Heat coconut oil and butter in a pan over medium heat. Add celery and onion, sauté until onion is soft. Add seasonings and chicken stock and heat until warm.
Place bread cubes in a large bowl and pour chicken stock over it, stirring to mix (bread should soak up all the liquid). Add egg and mix well. Adjust bread and/or stock amount as needed.
Place stuffing in a greased glass pan and bake in preheated oven for 20-30 minutes.
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy
Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?
Well it’s true.
All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Tropical Tradition’s pastured turkeys though; if you don’t….well, then I can’t guarantee that this recipe will give you a turkey like the above picture.
Still don’t believe it? Watch the video here:
See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.
Happy Fall!
Sarah:)
Herb Roasted Pastured Thanksgiving Turkey
This recipe was developed using Tropical Traditions’ organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed. Soy-fed turkeys are higher in polyunsaturated fats.
In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.
Remove the gizzards and neck from the completely thawed
turkey.
Using your fingers and hand, gently loosen the skin of the
turkey around the breasts and thighs. Do it very gently to avoid breaking the
skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.
Place the cut garlic, onion, and lemon inside the turkey.
Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.
Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.
Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.
Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).
Börek made with grass-fed ground beef and served with goat’s milk yogurt and vegetables
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy
Börek (sometimes spelled “borek” or “burek”) is a “meat pastry” dish that is popular in Turkey. This is a slightly adapted version (no feta cheese) that is great for our grass-fed ground meats (beef and bison).
On a large pan sauté onion with about 3 tablespoons coconut oil. After 1 minute add ground meat, garlic, powder, salt and pepper. Sauté together till the meat becomes lightly brown. Set aside.
In a medium bowl beat the eggs and water together to make an egg wash. Set aside.
Grease the bottom and sides of a large baking dish with additional coconut oil. Place half of one filo dough sheet into the baking dish to cover bottom, leaving the other half overlapping the side. Brush with egg wash and lay the other half on top. Brush the top with more egg wash and repeat with 1 more sheet (lay half on top, brush with egg wash, lay other half on top, brush with egg wash). This should give you 4 layers of the filo dough from two sheets, with each sheet folded over to make the 4 layers. This makes your base before adding the layers of ground meat.
Spread out about one third of the cooked meat on top of this base. Take another sheet of filo dough and place half of the sheet on top of the meat and brush with egg wash. Lay the other half on top and brush with egg wash again. Top with about another third of the ground meat and then repeat this again to make three layers of ground meat from 3 sheets of filo dough, with the last folded-over filo sheet serving as the “top.”
Bake in preheated oven for 30-35 minutes or until the top is golden brown.
Brush borek with coconut oil once done. Loosen the edges with a butter knife for easy cutting and serving. Cut into squares.
Serve with yogurt and vegetables as side dish. Enjoy!
Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.
Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.
Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!
Brown meat and onion together, drain and set aside.
In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.
Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.
In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.
In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.
