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What are we cooking for Thanksgiving  This thread currently has 2,300 views. Print Print Thread
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Cristina
Monday, November 9, 2009, 12:29pm Report to Moderator Report to Moderator

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Ee Dan
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In America is a public holiday.  We do not celebrate that here officially, although I am sure there must be countless families that do something special on this day.

Now we have our visitor from Las Vegas, so it will be fit to help her feel a bit more 'at home' by having our first Thanksgiving celebration.

What are your cooking plans for the day?

I'll start by ordering our organic turkey tomorrow morning, (Neutral and only allowed meat protein for me)  and she mentioned something about pumpkin pies (easy enough to make compliant).  So it looks like there will be at least those two choices in our Thanksgiving Menu.

How about yours? If too early for you to decide on the menu now, how about your wish list (food wise) in the menu  for the day?

I will be paying special attention to O negatives and warrior's menu options, but I learn from all ideas.  




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Andrea AWsec
Monday, November 9, 2009, 12:36pm Report to Moderator Report to Moderator

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Kyosha Nim
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I have the most trouble with pie crust. My kids just like the store bought one.
I have purchased.. rice flour, spelt flour, amaranth flour, millet flour.. but still I struggle with how to make a tasty pie crust.

So anyone have one they like that actually tastes good.

I  am traveling to a relatives house and will have to bring all my own food, to share with everyone. My husband will eat whatever is served. I on the other hand need my own food.
Tofu just never looks pretty no matter what I do to it. ideas on that would be good.

My sister in law makes a lovely salad with loads of things in it peppers, tomato ( etc)  and just a little lettuce.  I try not to offend her by picking out the stuff I don't want but it is not easy.  Then her dressing is some vinegar based yuck.

Well let me see if I can find something better to think about family and wine.. Ok I'll manage.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Katsy
Monday, November 9, 2009, 12:41pm Report to Moderator Report to Moderator

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My traditional family Thanksgiving meal is turkey with stuffing (my mom's homemade, from her homemade bread), mashed potatoes, dinner rolls, gravy, and then vegetables (usually green beans and corn; sometimes carrots). Desserts of choice include pumpkin pie, pecan pie, maybe a cake or two -- just depends on what my mom has ended up making, and sometimes she tries out a new dessert or two.  

That's so nice of you to do this for your American friend.  


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Debra+
Monday, November 9, 2009, 1:14pm Report to Moderator Report to Moderator

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Hey Cristina...Thanksgiviing...Canada here...been there done that. I had posted on another thread that my sister-in-law's hubby is celiac so she stuffs her turkey with onions (3 or more kinds), celery, garlic, ghee(not sure if I put that in the last post or not) and spices.   Turns out pretty good.   She does do stove top dressing for others...blllaaaaahhh.    Not sure about others, but we usually have turnip, squash, sweet potatoes and riced potatoes. And compliant gravy...yeeeaaayyyy.   I make sure that there is a big green salad of some sort...dressing on the side.    Gotta get those greens in too.   Desserts...well...I won't go there as they are usually store bought and I don't eat those.

Andrea...you could ask your sister-in-law if you could have some of the salad picked out before she puts on the dressing so that you can put your own on.   That's what I do.  

Good luck with Thanksgiving Cristina.  I hope your hubby is doing okay with the bee sting and your granddaughter's finger is healing fine.   Positive thoughts for them.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Andrea AWsec
Monday, November 9, 2009, 1:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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Have you met my sister in law ?


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Debra+
Monday, November 9, 2009, 1:46pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
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Quoted from Andrea AWsec
Have you met my sister in law ?




We all have our crosses to bear. Don't take it personally. (((((Big Hugs)))))

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

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Heidi
Monday, November 9, 2009, 2:17pm Report to Moderator Report to Moderator

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Our Thanksgiving menu is pretty much the same every year. This year's dinner will be at my sister's and cooking duties have been divided up so I don't get to do everything my way   

There will be the traditional things like turkey, mashed potatoes (mashed sweet potato w/roast garlic for me) stuffing, baked yams, cranberry sauce, pumpkin pie and sparkling cider..

I'll be making the cranberry sauce (maple sweetened), rolls (yeast-free for my dad this year) the vegetable (broccoli since everyone likes it) and our traditional vegetarian main dish for the non-turkey eaters. I'll also be bringing a pie so I have something sugar and wheat free for my kids and myself. I've decided on a blueberry pear pie with crumb topping.

Andrea, I'm making my crust with cultured butter and white spelt. I know butter is a no-no, but  all other cultured dairy is a superfood for me so I'm just going to splurge. I'm going to make a "test pie" today so I will update this post with how it worked out   I've already got it made and in the pan, just need to bake it and see how it tastes.

Pie crust update: It turned out great! Nice and flaky, good flavor and held up beautifully. I can't say how it compaires to ready made, since I haven't ever tasted one as far as I know  



Rh-, ISFP, Super Taster, Non-Secretor 52% SWAMI-XP'd Explorer.


