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Thanksgiving Classics

Nourishing Real Food Holiday Favorites

the Whole Family Will Enjoy

Source

By Lydia Joy Shatney

Divine Health From The Inside Out

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© 2012

All Rights Reserved

Lydia Joy Shatney; Divine Health From The Inside Out

This book, or parts thereof, may not be reproduced in any form without permission.

The scanning, uploading and distribution of this book via the Internet or via any

other means without the permission of the publisher is illegal and punishable by

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All contents copyright ©2012 by Lydia Joy Shatney. All rights reserved. Page 2

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INTRODUCTION

Thanksgiving has been a favorite holiday of mine ever since I can remember. I

suppose you could say it's the gourmet cook in me, or maybe it's just that fall is my

favorite season. Either way, I am one happy camper on turkey day.

For the past 18 years or so I've been enjoying hosting Thanksgiving dinners as well

as attending as a guest. I have obtained some excellent recipes that continue to

stand the test of time, as well as have tried many new enticing recipes from others

that ended up making it into my personal repertoire - albeit tweaked a bit to make

it my own and gluten free.

The recipes in this eBook reflect my own personal favorites that I, my family and

many guests have enjoyed over the years. I share them with you in the hopes that

they may become some of your family’s favorites as well.

The recipes in this eBook are designed to serve approximately 6 adults. I have

included the ingredients that I think are the best quality and most nutritious with

which to feed yourself and others. Please feel free to substitute ingredients that are

more conducive to your budget, as well as to where you live and shop.

Also please note that there are several recipes that require ahead of time

preparation, so please review the recipes carefully so you can plan ahead.

Most importantly, have fun with this book and savor the joy of nourishing yourself,

your friends and your families.


Table of Contents

Introduction ................................................................................................................................. 3

First Course ................................................................................................................................. 5

Ambrosia .................................................................................................................................. 5

Crispy Pecans ....................................................................................................................... 5

Homemade Whipped Cream ................................................................................................ 6

Coconut Whipped Cream ..................................................................................................... 6

Entrees ......................................................................................................................................... 7

Brined Turkey .......................................................................................................................... 7

Shrimp Bisque .......................................................................................................................... 9

Shrimp Butter ...................................................................................................................... 9

Shrimp Stock ...................................................................................................................... 10

Vegetable Accompaniments ...................................................................................................... 11

Brussels Sprouts in a Sherry Orange Cream Sauce ............................................................ 11

Green Bean Casserole ............................................................................................................ 12

Onion Topping .................................................................................................................... 12

Mashed Turnips ..................................................................................................................... 14

Mixed Green Salad with Figs and Candied Walnuts in a Champagne Vinaigrette .......... 15

Champagne Vinaigrette ..................................................................................................... 15

Candied Walnuts ................................................................................................................ 15

Quinoa Stuffed Acorn Squash ............................................................................................... 17

Sweet Potato Casserole.......................................................................................................... 18

Crispy Pecans ..................................................................................................................... 18

Side Dishes ................................................................................................................................ 19

Classic Sourdough Stuffing ................................................................................................... 19

Wild Rice Stuffing .................................................................................................................. 20

Wild Rice ............................................................................................................................. 20

Crispy Pine Nuts ................................................................................................................ 21

Sauces ........................................................................................................................................ 22

Cranberry Sauce .................................................................................................................... 22

Giblet Gravy ........................................................................................................................... 23

Basic Pan Gravy ..................................................................................................................... 24

FIRST COURSE

AMBROSIA

Ingredients

x 8 -12 organic oranges

x 1 - 1 1/2 cups unsweetened date pieces

x 1 cup or more dried unsweetened coconut

x 1 - 1/2 cups crispy pecans (recipe follows)

x Homemade whipped cream, or coconut whipped cream (recipes follow)

Directions

1. Peel and slice oranges. Place in a serving bowl and sprinkle on the date

pieces, coconut and pecans. (In my home the coconut is left on the side to

sprinkle on by choice, as there are those who do not prefer coconut.)

