Redefine Thanksgiving

photos by Bruce Wolf

Let’s face it—Thanksgiving is all about stuffing our faces with exorbitant amounts of food. It doesn’t matter if you’re on a diet, or even if you’re not that hungry, the holiday is about being surrounded by friends and family, while being thankful for the massive, buffet-style food table that you’re able to dine from. Thanksgiving menus are notoriously filled with mostly not healthy food. Fortunately, we’ve put together a unique set of recipes geared toward preventing you from having to make another notch in your belt to hold in that gut. Put away those dinner rolls and dive into a heavenly mixture of vegetable mash, whole grain stuffing and a lightweight pumpkin cheesecake that will have you going back for seconds without regret.

Super Mash

Serves eight


1 pound white turnips, peeled and cut into chunks

1/2 pound carrots, peeled and cut into chunks

1/2 pound rutabaga, peeled cut into chunks

1 pound russet potatoes, peeled and cut into chunks, or new potatoes with skins on

1/2 cup turkey or chicken stock

2 tablespoons cannabutter

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Pinch nutmeg

2 tablespoons parsley, chopped


  1. In a large saucepan, combine root vegetables, potatoes, enough water to cover, heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Drain.
  2. Return vegetables to saucepan. Add stock, cannabutter, smoked paprika, 1/2 teaspoon salt, pepper and nutmeg; mash until smooth and well blended, or whip in a mixer. Sprinkle with the parsley.

Whole Grain Stuffing
Serves 8-10


Butter or oil for the pan

1 loaf whole grain bread, cut into chunks

3 tablespoons olive oil

2 tablespoons cannabutter

2 cups mushrooms, sliced

1 small yellow onion, diced

2 teaspoons dried sage

3/4 cup chopped walnuts

1 tart apple, cut in small chunks, Granny Smith would be perfect

2 cups chicken broth, low sodium

1/2 cup water

1 medium egg

1 teaspoon salt

1/2 teaspoon pepper


  1. Heat the oven to 340°. Spray a 9-by-13-inch baking dish and set aside. On a baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden. Transfer the bread to a large bowl.
  2. In a skillet, heat the oil and cannabutter. Add the mushrooms and onions, and cook over moderate heat, about 10-15 minutes. Add the sage and cook until fragrant, about 1 minute.
  3. Add the chopped walnuts and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth, water and the egg. Pour over the bread mixture and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
  4. Heat the oven to 340°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Low-fat Pumpkin Cheesecake

Serves 8

1 teaspoon unsalted butter

3/4 cup graham cracker crumbs, 2 tablespoons reserved for garnish

16 ounces low-fat cream cheese, room temperature

2 tablespoons cannabutter, room temperature

3/4 canned pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 cup brown sugar

1 teaspoon vanilla

1 large egg

  1. Heat oven to 340°. Spread the bottom of a 7-inch removable-bottomed tart pan with butter. Sprinkle cookie crumbs on bottom of pan. Press down. Cook for 10 minutes, remove from oven.
  2. Place cream cheese, cannabutter, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer, beat on medium until well blended. Add egg and beat on low.
  3. Pour pumpkin cream cheese mixture onto cookie crumb base
  4. Bake cheesecake for 40 minutes until set. Sprinkle with breadcrumbs.
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