2010 Thanksgiving Feast

Here's my suggestions for a sugar free Thanksgiving Day Feast that will please all: ( you know the portions that you can eat! )

Horesderves : Cut up Veggies served with a Yogurt Dip

Yogurt Dip ( make ahead of time and let sit for a day )

1 16 oz plain yogurt (Greek Style)

Dried Dill ( mix in to taste )

Chop 4 Green Onions, onions and greens

1 Tablespoon Tabasco Sauce

Main Course :

Roasted Turkey seasoned with Salt (at least 1 day ahead of time ) and stuffed with an Orange or two and Rosemary - or season your way! Roast as directed and check temperature

Whole Grain Stuffing

1 package of Ezekiel whole grain bread dried in the oven ( do this a day ahead, or two days ahead ) cut up into cubes

Heat 4 Tablespoons of Olive Oil plus 1 Tablespoon Butter for at least 10 minutes with

1 Tsp Sea Salt

1 Tsp Pepper

6 cloves garlic cut up

After 10 minutes or so, mix in the celery and onion ( you could also do some mushrooms if you want ) and cook until aldante (keep a bit crispy)

Chop up 6 stalks celery

Chop up 1 small yellow or white onion

Put this mixture with the chopped dried bread and mix thoroughly

Add:

Chop one can of Chestnuts

1 cup pine nuts or chop 1 c walnuts

Add: 1/2-1c Turkey drippings for flavoring - you don't want your dressing too mushy

Optional Add : Cooked Veggie Italian Sausage or Regular Italian Sausage

Place the mixture into a medium roasting pan

Bake at 350 degrees for 35-40 minutes

Baked Butternut Squash (instead of Yams with marshmellows!)

Cube Peeled Butternut Squash and place in shallow glass pan with a small amount of

water on the bottom -

Sprinkle nutmeg and cinnamon on top and dizzel with a sugar free sweetener ( I use Agave ) Bake at 350 degrees for 30 minutes ( test for tenderness) -

Blanched Green Beans (or Brussel Sprouts ) and Carrots ( for color )

You can blanch these in Orange Juice in a non stick frying pan

Green Salad if you need one but just use oil and red wine vinegar for the dressing

Dessert ( yes - dessert! ) Fruit Bars served with a small side of Pumpkin Custard

Flour Free Fruit Bars : preheat oven to 350 degrees and Pam an 8X8 shallow square pan

Place these ingredients into a blender or food processor and chop until fine - but not a paste consistency: 1/3rd cu of each: shreaded coconut, unsalted walnuts, unsalted cashews, unsalted sunflower seeds, tamari almonds

just less than 3 Tablespoons of Agave ( or other sweetener ) and 5 Tablespoons of Water

Remove this chopped stuff a bowl

Chop the following into small pieces : 1/3rd cup each of raisins, figs, dates, apricots -

Mix this into the Nut Mixture with a spathula

Put final mixture into the square pan prepped above and bake for 30 minutes or until sides are browned - take out of oven, let cool slightly, and cut into small squares

Pumpkin Custard

1 15 oz organic pumpkin in a can

1 c greek plain yogurt

2 eggs

1 tsp nutmeg, tsp cloves, 1 tsp ginger

1/3rd c. agave

Mix all ingredients and bake in any dish 450 degrees for 15 minutes and then reduce heat to 350 for up to 45 minutes - test to make sure it is not liquidy