Wow! It has been way to long since I have posted anything. Sorry guys, been busy studying to become a health coach and preoccupied with a new boyfriend :). But I was asked by some co-workers (mainly April) to post a few recipes from my thanksgiving meal I made for my family this past Sunday. Now, keep in mind it is thanksgiving and you want all the traditional food. Im a southern girl so I love my down home cooking and wanted to create some gluten free and paleo alternatives. Not everything I made was paleo but everything is most definitely gluten free. Im only going to post a few of the recipes off the top of my head and hope I can remember everything. Enjoy!!
Citrus, Sage Brined Turkey
1 Turkey 20-23lbs
3 Oranges ( I used satsumas, thanks April)
6 Sprigs of fresh sage
6 Sprigs fresh thyme
1/3 cup sea salt
3 tbs cracked pepper
1 lb grassfed butter
Brining a turkey takes 24-48 hours so please keep that in mind when making this recipe. To prepare the brine, fill a large pot (large enough to fit a turkey) full of water. Add your salt, 4 sprigs of fresh sage, 4 sprigs of thyme, squeeze juice of satsumas and add the peals to the water. Boil for approximately 10 mins and let cool completely. Take a brining bag or use your large pot to soak your turkey in your brine. Refrigerate turkey with your brine for 24-48 hours. When your ready to cook your turkey, preheat oven to 350 F. Put your butter and left over herbs and pepper in a processor and blend well. Use your hands to rub herb butter under the skin of your turkey. Place turkey in large baking pan and bake uncovered for 1 hour or until desired brownness is achieved. Once your turkey is golden brown, loosely place a piece of tin foil over turkey and bake another 2-3 hours or until internal temp reached 165 degrees F.
Gluten-free cornbread dressing (or stuffing if your not from the south)
1 Bag Bob’s Red Mill gluten-free corn bread mix
1 1/2 cups milk (whatever kind you like)
1/3 cup oil or melted grassfed butter (I used coconut oil)
1 lb ground sausage (I used a sage pork sausage)
3 stalks of celery
3 cups organic chicken broth
1/3 cup chopped sage
2 tbs cracked pepper
Cook your cornbread a day or two before you are wanting to make your dressing. Just follow instructions on back of package and add pepper to the mix. Crumble your cooked cornbread and let it sit out on your counter for a day or two and get stale ( I know, I know, sounds gross but trust me). Also the day before boil your chicken broth with your sage, chopped onion, chopped celery and the rest of your pepper. Just simmer it for about 10 minutes then place in a container and refrigerate till your ready to use it again. Now, flash forward a day or so and your ready to cook. Cook your sausage till its completely cooked and add it to your cornbread crumbles. Then ladle your broth over the top till your cornbread is really moist, but try not to have a lot of extra liquid in the dish. Cook your dressing in a large casserole dish at 350 degrees F. I was cooking my turkey at the same time so every ten minutes or so I would ladle my turkey drippings on my dressing which added amazing flavor. Bake for approximately 20 mins or until top is golden brown and all the broth has been absorbed.
Paleo Sweet Potato Casserole
4 Large Sweet Potatoes
1/2 cup pure maple syrup
12 oz of shelled pecans or walnuts
3 tbs pure honey
4 tbs cinnamon
2 tbs nutmeg
Wash your sweet potatoes and either cook in microwave or wrap in tin foil and bake in oven at 350 till completely soft all the way through. Let cool. While they are cooling, take your pecans or walnuts and mix with 2 tbs maple syrup, 1 tbs honey and add 1 tbs cinnamon and nutmeg. Bake your nuts at 350 for about 5 mins or until the honey and maple syrups starts to harden. Be careful, these burn quick so keep a close eye. While your nuts are cooling, take your cooked sweet potatoes out of the peal and place in a mixing bowl with your leftover maple syrup, honey, eggs, cinnamon and nutmeg. Blend until completely smooth with zero lumps. Bake at 350 for approximately 20 mins, pull out and sprinkle nuts on top. Bake again for 10 more minutes or until top feels spongy.
Paleo Cranberry Sauce
1 Bag of fresh cranberries
Juice of 3 oranges (once again I used Sutsumas)
1/4 cup honey
This recipe is super easy. Just add all your ingredients to large sauce pan and simmer on medium-low heat, string occasionally, until cranberries are cooked down to desired consistency. Add orange juice or honey to taste. Refrigerate till ready to use.
And that is all folks. Hope you enjoy 🙂