Turkey.. Stuffing ... Veggies ... Taters ...
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| Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!
3/4 pound turkey sausage (you may use pork breakfast sausage) 1/4 cup finely chopped celery 1/4 cup chopped red onion 2 eggs 2 cups coarsely chopped cauliflower 1/2 cup diced yellow squash 1/2 cup grated Parmesan 1 tablespoon chopped parsley leaves 3 tablespoons chopped fresh sage leaves 3 tablespoons chopped fresh thyme leaves 1 tablespoon minced garlic 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper Equipment: 8 by 8-inch square baking dish Preheat oven to 350 degrees F. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
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| Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock 1/2 cup heavy cream 3 tablespoons unsalted butter 10 ounces shiitake mushrooms, rinsed, stemmed and sliced 1 tablespoon chopped fresh thyme leaves 1 clove garlic, minced 1/4 cup dry sherry Salt and freshly ground black pepper 1/2 teaspoon red wine vinegar Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and coo****il reduced enough to coat the back of a spoon, about 8 minutes. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
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| Onion Straws:
1/2 cup very thinly sliced onion
1/4 cup soy flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Casserole: 1 pound green beans, ends trimmed 1 tablespoon vegetable or canola oil 1/2 cup thinly sliced onion 8 ounces cremini mushrooms, rinsed and sliced 1 1/2 teaspoons kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/2 cup no-sugar, low-sodium chicken broth 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish 1/2 cup sour cream Equipment: 10-inch glass pie pan Preheat oven to 350 degrees F. Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside. Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl. Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and coo****il almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine. Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs.
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| Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Equipment: 9 by 5-inch loaf pan Serving Suggestion: homemade sugarless whipped cream
Preheat oven to 300 degrees F. Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
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