I hosted Thanksgiving this year, for the first time in like a decade and it was awesome! I could wait until next year to share these recipes, however, it’s still the holidays and this apple basted roasted turkey, classic quinoa, gluten free stuffing and vegan gravy recipes are simply too good to not share now. I encourage you to cook it up for one of your upcoming holiday celebrations or bookmark this for next year!
Apple Basted Roast Turkey*
- 3/4 cup fresh apple juice
- 5 tablespoons organic honey
- 1 (12-15 pound) fresh turkey
- 1 tablespoon poultry seasoning
- 1 tablespoon dried rubbed sage
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, sliced and divided
- 2 onions, quartered and divided
- 2 Golden Delicious apples, cored, quartered, and divided
- 2-4 Tbsp olive oil
*Modified from Cooking Light’s Ultimate Roasted Turkey
- Preheat oven to 325°.
- Wash and prep the bird: remove the turkey from packaging and take out the neck and giblet goodie bags (you can hang onto these if you want to use them to flavor the stock for gravy. I did not). Wash and dry the bird and place it in your roasting pan. Tuck up the little wings and feet as best as possible. Insert your meat thermometer.
- Season the bird: Mix all of your dry seasoning in a small dish and coat the bird with olive oil. Rub the seasoning into the skin and cover the entire bird with seasoning. Chop your onion and apples and place inside and along the sides of the roasting pan.
- Prepare the baste: Juice 2-4 apples and add the juice to a small pan and heat. Reserve the apple pulp for the stuffing. Add the honey to the apple juice and heat until well combined.
- Roast the bird: Bake at 325° for 45 minutes. Baste turkey with apple juice then cover with foil and Bake at 325° an additional 2-3 hours, meat thermometer registers 180°, basting with juice at least 4 times at regular intervals. Let stand for 10 minutes. Carve and enjoy!
Gluten Free Stuffing: Classic Quinoa and Veggie
- 1 cup red quinoa cooked
- 1 cup white quinoa cooked
- 2 large sweet potatoes, diced
- 2 tbsp olive oil
- 1 large shallot, diced
- 1 onion, diced
- 1 package mushrooms
- 1 cup apple pulp (from juicer)
- 1 cup grated carrots
- 3 garlic cloves, minced
- 1/2 cup chopped walnuts, toasted
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 2 tbsp apple cider vinegar
- Sea salt & pepper to taste
- Preheat the oven to 400 degrees to roast diced sweet potatoes with shallot, onion, garlic, salt and pepper for 15 – 20 minutes, flipping the potatoes over half way through.
- In a large sauce pan, sauté onions, mushrooms, apples, carrots, garlic and basic salt and pepper seasoning.
- Add the roasted and sautéed vegetables and quinoa together in a large bowl. Toss in the toasted walnuts and fluff to combine. Now add your seasonings: apple cider vinegar, cumin, red pepper flakes, salt and pepper. This is a great recipe to make the night before and refrigerate then toss in the crock pot in the morning to have one less thing to do the day of your fiesta.
Avocado Vegan Gravy Recipe
- 1 Avocado
- 1/2 cup Unsweetened Almond Milk
- 1 glove of garlic
- Salt and Lemon Pepper to taste
- Add all ingredients to a blender and process until smooth. You may need to add a bit more or less milk to get the right consistency depending on the size of your avocado.
- Transfer to a small sauce pan and whisk over medium heat to warm. Nobody likes cold gravy on their turkey and potatoes ?
Makes about 1 cup of vegan gravy.
Holidays can be happy, healthy, colorful and oh-so-yummy!
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