2. Chill.

3. Add the whipped cream and toss into the mixture or top with large dollops.

4. Serve.

Crispy Pecans Ingredients

x 4 cups pecan halves

x 2 teaspoons sea salt

x filtered water

Directions

1. Mix pecans with salt and filtered water in a bowl and leave in a warm place

for at least 7 hours, or overnight. Drain in a colander.

2. Spread pecans on a stainless steel baking pan and place in a warm oven (no

more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry

and crispy.

3. Store in an airtight container.


Homemade Whipped Cream Ingredients

x 4 cups heavy cream, preferably raw (not homogenized or ultra - pasteurized)

x Vanilla extract (gluten free)

x Honey

Directions

1. Beat until thickened, add vanilla and honey to taste, mix until incorporated.

Coconut Whipped Cream Ingredients

x 2 cans whole coconut milk

x Vanilla extract (gluten free)

x Honey

Directions

1. Place your cans of coconut milk in the refrigerator for 30 minutes to an hour.

2. Remove from fridge, open the cans and scoop out the cream that has

hardened at the top of the can, leaving the clear liquid milk in the can (save

it for another use such as a smoothie).

3. Put the cream in a bowl and whisk until thick. Whisk in a touch of honey and

vanilla, and beat it well to incorporate until it's creamy.

Note from Lydia

Growing up we had a tradition of starting our Thanksgiving meal off with a small

bowl of fruit cocktail (from a can) with ginger ale poured over top. Since I am fond of

tradition, but not cheap processed food, as an adult I morphed this tradition into a

healthier one by serving this delicious ambrosia. Even though it is topped with

whipped cream it is a far healthier and more delicious than what I grew up on.

Everyone is happy with it and it's versatile as well. Enjoy it dairy free, or without

the whipped cream too. When I serve this up on Thanksgiving it gets compiled

differently as some like coconut, some don't, some want the whipped cream, some

don't - but whatever way you serve it, everyone wins because it's simply divine!


ENTREES

BRINED TURKEY

Brining a turkey is a fabulous way to infuse some serious flavor and tenderness into

your holiday meal. I have been brining my turkeys for over a decade and it is my

favorite way to prepare a turkey.

The turkey needs to soak for a minimum of 10-12 hours and a maximum of 24

hours, so plan accordingly. Soaking the turkey overnight in a solution of salt and

water ensures moist results.

When you add aromatics to the brine, the resulting roast is also infused with a

subtle character all its own. Lining the brining container, whether tub, stock-pot, or

bucket, can minimize cleanup, but finding a place for the turkey can require some

creative refrigerator rearranging. If there simply isn't room, place the bagged bird

in a cooler, and surround it with ice, replenishing as necessary to keep it at 40

degrees.

Ingredients (10-12 pound pastured turkey)

x 4 quarts water

x 3/4 to 1 cup coarse sea salt

x 4 bay leaves

x 3 cloves garlic

x 1 onion

x 1 tablespoon peppercorns

x 3 tablespoons whole spices (choose from a mixture of; allspice, cloves,

coriander or brown mustard seeds.)

x 2 sprigs of thyme

x 1 sprig of rosemary

Ingredients (14-16 pound turkey)

x 1 - 1 1/4 cups coarse sea salt

x 5 bay leaves

x 4-5 cloves garlic

x 1 1/2 onions

x 1 1/2 tablespoons peppercorns

x 4-5 tablespoons whole spices (choose from a mixture of; allspice, cloves,

coriander or brown mustard seeds)

x 3 sprigs of thyme

x 2 sprigs of rosemary


Ingredients (18-20 pound turkey)

x 7 cups water

x 1 1/2 cups coarse sea salt

x 6 bay leaves

x 6 cloves garlic

x 2 onions, quartered

x 2 tablespoons peppercorns

x 6 tablespoons whole spices (choose from a mixture of; allspice, cloves,

coriander or brown mustard seeds)

x 4 sprigs of thyme

x 3 sprigs of rosemary

Directions

1. Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until

salt has dissolved. Let cool for 5 minutes.

