A little Thanksgiving inspiration before you head to the store

The holidays are here! I know it’s hard to believe. I put on my tights this week and now it officially feels like fall.

We have been hosting Thanksgiving just about every year since 2008. I’d like to think we’re getting pretty good at. One year we even managed to make dinner and attend the Thanksgiving Day Parade (yes, it’s totally worth going).

Before everyone runs to the grocery store/co-op/farmer’s market this week, I wanted to share my Thanksgiving favorites. I also found these printables and can’t wait to try them out.

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Pre-Thanksgiving Cocktail

  • Pumpkin-tini – I can’t find the recipe, but I make it every year so here it goes: vodka, pumpkin, vanilla soy creamer/canned coconut milk, pumpkin pie spice and fresh nutmeg. Alternatively, here is a fancier version.


  • Turkey – we ordered our heritage turkey from 4505 Meats in the city. I’ve been told it’s great, but can’t speak to it since I’m fish and veggies only. This year, my husband wants to smoke the bird, but in years past he has perfected the apple cider brine.
  • Citrus Glazed Carrots – we leave the sugar out since the orange juice sweetens it just enough.
  • Pureed Butternut Squash – One of the easiest things to make: Roast squash with coconut oil, salt and pepper and puree with butter. Delish
  • Pumpkin Tempeh – Marinate tempeh in pumpkin butter and then grill. Okay, yes, it has sugar in it, but it’s oh-so-good and it’s my Thanksgiving protein.
  • My Mom’s Famous Stuffing – It’s not just me – everyone loves it.
    • Heat oil in a big pot, then saute’ 3 chopped onions and 1 bunch of celery. Add 2.5 boxes of veggie broth and bring to a boil (veggies should be soft, not soggy) Add tbsp of poultry season and sage and let cool. Add 2-3 bags of regular whole wheat croutons and 1 bag of cornbread croutons. Fold in to avoid sogginess. If dry, add water or more broth. Cover with foil and bake for 30 mins at 350. Remove foil, shave carrots on top and bake for another 30 mins.
  • Grain Free Stuffing – This is intensive, but totally worth it. I’d also recommend using Elena’s bread recipe which is included in these instructions.
  • Aunt Theresa’s Mushroom Gravy – I don’t know why I don’t make this every week it’s so good.
    • Here is how it’s done: Saute’ onions in oil, add chopped mushrooms (a lot), add garlic and set aside. Using the same pan, add 4 tbsp of flour and start stirring like crazy to brown it. Then slowly begin adding 4 cups of veggie broth – stir like you’ve never stirred before. Once it thickens, add the oniony mixture, grate fresh ginger and add all those Thanksgiving spices (thyme, sage, salt, pepper, etc). Add water to thin if needed.


Happy Thanksgiving planning!

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