Thanksgiving Menu

This would be my perfect Thanksgiving Meal (granted I got a little carried away on the dessert menu, but what can I say I love to bake plus they’re bite or individual sizes). Recipes below except the desserts that I will post Wednesday and Thursday with video instruction included as well (and my own pictures).

Bacon Wrapped Turkey

Come on this is a hell yes! Anywhere Bacon can be added I’m going to do it. Keep in mind as this a preview I haven’t done this yet, but this is what I intend to do. My key to good food: feel. Feel like I am a master chef whipping up a moan worthy meal for my friend and family. I don’t even need to taste it, I just KNOW it’s good. Believe in your inner top chef!

  • Turkey
    1 1/2 lb bacon
    1/2 lb grass-fed butter
    herbs and seasonings

To Make: Brine your Bird. Tuesday morning I am going to pull out, wash and rub that baby down in salt. Stuff it in a bag and put it back in the frig with our next date scheduled for Wednesday. Process a 1/2 pound of bacon, 1/2 pound of butter and seasonings (I’m going to hit it with some sage, thyme, rosemary, Hawaiian sea salt, and while no one is looking I made put a hint of cinnamon). Make sure this is room temperature. Remove the bird on Wednesday, giving it a good rinse. Shove (rather gently slid) your hand under the skin and rub that butter bacon mix around. Use about 3/4 of the concoction, rubbing the remaining 1/4 on the outside. Weave the bacon and set in the frig to prepare for the big roast the next day. Thursday morning foil your pan and scatter with the vegetables and apples (stick some inside the turkey as well and make sure those legs are tied together). Cook at 450 for 30 minutes before turning it down to 375. Remove once the turkey reaches 155 degrees. Cover in aluminum foil and let it rest until it hits 165 degrees. That’s it, you’re ready to go!

imageCranberry Salad

  • Package Cranberries
  • 1 Orange
  • 1 Apple
  • 3 stalks Celery
  • 1/2 cup Walnuts
  • 1/2 cup honey

How to make it: So simple; place all the fruit (skin, peel, and all) and nuts in a food processor. Remove, place in a bowl and mix in honey with your hands. Let set over night so the juices marry.

Candied Butternut SquashPinned Image

  • Sliced Butternut Squash
  • 2/3 cup raw honey or maple
  • 1/2 cup fresh squeezed orange juice
  • 1 orange, slice into rings
  • 1/4 cup water
  • 1/4 cup ghee
  • marshmallows (5 tsp gelatin, 1/2 cup cold water, 1 1/2 cup honey, 1/3 cup water, 3 egg whites)

To Make: boil butternut squash so it is tender. In a bowl mix honey, orange juice and water. Layer squash and orange slices. Drizzle the orange syrup over the top and dot with butter. Cover with aluminum foil. Bake at 350 for 50 minutes. Remove foil, top with marshmellows, place back in the oven until the marshmellows are toasty. For Marshmellows: let gelatin sit in cold water. In a sauce pan heat honey and water to boil and then lower heat stirring until it reaches a soft ball stay. Skim bubbles. Stir in the gelatin. Cool for 10 to 15 minutes. Whip whites, skim top, get rid of the wetter part. Mix all and beat until peaks form. Place in a lightly dusted 9×13 pan. Set over night. Cut.

Pinned ImageGreen Bean Casserole

  • 1 tbsp EVOO
  • 1 onion, sliced
  • 2 tbsp ghee
  • sliced mushrooms
  • 1/2 tsp salt
  • dash of nutmeg
  • 3 garlic cloves, chopped
  • 1/ cup broth
  • 3/4 cup coconut cream
  • 1/2 cup parmesan
  • 1 lb green beans
  • 3 shallots
  • 1/3 cup almond flour
  • 1/4 tsp salt
  • 1/2 cup parmesan

To make: Preheat oven to 375. Sweat in olive oil. Add the ghee and mushrooms. Season. Add the garlic, followed by the broth. Allow to cook for a few minutes. Stir in coconut cream and parmesan. Remove from the heat, fold in green beans. Combine all the ingredients in orange. Sprinkle over the top of the green bean mixture. Bake for 25-30 minutes.

Twice Baked ‘Potato’ BitesPinned Image

  • Cauliflower
  • Sour Cream (1 can coconut milk, 2 tbsp vinegar)
  • 2 diced green onions
  • 1/2 cup shredded cheese
  • 1 egg
  • 1 tbsp coconut flour

To Make: Bake cauliflower. Remove, cool, and mash. Mix with sour cream (refrigerate coconut milk. Scoop out cream. Mix with vinegar. Refrigerate), onion, cheese, eggs, flour and season to taste. Dish into mini muffin tins. Bake at 350 for 20 to 25 minutes.

Pinned ImageNoodles

  • Zucchini
  • broth
  • turkey juices
  • salt and pepper

To make: Thinly slice zucchini lengthwise to resemble ribbons. Place in saucepan with broth. Once the turkey is done steal some of the juice to really give the noodles some flavor. Season with salt and pepper. Cook until the zucchini is somewhat tender and translucent.

Keep tuned in for dessert recipes coming later this week!

This entry was posted in Diet, Foods, Nutrition, Recipes, Uncategorized, Weight Loss and tagged , , , , , , , , . Bookmark the permalink.

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