Healthy Thanksgiving recipes-

well here is what i have found so far...

I am going to make a Brown Rice Stuffing-
with chorizo
onions
celery
garlic carrots
whole wheat bread crumbs
chicken stock....

Is there an actual recipe? that sounds good.

-No i just saw a couple brown rice stuffing recipes online and i decided i would wing my own version with things i like.
i would say around 1 cup rice- 1 cup- whole wheat breadcrumbs-1- 2 chorizo sausage links- an onion- 2- garlic cloves- 2 stalks celery. i can chicken stock.. i am going to add some random spices as well.. maybe some cumin and cilantro

that sounds good, i also found this on a website that for for a vegan tofurkey and stuffing recipe (this is for the stuffing)
•2 tablespoons olive oil
•3 medium shallots, small dice
•2 medium celery stalks, small dice
•1 1/2 teaspoons finely chopped fresh thyme leaves
•3/4 teaspoon finely chopped fresh sage leaves
•Kosher salt
•Freshly ground black pepper
•12 ounces cremini mushrooms, stems trimmed, halved if large, and sliced 1/4-inch thick
•3/4 cup long-grain brown rice
•1 cup mushroom broth
•1/2 cup water
•1 tablespoon finely chopped fresh Italian parsley
•1 teaspoon red wine vinegar

Place oil in a medium saucepan with a tightfitting lid and set over medium heat. When it shimmers, add shallots, celery, thyme, and sage, season with salt and pepper, and cook, stirring occasionally, until shallots just begin to soften, about 3 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 3 minutes more.
Add brown rice and stir to evenly combine. Add broth and water and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 50 minutes. (If the rice has not absorbed all of the liquid, continue to cook, uncovered, until the liquid is absorbed, then replace the lid.) Remove from heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork. Stir in parsley and vinegar. Taste and season with salt and pepper as needed

Fortunately I'm not cooking this year but you could always roast butternut squash (and season it as you like--salt and pepper, brown sugar, a drizzle of maple syrup, etc...) and have that instead of a potato dish. Squash has around half the calories of sweet potatoes per serving. And it's also VERY good for you and very pretty on a Thanksgiving table.