I hope everyone had a wonderful Thanksgiving holiday! Mine went relativelysmooth. However, I did wakeup panicked on Thursday morning because IrealizedI had forgot to set the turkey out to finishthawing. Thankfully (no pun intended), the turkey was able to thaw out in a few hours in cool water in the sink. If you recall, I had planned my "clean" Thanksgiving meal. I am excited to say it all turned out GREAT! Thanks to some other bloggers and my mom, I was able to provide an amazing dinner. Below are the recipes I used with my tweaks.
Clean Sweet Potato Casserole
Adapted from He and She Eat Clean
Ingredients:
5 large baked sweet potatoes
2/3 cup of unsweetened almond milk
1/4 cup honey
1 tbsp cinnamon
1/2 tsp nutmeg
1/5 cup pecans
Directions:
To help with cooking time on Thanksgiving day, I did this part the night before.
1.Preheat oven to 350 degrees F. Wash sweet potatoes and place on a cookie sheet ( I used a pyrex )
2. Once oven is heated, place sweet potatoesin the oven and bake for 1 1/2 hours or until sweet potatoes are soft.
3. Remove sweet potatoes and baking sheet from the oven. Let cool and store in the refrigerator overnight.
Thanksgiving Day:
4. Remove the sweet potatoes from the refrigerator and let them warm to room temperature. If you are in a rush, then you can microwave them for about 1 minute.
5. Place the sweet potatoes in an electric mixer (I used my Kitchenaid Stand mixer). Add milk, honey, cinnamon and nutmeg to bowl.
6. Mixfor about3-5 minutes, until all ingredients are combined and potatoes are fluffy.
7. Place the sweet potato mixture in a shallow ceramic dish (I used aPyrex). Top with pecans.
8. Bake at 350 degrees farenheit for 10 - 15minutes, or until it is golden brown on top.
Clean Green Bean Casserole
Adapted from The Gracious Pantry
Ingredients
Topping
- 2 slices clean, toasted bread (I used homemade gluten free)
- 1/4 cup roasted almonds (no sugar added)
- 1 tablespoon onion powder
Casserole
- 28 oz (2 bags) frozen green beans
- 2cups Clean EatingCream Of Mushroom Soup, warmed and thickened with:2 tablespoons gluten free all purpose flour
- 1 teaspoon cornstarch or tapioca starch
Directions
- Prepare Clean Eating Cream of Mushroom soup. (see below)
- Cut bread in to manageable chunks.
- Place bread, almonds and onion powder in to a food processor (I used the Magic Bullet).
- Process (with Pulse) until the ingredients are mixed and have a rough crumb-like texture.
- Set aside
- Place the frozen green beans in a large casserole dish and pour the soup on top.
- Sprinkle topping over the green beans.
- Bake for 40-50 minutes, or until the topping is golden.
- Cool and serve.
Clean Eating Cream of Mushroom Soup
From the Gracious Pantry.
Ingredients:
- 1 pound mushrooms, sliced
- 4 cups chicken broth
- 2 teaspoons olive oil
- 1/4 cup gluten free, all purpose flour
- 1 tablespoons balsamic vinegar
- 2 cups unsweetened original almond milk
Directions:
- Saute the mushrooms in the oil. Stir frequently.
- When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, add the flour,
- Add the chicken broth to a pot. Add mushrooms to the pot and combine with the broth.
- Add milk.
- Bring to a boil. Reduce heat and simmer for approximately 10 minutes.
- Allow to cool in the pot.
Clean Cranberry Sauce
Recipe adapted from The Gracious Pantry.
Ingredients:
- 12 ounce bag of fresh cranberries
- 1/2 cup honey
- 1 tsp ground cinnamon
- Zest of one large orange
- 1 cup water
Directions:
- Add all of the ingredients to a pot at medium high heat.
- Cook for 30-45 minutes. When much of the liquid has gone, turn the head down to low.
- Stir frequently.
- Serve and enjoy!
Mom's Old Fashioned Bread Stuffing
Adapted from Better Homes and Gardens New Cook Book Ingredients
Directions
- In a large skillet, heat the butter. Cook the celery and onion in the melted butter until they are tender.
- Remove the mixture from heat and stir in seasoning and pepper.
- Add the bread cubes to a large bowl. Add the onion mixture to the bowl.
- Drizzle chicken broth over the bread until it is moistened as desired. Toss lightly to coat.
- Use this mixture to stuff the turkey and place any leftovers in a casserole for baking. Bake the unstuffed portion at 325 for 30-45 minutes.
Mashed Potatoes
Adapted from Better Homes and Gardens New Cook Book
Ingredients
Directions
- Cut potatoes in to quarters and place in a pot of water. Add salt and boil for 20-25 minutes, or until tender.
- Place cooked potatoes in a bowl and mash with a potato masher or whip with an electric mixture. Add butter and milk.
- Continue beating until potatoes are light and fluffy. Serve.
