With the big feast just a couple of weeks away, here are a few organic ways you can contribute to this year’s Thanksgiving spread. Please note that, in order to be considered 100-percent organic, all produce, herbs, dairy products, and other ingredients should meet certified organic standards. If you’re unsure, visit Organic Kitchen to learn more about organic products on the market today.
Roast Organic Turkey (iVillage)
–1 turkey (18-20 pounds)
–1 head of organic garlic
–1 organic lemon
–1 orange (plus 2 more for garnishing)
–2 tablespoons of olive oil
–2 tablespoons of kosher salt
–1 tablespoon of cracked black pepper
1. Preheat oven to 325 degrees Fahrenheit.
2. Rinse the turkey inside and out with water, and remove neck and gizzards. Pat dry with a paper towel. Remove the top of the head of garlic to expose the cloves, and place the head inside the turkey. Poke holes in the lemon and orange with a fork, and place inside the turkey with garlic. Tie the turkey legs together with kitchen string. 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 Fahrenheit with an instant read thermometer. Allow the turkey to sit for 20 to 30 minutes before carving. Garnish with additional herbs and orange slices.
Fresh Herb Turkey Gravy (Organic Authority)
–2 tablespoons of reserved fat from roast turkey
–½ cup of chopped shallots
–2 tablespoons of all-purpose flour
–3 ¼ cups of Organic Turkey Stock
–1 ¼ cup of dry white wine
–1 teaspoon of chopped fresh thyme
–1 teaspoon of chopped fresh rosemary
–1 teaspoon of chopped fresh sage
1. Scrape browned bits and juices from roasting pan with a wooden spoon, and place them into a large glass measuring cup or fat separator. Spoon off fat and save 2 tablespoons.
2. Heat roasting pan over a medium flame and add 2 tablespoons of reserved fat.
3. Add shallots, and sauté them for 1 minute. Then, reduce the heat to medium-low.
4. Add flour, cook for 2-3 minutes, stirring constantly with a whisk until it smells nutty
5. Whisk in 3 cups stock, wine, and degreased pan juices, bring to boil, whisking constantly.
6. Cook to desired consistency, about 5 minutes.
7. Whisk in rosemary and sage; season to taste with salt and pepper to taste. If desired, strain sause to remove any lumps.]
Angie’s Perfect Dinner Rolls (AllRecipes)
–2 ½ half cups of warm milk
–4 teaspoons of active dry yeast
–½ cup of sugar
–½ cup of softened butter
–2 teaspoons of salt
–7 cups of all-purpose flour
–½ cup of melted butter
1. Pour milk into a large mixing bowl, and sprinkle the yeast over the surface. Allow the mixture to rest for 5 minutes; then beat in the sugar, eggs, softened butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover the bowl, and set it in a warm place until dough doubles in size (usually about 1 hour).
2. Punch down the dough, cover the bowl, and allow it to rise again. Repeat this step two more times.
3. Break off 2- to 3-inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
4. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13-inch baking dish.
5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
Herbed Buttermilk Mashed Potatoes (Nourished Kitchen)
–Russet potatoes (estimate one potato per person)
–2 cups of buttermilk
–2 tablespoons of parsley
–2 tablespoons of dried chives
–1 stick of butter
–Salt and pepper to taste
–Cut the unpeeled potatoes into large chunks.
1. Toss potatoes into boiling water. Cover the pan with a lid and cook until the chunks are tender when pierced with a fork.
2. Next, put the steaming hot potatoes into your mixer and use a paddle attachment to mix them until they’re slightly mashed.
3. Stop the mixer and add the butter. Then mix it some more.
4. Once the butter’s melted, add buttermilk and mix it again.
5. Stop the mixer. Add herbs, salt and pepper. Mix it until potatoes are well mashed.
Grandma Pearl’s Cranberry Sauce (Organic Authority)
–16 ounces of fresh cranberries
–1 cup of water
–2 cups of white sugar
–1 cup of orange juice
–1 cup of raisins
–1 cup of chopped pecans, chopped
–1 cup of finely chopped celer>
–1 finely chopped apple
–½ teaspoon of cinnamon
–Dash of nutmeg
–Dash of salt
1. Combine cranberries and 1 cup of water in a stewpot and boil.
2. Reduce heat and simmer for 15 minutes.
3. Add all other ingredients and stir well.
4. Refrigerate overnight.
Mashed Sweet Potatoes and Apples with Pecan Streusel Topping (Organic Authority)
–2 pounds of sweet potatoes, peeled and cut into 1″ chunks
–2 large Granny Smith apples, peeled and cut into 1″ cubes
–2 tablespoons of softened butter
–2 teaspoons of pure vanilla extract
–2 teaspoons of divided ground cardamom, divided
–¼ teaspoon of salt
–½ cup of brown sugar
–¼ cup of butter
–½ cup of chopped pecans
1. Preheat oven to 350 degrees Fahrenheit.
2. Place sweet potatoes and apples in large saucepan. Add cold water to cover one inch above the sweet potatoes. Increase to high heat, and allow the mixture to boil.
3. Reduce heat to medium-low. Cover and cook 15-20 minutes, or until the mixture is tender.
4. Drain well and return to saucepan. Add the softened butter, vanilla, 1 teaspoon of cardamom and salt. Mash until well blended and smooth.
5. Spoon the mixture into lightly greased, 1½-quart casserole dish.
6. Add brown sugar, butter, and the remaining teaspoon of cardamom in small bowl until rough crumbs form. Stir in pecans, and then sprinkle the crumbs over sweet potato mixture.
7. Bake 30 minutes or until lightly browned and fully heated.
Knock-Your-Socks Off Pumpkin Pie (Organic Gardening)
–1 15-ounce can of organic pumpkin
–1 ⅓ cups of heavy whipping cream
–½ cup of sugar
–3 large eggs
–3 tablespoons of honey
–1 ½ teaspoons of ground cinnamon
–¼ teaspoon of ground cloves
–¼ teaspoon of ground allspice
–¼ teaspoon of nutmeg
–¼ teaspoon of salt
–Whipped cream (optional)
1. Preheat the oven to 350 degrees Fahrenheit.
2. On a floured surface, roll the ginger pastry into a 12-inch circle and then transfer it to a 9-inch pie plate. Trim the pastry to 1 inch outside the pie plate. Fold the edges under the crust, and form a high-standing crust (about ½ inch above the rim of the dish). Freeze for 15 minutes.
3. Line the crust with foil and then fill with pie weights. Bake 10 minutes. Remove the foil and weights, and bake another 10 minutes or until the crust is set and light golden brown in color. Cool on a wire rack.
4. In a large bowl, whisk together the pumpkin, heavy whipping cream, sugar, eggs, honey, cinnamon, cloves, allspice, nutmeg, and salt until thoroughly combined. Pour into the piecrust.
5. Bake for roughly 50 minutes or until the filling begins to set. Remove from the oven and let stand for 10 minutes to set slightly. Meanwhile, make the streusel topping. Sprinkle the topping over the pie. Return the pie to the hot oven. Bake for 10-20 minutes more or until the pie is set and the streusel is golden brown. Serve with whipped cream, if desired.