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ruthiegirl
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I roast a whole turkey, stuffing gets cooked inside. My Mom used to use pre-packaged "stuffing mix"  and add to it, but I've taken her recipe and used homemade bread crumbs (from whatever kind of bread I was eating at the time) or cooked  brown rice. Raw rice doesn't work- grains need to precook before being used as stuffing. I'll probably use millet this year, since rice is now a black dot for me. To the cooked grains (or bread crumbs), I add celery, onions, dried  and/or fresh fruit, and lots of spices.

I make gravy with turkey drippings and whatever starch is safe for me at the time- I plan to use arrowroot this year.

We generally make cooked whole potatoes and sweet potatoes (easy enough for me to decline) and serve margarine  (non hydrogenated) on the side (since we don't serve dairy products with meat or poultry.) I decline the margarine. I've made squash casserole in the past, but I can't have squash either right now. I may make a crustless pumpkin pie as a side dish instead of as a dessert. I'll probably prepare green beans as well (simply baked with some grapeseed oil, salt, and spices.) Oh, and cranberry sauce. Typically I'll buy a can (canned berry sauce) for the kids plus make homemade for the grownups. I plan to cook the cranberries in pineapple juice this year, and add a little stevia and/or agave if it needs more sweetness.

Traditionally, we've made both apple and pumpkin pies. I've used rice flour in the past, but I may experiment with other flours if I want to have any crust myself. Or I might do something completely "un traditional" for dessert such as brownies, and skip the pies.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Pink
Monday, November 9, 2009, 3:41pm Report to Moderator Report to Moderator

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My company gives each of us a beautiful organic, fresh turkey every year just before Thanksgiving, and since it's a neutral for both of us, that will be our main dish.  I've also been experimenting with various rice-based "stuffings".  My favorite so far is cooked wild rice with a little ghee and good amount of olive oil, traditional poultry seasonings (sage, thyme, marjoram...), celery, onion and a little garlic.  Toss it all in a frying pan over med-high to mix all the flavors together, and then transfer to a baking dish and put it in the oven for a little while.  The key that I've found is to make sure there's enough oil so that it doesn't dry out while baking.

One of my favorite turkey day dishes I haven't been able to figure out how to make compliant is my Broccoli Rice Casserole.  I used to make it with white rice, fresh broccoli, a jar of Cheez Whiz and a couple of cans of Cream of Mushroom soup.  Anyone have any thoughts on that one?  I keep thinking there's got to be a way around the soup with tofu, but can't quite figure it out.  And then there's the "cheese"     I have NO idea what to do about that  

I just love Heidi's dessert ideas - the blueberry/pear pie and maple-sweetened cranberries - Yum!  


Hubby O!, Daughter #1 A, Daughter #2 O





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ruthiegirl
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Well, "cream of mushroom soup" can be replaced by sauteeing mushrooms and a few onions in a compliant oil (don't be skimpy with the oil) then adding a compliant flour or starch, stirring that up, and slowly adding liquid (water or "milk") slowly, stirring constantly, until it's the thickness you want. It might be easier to make the roux (the oil/flour mixture with liquid added) separately, then add the cooked mushrooms to that. Once you ahve the mushroom and sauce mixed together, season (add salt, garlic, etc) as needed.

If you were only looking for "healthy and natural", I'd suggest mixing some natural shredded cheddar cheese into the sauce and letting it melt in, instead of using cheez wiz. But if you can't have cheddar cheese, then this won't work. Maybe just omit the cheese and have a creamy broccolli rice casserole with a slightly different kind of flavor?


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Jane
Monday, November 9, 2009, 5:03pm Report to Moderator Report to Moderator

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Fresh Turkey from Whole Foods, homemade cranberry sauce; sweet potato casserole - traditionally made with pineapple and marshmellow fluff on top (I only top part of it for the kids); stuffing made on the side; some fresh vegetables - asparagus and/or green beans, mashed potatoes for my sons that love them.  I make pumpkin pie with a crushed pecan crust.  It's fabulous and very easy.  I've been experimenting lately with substituting for the sweetened condensed milk.  I tried goat's milk cheese and agave.  It was OK.  I may try a little ricotta and agave and maybe an extra egg.  If it comes out more like a pudding, that's OK.  One of the boys may bring an extra dessert too...
My favorite time of year!
Jane
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Mrs T O+
Monday, November 9, 2009, 6:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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Since it is spring "Down Under" you may not be able to get the fall veggies we may use here. If you can't get fresh cranberries, I guess canned cranberry sauce could be found.

Thanksgiving is my main big meal of the year & one of my faves, if not my fave.
Strange that we didn't always have a Christmas dinner when I was a kid.  We had few material things all year, so the gifts were the main attraction. Since my husband is kind of a Scrooge about Christmas(too tired to celebrate & foreign-born), I have kind of evolved in having a big dinner to feel like Christmas was here.  I've tried different things over the years, but a Thanksgiving-style thing usually works.

Anyway, have a wonderful time. The American guest will surely appreciate any effort you make!


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Brighid45
Monday, November 9, 2009, 6:48pm Report to Moderator Report to Moderator

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So much fun to read everyone's great menus for Thanksgiving dinner!

