Planning a Nourishing Thanksgiving

I am hosting Thanksgiving this year, and I am so excited for a holiday where the theme is eucharisteo (radical gratitude)!!! Just a few things I am grateful for right now: I get to plan the menu exactly how I want, I get to make all the food from scratch (no cans or jars or other industrial food) or purchase it locally (made by hand) – all real food!, I get to spend the day with family and friends and bless them with my cooking, I get to support our local farmer who is raising the turkey (I just love voting with my feet and my wallet!), I get to decorate the Thanksgiving table (I can’t wait!). It looks like we will have 19 people here (10 adults and 9 kids), so I’ve changed a few things around (like adding the ham). I hope we have enough food!!!

We will have:

  • root veggie curry bisque (frozen) for a starter with a yogurt garnish
  • 21-pound pastured turkey (Smockity’s recipe for moist and super-fast cooking turkey, Pioneer Woman’s brine recipe)
  • pastured ham (crockpot recipe here)
  • gravy (easy-peasy using drippings from the turkey sizzled with flour, then broth to thin or arrowroot powder mixed with milk to thicken as necessary)
  • stuffing (recipe here)
  • mashed potatoes with my CSA potatoes
  • sweet potato casserole with my CSA sweet potatoes
  • green bean casserole with homemade crispy shoestring onions (recipe here)
  • 5-spice apple chutney (recipe here)
  • raw Chocolate Mousse Pie (recipe here except sub sucanat for agave syrup)
  • pumpkin pie (recipe NT p. 562, or here)(I’ll be using Heavenly Homemaker’s pie crust recipe using palm shortening – it’s good for you!) 35 – 45 min @ 350 degrees
  • apple pie (NT p. 564) 45 min @ 375 degrees

This week, I need to buy raisins, 6 cups of apples and 1 cup pecans to make the apple chutney

Next week, I will be in VA for Everett’s therapy on Tuesday and Wednesday, so I’d like to get any prep I can on Monday, then hope for some very productive evenings (pray I don’t get stuck in traffic on the way home) on Tuesday and Wednesday.

Monday – grocery shopping and misc. prep

  • make ice in the deep freezer to add to the turkey brine
  • Grocery list:
    • 5 avocados
    • apple juice or cider
    • 5 oranges
    • fresh rosemary
    • arrowroot powder
    • sucanat
    • 15 tart apples
    • small pumpkins
    • green beans
    • onions
    • couple sourdough baguettes
    • back-up mango chutneys from Trader Joe’s
    • cranberry sauce from Trader Joe’s

Tuesday – Savory Dish Day

  • turkey will be delivered today, make brine and add turkey to the bucket
  • roast pumpkins & make puree for pie
  • assemble stuffing (one dish for in the turkey, one dish for the side oven) still need to add cubed bread and saute with broth
  • make fermented cranberry chutney YUM!
  • purchase blueberry and cherry pies from MOM’s

Wednesday – Sweet Dish Day

  • roast sweet potatoes, white potatoes
  • assemble green bean casserole in oval dish that fits side oven (prep, but don’t bake)
  • make 3 regular pie crusts and 1 hazelnut pie crust
  • prep pie fillings (apple, pumpkin) (have to wait on avocados for choc mousse)
  • bake assembled pies and remaining crusts
  • set the lovely Thanksgiving table
  • thaw soup in fridge

Thursday – Thanksgiving (dinner served at 2pm)

first thing in the morning

  • put ham in crockpot (add molasses, pineapple juice, maple syrup, and sugar)
  • simmer soup
  • make chocolate mousse pie
  • finish stuffing

11:30

  • put turkey with stuffing in the oven and extra stuffing in the side oven
  • herbed kefir cheese ball appetizer???

1:30

  • turkey out of the oven to rest, then carve
  • sweet potato casserole in the oven
  • green bean casserole in the oven
  • make mashed potatoes on stove
  • make gravy

One thought on “Planning a Nourishing Thanksgiving

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