I usually write my posts the night before they go live, so tonight, it’s what my kids call “Thanksgiving Eve.” It has become something of a family tradition that my husband will take the “bigs” out for pizza at a local pizza spot where they can get gluten free crusts and high quality ingredients with a hefty dose of fun. Any family members who are already in town join them, but I stay home and prep for the big day.
For the most part, I stick to the same recipes year after year, with a few tweaks here and there. For the first time since I started hosting Thanksgiving at my house, one of my guests will be bringing two dishes. She is a fabulous, fabulous cook and we are all fortunate to have her talents represented at our table.
This year I have shaken things up just a tad. I bought a pastured turkey from White Oak Pastures. I have roasted their pastured chickens before, but never a turkey, so I am a bit nervous. If you have ever eaten a pastured bird, you know that they are unlike conventional poultry. Because they use so many more of their muscles, they are more sinewy and their meat is darker. (Not unlike some game poultry.) Because I worry about tenderness, I am brining this year for the first time in many years. I am still torn on how to cook it – Jenny at Nourished Kitchen says that slow-roasting is a must for pastured and heritage birds. But I don’t know if I trust myself to give that a go on such a major food holiday.
At any rate, I’ll give you a turkey update after the fact.
As for the rest of my table, this is what I am making:
- Roasted Cauliflower & Fennel Soup
- Cranberry-Pear Sauce from Nourishing Meals
- Roasted Brussels Sprouts & Bacon
- Chestnut Stuffing from The Liberated Kitchen
- Rosemary Mushroom Gravy adapted from [amazon_link id=”B005DI983Y” target=”_blank” container=”” container_class=”” ]Jae Steele’s Ripe From Around Here[/amazon_link]
- Pumpkin Pie Custard from [amazon_link id=”1936608758″ target=”_blank” container=”” container_class=”” ]Diane Sanfilippo’s Practical Paleo[/amazon_link]
- My friend is bringing a green bean dish and a sweet potato dish to round out the meal.
Because, as I shared in this post, I am exhausted, I delegated the dessert-making to two local specialty bakeries.
From Dulce Vegan, I ordered a gluten free, dairy free, soy free apple tart and chocolate pear tart. For a nominal fee, they delivered these beauties to my house. I will serve them with the Pumpkin Pie Custard that I made and some Salted Chocolate Chocolate Chip cookies that I fetched from Robbie of Dr. Sweet’s Cake Emporium. They are also gluten free and vegan. (Did I mention my sweet friend is a vegan?) The cookies contain a wee bit of soy lecithin in the chocolate chips, but are otherwise soy free as well.
So that’s it. I’m excited to share my food with my loved ones. I wish you a lovely Thanksgiving and thank you for the opportunity to explore wellness with you. For each and every reader of this blog, I am profoundly grateful.