I’m getting so excited for Thanksgiving! It’s one of my favorite holidays because we all get together and spend the day together. It’s not my turn to host this year, but I am going to save this recipe in my files to use next year when it’s our turn. It looks delicious!
- 1- 10 to 15 pound fresh turkey
For the wet rub
- 2 tbsp pure maple syrup
- 1 tsp Himalayan or unrefined sea salt
- 1 tsp freshly cracked black pepper
- ½ tsp chai spice (see this post for the mix)
- 1 tsp fresh rosemary, finely chopped
To stuff the cavity
- 3-4 large red apples, cut into quarters (I used Fuji)
- 2-3 sprigs fresh rosemary
To be added to the roasting pan
- ½ cup pure maple syrup
- 2 cups all natural, unsweetened apple juice
- 2 whole star anise
- 2 whole cinnamon stick
- The previous day, combine the ingredients for the wet rub in a small mixing bowl. Stir with a spoon until well combined.
- Pat the bird dry and carefully loosen the skin from the breast by delicately sliding your fingers under it from the neck end until you reach the end of the breasts. Be careful not to break the skin. Rub half of the spice mixture between the flesh and skin. Rub the other half all over the bird’s skin, including breasts, thighs and wings.
- Cover the turkey with plastic film and set it in the fridge to rest until the next day.
- Preheat oven to 325F
- Remove turkey from the fridge and place it on a rack in a roasting pan.
- Stuff quartered apples as well as a few sprigs of fresh rosemary in the cavity. Tie legs neatly together.
- Add maple syrup, apple juice, star anise and cinnamon stick to the bottom of the pan. Sprinkle bird generously with salt and pepper. Tent loosely with foil and roast in a 325F oven for about 20 minutes per pound or until a thermometer inserted into the thickest part of thighs registers 180F
- Remove the foil for the last hour of roasting.
- When turkey is done, take it out of the oven, place tent back over the bird and let it rest for 20-30 minutes before carving.
- Oh, and by all means, do not chuck those baked apples; eat them. They are absolutely spectacular!
This Pumpkin Chili with Avocado cream from health-bent.com is the perfect meal for cooler fall weather. I can’t wait to try it!
For the Chili
- 2 lbs ground beef or turkey
- 1 large yellow onion, diced
- 6 cloves garlic, diced
- 1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
- 1 (28 oz) can diced, fire roasted tomatoes
- 1 (15 oz) can tomato sauce
- 1 (7 oz) can diced, roasted green chilies
- 1 c chicken or beef stock
- FOC (fat of choice)
Chili Spice Mixture
- 2 T chili powder
- 2 T cumin
- 1 T paprika
- 2 t salt
- 2 t coriander
- 2 t cinnamon
- 2 t cocoa powder
- 1 t garlic powder
- 1/2 t cayenne
Orange, Coriander Avocado Cream
- 2 avocados
- zest of 1 orange
- juice of 2 oranges
- 1 t coriander
- 1/2 t salt
For the Chili
Heat a large soup pot over medium high heat with a tablespoon of your F.O.C. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.
While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices.
We like to brown the beef first so we can use the fat that renders out to cook the vegetables. So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot. Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced or canned pumpkin.
Cover and cook about another 8-10 minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork). Add the rest of ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavors “meld”. When you’re happy with the texture, you’re done.
For the Cream
Add all ingredients to a bowl or a food processor and blend until smooth.
These are delicious! I absolutely love turkey meatballs as a quick snack or meal to have on hand when in a rush, and avocado is one of my all time favorites too!
20 oz. extra lean ground turkey, raw
1/4 cup egg whites
1/3 cup oats
1/4 cup chopped celery
2TB dehydrated onion flakes
1/2 tsp. garlic powder
1 tsp. poultry seasoning
1/4 tsp. ground black pepper
1/2 tsp. salt
5 oz. avocado, cubed into 10 equal pieces
How to Prepare
1. Coat a large skillet with non-stick cooking spray and put on stove, but don’t turn on heat yet.
2. Coat a cookie sheet with non-stick cooking spray; set aside.
3. In a food processor, combine turkey, egg whites, oats, celery, onion flakes, poultry seasoning, salt, pepper, and 2 cubes avocado (leaving 8 cubes of avocado for later in the recipe) and blend until smooth.
Note: if you don’t have a food processor, you can put all of these ingredients in a large bowl and mash with your hands until the mixture is fully blended. However, I prefer the food processor for the best results.
4. With a small spoon, scoop out 8 portions and drop onto the cookie sheet. Spray the tops of the turkey with non-stick cooking spray (to prevent the spoon from sticking in the next step).
5. Flatten the turkey mounds with the back of a spoon and place 1 cube of avocado onto the center of each.
6. Wrap and pinch the sides of the turkey up around the avocado to seal in the avocado and roll with your hands to form a ball. Repeat this for the remaining 7 meatballs.
7. Turn the flame on the skillet to medium-high, put the meatballs into the skillet and cook for 8-10 minutes or until the bottoms are golden brown. Flip meatballs and cook for an additional 6-8 minutes or until the bottoms are golden brown and the turkey is no longer pink in the center. Enjoy!