This year we're getting a nice big turkey (lots of leftovers to freeze) and stuffing it with quartered lemons, onions, rosemary and garlic (and putting some of the herbs under the skin too, to get the maximum flavor). I prefer to roast breast side down and drizzle the turkey with a mixture of light olive oil and ghee. (The bird won't look picture-perfect, but the breast stays more moist that way.) Gravy will be au jus with a little help from some turkey broth. Sides will be mashed sweet potatoes, baked greens, squash risotto, fresh steamed green beans, and cranberry relish. Dessert will be pumpkin and cherry pies made with Pamela's rice flour shortbread cookie crusts, topped with a little real whipped cream. (Pie for breakfast on Black Friday, yippee! )

We usually watch a holiday movie after dinner to kick off the Yule season. For the last couple of years it's been Love, Actually, a great film. K always buys a nice box of chocolates to munch during the movie.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Mayflowers
Monday, November 9, 2009, 7:57pm Report to Moderator Report to Moderator
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My menu is pretty much the same. We used to have Italian and a turkey, but now I just have the turkey, with chestnut stuffing..sweet poatoes, ( butternut squash for me   ) a vegetable, rolls,  pumpkin pie. My kids like my mother's recipe with crisco.. .  So what's worse? Store bought or crisco? lol..
I was going to try an almond crust for myself on the bottom of a round cassarole dish..kind of like a pumpkin pudding more served with carmalized apples and whipped cream...sigh..you know the NEUTRAL cream?  .
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jayneeo
Monday, November 9, 2009, 8:05pm Report to Moderator Report to Moderator

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Kyosha Nim
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that dessert sounds good MayF!
My DH is going to smoke a turkey.......
(he always says, "it's good but hard to light")
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Brighid45
Monday, November 9, 2009, 8:34pm Report to Moderator Report to Moderator

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Mmm, smoked turkey!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Cristina
Monday, November 9, 2009, 9:26pm Report to Moderator Report to Moderator

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Great menus!!!

I never cooked turkey before until the other day, some turkey legs hubby bought at the supermarket (not organic   ), sat on the freezer for  a while and by the time we defrost them and cook them in the oven they were stringy and tough as ... something very stringy and tough (cannot think of an analogy here, but I think you get my point   ).   ..  

Anything I should be doing, not doing to make it nice and tender (or it was probably and old, tired turkey who had a sad life ...).




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Debra+
Monday, November 9, 2009, 10:27pm Report to Moderator Report to Moderator

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Cristina...if it's organic...you shouldn't have to do too much to it, but stuff it (if that's what you choose to do) and season it.  Add some water to the bottom and put it in the oven at 350 F and voila.  Depending on size (I think it's a half hour for every pound) a few hours later...there you go.

You have never cooked a turkey before?  You defrosted the turkey legs...in the microwave?  That would do it...or at least add to the stringyness.   Cooked in the slowcooker is a good way or roasted in the oven.  I need to go eat...it's supper time and my mouth is salivating and my tummy is grumbling.  

Debra

P.S.  If it's a whole turkey...there should be some nice surprises inside the cavity from the front or the back.   Neck, liver, gizzards and heart...throw them in too.  I'll be there if no one else wants them.    Oh yeah...and save the bones and carcass for making broth/soup.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Debra+  -  Monday, November 9, 2009, 10:29pm
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geminisue
Monday, November 9, 2009, 10:30pm Report to Moderator Report to Moderator

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Turn oven on to 425 for first hour, then lower to 350F Or do the whole thing at 325 degreesOh yes Christina Look inside both cavities in the turkey, the one between the legs and the one under where the neck use to be and pull out the neck and giblets (liver, heart etc) (this step many new cooks forget for their first time cooking turkeys, than wash with water,(Oh I forgot, if frozen defrost first, 20 minutes per pound in frig, or in your sink filled with cold water, and change, when warm or both) Pull breast skin up (start at tip above between the legs, rub down with butter, or oil of choice, plus your favorite herbs and spices, also pat these inside of cavities. If your going to stuff it, this is where you do that.Place in roaster with lid off, if it doesn't close, and add tented piece of aluminum foil across width of pan, place in hot oven, close door all the way with it on low shelf.  About every thirty minutes, after the first hour, start basting it (there is something called a turkey baster you can buy at the store, or you can dip in beside the turkey with large spoon, or gravy ladle and pour over breast and thighs and legs,this will keep the turkey moist, figure 20 minutes per pound of turkey, (when you think it will be done in an hour, take the tent off and let the top brown) It will be beautiful when finished.
When time is up wiggle a leg (the turkeys not yours, lol)and see if it is about free, you can poke a fork if it comes out bloodyish, its not done.  When finished remove from oven, wait 20 minutes remove turkey to platter, take some of the juice, maybe a cup or two depending on the number of people, and make your compliant flour and water mixture, boil this juice and slowly stir flour water mixture into it, it thickens.  Than you can either save rest of liquid for making turkey soup, or you can make a soup, for an appetizer, using liquid, veggies, gizzards could cook up in it, and you could scrape the liver with a sharp knife into a glob of a mess and add this to cream of wheat or cream of rice would probably work to, and lots of parsley, plus sea salt and pepper and an egg or two, and when soup is boiling you dip a teaspoon into the soup then scoop a edge of a spoon worth of dough and drop into pan, when they come to the top, the dumplings are finished cooking.(These are called liver dumplings)

When you want to slice the turkey pull the skin off, take one side of breast and put on another serving plate and can slice in either direction, depending on how you like it, Pull a leg off and either slice it or save thigh and/or leg for who ever wants it, slicing looks nice, place skin over either platter if you have to wait to eat, and then over leftover turkey when you do eat from platter, It will keep the moisture in the turkey breast especially.

