Remembering Kevin Moore

Low-Carb Thanksgiving Recipes Compliments Of Celebrity Chef George Stella

Low-carb celebrity TV cooking king George Stella

If you are a fan of the culinary side of livin’ la vida low-carb, then no doubt you are already familiar with the supercharged energy of George Stella. As for the former television star of the show “Low Carb and Lovin’ It” on The Food Network, today George has expanded his audience even further by sharing deliciously healthy low-carb recipes with well over a million viewers each week on QVC. Tune in to “The Livin’ La Vida Low-Carb Show with Jimmy Moore” on Wednesday to hear one of my most unique podcast interviews ever with the one and only George Stella.

But since this is Thanksgiving week, George wanted to treat “Livin’ La Vida Low-Carb” fans with a special selection of his favorite low-carb recipes for the holiday season. He’s confident you will be able to stick with your healthy low-carb lifestyle even through the holidays if you choose better alternatives like the ones I’m about to share with you today that come from his bestselling books George Stella’s Livin’ Low Carb: Family Recipes Stella Style and Eating Stella Style: Low-Carb Recipes for Healthy Living. Enjoy your special low-carb meal on Turkey Day a little better with these oh-so-amazing dishes! THANK YOU George Stella and Happy Thanksgiving to all!

Spaghetti Squash
1 medium spaghetti squash (about 3 pounds)

1. Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure).

2. Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.

*You can reheat the squash strands by dipping with a strainer in boiling water just before serving.

Cook’s Note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even Alfredo.

Yield: 8 servings

Calories: 24
Total Fat: 0 grams
Saturated Fat: 0 grams
Carbohydrates: 5 grams
Net Carbohydrates: 4 grams
Fiber: 1 gram

Wild Mushroom Turkey Gravy

Here’s the perfect way to use those juices and drippings from your next roasted turkey. There’s more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you’re eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it’s a great accompaniment to anyone’s Thanksgiving turkey!

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

1. Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

2. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

3. Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Yield: 8 servings (about 1 2/3 cups)
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Calories: 113
Total Fat: 10
Saturated Fat: 6
Carbohydrates: 3
Fiber: 0.5

Sausage and Herb Stuffing

Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn’t have to be made that way. There’s nothing wrong – and everything right – with substituting chopped vegetables to make up the missing bulk. So don’t get stuffed. Try this recipe instead of all that bread!

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery?1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash?1/2 cup grated Parmesan?1 tablespoon chopped parsley leaves?3 tablespoons chopped fresh sage leaves?3 tablespoons chopped fresh thyme leaves?1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.?

1. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

2. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients.

3. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ease of preparation: easy

Calories: 120
Total Fat: 2
Saturated Fat: 2
Carbohydrates: 3
Fiber: 1

Mock Garlic Mashed “Potatoes”

To help ensure your success living a low carb lifestyle, you must find alternatives to high carb food. NOT do without! Many times that means “thinking outside the box”. A perfect example is this recipe that uses Cauliflower, a great “flavor absorbing” neutral food as a replacement for potatoes.

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/4 teaspoon minced garlic
1/8 chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon butter

1. Set a stockpot of water to boil over high heat.

2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.

3. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. (otherwise your “potatoes” will be loose)

4. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.

Helpful Hints: Try roasting the garlic or add a little fresh rosemary for a whole new taste!

Yield: 4 servings
Net Carbohydrates: 4 grams
Prep Time: 15 minutes
Cook Time: 6 minutes

Cranberry Relish

Cranberries are a must-have for certain holiday dinners. Lucky for us they’re naturally low in carbs. Unfortunately, almost all the cranberry relishes and sauces you’ll find in your market are full of sugar! This relish is all about the cranberries, and without all that unnecessary sugar!

1 cup sugar substitute (recommended: Splenda)
1 cup water
12 ounces fresh or frozen cranberries
1 teaspoon orange zest

1. Combine sugar substitute and water in a saucepan and bring to a boil.

2. Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

3. Remove from heat, cool, cover and refrigerate until ready to serve.

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Calories: 31
Total Fat: 0
Saturated Fat: 0
Carbohydrates: 8
Fiber: 2

Southern Green Beans and Pecans

Green beans are one of my very favorite vegetables and this is the easiest and best way I know how to prepare them! Something about pan sautéing them that just really makes the flavor! Steamed doesn’t cut it for me with veggies and I am sure you will agree when you make these Southern style beauties! Mmmmm good!

1 pound fresh green beans, ends trimmed
1/4 pound bacon, sliced into small pieces
1/4 cup pecan halves
1 roasted red pepper, julienne
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoons butter

Place a small pot of water over high heat to boil.

1. Drop trimmed green beans in boiling water and cook for about 5 minutes or until tender but still crispy.

2. While green beans are cooking, brown bacon pieces and pecans in a large sauté pan over medium heat.

3. When green beans are done, strain and place beans into the sauté pan with the cooked bacon and pecans.

4. Add roasted pepper strips, seasonings and butter and sauté together for another 2 minutes on high and serve.

Helpful Hints: If cooking green beans ahead of time, place the beans directly in an ice water bath the minute they are done boiling. Then strain and refrigerate until you are ready to use them. Cooked green beans may be frozen perfectly too!

Yield: 6 servings
Net Carbohydrates: 3 grams each serving
Prep Time: 10 minutes
Cook Time: 15 minutes

  • Keith Bishop

    Hey, Jimmy!

    It looks like there may be an ingredient missing on the Mock Garlic Mashed “Potatoes” recipe since the last ingredient says “1/2 teaspoon” 🙂

    I have never been a cauliflower fan, but I am going to try this out.

    Thanks for the recipes and keep doing what you do!


    THANKS Keith! You know what…I’d make it butter! You can never go wrong with that. 🙂 Thank you for your support!


  • Day late and always a dollar short, but i guess there’s Christmas coming too 😉

    Many low-carbers will know this, but I tossed up this page for potato alternatives befor the holiday.