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A Very Primal Thanksgiving

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  • #16
    1



    What about pumpkin mousse? I've never made it, but it seems like you could do something creamy and custardy and delicious in little ramekins, no crust required.

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    • #17
      1



      Wow, so many great ideas! I live in Canada so Thanksgiving is coming up in a couple weeks!! I'm just cooking for myself and my b/f though, so I don't have to worry about pleasing a posse of CWers. I'm terrified about Christmas with the in laws though...hopefully I can show them the light when my b/f sings my thanksgiving praises! Anyway, since this is my first holiday gone primal, I really wanna have a lot of fun with it and experiment. My b/f has given me license to primalize the whole works, but he wants cranberry sauce and I dunno how I'll monkey that one. The stuffing will be breadless. maybe something with fruit and nuts? Not too sure yet.


      I'd love to have squash of some kind, are there any that aren't too starchy? I'd be happy with just the pumpkin pie filling the bill, but squash with butter and a sprinkle of nutmeg....mashed potatoes got nothin' on that!

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      • #18
        1



        Use fresh cranberries Pandora! I've never made cranberry sauce from scratch, but it seems that if you used some nice spices you could at least cut down on whatever sugar is usually there. I'm starting to really want mashed cauliflower drenched in butter...

        You are what you eat,
        and what you eat eats too - Michael Pollan

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        • #19
          1



          Every year I attend a pot-luck thanksgiving at my sister's church. I haven't quite decided what to bring this year, but will keep watching this thread.


          I wanted to say something about the gravy problem everyone is having. I've been playing around with making curry each week and found that before I add all the seasonings, it looks/tastes/acts like cream of mushroom (with ground beef in it lol). I bet if you were to brown some beef, collect the drippings, add coconut milk and some small cut mushrooms.... primal cream of mushroom?


          On that note, use coconut milk in place of the normal wondra(or flour)/milk(or water) "roux" that most people use to make the gravy. I would recommend finding a brand you like first, as some can be unexpectedly sweet or coconut-y (even if labelled as unsweetened), and experiment before the big day.


          I think we should, as a community of pioneers, reinvent Thanksgiving. Rather than try and mimic the current one, blaze a new path and decide on new "traditional" dishes to serve that fall in with our way of living.

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          • #20
            1



            how would one make primal stuffin

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            • #21
              1



              Shazkar, very easy to do!


              Lots of nuts, some raisins, some sweet potato chunks, apples, celery, etc.

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              • #22
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                hannahc what do you use as a sugar substitue for the pumpkin pie? I'm wanting to make this and have found ways to make the pie primal except for the sugar.

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                • #23
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                  Oh, I don't use any I made the pie with a can of organic coconut milk (full fat, unsweetened) instead of sweetened condensed milk, 2 eggs, cloves, ginger, nutmeg, cinnamon, and organic canned pumpkin. The crust was pecan meal (pecans put through the food processor), butter, and a pinch of salt pressed into a pie pan. I have always hated artificial sweeteners though, so I never started using them, and have cut out 98% of my sugar intake in the last 3 months (I've averaged about 1 dessert per month for the past three months, and that's about it). I just don't like things that sweet anymore. I find the spices and the natural sugars in the coconut and pumpkin are plenty flavorful, though I had to adjust to the new taste of the pie at first.

                  You are what you eat,
                  and what you eat eats too - Michael Pollan

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                  • #24
                    1



                    You can use cut up apples for the stuffing. They taste soooo good when they bake with all the drippings from the turkey and they give a turkey a really great flavor as well.

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                    • #25
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                      My Thanksgiving fantasies all involve a sausage stuffed turduken...




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                      • #26
                        1



                        WOW1 That looks awsome. Got a recipe?

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                        • #27
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                          I've been dying to make a Turducken, but a SAUSAGE stuffed Turducken? Whole new level.... ;-)


                          BTW, if y'all haven't had a deep-fried Turkey, you are TOTALLY missing out.


                          My dad brings one to Thanksgiving every year since he brought some 'scraps' once and now they demand that he brings the whole thing.


                          (I must invest in a large Turkey Deep-fryer.....)

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                          • #28
                            1



                            Hahaha Turducken...I was HORRIFIED when I saw that last year...a Turkey stuffed with a duck that's stuffed with a chicken that's stuffed with sausage...I'm pretty sure something was wrapped in bacon as well! At this point I don't find it horrifying at all, just really expensive!

                            You are what you eat,
                            and what you eat eats too - Michael Pollan

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                            • #29
                              1



                              Expen$ive indeed. That's why I suspect it will remain in my fantasies until my ship comes in... I've seen it prepared but never actually done it myself.


                              As for a recipe, the web is replete with them, but most web receipes will tell you to stuff it with cornbread dressing or some such other carb-tacular nonsense. We know better.


                              As was pointed out you bone out a turkey, a duck, and a small chicken (easier said than done), and then stuff the chicken in the duck, and the duck in the turkey. Except you're not really cramming the small bird in the cavity - because they're deboned it's more like making an all meat jelly roll. Spread out the turkey, spread with bulk sausage (or minced shrimp or crawfish if you're so inclined), spread out duck, more sausage, finally chicken and another layer of sausage. Roll it up, sew it up and set to heat. Cooking it through can be tricky - use a meat thermometer.

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                              • #30
                                1



                                O god, that sausage stuffed turduken will now also inhabit all my holiday food fantasies...


                                Thanks for the pumpkin pie idea, hannahc. Im going to look for organic canned pumpkin since thanksgiving is coming soon here in canada.


                                Ive havent made turkey since going primal..do you all buy free range turkeys?

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