Are you cooking Thanksgiving dinner for the family this holiday season? If 2020's version of Thanksgiving has you feeling a little "off your game" heading into this year's feast - fear not! We have just the recipe for you! Our keto cranberry sauce, cauliflower stuffing, and roasted turkey will offer your family a full meal that will leave them feeling fed without packing on too many calories. Try it out this Thanksgiving!
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Keto Cranberry Sauce
INGREDIENTS
- 2 (10 oz.) bags of frozen cranberries
- 1/4 c. Swerve
- Pinch ground nutmeg
- 1 cinnamon stick
- 6 orange zest removed with a peeler
- 1 tbsp. pure vanilla extract
DIRECTIONS
In a small pot, combine the cranberries, Swerve, nutmeg, cinnamon stick, orange zest, and ¼ cup water. Place over medium heat and cook, stirring, until the berries release their juice and the mixture comes to a boil. Continue to boil, stirring occasionally, until cranberries burst and juices thicken about 6 minutes. Remove from heat, stir in vanilla. Let cool.
Cauliflower Stuffing
INGREDIENTS
- 4 tbsp. butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. (8-oz.) package baby bella mushrooms, chopped
- Kosher salt
- Freshly ground black pepper
- 1/4 c. freshly chopped parsley
- 2 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
- 1/2 c. low-sodium vegetable or chicken broth
DIRECTIONS
- In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
Roasted Turkey
INGREDIENTS
- 1 (12-14 lb.) whole turkey, neck and giblets removed
- Kosher salt
- Freshly ground black pepper
- 1 onion, cut into wedges
- 1 bunch thyme
- Small handful rosemary sprigs
- Small handful sage leaves
- 1 head garlic, halved crosswise
- 1/2 c. melted butter
- 2 c. low-sodium chicken broth
DIRECTIONS
- Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Brush melted butter all over the turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°.
- Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours.
- Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
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