Its the day before the big feast. Here are a few things to consider.
Brine your turkey. I made my brine the other day. This is what I did
I used 1 gallon
of vegetable broth, 1 Cup salt, 1/2 cup brown sugar, 1 Tbsp black
peppercorns, 1 tsp thyme, 1 tsp sage, 5 bay leaves and bring to boil.
Then add 1 gallon cold water and 1/2 cup apple cider and place into
I added my turkey today and will remove it tomorrow, rinse it, season it and put it in the oven.
Today you can make your cranberry sauce. This is how I make it.
In a sauce pan add 1 Cup water, 1 Cup OJ, 2 cups sugar and the two packages of cranberries. Cook until all the berries pop then add a bit of gluten free maple syrup and a handful of dried cranberries. Put this in the refrigarator until tomorrow.
Need a fall side dish? Try this cauliflower pine nut raisin mixture.
Get equal parts pine-nuts, yellow raisins and cauliflower. Cut up the cauliflower so the pieces are slightly larger than the raisins. Heat a pan and toast the pine-nuts then set aside. Add a bit of grapeseed oil to the pan and add the cauliflower and one clove of minced garlic. Saute until the cauliflower and garlic just barely begin to brown. Then add the toasted pine-nuts and the raisins. Salt and pepper to taste. Add 1 - 2 tablespoons of butter. Toss. Serve. Enjoy.
Wishing everyone a healtly and happy Turkey Day (or Tofurkery Day for those vegetarians),
The Un-Gluten Guy