What’s On Our Table for Thanksgiving

Like promised, this is what’s on our table for Thanksgiving. I purchase 90% of our ingredients local and organic from grocery stores and farmer’s markets. My basic spices are Celtic sea salt, peppercorns and my favorite from Wildtree, Organic Rancher Steak Rub. I cook (mostly) in stainless steel and re-use all leftover bones and food for future meals.

I buy local, organic ingredients at Thanksgiving because they taste good, they’re good for us, and they’re a good way to support the local economy.

  • Turkey (Grass-fed, local) – I ordered ours at Natural Grocers this year and have ordered one locally for the last 10 years. If you haven’t gotten one, you may luck if you call today! After thawing, I dry completely and season with butter, salt/pepper, garlic salt and Rancher Steak Rub. I put it in a roaster’s pan and cover with foil until the last 30 minutes so the skin gets crispy.
    • According to Fargo Monthly, here are a few tips that may help. To read more, go to fargomonthly.com:
      • Allow one day of thaw time for every 4# of turkey
      • Make sure the turkey comes to room temp before roasting
      • A 30m blast at 450 degrees will help caramelize the skin
      • At 165 degrees (temp into the thigh), pull the turkey from the oven
      • Let sit 30 minutes before cutting. Enjoy!
    • **Remember to save the bones for broth. Check out this recipe: http://recipes.mercola.com/bone-broth-recipe.aspx
  • Dressing – This is a staple recipe that we grew up with. This is NOT paleo. And it’s safe to say that this is what will make you tired (unless you still want to blame the tryptophan from the turkey).

Michelle’s stuffing (we usually double this recipe)

  • 8 cups of bread (8 slices chopped/ripped up. The older the bread, the better)
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tsp poultry seasoning (may need more)
  • ½ cup celery
  • ½ cup onion
  • 1 stick butter (unsalted)

Saute until the onions and celery are translucent and soft. Put the bread in the crockpot and add 1 can of chicken broth and the sautéed veggies and seasoning. Heat in the crockpot on low for 4-6 hours, mixing periodically. It smells amazing, so I usually start it right away in the morning, cook on low and keep on ‘Warm’ until serving time.

  • Squash – Roast and mash with butter and salt/pepper. I’ve cooked squash many ways, but the quickest and easiest is to steam it. Another way is to cut the buttercup squash in half, scoop out the seeds and put in a baking dish. Fill the bottom with ½” of water and cover with foil. Bake at 400 degrees until it is soft, usually 40 minutes or so. You can do this the day before and refrigerate to save time.
  • Corn – Boil, strain and add butter, salt/pepper. We get ours at Costco.

I promised to share what is on our table for our Thanksgiving meal. I purchase 90% of our ingredients local and organic... | Healing Touch Chiropractic

 

 

 

  • Salad – This is what I’m making this year: Shaved Brussels Sprouts with Bacon, Leeks, and Pomegranate Seeds. Some years I’ve roasted Brussel sprouts, onions and mushrooms for a hot side dish. This year, this will be my new recipe. Follow her at https://www.facebook.com/AgainstAllGrain

I promised to share what is on our table for our Thanksgiving meal. I purchase 90% of our ingredients local and organic... | Healing Touch Chiropractic

 

 

 

 

Have a fabulous Thanksgiving creating memories with your loved ones. A tip: Don’t stress out about food, cleaning and prep because the reason for doing all of that is to spend quality time with those you love. Plan, Prep and Breathe.

Love,

Dr. T

PS – I dare everyone to try ONE new recipe and share what you made and how your peeps liked it.

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