We hosted Thanksgiving dinner at our house for the first time in a few years, which meant NO TRAVEL (Yeah!) and we were not required to navigate a buffet avoiding sugars, grains, legumes, dairy and nightshades, resulting in a pile of dry turkey and small spoonful of squash.
Our menu was much more satisfying: a 15-pound local, pastured roast turkey with gravy made from drippings and bone broth stock; baked sweet potatoes; acorn and delicata squash; haricot verts sauteed with bacon, onions and mushrooms; chocolate coconut milk “pudding” and pumpkin coconut milk “pudding” sweetened with maple syrup
Mmm…drooling just remembering it…
That turkey fed the five of us for Thanksgiving and was so good it lasted (the 3 of us) only another 2 days, including a batch of turkey stock.
We used America’s Test Kitchen’s turkey roasting technique, which involves a 1/2 sheet pan and cooling rack, with mirepoix (carrots, celery and onions) and broth under the rack, and the turkey parts on top for roasting. Drippings and added bone broth reduced to make the gravy.
Baked the squash and sweet potatoes, sautéed the beans and made no-bake custards using coconut cream (separated from coconut milk). [I highly recommend Lake Champlain’s Organic Cocoa for excellent chocolate flavor!]
Sorry, but there are no photos this time – I was too busy enjoying the meal! 😀