I'm looking forward to doing my first Thanksgiving dinner as a host. I am wondering if anyone has any primal recipes, specifically stuffing. I love turkey stuffing, mostly because of the spices and buttery flavour.
Anything tried and tested for "primal" turkey stuffing? Any other suggestions for great Thanksgiving recipes?
Last edited by Chefgerry; 09-27-2010 at 09:25 AM.
Whether you think you can..... or you think you can't..... your 100 % correct.
I made an accidental stuffing once.
3 tbsp butter or bacon grease
1/2 yellow Onion, chopped fine
1 large handful spinach (~ 1.5 c), roughly chopped
garlic (as much as you can tolerate, I used half a head), thinly sliced
1 egg, beaten
broccoli, 1 c, finely chopped (optional)
pecans and walnuts (1/4 c, roughly chopped)
1 c chicken broth (turkey's even better, but I didn't have any)
Heat fat. Saute spinach, broccoli, garlic and onion until spinach is wilted and onion is translucent. Add in egg, scraqmble together until loosely set. Add broth, cook down until broth is mostly gone and it looks somewhat stuffing like. Add nuts and stir.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal
We did a "dry run" for the Thanksgiving turkey just last week. We got a free-range turkey, and did minimal Primal-friendly seasoning. It turned out really well, actually! The crispy, flavorful skin was to-die-for good. Here is the lowdown on the turkey:
1. If frozen, defrost turkey breast. Best done by placing in refrigerator at least 24 hours in advance.
2. Preheat oven to 325.
3. Drizzle olive oil over turkey breast, brush to coat.
4. Separate rosemary from stems, roughly chop and sprinkle liberally on turkey.
5. Add kosher salt and cracked pepper to taste.
6. Place turkey in shallow roasting pan.
7. Cook turkey approximately 2 - 2 3/4 hours (turkey is done when a meat thermometer inserted into the breast reads 170 degrees) Periodically baste turkey with juices in the pan, especially towards the end of the cooking.
8. Let rest for 10 minutes, carve, and serve!
No thoughts on the stuffing yet - but you might try a website like Gluten Freeville to see if anyone has any stuffing recipes. From what I recall, there are recipes out there - just have to search around in the right places
Here is a picture of our turkey!
I have been thinking about this too. I'm considering as side dishes brussels sprouts sauteed with bacon, and roasted butternut squash.
I love Thanksgiving. Fall is my favourite season, and yay for October! I am ordering a fresh free range turkey this year which is a bit of a splurge. I've never had a turkey that didn't need to be defrosted! This will be my first primal Thanksgiving. I have family coming to visit and of course none of them are primal, so I am going to see if they actually notice that they are not eating carbs. I am hoping no one panics when they realize there are no mashed potatoes on the table. For stuffing I am thinking something sausage based with maybe cauliflower and chopped walnuts and whole cranberries with lots of thyme and sage.
The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease. - Thomas Edison
Vancouver Island Primal and Paleo Living <<< join our Facebook Group