 g protein.

Caramel Custard Pie Recipe

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2/3 cup packed brown sugar
  • 4 teaspoons all-purpose flour
  • 3 eggs
  • 2 cups 2% milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry.
  • In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture.
  • Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving. Yield: 8 servings.

Nutrition Facts: 1 piece equals 277 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 201 mg sodium, 41 g carbohydrate, trace fiber, 6 g protein.

Pineapple Apple Pie Recipe

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 can (20 ounces) crushed pineapple
  • 3 medium tart apples, peeled and chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

TOPPING:

  • 1/2 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons butter, melted

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. Drain pineapple, reserving 3/4 cup juice. In a large bowl, combine the apples, pineapple and reserved juice. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
  • In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.
  • Bake at 375° for 40-45 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.

Nutrition Facts: 1 piece equals 259 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.

Makeover Pecan Corn Pudding Recipe

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 teaspoon baking soda
  • 3 eggs
  • 1-1/4 cups buttermilk
  • 3/4 cup reduced-fat butter, melted
  • 2 cans (one 14-3/4 ounces, one 8-1/4 ounces) cream-style corn
  • 2 cups frozen corn
  • 2 medium onions, chopped
  • 1-1/2 cups (6 ounces) shredded sharp reduced-fat cheddar cheese
  • 4 jalapeno peppers, seeded and chopped
  • 1/2 cup chopped pecans, toasted

Directions

  • In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk the eggs, buttermilk and butter. Add cream-style corn, corn and onions. Stir into dry ingredients just until moistened.
  • Pour half the mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
  • Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Serve warm. Yield: 12 servings.

Editor’s Note: This recipe was tested with Land O’Lakes light stick butter. We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 3/4 cup equals 269 calories, 15 g fat (6 g saturated fat), 79 mg cholesterol, 465 mg sodium, 31 g carbohydrate, 3 g fiber, 10 g protein.

Makeover Sausage Pecan Stuffing Recipe

Ingredients

  • 1 pound lean ground turkey
  • 2 cups sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 teaspoon fennel seed
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 1 loaf (16 ounces) day-old white bread, cubed
  • 1 large tart apple, chopped
  • 2 teaspoons rubbed sage
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup chopped pecans

Directions

  • In a Dutch oven, cook the turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a large bowl. Add the bread, apple, sage, salt, poultry seasoning and pepper. Whisk eggs and broth; pour over bread mixture and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with pecans.
  • Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned and a thermometer reads 160°. Yield: 12 servings.

Nutrition Facts: 3/4 cup equals 226 calories, 9 g fat (2 g saturated fat), 65 mg cholesterol, 654 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Makeover Streusel-Topped Sweet Potatoes Recipe

Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup reduced-fat butter, melted
  • 3 eggs, lightly beaten
  • 1/4 cup unsweetened apple juice
  • 1-1/2 teaspoons vanilla extract

TOPPING:

  • 3/4 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 cup reduced-fat butter, melted

Directions

  • Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  • When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
  • Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°. Yield: 12 servings.

Editor’s Note: This recipe was tested with Land O’Lakes light stick butter in a 1,100-watt microwave.

Nutrition Facts: 1 stuffed potato half equals 260 calories, 12 g fat (5 g saturated fat), 68 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 3 g fiber, 4 g protein.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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