{"id":19032,"date":"2010-11-21T07:04:15","date_gmt":"2010-11-21T13:04:15","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=19032"},"modified":"2023-01-13T12:04:07","modified_gmt":"2023-01-13T17:04:07","slug":"thanksgiving-recipes","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/thanksgiving-recipes\/","title":{"rendered":"Giving Thanks, Sage Butter Roasted Turkey, and a T-Day Recipe Round-up"},"content":{"rendered":"\n

I did not advance to Challenge 8 of Project Food Blog, but I want to thank all of you for your tremendous support over the last few months. I had a great time preparing and sharing each and every entry post, and I am honored to have made it as far as I did. While I’m a little sad that PFB is over for me, I am relieved that I can get back to writing posts without the added stress that comes from being in a competition. I’m happy to watch from the sidelines from now on and wish the 24 remaining contestants all the best!<\/p>\n\n\n\n

Now let’s talk Thanksgiving, shall we?<\/p>\n\n\n\n

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Thanksgiving is, without question, my favorite holiday to cook for. I enjoy doing most of the cooking on my own: I make a variety dishes infused with tradition and love for various members of my and my husband’s family. I find that time spent in the kitchen pretty much non-stop over a couple of days gives me ample time to reflect on how fortunate I am to have the life and the family that I do. It also gives me time to think about what I can do to make the world a better place for those around me.<\/p>\n\n\n\n

I firmly believe that Thanksgiving, of all holidays, should be stress-free. So when it comes to my Thanksgiving menu, I prefer tried and true recipes that highlight the best local and seasonal ingredients over experimenting with complicated dishes.<\/p>\n\n\n\n

Take the turkey, for example. I’ve liquid brined a few over the years and while I did get great results, I found the whole process to be a pain…storing the big pot with the brining turkey was a real challenge.<\/p>\n\n\n\n

So last year, I made this Sage Butter Roasted Turkey recipe that utilizes the dry brining method. It is so much easier, and yields a very moist and flavorful bird. I’m making it again this time around- I know it will be delicious and I really cannot wait.<\/p>\n\n\n\n

For the healthiest and best tasting turkey, look for Eberly’s or a similar brand of organic, free-range turkey, or order one from a local farm that sells pastured birds. Heritage turkeys are also fantastic.<\/p>\n\n\n

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While the turkey cooks, we’ll be having an assortment of olive, cheese, crackers, and this Edamame Dip<\/a> as a snack. When we sit down to our meal, we’ll have this salad<\/a>, these mashed potatoes<\/a>, this cranberry chutney, a giblet gravy I make with the turkey pan drippings, and apple pandowdy<\/a> which I’ve made a couple of times and love, served with homemade cinnamon whipped cream.<\/p>\n\n\n\n

I’ll also make a couple of new recipes: I’m thinking Roasted Brussels Sprouts with Pomegranates and Vanilla Pecan Butter<\/a> and this Herbed Cornbread Stuffing<\/a>. Pumpkin souffles will also be on the dessert menu: I’ll post that recipe tomorrow.<\/p>\n\n\n\n

If you are still on the fence about what to make, I dug into my archives and came up with this list of seasonally appropriate recipes. Most of these have appeared on my blog, but a few are recipes of mine from past food52<\/a> contests, and a few are from the twice weekly blog I write for eHow. Maybe one or two will catch your eye.<\/p>\n\n\n\n

Perfect Fall Salad<\/a>
Brussels Sprouts Salad with Fennel and Radicchio<\/a>
Pan Roasted Brussels Sprouts with Pears<\/a>
Cranberry Pomegranate Compote<\/a>
Cranberry Chutney with Dried Apricots and Spices<\/a>
Easy Homemade Pumpkin Puree<\/a>
Mashed Potatoes with Roasted Garlic and Cream Cheese<\/a>
Roasted Sweet Dumpling Squash with Fennel<\/a>
Roasted Beet Salad with Greens and Candied Pecans<\/a>
Arugula Salad with Pomegranate, Avocado and Goat Cheese<\/a>
Roasted Vegetables with Cardamom<\/a>
Spiced Sweet Potato Puree<\/a>
Pumpkin Gingerbread Stuffing<\/a>
Parsnip and Apple Soup<\/a>
Celery Root, Kale, and Wild Rice Soup<\/a>
Sweet Potato Indian Pudding<\/a>
Pumpkin Clafouti<\/a>
Pumpkin Cheesecake<\/a>
Spiced Maple Butternut Squash Pie<\/a>
Pumpkin Seed Toffee<\/a><\/p>\n\n\n\n

And after Thanksgiving? Don’t forget about my turkey pho<\/a>! It makes a great meal any time of the day and is extremely healthy and delicious.<\/p>\n\n\n

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Organic Roast Turkey with Sage Butter<\/h2>\n
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adapted from the recipe for Sage Butter Roasted Turkey<\/a> in the November 2009 issue of Bon Appetit Magazine<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n

Ingredients<\/h3>