2. Line a 5-gallon container with a large brining or oven-roasting bag. Place

turkey in bag. Add salt mixture, remaining water, and the other ingredients.

Tie bag; if turkey is not submerged, weight it with a plate.

3. Refrigerate for 10-12 hours and up to 24 hours, flipping turkey once.

4. Remove the turkey from the brine (discard the brine) and put it breast side

up in a large heavy roasting pan. Pat the turkey dry with paper towels.

5. Rub the turkey with softened butter, and sprinkle on both sides with salt and

pepper.

6. Roast until deep golden brown and an instant-read thermometer inserted in

the thigh joint reads 160-170 degrees F. Allow about 15 minutes per pound —

approximately 3 hours.

7. Transfer to a platter and let stand for 15 minutes before carving.


SHRIMP BISQUE

Ingredients

x 6 cups of shrimp stock (recipe follows)

x 1 lb. large wild shrimp, peeled & deveined, chopped into small pieces and

shells reserved

x 4-6 tablespoons shrimp butter (recipe follows)

x 3 tablespoons cultured butter

x 2 cups leeks, rinsed and chopped, white and green (3 leeks)

x 2 -3 cloves garlic, minced

x pinch of cayenne

x pinch of saffron threads

x 1/2 cup Armagnac or dry sherry

x 1 cup crème fraiche, or cultured cream

x 2 tablespoons arrowroot mixed with 2 tablespoons water

x 4 tablespoons tomato paste

Directions

1. In a sauté pan over medium low heat melt butter and sautéed the leeks until

softened about 10 minutes. Add the garlic and cook 1 more minute.

2. Add the cayenne pepper, saffron threads.

3. Stir in the Armagnac or dry sherry, cook for a few minutes.

4. Transfer the mixture to a food processor and puree.

5. In the same pot bring shrimp stock to a boil and whisk in the tomato paste.

6. Gradually whisk in arrowroot mixture, shrimp butter and cultured cream.

7. Add the leek puree and then add the shrimp and cook a few more minutes

until shrimp is done.

8. Season to taste.

Shrimp Butter

Ingredients

x 2 cups tiny cooked shrimp, drained, reserved from making shrimp stock

x 1/4 cup butter, softened

Directions

1. Place shrimp in a tea towel and squeeze thoroughly to remove all liquid.

2. Process shrimp in a food processor to form a coarse paste.

3. Add butter and process until well blended.


Shrimp Stock

Ingredients

x 1 lb. shrimp shells

x 4 ounces small dried shrimp

x 6 tablespoons coconut oil or extra virgin olive oil

x 1 cup dry white wine

x 2 quarts cold filtered water

x 1/4 cup raw apple cider vinegar or coconut vinegar

x 6 cloves garlic, peeled

x 1 carrot, peeled and coarsely chopped

x 1 celery stalk, coarsely chopped

x 1/2 cup mushroom stalks, optional

x 1 bay leaf

x Several sprigs of thyme, tied together

x 3 small pieces of lemon rind, optional

Directions

1. Heat oil in a large stainless steel pot. Add shrimp and sauté several minutes

over medium-high heat, stirring constantly.

2. Add wine and bring to a rapid boil. Add cold water and vinegar, bring to a

boil and skim.

3. Add remaining ingredients, reduce heat, cover and simmer for several hours.

4. Strain stock into storage containers for the refrigerator or freezer, reserving

the contents of the strainer.

5. Refrigerate stock until cold and remove any fat that congeals on the surface

before transferring to the freezer.

6. When the shrimp have cooled, pick them out and use to make shrimp butter.


VEGETABLE

ACCOMPANIMENTS

BRUSSELS SPROUTS IN A SHERRY ORANGE CREAM SAUCE

Ingredients

x 6 cups brussels sprouts, tough ends cut off and loose out layer removed

x 1/2 cup shallots, minced

x 1/4 cup arrowroot, or 1/2 cup flour of preference

x 1/4 cup butter + 2 tablespoons

x 3/4 cup dry sherry

x 1/2 cup orange juice

x Zest of one orange

x 1 1/2 cups cream, preferably raw (not homogenized or ultra

x pasteurized)

x Sea salt and pepper to taste

Directions

1. In a medium sauce pan melt 1/4 cup butter and sift in the arrowroot or flour

whisking well to make a roux, simmer on the lowest heat possible for 10

minutes.

