My Plate 11-21-12: Turkey Day Prep

Breakfast:
• Scrambled eggs with diced ham and herb turkey
• Leftover sauteed green beans
• Fresh kiwi
• 1 cup of black coffee
It was the day before Thanksgiving and a few things needed to be prepped ahead of time. We were having a total of 12 people for our Paleo Feast, all of whom would be staying at our home as well. My great friend, Katie, and her husband have come to spend Thanksgiving with us for the last five years and this year would mark their one year anniversary of a “paleo” lifestyle! 
Check out Kate’s paleo blog here: Foodie Gone Paleo
Katie also loves to cook, so off to work we went: Cranberry Sauce, Pumpkin Chiffon Pie and seasoning the turkey.

Cranberry sauce is one side that can and maybe should be made ahead of time. Here’s what I did for my Zesty Cranberry Sauce:
• Rinsed 6 cups of fresh organic cranberries and added them to a medium sized pot
• I put in 1 1/2 cups unfiltered organic apple juice
• I zested the peel of 1 and a half oranges (setting the zest aside) and then added the juice of the 2 oranges to the pot
• I brought the contents to a boil over medium-high heat
• I then added the zest of 1 lemon, 1/4 cup of local raw honey, 2 cinnamon sticks and 1 1/2 tsp of fresh grated ginger
• The heat was reduced to low, allowing the cranberries to simmer and pop
• After most of the cranberries had popped and the sauce had thickened, I removed the pot from the heat and allowed to cool.

After the contents had cooled, I transferred the sauce to a glass tupperware and put it in the fridge to further “flavor-fy” for tomorrow. 
Lunch break:
• Leftover baked chicken thighs
• Leftover sautéed asparagus
• Leftover butternut squash
Dinner:
• Rolled Roast on the Rotisserie
• Cauliflower “Fried” Rice
• Mixed green salad with grape tomatoes, diced red bell pepper, diced avocado, pumpkin seeds and sunflower seeds, topped with a homemade balsamic dressing.
We also made 2 Paleo Pumpkin Chiffon Pies ahead of time. 
The crust consisted of 1/2 ground walnuts and 1/2 ground pecans, a little pastured butter and a pinch of salt. It was baked at 350 for 10 minutes.

For the pie filling I followed Bill Staley and Hayley Mason’s recipe from the Make It Paleo cookbook. 
My mom has always made pumpkin chiffon pie at Thanksgiving time and for me it’s one of the signatures of this holiday. Bill and Hayley’s recipe comes so close to the taste I remember. 
Last Thanksgiving we cooked 2 petite turkeys on the rotisserie portion of our grill and roasted a larger brined turkey in the oven. The rotisserie turkeys won! This year the plan was to cook 3 on the rotisserie. We prepped them the night before to allow the rub to permeate the skin and meat. 
• We used lemon pepper, celery salt, fresh minced garlic, sage, black pepper, and fresh parsley to make the rub.

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