As I am sure you know, Seldom Blues is hosting its annual Thanksgiving Day brunch buffet this year with a mouth-watering menu. However, if you decide to stay home, it is important to enjoy a good meal that is healthy. Oftentimes on holidays we overindulge on foods prepared with rich ingredients. As an alternative, the following recipes include fresh herbs, spices and seasonal fruits to replace the traditional butter, cream, salt, etc. known for making us feel stuffed and lethargic.

Apple Shallot Roasted Turkey

Ingredients:
1 10- to- 12 pound turkey
2 tablespoons canola oil
2 tablespoons chopped fresh parsley, plus 3 sprigs
1 tablespoon chopped fresh sage, plus 3 sprigs
1 tablespoon chopped fresh thyme, plus 3 sprigs
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 ½ pounds shallots, peeled and halved lengthwise, divided
1 tart green apple, quartered
3 cups water, plus more as needed
Preparation:
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Position rack in lower third of oven; preheat to 475 degrees.
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Remove giblets and neck from turkey cavities. Place the breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
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Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture onto the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity; Tuck the wing tips under the turkey; Tie the legs together with kitchen string; Add 3 cups of water to the pan.
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Roast the turkey until the skin is golden brown, about 45 minutes; Remove the turkey from the oven; Cover just the breast with a double layer of foil, cutting as needed to fit; Scatter the remaining shallots in the pan around the turkey.
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Transfer the turkey to a serving platter and tent with foil; Let the turkey rest for 20 minutes; Remove the string and carve.

Cornbread and Sausage Stuffing
Ingredients:

1 pound sweet Italian turkey sausage (about 4 links), casing removed
2 cups finely chopped onion
1 ½ cups finely chopped celery
¼ teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into ¾ inch cubes (about 12 cups)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh sage
1½ to 3 cups reduced sodium chicken broth
Preparation:
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Preheat oven to 325 degrees; Coat a 9 by 13 inch baking dish with cooking spray.
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Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wood spoon, until browned, about 10 minutes; Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes; Transfer the mixture to a large bowl; Season with salt and pepper.
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Add cornbread, parsley and sage.
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Bring broth to a simmer in a small saucepan; Pour 1 cup over the stuffing mixture and toss gently; Add as much of the remaining broth as needed, ½ cup at a time until the stuffing feels moist but not wet; Spoon the stuffing into the prepared pan and cover with foil.
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Bake the stuffing until thoroughly heated, about 25 minutes; Serve warm.
Potato and Sweet Potato Torte
Ingredients:
1 tablespoon extra virgin olive oil
2 large leeks, trimmed, washed and thinly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
½ teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound sweet potatoes (about 2 small) peeled and cut into 1/8 inch thick slices
1 pound all-purpose potatoes, peeled and cut into 1/8 inch thick slices
Preparation:
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Position oven rack at the lowest level; preheat to 450 degrees; Coat a 9 ½ inch, deep-dish pie pan with cooking spray; Line the bottom with parchment paper or foil and lightly coat with cooking spray.
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Heat oil in a large nonstick skillet over medium high heat; Add leeks and thyme; cook, stirring often, until tender, about 5 minutes (Note: 1 to 2 tablespoons water may need to be added to prevent scorching); Season with teaspoon of salt and pepper.
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Arrange half of the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper.
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Top with another third of the leeks; Layer in the remaining sweet potatoes in the same manner; Cover the pan tightly with foil.
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Bake the torte until the vegetables are tender, about 45 minutes; Run a knife around the edge to loosen it; Invert onto a serving plate; Remove paper or foil and serve.
The Seldom Blues’ Thanksgiving Day brunch buffet will take place on Nov. 22 from 11 a.m. to 5 p.m. Menu items will include a breakfast bar with a waffle station, chilled seafood bar, buffet with spiral ham and more. The cost for adults is $46, exclusive of tax and gratuity, and $23 for children ages 5-12. For reservations, please call (313) 567-7301.
Detroit-based Southern Hospitality Restaurant Group owns and operates Seldom Blues Restaurant and Jazz Supper Club in the Renaissance Center, Detroit’s Breakfast House & Grill @ Merchants Row in the heart of Campus Martius, and the Motown Soul Food Café in the New Center Area.