Part 2 of our Thanksgiving Recipes is all about the sides and new ways to make your turkey!  So let’s get down right to it! (Special thanks to HolisticSquid, Autoimmune-Paleo, Everyday Paleo, and Elana’s Pantry)

Gluten Free Gravy

Ingredients:

     ½ cup turkey, chicken or duck fat • 3 yellow onions, diced • 3 cloves of garlic, minced • 3 cups turkey or chicken bone broth • 2 bay leaves • ¼ teaspoon nutmeg • 1 teaspoon minced sage • 1 tablespoon butter (or ghee), preferably from grass fed cows • ½ teaspoon black pepper • ½ teaspoon white pepper • unrefined sea salt

Here’s How to Make It:

 Turn stove heat on medium high. Melt ½ cup fat skimmed from your chicken or turkey stock (you can also use duck fat or lard) in a wide heavy bottomed sauté pan. When fat is shimmering, add onions. Heat onions for 30-35 minutes, keeping watch and stirring occasionally, until they are soft and golden. Add 2 pinches of salt and stir. Add 3 cups homemade chicken or turkey broth and bay leaves. Simmer broth to reduce by ⅔. This will take approx. 45 minutes – 1 hour. Stir occasionally taking care to scrape and mix in the golden brown bits from the bottom and sides of pan. Turn off heat and remove bay leaves. Add minced sage, pepper, butter and salt to taste. Use a blender or immersion blender to bring gravy to a velvety consistency. At this point, test the thickness of your gravy. If you like the consistency for your purposes, salt and pepper to taste and serve.

    OR   If you want thicker gravy, pour it back into your pan and continue to cook down with occasional stirring.   OR   If you want thinner gravy, add more bone broth (1 tablespoon at a time) until you reach the desired consistency.

Apple-Cranberry Holiday Stuffing

Ingredients

1 sweet potato, cut into 1″ squares • 1 cup fresh cranberries, cut into halves • 3/4 cup bone broth • 4 slices pastured bacon • 1/2 onion, chopped •4 stalks celery, chopped • 4 cloves garlic, minced • 2 tablespoons rosemary, minced • 1 tablespoon solid cooking fat • 2 cups mushrooms, sliced thinly • 1 1/2 heads of cauliflower, processed in a food processor until it forms “rice” sized granules • 1 green apple, cut into 1″ squares • 1/4 teaspoon cinnamon • 1/2 teaspoon sea salt

How to Make It:

Preheat your oven to 350 degrees. Combine the sweet potatoes, cranberries, and bone broth in a large baking dish. Bake in the oven for 30 minutes, stirring once to ensure even cooking. Meanwhile, cook the bacon slices in a skillet on medium heat, turning when needed, until they are crispy. When they are finished, remove and let cool, leaving the fat in the pan. Add the onion and celery, and cook for 8 minutes, or until beginning to brown. Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside. Add the solid cooking fat and the mushrooms to the pan. Cook, stirring, for a couple of minutes until the mushrooms are browned. Add the cauliflower “rice”, and cook, stirring for five minutes. Set aside. When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.

Cranberry Sauce

Ingredients:

4 cups fresh cranberries • 1 cup water • 1 cup unfiltered apple juice • Juice from 1 orange • 1 teaspoon fresh grated ginger • ½ tablespoon ground cinnamon • 2 tablespoons raw organic honey (make it 4 tablespoons if you like a sweeter sauce)

How to Make It:

In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil. Add the ginger, cinnamon, and honey and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.

Balsamic Roasted Turkey with Apple Stuffing

Ingredients:

    1 turkey (10-15 pounds) • ½ cup grapeseed oil or olive oil • ½ cup balsamic vinegar • 1 tablespoon celtic sea salt • 10 apples, peeled, cored and sliced in half • 4 sprigs rosemary

Here’s How to Make It:

    Remove the gizzards (save in refrigerator for gravy). Rinse bird well and pat dry with paper towels; then truss (tie legs together with string). Place turkey breast side up in a roasting pan, then put rosemary inside bird. Drizzle bird with oil and balsamic vinegar, then sprinkle with salt. Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird. Place roasting pan with turkey, apples, etc. in oven on lowest rack. Roast at 325°, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes. If skin begins to brown too soon, cover with foil. To check temperature stick a meat thermometer deep into thigh; at 175° it is safely done. Remove turkey from oven and allow to sit for 20 to 30 minutes before carving. Serve.