Heritage Turkey, thanks to El Salchichero. Yes that means eat all the delicious fat possible for those desirable Omega 3's and fat soluble vitamins. A Torchon cooked Sous-Vide so all I had to do was brown the outside (in Ghee, which I am obsessed with all of a sudden) and then heat in the oven for 2 hours. And make stock! But that deserves a whole separate post coming soon for various good reasons.
The Lemon, Sage and Spices wrapped in the inside were absolutely insane!
Now onto my plate before dissecting each component:
In the bottom middle is my stuffing. Pictured below steaming in the light! I omitted the sausage/mushrooms and used coconut oil. It was a hit (only dish at the table to compete with a standard 'normal' stuffing). I didn't miss the bread at all.
This had no recipe, just a bit of guidance from SnackingSquirrel and my own experience of eating baked sweet potatoes and squash a couple times a day.
A mix mash of Parsnips, Colored Carrots, Delicata Squash, Acorn Squash, and Kabocha Squash. With a bit of Ghee. Nothing like delicious buttery (better yet-Toffee like thanks to Ghee) squash, especially the mushy Acorn.
A salad dressing thanks to Oh She Glows, followed exactly for once.
I liked the dressing (above) even better than our cranberry sauce, the perfect blend of tart, sweet, and sour and tasty on everything.
Cranberry sauce. Enough said.
Mashed Yams/Sweet Potatoes like last year. This was über popular once again. Simply steam, mash, and mix in 1/2c Coconut Milk and 1 generous Tbsp of Coconut Oil. Creamy, sweet, and delicious, nice with a touch of cranberry sauce/dressing.Pecan Pie filling ingredients about to be processed, it called for 3 eggs but 1 had a double yolk so I got a bonus yolk! I was stoked since that's never happened to me before. Thank you Farm-Fresh Eggs.
Coconut Vanilla Ice Cream but am more of a liquidy pecan filling kind of guy.
this for both crusts but got way more pecans into the pumpkin one, which made it way better. I could just make it as a cookie if I added a hint of ginger!
Pre Oven Pecan.
Donezo! I should of cooked it longer but couldn't because of the crust getting overdone, next time I'll do the crust less the first time around.Fage Greek Yogurt as well as Coconut Bliss Vanilla Bean (which was so good, the bean part so strong it was almost like coffee ice cream). The Pumpkin filling was a bit like Pumpkin pudding, not super firm and very creamy.
They go together quite well. In fact I had a slice of each for breakfast today and again after training.
The whole table, this year only my dishes were present! Except for one imposter stuffing...
Ok I can't take credit for the gourmet turkey, El Salchichero I don't know what I'd do without you.
Cooking from 7 to 5 was well worth it for the 30 minutes of eating (plus several leftover meals).
Now leftovers for days if they last and the wonders of stock coming soon.
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.