Bariatric Recipes of the Week:
Lowfat Thanksgiving Recipes

Here's a collection of lowfat Thanksgiving recipes to give you some new ideas to try this season!

Stuffed Tofu Turkey

If you're feeling adventurous and want to cook something different this year, try this wonderful "meatless" alternative from Vegetarian Times.


  • 4 16-oz. tubs extra-firm tofu
  • 2 tsp. ground dried thyme
  • 2 tsp. rubbed sage
  • 1 tsp. onion powder
  • 2 6-oz. pkg. vegetarian stuffing
  • 1/4 to 1/2 cup low-sodium tamari or soy sauce
  • 1/4 cup olive oil
  • 1/2 tsp. sesame oil


The night before:

  1. Let 3 tubs of tofu come to room temperature. Squeeze tofu into small bits with your hands, mixing in thyme, sage and onion powder as you squeeze. This is fun. Good job for kids.
  2. Wet cheesecloth, wring it out and smoothly line colander with it—no wrinkles. Dump in the crumbled tofu, and press it into sides and bottom of colander, making a bowl within a bowl. The "tofu bowl" should be about 1-inch thick and almost reach the top of the colander. Note: You'll need a triple thickness of cheesecloth, big enough to line the colander.
  3. Hunt around, and find a bowl that will fit perfectly inside the tofu bowl. Gently press it into the colander. It will make an expressive sound. Dig through your pantry, and find something heavy (can of peaches?) to press the bowl into the tofu bowl to help tofu drain.
  4. Tuck corners of cheesecloth over top of tofu to keep edges from drying out. Stand the colander/cheesecloth/tofu/bowl/weight construction in a dish to catch liquid. Refrigerate overnight.

The day of:

  1. Preheat oven to 375F.
  2. Prepare stuffing according to package directions. Remove weight and bowl from colander. Fill tofu hollow with stuffing. Crumble remaining tofu, and use to cover stuffing, pressing flat to edges of colander.
  3. Find a large oven-to-table baking dish. Place dish over colander. Hold tightly, invoke the spirit of good cooks, and invert colander so tofu-turkey drops gently onto dish. Peel off cheesecloth to reveal, uh, half a big, white basketball.
  4. Combine tamari, olive oil and sesame oil in bowl, and baste tofu-turkey with brush. (Now it’s a big golden-brown basketball. Much better.) Bake 15 minutes. Baste again. Reduce oven to 350F, and bake 1 hour, basting as inspired.
  5. To serve, cut once across the middle and then into slabs about 1 & 1/2-inches thick. The turkeys thank you!
Serves 24 (weight loss surgery serving sizes)
Per serving:
188 calories, 11 grams protein, 9 grams total fat, 1.5 grams saturated fat, 14 grams carbohydrate, 360mg sodium, 1.5 grams fiber, 2.5 grams sugar

Lowfat Thanksgiving Recipe: Turkey and Green Chili Stuffing Casserole

If you can't do without turkey and stuffing, this is a good recipe. (No need to completely avoid stuffing!)


  • 1 tablespoon margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 small red bell pepper, chopped (1/2 cup)
  • 4 cups seasoned cornbread stuffing mix
  • 1 cup Green Giant® Niblets® whole kernel corn (drained) or frozen corn
  • 1 can (4.5 oz) Old El Paso® chopped green chilies, undrained
  • 1 1/2 cups water
  • 2 turkey breast tenderloins (about 3/4 lb each)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon peppered seasoned salt


  1. Heat oven to 350°F.
  2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  3. In 12-inch nonstick skillet, melt margarine over medium-high heat. Add onion and bell pepper; cook 2 to 3 minutes, stirring frequently, until tender.
  4. Stir in stuffing mix, corn, chilies and water.
  5. Spread stuffing mixture in baking dish.
  6. Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt.
  7. Place on stuffing, pressing into stuffing mixture slightly.
  8. Spray sheet of foil with cooking spray.
  9. Cover baking dish with foil, sprayed side down.
  10. Bake 1 hour.
  11. Uncover and bake 10 to 15 minutes longer or until juice of turkey is clear when center of thickest part is cut (170°F).
Makes 12 servings
Per serving: 160 calories, 15 grams protein, 2.5 grams total fat, 0.5 grams saturated fat, 38mg cholesterol, 320mg sodium, 19 grams carbohydrate, 1.5 grams fiber, 2 grams sugar

Recipe from

Lowfat Thanksgiving Recipe: Carrot and Butternut Squash Puree

If you've recently had surgery and you're still in the mushy diet stage, this is a great recipe to prepare or bring along if you're invited to a Thanksgiving dinner. Feel confident you have something safe and yummy to eat:


  • 1 pound carrots, peeled and sliced
  • 1 pound butternut squash, peeled and cut into cubes
  • 1/4 cup orange juice
  • 1/8 tsp nutmeg


  1. Steam carrots and squash until tender, about 10-12 minutes.
  2. Transfer to a food processor.
  3. Add orange juice and nutmeg.
  4. Blend until smooth.
  5. Season with freshly ground pepper if desired.

Makes 6 servings
Per Serving: 90 calories, 0.2 grams total fat, 0 grams saturated fat, 0mg cholesterol, 28mg sodium, 20 grams carbohydrate, 3 grams fiber, 2 grams protein

Recipe from

Lowfat Thanksgiving Recipe: Cranberry Apple Sauce

This can be served as a stand alone dish or as sauce to serve over turkey (breast).


  • 1/3 cup apple cider or apple juice
  • 1/4 cup sugar
  • 1 12 ounce bag fresh cranberries
  • 2 apples, peeled, cored, chopped


  1. In a medium non-reactive saucepan, dissolve sugar into juice over a medium heat.
  2. Stir in cranberries and chopped apples.
  3. Bring to a boil, then reduce heat and simmer until cranberries pop and sauce thickens.

Makes about 4 cups
Per 1/2 cup: 69 calories, 0.2 grams total fat, 0 grams saturated fat, 0mg cholesterol, 0mg sodium, 17 grams carbohydrate, 2 grams fiber, 0.2 grams protein

Recipe from

Lowfat Thanksgiving Recipes: Pumpkin Desserts

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