Hope this will be a help.
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JPage
Monday, November 9, 2009, 10:31pm Report to Moderator Report to Moderator

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I like to cook my own cranberry sauce (with agave instead of sugar), a hint of ginger and orange or lemon zest.

I also do mashed yams with zest and more ginger (powdered or fresh, adjust to taste).

Baked acorn squashes. Dark wild rice. Stewed prunes. Hot cranberry cider with a splash of red wine.

I'd love an o-compliant pumpkin pie recipe, yum.

When I'm just cooking for the husband and myself, I'll do a small roast turkey (for the carcass) but I prefer just baking parts in rosemary and sage. I love the thighs, myself, delicious dark meat.


O- nonsecretor, troubled Swami Explorer, INFP. Happily married to an A+. Blissfully, mercifully child-free.
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JPage
Monday, November 9, 2009, 10:32pm Report to Moderator Report to Moderator

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I should also add that I "do" Thanksgiving dinner several times a year -- it's some of my favorite cuisine. Such dark, wild, wonderful foods.


O- nonsecretor, troubled Swami Explorer, INFP. Happily married to an A+. Blissfully, mercifully child-free.
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Ribbit
Monday, November 9, 2009, 10:54pm Report to Moderator Report to Moderator

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Note:  Dressing is what some U.S. Southerners use instead of Stuffing.

"Corn" bread dressing.  Made from millet:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?762

Cranberry Nut Spelt Bread:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?842

Cranberry sauce (no sugar):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?776

Cranberry Walnut Cake (gluten-free, egg-free):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

Green bean Casserole (or squash, or whatever)---Use this instead of canned Cream of Mushroom Soup:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1115

Date Pecan Pie:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?755

Pie Crust:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1102

Here's a Ranch Dressing substitute for your pre-dinner veggie slices:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?967

Rice "Dressing" (all your Thanksgiving flavors):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?769

Squash casserole:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?765

For all your leftover turkey:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?766

Zucchini Bisque:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1012





ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Debra+
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Looks like Ribbit is feeling better...nice to see you girl.  

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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jayneeo
Monday, November 9, 2009, 11:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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wow...a mother-lode of recipes!
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Cristina
Tuesday, November 10, 2009, 12:47am Report to Moderator Report to Moderator

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Age: 63
Gemminisue, thanks for the detailed info.

Debra, sounds silly doesnt it?  Specially when I grew up with chickens, horses, pigs, cows, dogs, cats, ducks (not all of them edible!!   ), but do not remember living near one (turkey that is)  and I gather with the on-off vegetarian way of life I had, in my meat eating periods, I tend to reach for what I knew, and living in places where turkey is not on the mainstream table...It just did not happen, or if it did I can not reember.  I will confirm it when my genes get finally reset   , my memories, if any,  may come back then.  Mmmm, I have eating the sliced turkey stuff they sell you at the supermarkets, mainly for sandwiches, but that is just about it.  Very sad state of affairs ...     Soon to be remedy though ...  with your help.  




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teri
Tuesday, November 10, 2009, 1:01am Report to Moderator Report to Moderator

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For an extra moist turkey, pour boiling water over the skin (shrinks) just before putting it in the oven then cook at a higher temp for a shorter period of time.


I'm onto you, 'euphoria'
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Debra+
Tuesday, November 10, 2009, 1:17pm Report to Moderator Report to Moderator

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Cristina...yeah...I forgot that some countries don't get some of the things that we have plenty of.  Sometimes that can be a good thing with all the c**p that has intertwined itself with the real stuff we should be eating.  I hope your turkey turns out so that you will want to do it again.   Enjoy.

Debra

P.S.  Watch out for the supermarket sliced turkey for the avoids.  Some are loaded with it.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

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Tuesday, November 10, 2009, 1:33pm Report to Moderator Report to Moderator

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I've found that plain turkey legs don't cook up so well when roasted. I prefer to use those to make broth, then eat the cooked dark meat in the soup.

I've been making dairy-free pumpkin pies for years, since I keep kosher (no eating milk with meat or poultry.) If I want pumpkin pie after a turkey dinner, it needs to be dairy-free!

I've found that 1 cup of rice milk, soy milk, almond milk, etc. works well in place of the 12oz can of condensed milk called for in the recipe.  Since these "milks" are thinner than canned condensed milk, you want to use less so the pie isn't too watery.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Ribbit
Tuesday, November 10, 2009, 2:43pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl


I've found that 1 cup of rice milk, soy milk, almond milk, etc. works well in place of the 12oz can of condensed milk called for in the recipe.  Since these "milks" are thinner than canned condensed milk, you want to use less so the pie isn't too watery.


Unless you thicken it a little with arrowroot.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Tuesday, November 10, 2009, 2:45pm Report to Moderator Report to Moderator

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Quoted from Debra+
Looks like Ribbit is feeling better...nice to see you girl.  

