Thanksgiving Recipes from Tom’s

Thanksgiving Recipes from Tom’s

Here at Tom’s of Maine we are constantly thinking about health and safety when it comes to our formulas and natural ingredients. For many of us, the same sentiment applies to the recipes and ingredients we use in our own kitchens. But with Thanksgiving and the ensuing season just around the corner, the temptation to overindulge is looming. Here are a couple healthy Thanksgiving-themed recipes, one savory and one sweet, that you can easily swap for staples at your table this coming holiday.

Yummy Garlic Mashed “Potatoes”
Bridget, Citizens’ Advocacy Representative

1 head cauliflower
1/8 cup plain Greek yogurt
fresh minced garlic
salt & pepper to taste

Steam cauliflower on the stovetop until tender. Cut into chunks and place in bowl, discarding hard pieces of stem and center. Use a potato masher to mash the cauliflower to potato-like consistency. Add 1/8 cup plain Greek yogurt for a thicker, creamier consistency. Yogurt is a great butter alternative, but feel free to also sparingly add butter or olive oil for more flavor. Add garlic, and continue to mash. Salt and pepper to taste.

Alternate or additional ingredients to experiment with include horseradish, parmesan cheese or chicken broth. Or feel free to try any other ingredient you are used to having in your family’s traditional mashed potato dish. Get creative!


Aunt Emma’s Cranberry Applesauce
Ellen, Category Innovation Brand Manager

1 bag cranberries, washed and stems removed
2 cups sugar
3 cups water
2-3 cinnamon sticks
6-8 apples, quartered, peeled, seeded (I use a combo of cortland, macoun, mcintosh, and gala)

In large saucepan stir 1 cup sugar with 1 cup water.  Over medium heat stir constantly until sugar is dissolved.  When water begins to simmer, add cranberries.  Stir once, then leave until you begin to hear cranberries “pop”.  Stir gently until most of the cranberries have burst.  Remove from heat.  Cool.

In soup pot, add 2 cups water and 1 cup sugar.  Over medium heat, stir until sugar is dissolved.  Throw in cinnamon sticks and stir.  Once water begins to simmer/boil, add apples and stir.  Continue to stir occasionally until apples begin to break down and get soft.  Get them to the consistency you prefer.  I tend to like my applesauce chunky so I let them cook about 15 minutes, smash some and leave others chunky.  Remove from heat.  Cool.

When cranberries and apples have cooled enough, combine them.  Refrigerate.  Remove cinnamon sticks if you like, or leave them in for festive, authentic look.  I like to serve this in a crystal bowl because the colors are so vibrant!  Enjoy!