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
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