Debra


Enough to sit here.

Can you tell Thanksgiving is my favorite holiday?  It's my favorite time of year too.  I love fall.  Strange, being an ISTJ, but I LOVE the warm, mushy, gooey family-n-friend feelings of Thanksgiving.

Except my in-laws don't appreciate any of the food I make.   They all eat fast food on bad days and follow Atkins or South Beach on good days.  And they're all still fat.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Mrs T O+
Wednesday, November 11, 2009, 9:14pm Report to Moderator Report to Moderator

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Cristina: Think of a turkey as a giant chicken.  
I also like to cook it upside down as breast meat gets dry & dark meat takes longer to cook. I usually take the giblets & freeze them for another time. Some folks chop them up in the dressing/stufffing(but that makes the stuffing taste like giblets & some may not like that).  I usually cook the turkey longer than the instructions listed. If you have a pan big enough to cover it, do so & uncover at the end to brown it if you like.
If you keep opening the oven door to baste it, that will make it take longer. Putting it upside down lets you ignore basting!
As for the turkey legs: Because they are dark meat, they take a lot longer than light meat. Cook them covered to keep moist & they make take a few hours(2-3?)
I like to season poultry with salt,(formerly pepper),sage & thyme. Yum!!!!


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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jayneeo
Wednesday, November 11, 2009, 9:39pm Report to Moderator Report to Moderator

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that sounds good- think I'll suggest that DH smoke the turkey upside down!
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Cristina
Wednesday, November 11, 2009, 10:12pm Report to Moderator Report to Moderator

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Oh wow, some great ideas.  The turkey we are going to cook is 4kg, we will have some other food too, but that will be our mail protein dish.   With that in mind, how long do you think it will take to cook?

I amm assuming it is better cooking it on the same day and eat it hot. Have to ask Miss O here (keep her name a secret at this stage), she is out practicing her driving (we drive on the 'wrong' side of the road to you).

BTW, since we are a few hours ahead of you (at least those in US), we may have our ThanksGiving dinner before.  Should be able to report how it is going.  To think of it, I do not think anyone will be anywhere near the computers but visiting family and friends. .. Which is great!!!

Thanks everyone, you are all so helpful!!  




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C_Sharp
Wednesday, November 11, 2009, 10:19pm Report to Moderator Report to Moderator

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At 175 C a thawed 4 Kg bird should take three hours to cook.

If it is stuffed you should cook a bit longer, about 3 1/2 hours

After the bird is finished cooking you should let it rest for about 20 minutes before carving.  The initial carving will take you another 10 minutes before you will be ready to serve.

You may want to ask others for tips on how to make a compliant gravy. I can make compliant gravies that I like, but few others like them.


MIfHI                            I follow a SWAMI diet.
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Cristina
Wednesday, November 11, 2009, 10:48pm Report to Moderator Report to Moderator

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Ok C_S, I am courious, what is it.  You never know, there may be some who may also enjoy your recipe.  

Thanks for your tips too!!  




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Ribbit
Thursday, November 12, 2009, 1:59pm Report to Moderator Report to Moderator

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Quoted from jayneeo
that sounds good- think I'll suggest that DH smoke the turkey upside down!


Can he stand on his head that long?

I told my husband what your husband said about smoking turkeys and he cracked up.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Cristina
Thursday, November 19, 2009, 11:31pm Report to Moderator Report to Moderator

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Time is near and I have been practicing cooking with Turkey meat.  Last night cooked some breast portions I had frozen, organic, free range turkey from the place I booked the whole one for thanksgiving.

Defrosted overnight and all day in the fridge, put it in flat baking tray, condiment it with coriander, basil, thyme, ginger, turmeric and rosemary herbs.  Rub it very well in both sides, put it in the oven at about 200C? and left it for about 30minutes (uhhh, it could have been longer, did not think about registering timing, do thinks on the spot).

when I took it out, oh my gosh, it was so crakling at the top and butter tender flesh beneath it.  The taste, just blew us away, nothing compared with the versions i have been cooking in the pressure cooker or even in the oven before.  These ones were breast pieces instead of legs though, and they were not bought at the supermarket.

My husband who has been pretty skeptic about my turkey cooking results, it is now sold on it and he is looking forward to Thanksgiving dinner.
DS and friend also enjoyed it last night (after their dinner outing   ).  Needless to say, there is none left for lunch today and I am defrosting the second lot I bought.  They want me to cook it again!  Promise to take better note of how I do it to report!




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jayneeo
Friday, November 20, 2009, 4:51pm Report to Moderator Report to Moderator

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Quoted from Ribbit


Can he stand on his head that long?

I told my husband what your husband said about smoking turkeys and he cracked up.


! good one!

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Cristina
Friday, November 20, 2009, 7:53pm Report to Moderator Report to Moderator

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Quoted from Mrs T O+
Cristina: Think of a turkey as a giant chicken.  
I also like to cook it upside down as breast meat gets dry & dark meat takes longer to cook. I usually take the giblets & freeze them for another time. Some folks chop them up in the dressing/stufffing(but that makes the stuffing taste like giblets & some may not like that).  I usually cook the turkey longer than the instructions listed. If you have a pan big enough to cover it, do so & uncover at the end to brown it if you like.
If you keep opening the oven door to baste it, that will make it take longer. Putting it upside down lets you ignore basting!
As for the turkey legs: Because they are dark meat, they take a lot longer than light meat. Cook them covered to keep moist & they make take a few hours(2-3?)
I like to season poultry with salt,(formerly pepper),sage & thyme. Yum!!!!

