A Perfect Health/ Primal-ish Thanksgiving

I’m cooking Thanksgiving dinner this year, for the first time.  My parents and grandparents and my brothers are coming up for the holiday, and I’m so excited!  And a little nervous about the dinner.  But mostly excited, because I do enjoy cooking for people.

Ordinarily I might skip our diet for once, but my Mom is sensitive to gluten, corn, and oats.  So, I’ll be doing this Perfect Health Diet/   primal style.

Here’s what I’m planning to make:

  • Roast turkey (duh); I’m going to try to brine it ahead of time.  (It’s my first time roasting a turkey.  Why not make something as complicated as possible the first time you do it, I always say.)  A friend suggested brining it in a styrofoam cooler, outside overnight.  That way it doesn’t take up space in the fridge.  I plan to do that so long as the weather is cold.
  • Make-ahead gravy along these lines, using rice flour and homemade chicken bone broth.
  • Make-ahead freezer mashed potatoes.  Most of the time potatoes don’t do well after being frozen.  But I tried this recipe already, and it really works!
  • Wild rice “stuffing.” I made it for Thanksgiving dinner last year with the following modifications
    • I added about a cup of toasted chopped pecans.  I think the crunchy pecans contrasted nicely with the chewy rice.
    • I used Lundberg Wild Blend Rice in place of wild rice.
    • I used jasmine rice is place of basmati.
    • I skipped the parsley.
    • I used a cup of frozen pre-chopped onion and green pepper in place of the fresh onion.
  • Homemade cranberry orange relish  (I’m going to make this ahead of time and might substitute rice syrup for honey.)
  • Green beans with mushrooms and bacon (or another simple veggie dish; Pat doesn’t like green bean casserole, and it’s better to skip the canned soup anyway).
  • Rolls: regular store-bought rolls for those who aren’t sensitive to wheat, plus a gluten and corn-free alternative if I can find one.
  • Pickle and olive tray
  • Gluten-free pumpkin pie (I’m still pondering whether to use this healthy, sugar-free recipe for the filling, or just pull out the old White Crystals O’ Death).
  • Sweet iced tea . . . because we’re Southern and it’s our life blood.  Maybe I’ll sweeten it with Stevia

No sweet potatoes!  I know!  But Pat doesn’t like them, and I like them best with brown sugar and marshmallow so . . . I’m breaking with tradition and skipping them entirely.

My game plan:

This week:

  • Buy all ingredients
  • Make and freeze potatoes
  • Make relish

Monday and Tuesday next week:

  • Make pie
  • Make gravy
  • Defrost turkey
  • Make rice stuffing

Day before:

  • Brine turkey
  • Defrost potatoes

Day of:

  • Roast turkey
  • Reheat potatoes, rice stuffing, gravy
  • Cook green beans
  • Warm rolls and pie

Also, I’m looking for ideas for a simple centerpiece.  Simple, because I’m not crafty, and because I don’t want it to clash too much with my busy blue and white china.

What are your Thanksgiving plans?