Thanksgiving Preparation Instructions & Ingredient Information
HERB ROASTED TURKEY BREAST
• This is fully cooked! It is packed in a sous vide bag, so if desired, you can warm it in a simmering pot of water (at 185 degrees it should take about 25-40 minutes).
• Alternatively, you could remove from the sous vide bag and bake at 350 degrees for about 20 minutes, or until it reaches an internal temp of 165 degrees.
• Slice and serve.
HARISSA ROASTED TURKEY BREAST
• This is fully cooked! It is packed in a sous vide bag, so if desired, you can warm it in a simmering pot of water (at 185 degrees it should take about 25-40 minutes).
• Alternatively, you could remove from the sous vide bag and bake at 350 degrees for about 20 minutes, or until it reaches an internal temp of 165 degrees.
• Slice and serve.
VEGAN COTTAGE PIE
• Bake covered at 350 degrees for 25 minutes.
• Remove cover and continue cooking for ten minute.
• Serve!
CREME FRAICHE MASHED POTATOES
Sous vide method:
• Simmer vacuum bag in a large pot of water (ideally around 185 degrees) for about 15-25 minutes or until fully warmed.
Stove top method:
• Warm gently in a saucepan over low heat. If there is milk on hand, thinning these with a bit will help move things along, but if you just apply consistent low heat and stir every couple of minutes they will be fine (rushing the process tends to result in burning).
Microwave method:
• Transfer to a microwave safe dish, cover, and microwave on high for about 5 minutes.
ROASTED CARROTS with horseradish creme fraiche
• Serve at room temperature.
• Dollop the creme fraiche sauce over the carrots before serving.
ROASTED BROCCOLINI with meyer lemon salsa verde
• Serve at room temperature.
ROASTED WINTER SQUASH with plum mostarda
• Serve at room temperature.
GREEN BEAN CASSEROLE
• Bake covered at 350 degrees for 25 minutes.
• Remove cover and continue cooking for ten minute.
• Serve!
SOURDOUGH DRESSING
• THIS CONTAINS RAW EGG. Bake covered at 350 degrees for 25 minutes.
• Remove cover and continue cooking for ten minutes.
• Serve!
BRUSSELS SPROUTS GRATIN with cheddar
• Bake covered at 350 degrees for 25 minutes.
• Remove cover and continue cooking for ten minutes.
• Serve!
SAVORY GRAVY
• This thickens up quite a bit when refrigerated, but will thin as it’s heated.
• Warm in a saucepan over medium heat.
MUSHROOM GRAVY
• This thickens up quite a bit when refrigerated, but will thin as it’s heated.
• Warm in a saucepan over medium heat.
TUSCAN KALE SALAD
• Toss kale salad with vinaigrette. Ideally you would allow about 30 minutes for this salad to marinate, but it also works to just gently rub the dressing into the leaves to help break down the fibers.
• Toss marinated kale with parmesan and chilies.
• Garnish with breadcrumbs and serve.
MAC & CHEESE
• Bake covered at 350 degrees for 35 minutes.
• Remove cover and continue cooking for ten minutes.
• Serve!
PIES:
• Store at room temperature overnight. Move to the fridge after Thanksgiving!
Ingredients:
Herb Roasted Turkey Breast: turkey, sage, rosemary, fennel seed, coriander seed, black pepper, garlic, olive oil, salt, sugar
Harissa Roasted Turkey Breast: turkey, sugar, salt, harissa (chilies, salt, vinegar, spices), charmoula herbs (cilantro, parsley, citrus zest, olive oil, salt, chili, spices)
Vegan Cottage Pie: lentils, mushrooms, onions, garlic, olive oil, salt, pepper, herbs, spices, tomato, tamari, potatoes, vegetable stock
Tuscan Kale Salad: kale, olive oil, lemon juice, pickled chilies (chilies, salt, sugar, vinegar, olive oil), garlic, parmesan, breadcrumbs
Creme Fraiche Mashed Potatoes: potatoes, cream, salt, buttermilk, white pepper, butter
Roasted Carrots: carrots, olive oil, parsley, spices, citrus zest, creme fraiche, horseradish
Roasted Winter Squash: squash, plum mostarda, herbs, olive oil, pumpkin seed dukkah
Green Bean Casserole: green beans, cream, mushrooms, corn starch, garlic, shallots, olive oil, salt, pepper
Roasted Broccolini: broccolini, olive oil, salt, pepper, meyer lemon salsa verde (parsley, olive oil, meyer lemon, capers, garlic, salt, chili, onion)
Sourdough Dressing: bread, onions, celery, garlic, vegetable stock, egg, rosemary, sage, thyme, sunflower seeds
Sourdough Dressing with Fennel Sausage: bread, onions, celery, garlic, vegetable stock, egg, rosemary, sage, thyme, sunflower seeds, fennel sausage (pork, salt, sugar, spices, rosemary)
Brussels Sprouts Gratin: brussels sprouts, cheese, cream, onions, flour, garlic, salt, pepper, breadcrumbs, olive oil
Savory Gravy: turkey stock (turkey bones, vegetables, kombu, water), miso, flour, turkey pan drippings, tamari, olive oil, herbs
Mushroom Gravy: vegetable stock (vegetables, water, kombu). Mushrooms, miso, tamari, vinegar, garlic, onion, olive oil, flour
Apple Plum Pie: flour, butter, sugar, apples, lemon juice, plums, spices, salt, vanilla, cornstarch
Sweet Kabocha Pie: kabocha squash, ginger, egg, evaporated milk, cream, baharat spice, allspice, sugar, brown sugar, flour,
Chocolate Tahini Pie: cocoa powder, evaporated milk, sugar, salt, tahini, flour, butter, salt, brown sugar, chocolate pistoles
Pecan Pie: pecans, brown sugar, golden syrup, sugar, salt, cider vinegar, egg, flour, butter, salt