I like the idea of not having to check on it too often.  So, upside down will be then!    I hope I can cook him with his legs and all   ...    It will look nicer on the table with his legs on       For the little bits of turkey I have been experimenting on lately I used lots of thyme, bit of parsley, coriander, turmeric, basil and ginger.  A bit of a pot-puri rubbing. It has been also yummy, but I also like sage, so I will add that to it next time (got plenty of fresh sage in my garden).

  Come to think of it, we will have our dinner this Thursday night, which for some of you will be a good 18hrs ahead.  Like it is nearly 6:00am Saturday morning here now, what is your time there?  




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mikendomsmum
Friday, November 20, 2009, 7:57pm Report to Moderator Report to Moderator

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I'm actually just cooking traditional Thanksgiving fare without any food restrictions.  Pies with wheat crust, corn syrup in the pecan pie, mashed potatoes, green bean casserole with condensed soup and fried onions from a can, etc.  Naughty me!

I'm cooking my turkey upside down too, on a V-rack.  That way you get crispy skin all the way around as well as moist breast meat.  


Karen
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ruthiegirl
Friday, November 20, 2009, 7:59pm Report to Moderator Report to Moderator

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Quoted from Ribbit

Except my in-laws don't appreciate any of the food I make.   They all eat fast food on bad days and follow Atkins or South Beach on good days.  And they're all still fat.


That's really a shame. I'd think most "good food" can be SBD-friendly, provided they watch their portion sizes. And Atkins just means eating the turkey and green veggies and skipping some of the carbier stuff. Either of those diets are very compatible with "real food."


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Cristina
Friday, November 20, 2009, 8:06pm Report to Moderator Report to Moderator

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Quoted from mikendomsmum
I'm actually just cooking traditional Thanksgiving fare without any food restrictions.  Pies with wheat crust, corn syrup in the pecan pie, mashed potatoes, green bean casserole with condensed soup and fried onions from a can, etc.  Naughty me!


Indeed!!  I suggest having plenty of Deflect at hand ...
Quoted from mikendomsmum

I'm cooking my turkey upside down too, on a V-rack.  That way you get crispy skin all the way around as well as moist breast meat.  

So, do you cover it too, or you just cook it in the oven uncovered?  We like the crispiness too   




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Egal
Tuesday, November 24, 2009, 4:31am Report to Moderator Report to Moderator

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Interesting thread, I think Turkey is good for me.  We never cook one at home.  So, is it better to cook it covered or uncovered?  


Sunshine Coast, QLD
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C_Sharp
Tuesday, November 24, 2009, 4:58am Report to Moderator Report to Moderator

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Welcome ArtiAplus:

Glad you decided to join us here.
You can help the other members of the forum help you by choosing a blood type shield (also called an avatar) to display beneath your name in the left column.

how to
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-ref/m-1219018887/




On the cooking of Turkey many people will claim one method or another is important.

I tend to follow the guideline of cooking it covered and if it looks like it is not going to be brown enough to suit my audience I uncover it for the last hour or so of cooking.

In general meat is better for you, if you minimize browning.


MIfHI                            I follow a SWAMI diet.
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Debra+
Tuesday, November 24, 2009, 5:56am Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
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Quoted from Ribbit
Can he stand on his head that long?
I told my husband what your husband said about smoking turkeys and he cracked up.


I am with your hubby.

Ribbit...your in-laws...they are not where you are at.  

I am like C-sharp...covered until an hour or so before done and then remove the lid.

As Mrs. TO+ says...think of a turkey as a giant chicken...nothing beats a roasted chicken/turkey.  Not even fried...IMHO. Yummilicious.  

Hope you all have a great Thanksgiving.  We had ours last month.  

Debra








"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
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Egal
Tuesday, November 24, 2009, 6:15am Report to Moderator Report to Moderator

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Thank you C_Sharp, I changed the symbol.  Debra thank you for your reply.  This seems a helpful forum.  I should try that this week.  


Sunshine Coast, QLD
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Cristina
Tuesday, November 24, 2009, 6:42am Report to Moderator Report to Moderator

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Thanks for that Debra.

ArtiAplus, welcome to the forum.  Whereabouts in Qld are you.  Nice to see another aussie here!  You will enjoy it.  There is always people helping and sharing their experiences in this journey.  Have fun!  




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jayneeo
Wednesday, November 25, 2009, 8:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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well, are we cooking up a storm???
I am hoping I'll have enough as two more couples have rsvp'd last min.!
(if my cooking style hasn't changed, I will!)
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ruthiegirl
Wednesday, November 25, 2009, 8:14pm Report to Moderator Report to Moderator

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All I'm planning to cook today is the millet for the stuffing. Everything else gets cooked tomorrow- it will just be the 5 of us and we're eating late in the day, so there's no need to do major cooking today.

