My Thanksgiving favorites are compiled of Paleo and non-paleo, new twists on old classics and of course, the Libby’s pumpkin pie.
Paleo Cranberry Cherry Sauce from Nom Nom Paleo
6 ounces frozen cranberries
6 ounces frozen sweet cherries
¾ cup organic, unsweetened apple juice (or fresh squeezed orange)
½ teaspoon minced ginger
1/2 teaspoon Great Lakes Gelatin, just because you should
Pinch of salt
1 to 2 tablespoons honey (optional)
Add all the ingredients except gelatin and honey to a medium saucepan and bring to a boil. Add gelatin and reduce heat to simmer for 15 minutes. If you are adding sweetener, now is the time. Let cool. This will keep in the fridge for up to 5 days.
Homemade Gravy (Non-Paleo)
Boil two turkey wings in 2-1/2 cups stock or broth, simmer to cook the juices out 1-2 hours. I often throw in some celery ribs with leaves, whole garlic cloves in the skin, thyme, parsley and sage leaves from the garden and some black pepper. No salt. After two hours, strain and return liquid to low heat.
In a large pot simmer 1/4 pound (1 stick) unsalted butter and 1-1/2 cups diced onions (usually 2 med-large). Cook until the onions are completely cooked and soft, usually around 15-20 minutes. Do not skip this step. This important step with real butter or ghee will give the gravy an amazing flavor.
Step Three: The Roux
I consider this the most important skill in the kitchen. Equal parts flour to butter. Sprinkle the flour in to the pan with onions, whisk to incorporate, then add 1 teaspoon thyme, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook 2-3 minutes on a soft boil. Slowly add 2 cups of the hot strained chicken stock that you made in step 1. Cook uncovered for 4-5 minutes until it begins to thicken. Add 1 tablespoon white wine and 1 tablespoon heavy cream. Season to taste.
2 Turkey Wings from your local butcher counter
2-4 cups stock depending on your desired thickness
1/4 pound (1 stick) unsalted butter
1-1/2 cups chopped yellow onion (about 2 medium onions)
1/4 cup plain white flour
1 teaspoon thyme (or sage or parsley)
1 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white wine
1 tablespoon heavy cream
Brussels Sprouts with Marsala wine, Prosciutto, Parmesan (Non-Paleo)
3 tablespoons butter
2 cloves garlic, minced
3 ounces thinly sliced prosciutto, cut into slivers
1 1/2 pound Brussels sprouts, trimmed and halved
2 tablespoons flour
1 1/2 cup light cream (half and half)
3 tablespoons Marsala wine
3/4 teaspoon grated nutmeg
salt and freshly ground pepper, to taste
3/4 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F.
Melt butter in large skillet over medium-high heat. Add garlic and prosciutto and cook for 2 minutes, tossing. Add Brussels sprouts and continue to cook for 5 minutes.
Stir in flour and toss to coat sprouts.
Gradually stir in cream and Marsala. Slowly alternating between the two to incorporate. Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12-15 minutes.
Remove from heat.
Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup only of the divided parmesan cheese just until cheese is melted.
Transfer mixture to an oval baking dish and top with remaining 1/4 cup Parmesan. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
Sage, Sausage and Apple Stuffing (Non-Paleo)
This recipe is directly from the Food Network website. I added some herbs to kick up the flavor. Sometimes, during the winter, I make this dinner just for fun.
16 -ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed (I use plain pork sausage and add a teaspoon of sage while it is cooking)
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1 clove minced garlic
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon kosher salt
1 teaspoon course black pepper
a dash of fresh nutmeg
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, optional (I don’t use them)
2 eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the garlic, broth and all spices and bring to a boil for another 5 minutes.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the nuts if using, and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Melinda’s Homemade Egg Nog
2 eggs, beaten well
3 Tablespoons sugar
1 teaspoon vanilla
1/8 teaspoon nutmeg, fresh ground if possible
2-1/3 cups milk of your choice
Blend all the ingredients together and serve chilled.