Happy Thanksgiving

Even though my family and I celebrated Thanksgiving last month - October, there were many years that we wished to observe the American Thanksgiving as well, to honour our dad's home country. This year it was my intention to share some lower carbohydrate dinner options before the festivities began, perhaps they can be of use to you for Christmas.

Let's begin with the side dishes...

Baked and Bronzed Brussel Sprouts

Preheat oven to 350 degrees Celsius.

• 2 - 3 cups of quartered brussel sprouts 
• 3 cloves sliced garlic
• 1 medium red onion diced
• salt and pepper to taste
• 2 - 3 tablespoons olive oil
• (optional) 2 - 3 pieces of diced bacon

Here comes the fun...Toss everything together in a baking dish and bake in the oven for 30-45 minutes until golden brown, stirring half-way. 

Mock Mashed Potatoes

• one large head of cauliflower broken into small florets
• 2-3 tablespoons of butter
• salt to taste
• 2-4 tablespoons of cream/whole milk
• 4 - 5 tablespoons of parmesan

In a double boiler boil the cauliflower florets to fork tender.  (When you try to pierce the cauliflower with a fork there is a slight resistance. I begin to check between 8 - 10 minutes of steaming) Throw veggies in a blender with other ingredients and puree until smooth.  Dress with your favorite potato toppings.

Now for the guest of honour...the Bronzed Turkey

Preheat oven to 350 degrees celsius.

Let's start with the flavour bed.

• 1 bunch of celery - stalks and leaves
• 3 carrots cut to your desire
• 3 red onions quartered with skin on
• 1 bulb garlic - I leave the skin on
• 2 - 3 bay leaves
• 4 cups vegetable stock

The bird

• turkey
• 1/2 cup of butter
• 1 tablespoon of dried sage
• 1 tablespoon of dried rosemary
• 1 tablespoon of dried thyme 
• salt and pepper to taste

Blend the herbs, salt and pepper with the butter.  (I sometimes use fresh when I can get it.) Smother savory butter over bird and place over the flavour bed. Tent entire dish with tin foil and place in oven.  I would love to say how long to cook for, but honestly you want an internal temperature of 180 degree Celsius when you place the meat thermometer into the breast of the turkey.  I like to baste every half hour to hour depending on what I am able to do.  This way I can also check when to start testing the internal temperature of the bird.  

Gravy

Sieve the vegetables out of the liquid from your cooked turkey and boil down a bit.  I add 2 - 3 teaspoons of Thicken It Up, a lower carb thickener I got from my local health food store.  

Enjoy the delicious aromas wafting from your oven.  Happy Thanksgiving.