A Day of Thanksgiving Gratitude at Small House Homestead

Everything we have is a gift. Today is a celebration of the harvest, fall, food and gratitude.This is a day set aside for counting our blessings…and the simple gift today is family and friends to enjoy this celebration with.

Brenna Gene and Elsa in hats cuts      Our granddaughter and Elsa the Rhodie enjoy the balmy weather.

TODAY’S THANKSGIVING MENU:

  • Roasted organic pasture raised chicken with red potatoes, carrots tomatoes, flavored by ground pepper and basil
  • Jell-O and frozen peas (both for my 6-year-old granddaughter)
  • Raw Seven Superfoods Salad
  • Roasted Brussels Sprouts
  • Dishes of green olives, black olives
  • Organic lemonade and fresh local cider

Mom's Stuffing

Mom’s Turkey Stuffing Recipe Yield: Serves 8-10.

Ingredients:

  • 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
  • 1 cup walnuts
  • 2 cups each, chopped onion and celery
  • 6 Tbsp butter
  • 1 green apple, peeled, cored, chopped
  • 3/4 cup of currants or raisins
  • Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
  • Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon poultry seasoning or ground sage (to taste)
  • Salt and freshly ground pepper (to taste)

Method:

1 If you haven’t already made the stock, take the turkey giblets – heart and gizzard – and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren’t working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you’ll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Brussel Sprouts on cutting oard

Seven Superfoods Salad (Adapted)

(Adapted from The Farmhouse Deli, Douglas, MI)

This is my current favorite raw salad. Not only is it raw and tasty it is chocked full of healthy nutrition.

SALAD INGREDIENTS:

Raw organic broccoli, Brussels sprouts, purple and green cabbage, cauliflowers florets, curly kale, sunflower seeds, dried cranberries, cherries or craisins.

I like to make this as fresh as possible so I make what can be eaten in approx. two days. So my measurements are done according to that.

DRESSING:

The original recipe called for Agave but I used raw, unfiltered local honey. Both work fine.

Mix ½ cup honey and 4 TBLS Braggs apple cider vinegar (with the mother)

  1. Using the Cuisinart, dice 1 cup of the following; broccoli, Brussels sprouts both cabbage and kale. Toss well and set aside.
  2. Add the dressing to the raw vegetable approximately. two hours prior to serving.
  3. Just before serving add ½ cup of sunflower seeds and ½ cup of craisins.
  4. Toss and serve.

Chicken uncoked in pan

Locally raised pastured chicken in the pot with vegetables.

It was wonderful day with family. I am blessed.

Grandma Brenna Else in front of house USE

Small House homesteader, Donna, Elsa and Brenna

One thought on “A Day of Thanksgiving Gratitude at Small House Homestead

  1. Pingback: A Day of Thanksgiving Gratitude at Small House Homestead | Small House Under a Big Sky

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