On the fourth Thursday of every November, Americans around the country get together with family and friends and give thanks for all that’s good in their lives -- including health. Thanksgiving Day is also a day full of food. From stuffing to turkey to potatoes, the holiday fare can be full of sodium and off limits to kidney patients. In honor of Turkey Day, the Kidney Kitchen is offering recipes for the entire holiday party so that those following the kidney-friendly diet can join the celebration.
Remove giblets and turkey neck from the cavity. Wash the turkey inside and out; pat dry. Remove any pinfeathers from the skin. Sprinkle the cavity with poultry seasoning and place the diced onion and fresh sage in the cavity. Oil the bottom of the roasting pan and place the turkey inside. Preheat oven to 350 degrees and bake for 2.5 to 3 hours; the juices should run clear when you stick your fork between the drumstick and thigh bone. Remove from the heat, cover with foil and let rest 20 minutes before serving.
Analysis 3 oz serving of white meat without the skin , calories 134, total fat 2.8 g, saturated fat 0.9 g, monounsaturated fat 0.5 g, polyunsaturated fat 0.7 g, cholesterol 59 mg, calcium 16 mg, sodium 54 mg, phosphorus 186 mg, potassium 259 mg, total carbohydrates 0.0 g, dietary fiber 0.0 g, sugar 0.0 g, protein 25 g
Appropriate for CKD, Diabetes
½ teaspoon canola oil 1 ¼ cups (4 oz) ¾ inch diced onion 1 cups (4 oz) ¾ inch diced celery 1½ # chicken wings 4 cups water ¾ teaspoon poultry seasoning 1/4 teaspoon sage 1/4 teaspoon white pepper 1 teaspoon chicken bouillon ¼ cup Cornstarch ½ cup Water
In a heavy bottom or large stock pot, add vegetable oil, onions and celery and cook over medium heat until onions are translucent. Add chicken wings, water, poultry seasoning and sage. Simmer for 1 ½ hours. Strain and save the liquid. Refrigerate over night. Remove from the refrigerator, scrape any solidified fat off the top and heat the liquid to a boil. Add white pepper and bouillon. Mix cornstarch and water to form a thickened mixture, also known as a slurry. Slowly whisk the slurry into the simmering liquid. It will thicken very quickly and keep stirring until you have reached your desired thickness. Remove from the heat and serve.
Please note that there may be small amounts of fat still in the gravy after you scrape the solidified fat off the top. The nutritional analysis of the fat content does not include this since it cannot be measured.
Braised Red Cabbage
Appropriate for CKD, Diabetes
½ teaspoon canola oil 6 ½ cups (1 #) Red cabbage, washed, cored and shredded ½ (1/5 oz) Granny Smith apple, peeled, cored and diced 1/3 cup Cider vinegar 1/3 cup Splenda White pepper to taste
In a non-stick fry pan; add oil, cabbage, diced apple and vinegar. Cover and cook over medium heat until cabbage is wilted. Add Splenda and white pepper to taste before serving.
1 ½ cups soy milk 1 cup (7.5 oz) canned pumpkin 3 egg yolks 1/3 cup of sugar ¾ teaspoon pumpkin pie spice 1 teaspoon of maple syrup
Heat soy milk in the microwave to a simmer, mix egg yolks and sugar together and then mix all ingredients together except the maple syrup. Pour mixture into slightly oiled soufflé cups filling them ½ to 2/3 full. Place soufflé cups in a baking dish. Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups. Bake at 325 for 1 hour to 1 hour 10 minutes. The custard should be firm when you jiggle. Cool completely. Warm maple syrup and drizzle over the top before serving.
Dough 1 cup all purpose Flour 1/3 cup butter 5 to 8 T of ice water
Cut the butter into the flour until it becomes small pieces, the size of walnuts. Make a well in the center of the flour mixture and add 5 tablespoons of ice water. Fold the flour mixture over the ice water until the dough sticks together, if the dough is still dry, add more ice water. Wrap dough in plastic wrap and let rest in the refrigerator for ½ hour. Roll out dough on a floured surface and place in a tart pan.
Filling 3 Apples, peeled, cored and sliced ¼ cup sugar 2 T. cornstarch ¼ teaspoon cinnamon Pinch of pumpkin pie spice ¼ cup apple jelly
Mix sugar, cornstarch, cinnamon and pumpkin pie spice together, sprinkle over sliced apples. Layer apples in the tart pan. Bake at 400 F. for 30 to 40 minutes, or until the crust is browned and the apples are soft.
After the tart is cooled, melt the apple jelly over a double boiler. Brush the top of the tart with the melted jelly.