2. In a skillet sauté shallots in remaining butter for a few minutes.

3. Add the sherry and orange juice and reduce by half. Then add in the cream

bring to a low boil, stirring constantly and reduce by a quarter.

4. Meanwhile bring another pot with some water to boil to steam the brussels

sprouts. Cut an x in the end of each one and steam 5 to 10 minutes until

tender. Do not overcook.

5. Add the roux 1 tablespoon at a time to the shallot mixture until it reaches the

desired thickness, stirring well.

6. Season with orange zest, salt and pepper.

7. Serve.


GREEN BEAN CASSEROLE

Ingredients

x 1 pound fresh organic green beans, rinsed, trimmed and halved

x 1 quart chicken stock + 1 cup (preferable homemade)

x 2 tablespoons cultured butter

x 12 ounces mushrooms, chopped

x 2 cloves garlic, minced

x Sea salt and fresh black pepper to taste

x Nutmeg freshly grated

x 1 tablespoon arrowroot

x 1 cup cream, preferably raw (not homogenized or ultra-pasteurized)

Directions

1. Bring the quart of chicken stock to a boil, add green beans and cook until

tender, about 10 minutes.

2. Melt butter in a cast iron skillet over medium low heat.

3. Add the mushrooms, season with salt and pepper, and cook until tender and

they begin to give off some of their liquid. This takes about 8-10 minutes.

4. Add garlic and nutmeg and cook for a few more minutes.

5. Sprinkle the arrowroot over the mixture and stir to combine, cook one more

minute.

6. Add 1 cup of chicken stock and bring to a simmer, for 1 minute stirring well.

7. Add cream and cook until mixture thickens about 6-8 minutes.

8. Remove from heat and stir in the green beans and 1/4 of the onion topping.

9. Top with remaining onion topping, place in a 400 degree oven and bake until

bubbly, about 15 minutes.

You can make this in advance and refrigerate for up to 2 days. Bring to room

temperature before baking, add the onion topping right before placing in the oven.

Bake for 20-30 minutes.

Onion Topping

Ingredients

x 2 medium onions, thinly sliced (use a mandolin if you have one to insure even

thin slices)

x 1/3 cup of arrowroot or tapioca flour, plus more as needed

x sea salt and pepper to taste


Directions

1. Preheat the oven to 350 degrees F.

2. Combine the onions, arrowroot, salt and pepper in a bowl and toss well. Add

more arrowroot as needed, if the onions are not covered.

3. Butter 2 baking sheets, or line it with parchment paper and spread onions

evenly over the pan being careful not to overlap too much.

4. Place the pans in the middle 2 racks of the oven and bake until golden brown

approximately 20 minutes. Toss the onions 2 to 3 times during cooking. *Be

careful not to burn. It is better to under cook a bit, since they will crisp up

some more when you bake the casserole.

Recipe Notes

x These will not all be evenly crispy like the canned variety.

x These can be made in a dehydrator if you have one.

x The onion topping can be made in advance - however you may want to re-

crisp them a bit before topping the casserole, by toasting them on 350 for a

few minutes.


MASHED TURNIPS

Ingredients

x 3 pounds of small organic turnips, peeled and cubed

x 1 stick of cultured butter (8 tablespoons)

x Sea salt to taste

x Cultured cream or crème fraiche

x Fresh nutmeg (optional)

Directions

1. In a stockpot bring water to a boil and salt liberally. Add the cubed turnips

and boil until fork tender, about 20 minutes.

2. Strain and return to pot. Add butter and mash well, or puree in a food

processor.

