Gotta say that plate of food makes me feel queasy.
I stay with the turkey & veggies. I have a great low carb pumpkin cheesecake recipe with a pecan nut crust that’s killer. Will have to find it to post it. It’s pretty light & around 6-7 carbs for a real size piece.
Braised red cabbage is delicious, colorful & festive. Slice red cabbage fairly thin. Rinse, leaving water on it. Heat olive oil in a heavy skillet (one that has a lid) & add cabbage. Sautee it. When the cabbage is cooked a bit (not mushy), add either cider vinegar or dry red wine (or combo of both is better), chopped fresh garlic, salt & fresh ground pepper & a little artificial sweetener (I use a stevia), Stir & cover until it’s cooked to the texture you like. It has a sweet & sour taste. Sorry, don’t know the quantities for the wine or vinegar because I just toss it in.
Cranberry sauce: fresh cranberries boiled in water until the skins pop, drain water, add orange extract, maple extract & Fiberfit liquid splenda. If you like cranberry sauce more gel-like, add agar-agar flakes. Refigerate. Yummy.
Judith has a low carb stuffing made from high fiber wholegrain crackers. Hope she posts it.