CLY Approved Thanksgiving Recipes

It’s time to get ready for Thanksgiving!  Whether you’re hosting a big group or just bringing along a favorite dish, these delicious Thanksgiving recipes will inspire you to get cooking.  A mix of appetizers/snacks, main dishes, side dishes and desserts mean your Thanksgiving can be CLY approved! Being prepared and having healthy options is key to staying on track. 

HOW DO YOU MAKE DEVILED EGGS WITH TURKEY BACON?

It’s really quite easy. Here are the basic steps:

• Bring a pot of water to a boil. Reduce the heat to low, gently add the eggs, increase the heat to back to high and set a timer for 14 minutes.
• Prepare an ice water bath as the eggs are boiling. Then transfer them to the bath once they’ve cooked 14 minutes.
• Once cooled, peel the eggs, cut them in half, and separate the egg whites onto a plate and yolks into a bowl.
• Mash and stir the yolk with the rest of the filling ingredients: vegan or whole 30 approved mayonnaise, mustard, pickle relish, salt and pepper.
• Cook the turkey bacon until golden and crispy. With only two slices needed, I usually pan fry. Once done, crumble the bacon into bits.
• Scoop the filling into the egg whites and sprinkle a generous amount of bacon bits and chives on top. Don’t be shy with that turkey bacon!

  HOW TO BOIL AND SAUTÉE GREEN BEANS 

  To get the beans cooked through and tender, just give them a quick blanch in boiling water before sautéeing. Here’s the process: 

  1. Blanch the green beans in a pot of boiling water for 3-5 minutes. 
  2. Cool and drain. Transfer the green beans in an ice water bath to stop the cooking process. Once cool, drain and set aside.
  3. Heat the grass fed butter (or olive/coconut oil) in a large pan over medium-high heat. Add in the diced shallots and sautée for 1-2 minutes. 
  4. Add honey for a little sweetness and stir for a minute more. 
  5. Transfer the green beans and lemon zest to the pan and mix well. Season with salt, pepper, and serve

     INGREDIENTS

      

     • 3/4 cup ghee
     • 2 teaspoons garlic oil
     • 2 tablespoons chopped fresh rosemary
     • 2 tablespoons fresh thyme
     • 2 tablespoons chopped fresh sage
     • 1 teaspoon salt
     • 12-16 lb turkey

     INSTRUCTIONS 

      

     • Pat the turkey down with paper towel. Tuck the wings under the body and tie the legs together with kitchen twine or thick string.
     • Make the ghee/herb mixture. In a small bowl, combine the ghee, garlic oil, fresh herbs, and 1 teaspoon salt together.
     • Gently separate the skin from the meat with your hands and spread the ghee mixture under the skin, covering the meat as evenly as possible. Then spread more of the mixture on top of the skin. Continue until all the mixture is used and turkey is covered with the mixture. Sprinkle the 1/2 teaspoon on the breast and legs.
     • Bake approximately 2- 2 1/2 hours, but ultimately when the leg temps at 160°. You'll want to place the thermometer in the leg, without touching bone.
     • Rest for 15 minutes and carve.
      Preheat oven to 350° and place turkey in a roasting pan with a rack. Remove the neck and giblets from the inside of the turkey and throw them away.12-16 pound turkey.

     CRUST

      
     • 1 cup raw pecans
     • 3/4 cup raw almonds
     • 3/4 cup shredded coconut, unsweetened
     • 10 Medjool dates, pitted
     • 1/4 tsp salt

     WHITE CHOCOLATE LAYER

     • 11/2 cups raw cashews, soaked overnight
     • 1/2 cup water
     • 1/3 cup raw cocoa butter, melted
     • 1/3 cup maple syrup
     • 3 tbsp lemon juice
     • 1/2 tsp ground vanilla beans

     PUMPKIN LAYER

     • 11/2 cups raw cashews, soaked overnight
     • 1/2 cup water
     • 1/2 cup pumpkin puree
     • 1/3 cup maple syrup
     • 1/4 cup coconut oil
     • 1 tbsp pumpkin pie spice mix

     *OPTIONAL* DATE CARAMEL SAUCE (THIS IS A FULL BATCH, SO YOU WILL HAVE LEFTOVERS)

     • 15 Medjool dates, pitted
     • 1/4 cup water
     • 1/2 tbsp coconut oil 

     NSTRUCTIONS 

     • Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked.
     • Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand.
     • Line an 8-inch square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten. Use another piece of parchment paper on top if your hands stick.

      

     • Add all white chocolate layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten.
     • Place the pan in the freezer for 30-40 minutes or until the top has firmed up.
     • While the first layer is freezing, wash and dry your blender.
     • Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your white chocolate layer and gently shake the pan to flatten.
     • Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
     • Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes.
     • Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately.

      

     • If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms.

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