Season 4 Episode 368
As promised, I will share with you the recipes we are using this year for Thanksgiving. Hope you enjoy these ideas.
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What's Up in the Garden
Main topic of the Show: Thanksgiving in the Holler
It doesn't really feel like Thanksgiving this year, does it? Certainly not around here. I made the choice to do a crowdfunding campaign and things got very busy around here. I have been in the roasting shak toasting beans as fast as possible to get all the crowdfunding orders sent out the door. About half have now shipped and I am taking a pause this afternoon to clean up for guests, prebake my dressing breads that are not breads, and basically get ready for a real holiday here.
Yes. We are doing thanksgiving, but unlike previous years, I did not spend last weekend getting ready.
But over the past year, we have grown from the Holler Homestead, Nicole Sauce cooks thanksgiving, to the Holler Community gathers for Thanksgiving.
Despite the busy coffee shipping schedule with Christmas orders and the crowdfunding orders, we are taking the whole day off tomorrow to enjoy a holiday. If I am lucky, the weather will permit a hike and my neighbor will shoot a deer. (One can always hope).
To keep myself from losing my mind, I decided to hold strong to the side dish approach to Thanksgiving this year: I make a turkey, dressing, and gravy. The rest of the meal arrives as side dishes made by everyone else.
Here is what is on the menu and the recipes:
Turkey: Brine = 1 cup salt to 1 gallon water with garlic powder
Dressing = Chestnuts, bacon grease, onion, garlic, keto friendly bread (https://www.ketocopy.com/cheesy-bread), brith, sage, rosemary, salt and pepper
Gravy = I mean if you can't make gravy - go listen to my gravy episode.
Roasted Brussels Sprouts
Turkey Day Brussel Sprouts
1 ½ lbs of brussel sprouts
Bacon
Bacon grease
Sea Salt
Black Pepper
Parmesan cheese (optional)
Cook bacon 6-8 strips extra crispy
Eat two pieces of bacon and chop the rest
Preheat oven to 400 F
Blanche fresh Brussel sprouts 3-5 minutes (3 for smaller and 5 for larger)
Cover a baking sheet in parchment paper
Drizzle bacon grease on parchment
Cut brussel sprouts in half and place cut side down on the baking sheet
Drizzle more bacon grease on top and bake for 40 minutes or until they are browned
Remove from oven, top with sea salt, cracked pepper and bacon
To put it over the top, sprinkle shredded parmesan cheese.
Keto Cheesecake w chocolate ganache (Recipes in show notes)
Crust-
2 cups of almond flour
5 tbsp of melted butter
3 tbsp of monk fruit
Filling-
24 oz of cream cheese (room temp)
½ cup of sour cream
3 eggs
Published on 5 years, 1 month ago
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