3. Salt to taste.

4. Add a grating of fresh nutmeg, about a pinch.

5. Serve with crème fraiche or cultured cream on the side to add as desired.


MIXED GREEN SALAD WITH FIGS AND CANDIED WALNUTS IN A CHAMPAGNE VINAIGRETTE

Ingredients

x 1 bunch organic watercress, rinsed

x 1 bunch arugula, rinsed and torn

x 1 head of endive, sliced

x 12 fresh figs, sliced thin

x Candied Walnuts (recipe follows)

x Champagne Vinaigrette (recipe follows)

Directions

1. Toss all the greens in a large bowl, and place on individual plates.

2. Top with figs and candied walnuts.

3. Drizzle with champagne vinaigrette.

Champagne Vinaigrette

Ingredients

x 1/4 cup organic champagne vinegar

x 3/4 cup organic cold-pressed olive oil

x 2 teaspoons Dijon mustard

x 1-2 teaspoons honey

x 1 clove garlic, minced

x Salt and pepper to taste

Directions

1. In a glass jar with a lid, mix all ingredients together, shake well and serve.

Candied Walnuts

Ingredients

x 4 cups walnut halves, preferably freshly shelled


x filtered water

x 1/2 cup maple syrup

x 1 teaspoon ground cinnamon


Directions

1. Mix walnuts with salt and filtered water in a bowl and leave in a warm place

for at least 7 hours, or overnight.

2. Drain in a colander.

3. Toss walnuts with the maple syrup and the cinnamon.

4. Spread walnuts on a stainless steel baking pan and place in a warm oven (no


and crispy.



QUINOA STUFFED ACORN SQUASH

Ingredients

x 3 medium organic acorn squash, halved and seeded

x 1 cup organic quinoa

x Chicken stock (optional)

x 4 cups finely chopped hearty winter greens, such as swiss chard or kale

x 2 organic tart apples, shredded

x 2 cloves garlic, minced

x 1/4 cup parsley minced

x 2 tablespoons oregano, minced

x Paprika

x Sea salt and fresh cracked pepper to taste

x 1/2 cup grated asiago cheese (pecorino would work well too)

x 1/2 cup crispy pine nuts or walnuts

x Butter

Directions

1. Soak quinoa overnight and rinse well. After rinsing the quinoa place in a 4

quart saucepan and cover with lightly salted water or chicken stock.

2. Cook for about 15 minutes or until fluffy and dry. If not fully dry after 15

minutes strain any remaining liquid through a fine mesh sieve. Set aside.

3. Preheat oven to 350 degrees F.

4. Place the squash halves on a stainless steel baking sheet cut side down. Bake

for 45 minutes.

5. In a cast iron skillet, melt several tablespoons butter over medium heat. Add

the greens to the skillet and cook until very tender, adding some chicken

stock as needed to prevent drying out or browning.

6. Add the garlic, parsley, oregano, sea salt and pepper and cook 1 more minute.

If desired add the apples toward the end of the cooking time for the greens,

however they will add a nice slight crunch if added in raw.

7. In a large bowl, toss together the quinoa and vegetable mixture along with

the nuts.

8. Fill each squash half with the filling, adding a pinch of paprika on top of each

along with 1-2 tablespoons of the cheese on top of each.

9. Place in a baking dish or on a stainless steel baking pan and bake at 350 for

15 more minutes, until heated through and cheese is melted.


SWEET POTATO CASSEROLE

Ingredients

x 2 1/2 pounds organic sweet potatoes, or yams, peeled and cubed

x 2 pastured eggs, lightly beaten

x 4 tablespoons cultured butter, melted plus more for the baking dish

x 2 tablespoons honey or maple syrup, optional

x Sea salt

x 1/2 teaspoon of cinnamon

x 1/2 teaspoon ginger

x Pinch of freshly grated nutmeg

x Fresh ground black pepper

x 1/2 cup crispy pecans, coarsely chopped (recipe follows)

Directions

1. Preheat oven to 350 degrees F.

2. Boil potatoes in a pot of water until fork tender.

3. Drain and mash into a large bowl.

4. Add the eggs, butter, honey or maple syrup, sea salt, cinnamon, ginger,

nutmeg and pepper. Stir this mixture until well blended and smooth.

