Thanksgiving leftovers transformed to chicken & vegetable soup
If you’re like my family, as soon as Thanksgiving dinner is over everyone immediately grabs a Tupperware and begins fitting as much food as possible into their dedicated “leftovers bin”; fighting for that last bite of stuffing or spoonful of sweet potato casserole. This year, I made it easy for the rest of my family, and took myself out of the fight declaring I only wanted to take one thing home, something that absolutely no one else was eyeing: the turkey carcass. Yep, that’s right, I wanted the bones. So much so, that I even traveled back to NYC with them in a Ziploc bag (I know, seriously a psycho move). BUT, the week prior I made turkey stock with all of the turkey bones leftover from my Friendsgiving meal and it truly was better than any bone broth I had ever tasted (fully tooting my own horn) and it was garlic & onion free. This is huge for all of my low FODMAP friends out there. So, instead of elbowing my sister over the white turkey meat, I grabbed my bones and headed back to my apartment where my instant pot resided. As expected, the turkey stock turned out magnificently. So tasty, in fact, that I may begin eating turkey instead of chicken just so I can store the bones for my next batch of broth. Either way, I had vats and vats of turkey stock to put to work; one can only fit so many mason jars in her refrigerator. As I felt a cold coming on, I knew what I was prepping for my weekday lunches: homemade chicken vegetable soup. It was insanely easy, cooked itself (not kidding), and is now officially going to be on my meal rotation all winter. Bless you, turkey, for giving me so much to love over the past two weeks.
My Friendsgiving recap and the perfect, downloadable, Thanksgiving recipe and grocery list booklet
“A meal is only as important as the people you share it with”. Four years ago, I typed this sentence onto an Instagram caption of me and my close girlfriends all gathered around my kitchen counter in front of the Friendsgiving spread I had just cooked and served them. The words simply streamed straight from my consciousness to my fingertips before realizing how true and meaningful they were to both my beliefs and lifestyle. Yes, eating is an obvious survival necessity, but it is just as vital that you are enjoying these nutrients in a comforting, loving, and welcoming environment. Even better, surrounded by people you care about. In my mind, and stomach, this is what the holidays are all about. Designated days to spend time with your loved ones, whether family or friends, enjoy each other’s company, and enjoy great food. Not only delicious, rib warming, meals, but nutritious food. Dishes that leave you feeling nourished and well fed rather than sprinting to the other room to unbutton your pants (because, let’s be honest, we’ve all been there).
Continue… and BOOKLET!
The star of your Thanksgiving feast
Few words are needed to describe this dish and recipe. There is nothing more important for a Thanksgiving dinner than a well-executed turkey. Being my first time preparing a full turkey for my guests, I was incredibly intimidated. Thankfully, I have a local butcher that I love (shoutout to Dickson’s Meat Stand) who made sure they had the perfect bird ready for me to serve my Friendsgivings guests a week early. Most importantly, they spatchcoked this big bird for me to cut down roasting time (because who has time to cook a turkey for four hours) and guarantee more of my favorite part of turkey – perfectly roasted skin. This bird was dry brined and then rubbed with ghee and seasonings to make sure every bite was flavorful, juicy, and nap inducing.
Continue reading “Dry Brined Herb and Ghee Roasted Spatchcock Turkey”
Dairy and gluten free raw pumpkin coconut cheesecake bars
Thanksgiving is most commonly associated with a big old turkey, but I would venture to guess that the second dish that comes to people’s minds is a pumpkin pie. What is Thanksgiving without some type of creamy, delicious, pumpkin filled dessert. In an attempt to recreate my favorite dessert but also keep my menu gluten and dairy free, and to include some of my favorite ingredients, I created raw coconut pumpkin cheesecake bars. These are incredibly easy to make and perfectly fill the void of that craving for sweets as you begin to clear your plates.
Continue reading “Raw Pumpkin Coconut Cheesecake Bars”
Thanksgiving vegetable side of honey glazed carrots
To often during a Thanksgiving meal you stand up from you seat, probably panic in realization that you have forgotten to rebutton your pants (although, if you’re a true pro you know the only acceptable pants are stretchy ones), and notice that you did not eat one vegetable that entire meal. I’m not here to shame you or make you feel badly about this, we’ve all been there. But this year, prepare yourself so that when you leave the table and begin to start this stream of thought the light bulb clicks and you’re like “wait, no, I had those incredibly perfect glazed carrots. Go me”. This recipe will add extremely minimal amount of time and effort to your game-day prep (lets be real, Thanksgiving is a game) but provides an option for people to get some veggies in. And not just any veggies, tasty, soft on the inside, crisped on the outside, well cooked and glazed, vegetables. Did I say honey is involved? Just go make them already.
Recipe Continue reading “Honey Glazed Roasted Carrots”
Dairy-free Thanksgiving sweet potato casserole
In my household growing up, sweet potato casserole was the one Thanksgiving side that was completely ignored. Unfortunately for my deep love for this vegetable and constant sweet tooth, this dish never made the cut for my mother’s standards. Whether it be the fact that we already had mashed potatoes and another potato dish brought by my grandmother (that, if ignored, would cause an absolute uproar from my sister), she just didn’t feel the need for this third starch, or the fact that marshmallows were something she didn’t see fit for a dinner table, I never knew what I was missing. It wasn’t until I began hosting my own Friendsgiving and researching recipes and menus online when I realized how deprived (insert overreaction) I was as a child without this glorious dish next to my turkey. I soon took my favorite method of cooking sweet potatoes – low and slow in the slow cooker so that the ooey gooey sugar begins to seep out of the pores and the inside can be eaten with a spoon it is so soft and delicious – and mixed it with my love for toasted nuts and constant desire for something sweet. Alas, an absolute fan favorite of my Friendsgiving crowd. This dish will also always have a sweet spot in my heart because, as proven and always reminded by the scar on my inner forearm, it was the dish I cooked in my first industrial kitchen at non-other than Blue Smoke restaurant at an Umi Kitchen holiday cookoff (one of the highlights of my Freckled Foodie venture).
Dairy-free Thanksgiving mashed potatoes
As probably the biggest fan favorite and most notorious side, good mashed potatoes are an extremely important key to a successful Thanksgiving meal. They must be creamy but not too mushy, have texture but not too lumpy, and most of all, flavorful. While mashed potatoes may get a bad rep on the “healthy” scale, since most act as a canvas for unnecessary filling ingredients (hello, heavy cream, I’m looking at you), this recipe focuses on making the actual potatoes the star of the show. Plus, it is dairy free for all you non-lactose lovers out there and is garlic and onion free for anyone following low FODMAP.