Today, we clean the house.

I used to cook turkeys uncovered and baste every 15 minutes. Now I cook covered most of the time, then uncover and baste every 15 minutes for the last hour or two. It  comes out just as crispy with less work.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack



Revision History (1 edits)
ruthiegirl  -  Wednesday, November 25, 2009, 9:19pm
I typed "uncovered" when I meant "covered" and it was confusing.
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Cristina
Wednesday, November 25, 2009, 9:13pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl

I used to cook turkeys uncovered and baste every 15 minutes. Now I cook uncovered most of the time, then uncover and baste every 15 minutes for the last hour or two. It  comes out just as crispy with less work.


I know you meant 'covered', yes, today is thanksgiving for us. Got the turkey and all shopping finalized yesterday.  We are planning to prepare the deserts in the morning, then the side dishes and turkey long enough before eating.

We are going to stuff the turkey lightly with herbs, onions and condiments only.  We are going to have a rice dish, broccoli, rutagaba (sweedes for us), potatos (for the non compliant of course), pumpkin savory dish and will try the pumpkin sweet pie too.  We are also making our own cramberry sauce.  We will start the cooking in about 3 hours.

Will report later.

BTW, ours is just a family gathering with us (DH and I, DD an family, DS and O- guest.  And the weather is fantastic today, sunny/cloudy, strong sea breezes cooling pushing away the heat.  Hopefully it will stay like this (coolish) all day ...  




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Cristina
Thursday, November 26, 2009, 5:42am Report to Moderator Report to Moderator

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The Turkey is in  in the oven cooking at 350F on a V rack ,chess up though, because when I tried to put it chess down, the filling kept on coming out!!

I created my own blend of spices with ginger, basil, parsley, oregano, mineral rich sea salt, rosemary, coriander and thyme and rub the bird in and out with it.  I also rubbed it with Ghee on the outside. We filled the cavities with celery and onion chopped in large pieces, with a bit of Ghee and the spice mix I mentioned.  Pour some water on the V-rack trray with a few celery pieces and organic vegie stock powder.  Sat the bird on the Vrack and into the oven as mentioned above.

Set the timer to two hours, when we will check its status and add to the oven the Savoury spinach and artichoke stuffing we prepared completely compliant!!  We decided to use it as a side dish instead of stuffing the bird because the original recipe called for some avoids like breadcrumbs and other things, and I was not going to eat the turkey otherwise.  So, that is why we decided on stuffing the turkey compliant (parsley and onions and spices) and do this other stuffing as a side dish.  At the end we ended up tweakling the recipe (using Essene bread instead of normal bread and substituting other things accordingly).

This is my first time using Artichoke hearts, we find them in a glass jar  with salt, citric acid at the supermarket. We used them in the spinach stuffing together with Peccorino cheese (the original recipe called for Brie which is avoid for me).  At the moment it is sitting in the fridge ready to be baked in an hour ot two.  It needs an hour to bake, we will time it with the last hour of the turkey baking.

We also prepared the cranberry sauce with organic dry cramberries, port, maple syrup and vanilla paste (all compliant for us, I actually used some honey too -black dot for me, but hey, is homemade honey and that is the only one so far ...).  I used arrowroot instead of cornstarch to thicken it, it is so yummy, had to bottled it and hide it in the fridge so we do not touch it before dinner tonight.

I have got the rice cooking on the stove with celery, onion a bit of ginger and using the water from boiling the pumpkin for the pumpkin pie we made with a rice and amaranth crust!!  I will post all these recipes after tonight, of course provided they all turn up yummy!!  It seems, so far so good.  (youngsters busy cooking their mashed potatoes at the moment   )
better go back to the kitchen!!  Talk later ...  




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Cristina
Thursday, November 26, 2009, 8:21pm Report to Moderator Report to Moderator

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Well, thats it.  We did it!! and it was wonderful!  The turkey cooked to perfection, very crispy on the outside and tender, falling apart type on the inside.  It was very tasty indeed.  The 4kg bird was ample for 6 adults and 2 kids, we still have half a turkey left to dispose during the week, or maybe freeze for later on?

The spinach, artichoke dish was fantastic!! We loved it, as were the green beans and the rice dish.  We used the cranberry sauce as a self serve for the turkey and the pumpkin pie. The turkey juices were used to make the gravy with a bit of ghee and spelt flour.  I did not use any of it.  The cranberry sauce was enough for my turkey piece.  I loved the pumpkin pie, but it was an acquired taste for a couple of the diners, not their kind of sweet and preferred to load on plain cream instead!!!   Topped with the cramberry sauce most of us find the pumpkin pie delicious. BTW I used half a butternut and half Qld blue pumpkin for it.  The pie shell was crunchy and sweet (used barley malt), but I made a mistake when grinding the Amaranth grains, forgot to lower the setting in my flour mill to adjust for the smaller grain and it was a bit on the course side.  By the time I realized my mistake when I was milling it, it was already mixed with the rice flour and too late to put through the mill again!!  Well, a little bit of extra fiber will not hurt anyone.  It certainly benefited my digestion this morning!!  