5. Butter and 8x8 inch baking dish. Pour the sweet potato mixture into the pan

and sprinkle the top with pecans. Bake for 30-40 minutes until a bit puffy.

6. Serve.

Crispy Pecans Ingredients

x 4 cups pecan halves


x Filtered water

Directions

4. Mix pecans with salt and filtered water in a bowl and leave in a warm place

for at least 7 hours, or overnight. Drain in a colander.

5. Spread pecans on a stainless steel baking pan and place in a warm oven (no


and crispy.



SIDE DISHES

CLASSIC SOURDOUGH STUFFING

Ingredients

x 1 lb. loaf sourdough bread, store bought or homemade (find gluten free here),

at least 1 day old, in one inch cubes (about 12 cups)

x 10 ounces mushrooms, sliced into 1/2 inch pieces (optional)

x 1 to 1 1/4 cups homemade chicken stock

x 2 cups onion, chopped

x 1 cup celery, chopped

x 10 sprigs fresh thyme, leaves stripped from the stems

x 10 to 12 fresh sage leaves, chopped

x 3 tablespoons chopped parsley

x Sea salt and fresh cracked black pepper to taste

Directions

1. In a large cast iron skillet cook celery, onion and mushrooms in melted butter

until tender but not brown.

2. Remove from heat. Stir in sage, thyme, parsley, salt and pepper.

3. Place the bread cubes in a large bowl; add onion mixture. Drizzle with

enough chicken stock to moisten, tossing lightly to combine.

4. Transfer bread mixture to a 2 quart casserole.

5. Bake, uncovered in a 325 degree oven for 30 to 45 minutes or until heated

through.

Note: Bread mixture may be used to stuff a 10-12 pound turkey. Reduce the chicken

stock to 3/4 to 1 cup.

Sausage Stuffing: Prepare as above, omitting mushrooms if desired. Add in 1/2 -1

pound any kind of pastured sausage you prefer, bulk or links with casings removed

and crumbled (go with larger amount if omitting mushrooms) to the cooked veggies.

Cook and stir until sausage is cooked through. Continue with directions, adding

more chicken stock as needed.

Giblet Stuffing: Using the turkey giblets (heart, liver, gizzard and the neck), rinse

the giblets and refrigerate the liver. In a small saucepan cook the remaining giblets,

covered in enough boiling chicken stock or water to cover for 1 hour. Add the liver.

Simmer, covered for 20 more minutes until tender. Drain and chop the giblets. Stir

the giblets into the cooked vegetable mixture and toss with bread cubes. Proceed

with directions.


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WILD RICE STUFFING

Ingredients

x 2 cups wild rice, cooked (recipe follows)

x 2 cups mushrooms, sliced

x 1 bunch organic green onions, chopped, about 12; or 4 organic leeks, chopped

fine

x 3-4 stalks organic celery, chopped

x 4 sage leaves, minced

x 3-4 tablespoons parsley, chopped

x Pinch of freshly grated nutmeg

x Sea salt + black pepper to taste

x 1/2 cup melted butter + 2-3 tablespoons for sautéing and buttering the

x dish

x 1/2 cup crispy pine nuts (recipe follows)

Directions

1. In a cast iron skillet, melt 2 tablespoons butter and sauté mushrooms for 5

minutes, on medium heat. Add the celery and scallions or leeks, cook until

tender but not brown another 6-8 minutes, lowering the heat if needed. Add

the sage, parsley, nutmeg, salt and pepper to taste.

2. Toss the vegetable mixture with the cooked rice and melted butter and pine

nuts.

3. Place in a buttered casserole dish and bake at 300 degrees until heated

through about 30-35 minutes.

Wild Rice Oyster Stuffing: Prepare as above, omitting the mushrooms. Adding

instead 2 cups shucked oysters (chopped with liquid reserved), to the cooked

vegetables. Cook and stir for 2 minutes more. Toss this mixture with the rice in

addition to the remaining oyster liquid in place of the butter. Continue as above.

