Green beans, gluten free garlic toast, turkey with Pacific Foods organic cranberries, rutabagas, and yummy quinoa stuffing
Naturally Kristi is back for a day here and there. Today I am so excited to share my Non GMO Gluten Free Thanksgiving Dinner.
Since we enjoy Thanksgiving with our respective families, away from our home, I like to prepare an early Thanksgiving meal. This gets us into the spirit and it gives me food to bring with us to supplement our dietary needs.
Our meal was fabulous and we were able to share with impromptu family guests. It was perfect.
I apologize for my lousy photos. First of all, I am not much of a photographer and I also had guests in the kitchen as I was preparing the meal, so I couldn’t focus on photos. You get the point and the food was delicious!
Several months ago, I was lucky enough to win a medium size Big Green Egg ceramic grill. We never took the time to put it together, so it was finally the time on Sunday.
I purchased a fresh organic turkey from Costco. In my area, the price was $2.79/pound. This was half the price I paid last year for a fresh turkey from the farmer’s market. I felt a little guilty not supporting my local farmers for my holiday turkey, but it was wonderful to not have to pay the high price from last year.
My husband put the grill together, while my son picked up some apple and cherry smoking chips.
I washed and dried my 14# turkey. I would have loved to brine the bird, but didn’t plan ahead.
I applied the following rub from the How Sweet It Is blog:
3 TB organic brown sugar
1 1/2 TB smoked paprika
1 1/2 TSP chili powder
1 1/2 TSP garlic powder
1 1/2 TSP sea salt
1 1/2 TSP black pepper
1 TSP onion powder
1/2 TSP ground cumin
6 TB organic butter, melted
Combine all ingredients, except butter.Rub all the butter, covering entire turkey and under skin if you are savvy enough to separate it (I have trouble with that step!)
Spread the rub all over the bird (and under the skin, if you are able)
Put in disposable pan, with 2 cups organic chicken broth and some chunks of celery and onion.
If you have a rack, it might be good to put it on the rack. I cooked breast side down. It worked OK,
but seemed to get the breast meat a bit charred, so maybe next time I will do it the other way.
You can also roast your turkey in the oven.
Since this was our first time smoking with our Big Green Egg, I am not going to offer any direction, as we are still learning. We used 2 cups of a combination of apple and cherry chips for smoking (soaked for one hour)
We smoked the turkey for 2 1/2 hours keeping the temp between 250-300 degrees.
Since the turkey was organic, we were shooting for removing when internal temp was around 155 but it ended up being closer to 165 degrees. Still learning!
The turkey was AMAZING!!
Before smoking; rubbed and ready to go
Smoked and ready to enjoy
I made a Cider Bourbon gravy from How Sweet It is blog. It was OK, but not my favorite. Check it out and give it a try. I may have made a mistake while making it as I was chatting on the phone 🙂
Cider bourbon gravy
I also make mashed rutabagas (love them) and steamed green beans. But, my favorite thing I tried was Quinoa Stuffing. Yum, Yum! I am planning to make it again on Thanksgiving! Thank you to my friend Mary for sharing the recipe.
Quinoa stuffing; terrible picture, I know, but delicious
1 cup organic celery, finely chopped1 cup organic onion, finely chopped
1 cup organic carrots, finely chopped
2 TB organic butter
1 cup organic quinoa (uncooked)
2 cups organic chicken broth (can also use vegetable broth)
1 cup cooked organic pork sausage (optional, but it really enhanced the dish)
1 1/2 TSP dried thyme (to taste)
1 1/2 TSP dried sage (to taste)
1/2 TSP black pepper (to taste)
1 1/2 tsp sea salt (to taste)
Saute celery, onions, and carrots in melted butter until tender. Add cooked sausage and spices and mix well for a 1-2 minutes. Add broth and quinoa. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Once all broth is absorbed, fluff with fork. Makes about 8 one cup servings.
I put the finished stuffing in the oven on 275 degrees to keep warm while the rest of the meal finished, it worked well. You could definitely make this ahead and keep warm in a crock pot or low temp oven. So good!