It’s easy to enjoy a rich and hearty Thanksgiving feast while keeping it organic. Here are some ideas and recipes to help you make this Thanksgiving delicious, local and sustainable.
There are many benefits to going local and organic for your Turkey Day. You will be able to enjoy a plentiful, delicious meal, but without the pesticides, hormones, transportation costs, or cruel treatment that has become standard practice in much of the food industry. Your health and the planet will be better off when you plan your meal around eating organic. To get you started, here are three recipes for holiday staples, made deliciously organic!
The most important part of the feast: the turkey. You can find organic or free-range turkeys at your local farmer’s market, health food store or even order one online. Then use the following recipe to make your turkey shine.
Roast Organic Turkey
1 18- to 20-pound organic turkey
2 tablespoons olive oil
1 head organic garlic
2 tablespoons kosher salt
1 organic lemon
1 tablespoon cracked black pepper
1. Preheat oven to 325 degrees F.
2. Rinse the turkey inside and out with water and remove the bag with the neck and gizzards. Pat dry with a paper towel. Cut off the top of the head of garlic to expose the cloves and place the cut head in the cavity. With a fork, poke holes in the lemon and orange and place in the cavity with the garlic. Add the herbs. Using kitchen string, tie the turkey legs together. Rub the outside of the bird with the olive oil and sprinkle the salt and pepper all over the turkey.
3. Place the turkey on a rack and place in a roasting pan. Roast for 4 1/4 to 4 1/2 hours, until the thickest part of the thigh measures 165 degrees F with an instant read thermometer. Allow the turkey to sit for 20 to 30 minutes before carving. Garnish with additional herbs and orange slices.
Recipe from: http://www.ivillage.com/roast-organic-turkey-0/3-r-60841
Organic Homemade Stuffing
Makes 12 (1/2 cup) servings
12oz stale bread crumbs (the bread should be made at least two days prior)
1 C melted organic butter
1 1/2 C chopped celery
1 C chopped onion
1 3/4 C homemade organic chicken stock
1 pound organic, free range sausages of your choice (chicken, lamb, pork)
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1. Cook sausage in a separate pan, set aside to cool.
2. Set aside 1/4 cup of broth.
3. Combine bread crumbs with butter and spices. Stir stock in gradually.
4. Crumble sausage and add to mixture.
5. Spoon into 2 1/2 or 3-quart greased casserole dish.
6. Use reserved broth to pour over stuffing to avoid drying while baking.
7. Bake covered 30 minutes at 350 degrees F.
8. Remove cover and bake 5 to 10 minutes longer for a crisper top.
Recipe from www.thegreenextract.com
Spiced Cranberry Sauce
Makes about 2 1/4 cups, can be prepared in 45 minutes or less
12-ounce bag of organic cranberries
Delicious and easy1/2 cup organic honey
2 to 3 tablespoons firmly packed brown sugar, or to taste
two 3-inch cinnamon sticks
6 whole cloves
1/4 teaspoon freshly grated nutmeg, or to taste
3/4 cup water
1. In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened.
2. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled.
3. Serve the sauce at room temperature.
Recipe from Epicurious.com
Turkey Photo, Flickr.com Attribution License: Some rights reserved by Rhett Sutphin
Stuffing photo, Flickr.com Attribution License: Some rights reserved by Maggie Hoffman
Cranberry Sauce Photo, Flickr.com Attribution License: Some rights reserved by Dinner Series