We made a quick Thanksgiving meal today that was 100% paleo and SCD friendly. For some reason, I can't believe it. The past couple of years we have modified our favorite dishes to be gluten-free or dairy-free. But 100% grain-free and sugar-free and delicious? I did not think it was possible to make a satisfying Thanksgiving meal.
We bought a beautiful heritage turkey from Rolling Bay Farm and as I prepared a the brine my heart was filled with gratitude for this little farm on Bainbridge that raised a cute little turkey for me. It was delicious and affordable and I cannot believe it. I brined the turkey with salt, maple sugar, lemons, bay and peppercorns. Then I prepared a compound butter with sage, thyme, and a little maple sugar and put it under the skin before baking the quartered 9 pound turkey at 425 degrees for 90 minutes. It came out perfect. (Here's a recipe if you want a more detailed instructions.)
Gravy - I took the drippings from the turkey and mixed with a couple tablespoons of arrowroot powder, whisking over low heat until it bubbled.
Cranberry sauce - I boiled a bag of cranberries from a local farm with apple cider and 6 dates cut up really small until the berries popped and then cooled it off in the fridge to thicken.
Mashed potatoes - I boiled new potatoes and mashed them up, skins on and all. I added a stick of butter and some of the gravy and mixed until they were smooth. We also baked sweet potatoes with the turkey and served them plain.
Pumpkin pie squash - We can't eat pumpkin, but butternut squash works for us. So I took roasted squash and mashed it up with butter and some pumpkin pie spice and honey. Tasted exactly like pumpkin pie to me.
It feels just like any other Thanksgiving - I am relaxing with a full belly after a perfect meal with family! But instead of taking a nap or fighting a headache, I am ready for a walk or a new project.