Wild Rice Ingredients

x 2 cups wild rice

x 4 cups warm filtered water plus 4 tablespoons whey, yogurt, kefir or

buttermilk

x 1 teaspoon sea salt

x 2-4 tablespoons butter

Directions

1. Place wild rice and warm water mixture in a flameproof casserole and leave

in a warm place for at least 7 hours.

2. Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly.

Without removing lid, cook over lowest possible heat for about 45 minutes.


Crispy Pine Nuts Ingredients

x 4 cups raw pine nuts

x 1 tablespoon sea salt

x Filtered water

Directions

1. Mix pine nuts with salt and filtered water and leave in a warm place for at

least 7 hours or overnight. Drain in a colander.

2. Spread on a stainless steel baking pan and place in a warm oven (no more

than 150 degrees) for 12 to 24 hours, turning occasionally, until completely

dry and crisp.



SAUCES

CRANBERRY SAUCE Makes 4 cups

Ingredients

x 4 cups organic cranberries (16 ounces)

x 1 cup tawny or ruby port

x 1/2 cup of orange juice and zest of one orange

x 1/4 cup honey or rapadura

Directions

1. In a medium saucepan stir together the port, orange juice, zest and honey.

Bring to boiling, stirring to dissolve honey or rapadura.

2. Add cranberries. Return to boiling; reduce heat.

3. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until

cranberries pop, stirring occasionally.

4. Remove from heat.

5. Serve warm or chilled. Can be made up to 3 days in advance.


GIBLET GRAVY Makes 2 1/2 cups

Ingredients

x Whole turkey

x Turkey or chicken stock, preferably homemade

x 4 ounces giblets

x 1 stalk celery with leaves, chopped

x 1/2 onion, chopped

x Pinch each of dried thyme, sage, parsley

x Pan drippings from roasted turkey

x 1/4 cup arrowroot or 1/2 cup of whatever flour you like

x Sea salt and pepper to taste

x Cream (optional)

Directions

1. Rinse giblets; refrigerate liver.

2. In a medium saucepan combine remaining giblets, the celery, onion and

enough stock to cover. Bring to a boil; reduce heat. Simmer, covered for 1

hour.

3. Add liver. Simmer covered, about 30 minutes more or until tender.

4. Remove giblets; finely chop. Discard neck.

5. Strain broth, discard vegetables.

6. Chill giblets while the turkey roasts.

7. Using the strained pan drippings from a roasted turkey, skim and reserve fat

from the drippings. Pour 1/2 cup (or more if you like) of the fat into a medium

saucepan. Stir in arrowroot, dried herbs, salt and pepper.

8. Add enough reserved broth to drippings in a measuring cup to equal 2 cups.

9. Add broth mixture all at once to the arrowroot mixture in the saucepan.

10. Cook and stir over medium heat until thickened and bubbly. Cook and stir for

1 minute more. Stir in chopped giblets. Heat through.

11. Stir in some cream if you like.


BASIC PAN GRAVY Makes 2 1/2 cups

Ingredients

x Pan drippings from roasted turkey

x 1/4 cup arrowroot or 1/2 cup of any flour you choose

x Chicken stock, preferably homemade

x Dried herbs of your preference, several pinches

x Sea salt and fresh cracked black pepper to taste

x Cream, optional

Directions

1. Pour pan drippings into a large measuring cup. Scrape the browned bits from

the pan into the cup. Skim and reserve fat from the drippings.

2. Pour 1/2 cup of the fat into a medium saucepan, reserve remaining fat in case

you choose to use more. Stir in arrowroot or flour. Add enough stock to

drippings in the measuring cup to equal 2 cups.

3. Add stock mixture all at once to the flour mixture in saucepan. Cook and stir

over medium heat until thicken and bubbly, adding more stock to thin out as

needed up to 4 more cups of stock. Cook and stir for one minute more.

4. Season to taste with salt, pepper and herbs.

5. Splash in some cream if so desired.

Apple Cider Gravy; Prepare as above, replace up to 1 1/2 cups of the stock with

apple cider and proceed with directions.


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