Here is my Thanksgiving Dinner 2018 menu. I’ve included a bonus side just in case you are missing mashed potatoes (not pictured in the above image).
- Oil Poached Turkey Cutlets
- I do not have a recipe for the sauce on my turkey pictured above. I combined white truffle oil, Primal Kitchen Avocado Oil Mayo, dried rosemary, cracked black pepper, and a touch of honey. I microwaved this for approximately 20 seconds and mixed well.
- Tart Cherry Jam
- This is my cranberry sauce replacement because I cannot have them.
- Pickled Mushrooms
- This can be served chilled or warmed.
- Lemon Garlic Stringbeans
- This can be served chilled or warmed.
- Bread Stuffing
- You can easily bake your own bread to use for this recipe, but I used bread from Liberated Specialty Foods.
- Bonus: Rutabaga Mash
- A solid replacement for mashed potatoes. It reminds me of the white potato and turnip mash that my grandfather makes.
Oil Poached Turkey Cutlets
- 2 turkey cutlets (breasts)
- 3-5 cups of oil
- 2 bay leaves
- 2-3 tbsp peppercorns
- 3 twigs of thyme, fresh
- 5 large sage leaves, fresh
- 1 tsp salt
- Place the turkey cutlets and seasonings into a saucepan that is big enough to hold them, but small enough to allow for the oil to cover them. I used a 7 inch saucepan.
- Use enough oil to cover the turkey and seasonings added. I used a combination of olive oil and sesame oil which came to approximately 5 cups.
- Keep the heat on medium low and adjust as needed. The oil should bubble, but not boil. Keep it around 75C or 167F. I kept a thermometer hooked to the side of the pan for the duration of the cook time.
- Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F.
- Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes.
- Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.
Tart Cherry Jam
- 4 cups cherries (I used frozen sweet cherries)
- 1/4/ cup honey
- 4 tbsp tart cherry juice
- 3 tbsp lemon juice
- 3 tsp gelatin
- Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom.
- Add the cherries and honey to a large pot. Cook over medium heat. When the cherries have defrosted enough, mash them with a potato masher.
- Once the cherries and honey have come to a boil, simmer for 15 minutes on low.
- Remove from heat and mix in the gelatin and juice mixture.
- Store in mason jars in the fridge until the jam has set. This should take about 8 hours depending on the size of the mason jar. I used large mason jars.
- 8 oz mushrooms (I used portabello and shiitake)
- 1/2 cup vinegar (I used distilled)
- 1/4 cup honey
- Mix honey and vinegar until well blended.
- Add mushrooms, honey, and vinegar to a small saute pan.
- Cook over medium to high heat for 15 to 20 minutes or until the pickling liquid has reduced by over half and the mushrooms are cooked thoroughly.
- Serve warm or store in the fridge to serve cold.
Lemon Garlic Stringbeans
- 2 cups of french string beans
- 1 to 2 lemons, quartered
- 4 to 8 garlic cloves, peeled and crushed/smashed
- Olive oil to taste
- Salt to taste
- optional: fresh thyme
- Cook the string beans to your desired texture. Cool and place into a mixing bowl.
- Squeeze the lemon quarters over the stringbeans and toss them into the bowl.
- Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt.
- Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up.
- To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.
- 1 loaf of bread (I used about half of coconut bread and cashew creme bread from Liberate Specialty Foods)
- 3 tbsp olive oil
- 2 tbsp butter (+ some for coating baking dish)
- 1/3 to 1/2 cup of broth or water
- 1.5 cup diced mushrooms
- 2 cups celery, diced
- 20 pecans, crushed or chopped
- 10 dates, chopped
- 3 tbsp raisins
- 2 tbsp onion powder
- 2 tbsp lemongrass, fresh
- 1 tsp coriander
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp thyme, dried
- Salt to taste.
- 1 egg + 2 egg whites, whisked
- 5 sage leaves, fresh and torn
- optional: 1/2 cup cheese (farmer’s or feta)
- Cube the bread and bake at 325F for about 20-25 minutes or until bread is toasted and hardened. Set aside in a mixing bowl and allow to cool.
- Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F.
- In a medium to large saute pan, add the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
- Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
- Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed.
- Pour the sauteed ingredients over the stuffing. Mix well.
- Add the whisked eggs and torn sage leaves. Mix well.
- Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7).
- Place the baking dish in the oven. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout.
- Remove and cool. This can be served immediately or stored in the fridge until ready to use.
- 1 large rutabaga (around 2-2.5 pounds in weight)
- 1/4 to 1/2 cup of salted butter, cut
- Salt and pepper to taste
- optional: coconut cream
- Cube the rutabaga and steam until a knife slides through with ease.
- Add the cooked rutabaga to a mixing bowl. Mash with a potato masher.
- Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not.
- Serve or store in the fridge until ready to serve.