Red wine and water were on stand by of course and we all enjoyed our first ever Thanksgiving gathering and are convinced it will become a yearly event in our household.  




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ABJoe
Friday, November 27, 2009, 12:07am Report to Moderator Report to Moderator

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I got up this morning and put the turkey in the oven.  I don't stuff it, but do sprinkle some Italian seasoning and garlic powder on it.  I also put a quartered onion inside the cavity and two onions, cut in half around the outside.  Bake it covered in a 275 - 300 F oven until juice from the leg or thigh runs clear.

Once the turkey was in the oven, I cooked a breakfast of turkey liver and scrambled eggs.  No one else in my house likes liver, so they are happy to let me eat it all!  During the morning, I cooked cranberry sauce.  This is a combination of 12 oz. frozen cranberries, about the same amount of blueberries and 15 oz. can of crushed pineapple.  I add about a cup of water to facilitate cooking.  If there is any complaint about the tartness, I add a bit of sweetener for the girls.

We are also going to have brown rice and a pumpkin tart.  We were able to find a tart with no avoid ingredients at Trader Joe's this week, so we will try it.  My wife usually makes a pumpkin custard, pie without the crust, but since the tart wasn't too expensive, we decided to try it.

I hope everyone enjoys/ed their dinner!


RH-, ISTJ
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Brighid45
Friday, November 27, 2009, 12:38am Report to Moderator Report to Moderator

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Kyosha Nim
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We had a wonderful dinner this year! I bought a 21 lb turkey, an absolutely enormous bird for two people, but we wanted lots of leftovers to freeze for later use and boy did we get plenty!

We stuffed the turkey with quartered lemons, quartered onions, whole smashed garlic cloves, and plenty of thyme, sage and rosemary. We also put herbs under the skin on the breast and rubbed the entire bird with a mixture of ghee and olive oil. Then we seasoned with sea salt and freshly ground smoked pepper and put the bird in the oven at 425 for one hour, then down to 325 for about five hours. The result was a tender, moist, nicely flavored turkey. The meat was just starting to fall off the bone.

There was one minor catastrophe--yours truly put a quart of stock into the roasting pan halfway through and then realized it was BEEF stock, not turkey! It was okay though, the au jus gravy just tasted really rich and deep--you couldn't tell it was beef and turkey mixed, it was actually kinda good!

We had just three side dishes--whole cranberries in sauce, roasted acorn squash stuffed with brown basmati rice, dried cranberries and chopped apples, and baked swiss chard and onions topped with a thin layer of mozzarella. Dessert was pumpkin pie, cherry cobbler and some spiced apple slices.

I'm very full right now but don't feel bloated or guilty--everything we had was healthy and very tasty!

Hope everyone else's feast turned out beautifully!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Chandon
Friday, November 27, 2009, 2:59pm Report to Moderator Report to Moderator

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Quoted from Brighid45
This year we're getting a nice big turkey (lots of leftovers to freeze) and stuffing it with quartered lemons, onions, rosemary and garlic (and putting some of the herbs under the skin too, to get the maximum flavor). I prefer to roast breast side down and drizzle the turkey with a mixture of light olive oil and ghee. (The bird won't look picture-perfect, but the breast stays more moist that way.)  


I made turkey much the same way you do, but with the breast side up. I don't put herbs under the skin with the turkey, but I do that for roast chicken. We serve sweet potatoes, onions in a creamy bechamel sauce with celery and almonds, stuffing, cranberries, and green beans. Plus we have pumpkin pie. I don't go 100% compliant when entertaining, although I do make everything gluten free. Otherwise I definitely couldn't eat it. My sister said, are you sure there isn't gluten in this dinner? I considered that a compliment.

Anyway, when I weighed myself this morning I had lost weight! I ate a small breakfast yesterday, the Thanksgiving dinner around 2:30, and then just had a little more turkey, some pineapple, and some soymilk with carob and blackstrap molasses in the evening. I knew that if I didn't have some more protein, I wouldn't sleep well.

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Jane
Friday, November 27, 2009, 4:41pm Report to Moderator Report to Moderator

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Did a big post on how I cooked my turkey which is similar to Brig's except breast up.   I stuffed it with celery carrots and and a grapefruit that I had squeezed over the bird before putting it in the oven.  
Made the corn syrup free pecan pie that Brig. posted.  I used Pamela's pecan shortbread cookies for the crust.  It was easy to make and I'd do it again, maybe without any crust????  I toasted the pecans a little too long so next time I'll be more careful about that but it was delicious anyway.  I made a pumpkin pie with ground pecan crust in a souffle dish and I had a store bought apple pie that the kids took home.  A great day but exhausting.  By the time we were finished, all I wanted to do was put my feet up.  Turkey was delicious (WFs, all natural), cranberry sauce with pineapple that I pureed.  I added a bit of agave and a touch of turbinado sugar.  We also had stuffing for the wheat eaters and green beans, sparkling cider and other drinks and stuffed mushrooms that were supposed to be an appetizer but I forgot them.  I had a few with dinner and the rest with my eggs for breakfast today.
All in all, too much sugar but pretty much avoid free otherwise (there was sweetened condensed milk in the pumpkin pie).  
It's pouring rain today - good day to rest and recover!
Jane
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