It’s almost that time of year again. Soon it will be time to gather around the dinner table with friends, family and loved ones for a spectacular holiday feast. Despite the fact that many Americans overdo it during holiday meals (the average Thanksgiving meal, for example, clocks in at around 3,000 calories—more calories than most adults require in an entire day!), you can prepare dishes in a healthy manner as well as tasty one.
By featuring traditional staples on your table – such as roasted sprouts, baked squash and crisp, seasonal salads – it’s easy to skip some of the side dishes that may not be good for you, or your waistline. Upping the veggie dishes, nixing that fried onion-green bean casserole and taking it easy on or avoiding stuffing altogether are all steps that can make for a healthier holiday.
But what’s in store for the pièce de résistance? Turkey, of course, right? Turkey is definitely a healthy option, and one we’re quite accustomed to, but is there any wiggle room to play around with what we’re serving for the main course? Absolutely.
Below are my top three suggestions for alternative holiday protein main dishes. If you don’t happen to have a source for wild boar or pheasant in your neck of the woods, not to worry Check out www.eatwild.org for a nationwide directory of where to find ethically sourced, humanely raised proteins of all types.
Wild Boar
With a strong, nutty, rich flavor that is unique and often not comparable to other meats, wild boar boasts just 104 calories, 2.8 grams of fat (0.8 grams saturated) and 18.3 grams of protein per serving (depending on the cut). It’s a savory option that lends itself well to braising if you’re using the shanks or to a pulled-pork or carnitas style dish if you opt for the shoulder.
Pheasant
A 3.5-ounce serving of pheasant provides 14 percent of the recommended daily value of vitamin B12, 37 percent of the daily value for vitamin B6 and also the minerals phosphorus and selenium. Try roasting it with bay leaves and citrus, then serving on a platter garnished with more of the same veggies you’re serving as a side dish.
Bison
Leaner than beef, rich in protein, iron, zinc, vitamin B12 and other nutrients, bison is noted by the National Bison Association promotes as having only 2.4 grams of fat and 143 calories in 3.5 ounces cooked, compared to 8 grams of fat and 200 calories in a piece of “select” beef. That’s based on the leanest cuts, trimmed of all fat. Other bison cuts have 4 to 9 grams of fat and 165 to 190 calories, comparable to some lean beef cuts; ground bison meat can have 15 grams of fat and 240 calories in 3.5 ounces. Bison also contains omega-3 fats.
If you’re feeling a bit leery of changing things up too much, you can always err on the side of caution and offer both, but in moderation.
For example, brining and roasting just a turkey breast, rather than the whole bird, could prove to be just the balance you and your guests who aren’t keen to explore their culinary palates are looking for.