Ingredients

8 TO 12 SERVINGS

Herbed Salt

  • 1/3 cup plus 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon black peppercorns, crushed
  • 3 small bay leaves, coarsely torn
  • 1 teaspoon finely grated lemon peel

Turkey

  • 1
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 1 whole lemon, chopped with peel
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups (or more) Golden Turkey Stock

Gravy

  • 3 1/2 cups (about) Golden Turkey Stock
  • 2/3 cup chopped shallots
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary

Preparation

herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

gravy

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.

Serve turkey with gravy.

via Bon Appetit

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Yield: 12 muffins

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, at room temperature
1.5 cup pumpkin purée
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. Divide the batter evenly between the twelve muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
  5. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin.

Adapted from Cookie and Kate

4 Tablespoons Kosher salt

3 Tablespoons Light brown sugar

1.5 Tablespoons Paprika

1Tablspoon Ground mustard

.5 Tablespoon Cayenne pepper

1Teaspoon fresh ground black pepper

 

Bring ribs to room temperature, and pat dry. Mix rub ingredients in bowl with fork. Apply rub, which will easily cover just over 1/2 rack ribs. Wrap tightly in cellophane and return to fridge for a minimum of 24 hours. Again bring to room temp, preheat oven to 315 degrees. Remove cellophane, wrap in aluminum foil, place on lipped baking sheet and bake for one hour and 45 minutes. Can be stored for up to 3 days in fridge. Heat grill to 400 degrees. Place ribs on grate, brush BBQ sauce on top, flip after 5 minutes and brush on bottom and flip again after 5 min. Flip every 3-5 to desired charring.

1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
olive oil

Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.

Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.

roasted-acorn-squash1Yield: 2 servings

1 acorn squash
olive oil
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste

  1. Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
  2. Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
  3. Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
  4. Place squash back into oven for 15-20 minutes until tops are slightly browned.

Optional: Sautee chopped chicken and add to filling.

Adapted from Mrs Healthy Ever After

 

Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista