Easy S Thanksgiving for Four

Thanksgiving is right around the corner, it’s sneaking up on us faster than we know. It’s my first Thanksgiving being 100% on the Trim Healthy Mama plan. I know the THM plan gives us food freedom, in that we can always restart in three hours, but let me be completely  honest and say…I don’t like going off plan. After eating clean for so long, I find that when I do take tiny steps off plan I’m gravely disappointed. Then I’m dealing with the inevitable sugar spikes, and I don’t enjoy doing that to myself.

That’s why I wanted to be ahead of the game, and get my holiday preparations in order well before the craze of the holidays begins.

Most of this meal came together in under an hour and, as many of us know, that’s a fraction of what is normally spent in the kitchen or even just prepping for turkey day. This meal is equal parts flavorful and low-key.

I made the cornbread 2 days prior to making the meal so that it could dry out some. If you like your dressing as more of a casserole, or even want to stuff your turkey breasts with it, you could certainly make it the morning of so that it’s more pliable.

I modified this recipe for the actual cornbread part of the dressing. I left out the bacon and cheddar, then added ground sage, a little poultry seasoning, salt, and pepper.

I went fairly simple with the turkey, pan roasting it in butter. I did this for two reasons: 1) turkey airs on the dry side, and there’s nothing I despise more than dry protein. 2) BUTTER. I got the herbes de Provence on a recent trip to Trader Joe’s, and love the blend! I highly suggest using it, but if you don’t have it you can of course use your favorite herb blend.

I topped off the meal with some creamy mashed cauliflower, and it was a real winner! My husband was excited to take the leftovers to work, and he’s not a big “leftovers” guy.

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Southern Style Cornbread Dressing (THM S)

  • Servings: 4-6
  • Time: 1 1/2 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the cornbread:
  • 1/2 stick butter, softened
  • 1/4 c Nutiva shortening, or coconut oil/butter
  • 4 eggs
  • 1 c unsweetened, plain almond milk
  • 1/4 c masa cornmeal
  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground sage
  • 1/2 tsp ground poultry seasoning
  • sprinkle of black pepper
  • For the Dressing:
  • 1 loaf low carb cornbread, sliced in half lengthwise
  • 6 eggs
  • 3/4 c heavy cream (half and half or unsweetened plain almond milk will also work)
  • 1 1/2 c turkey stock
  • 3 stalks celery, finely diced
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 c diced cremini mushrooms
  • salt and pepper

Directions

  1. Preheat oven to 350, with your cast iron skillet in the oven while it heats.
  2. Mix all the ingredients for the cornbread together in a medium-sized bowl. Spray cast iron skillet with coconut oil, and pour the batter in. Bake for 30-35 minutes. When it’s finished, let the cornbread cool, then remove it from the skillet to dry out for 6-48 hours.
  3. Preheat oven to 375. Bake the halved cornbread for roughly 10-12 minutes. Cut into 1/2 inch cubes and set aside in casserole dish.
  4. Preheat a large, deep skillet over medium heat with 2 Tsp butter. Saute the onions, celery, and mushrooms for about 5-7 minutes, until soft. Add the garlic, salt, and pepper and cook an additional minute. Remove from the heat and add to the casserole dish with the bread cubes.
  5. Whisk together the eggs, milk or cream, and turkey stock, then pour over the bread mixture and stir.
  6. Bake uncovered for 35-40 minutes, or until lightly browned and crispy on top.

Butter Basted Pan Roasted Turkey (THM S)

  • Servings: 4
  • Time: 10-12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 large (roughly 1 lb each) turkey breasts, butterflied in half
  • 1 stick unsalted butter
  • about 1 Tsp herbes de Provence
  • salt and pepper

Directions

  1. Melt the butter in a large, deep skillet over medium heat.
  2. Season the turkey liberally with herbes de Provence, salt, and pepper. When the butter begins to bubble (not brown), gently add the turkey to the pan.
  3. Saute the turkey 3-4 minutes, or until golden brown. Flip, then turn the pan down to low heat to finish.
  4. Baste the cutlets along the way by gently tilting the pan towards you, spooning up the butter, and pouring it over the turkey.
  5. Saute about another 4-5 minutes, or until cooked through, then remove from the pan and cover with foil.

Turkey Gravy (THM FP)

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • Pan drippings from cooking the turkey
  • 2 c turkey stock
  • 1 tsp Dijon mustard
  • 1 Tsp gluten free Worcestershire sauce
  • 1/4 tsp xanthan gum
  • salt and pepper

Directions

  1. In the same pan where you cooked the turkey (any residual butter removed), heated to medium, de-glaze the pan with the turkey stock working any bits from the bottom with a wooden spoon.
  2. Whisk in the mustard and Worcestershire, then heat until the mixture starts to lightly bubble.
  3. Whisk in the xanthan gum and a pinch of salt and pepper. Continue whisking occasionally until the mixture thickens to your liking. NOTE* Do not add any more xanthan gum, or the mixture may start to get gloppy (technical term). Be patient and keep whisking. It will thicken!

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