I love Thanksgiving! I’ve always enjoyed the foods I associate with this American holiday that every other country celebrates in its own way as a harvest festival. My family had the turkey, stuffing & dressing, brown sugar glazed sweet potatoes, regular mashed potatoes, gravy, and my mother’s potato bread rolls, cranberry sauce, dish of some green stuff (mostly ignored!) like brussel-sprouts, to be followed by pumpkin, apple, cherry or mince pies. When more than one of our extended families joined, which was usual, the quantity and variety doubled. Every aunt had a dish for which she was renowned in the family; one made a fruit salad that all the kids loved for it was full of maraschino cherries, a rare treat back then.
I have very fond memories of those Thanksgiving Days of my childhood, but I wouldn’t want to eat those old high carb foods now. The carb count must have been in the hundreds! However, I do have some good substitutes, which you can find here. So we can enjoy the turkey and many of our old favorites, while maintaining our healthy lchf way of eating. Plus, I don’t leave the dinner table feeling one step from comatose.
This recipe is one that doesn’t need much thought. The base is celery, and please use organic celery if you can find it, for it doesn’t have the bitter taste of the regularly grown stuff.
You can add or subtract to this simple recipe to suit your taste. Avoid too many higher carb root vegetables to keep the carbs low.
Also, while you could, I don’t use this to stuff the turkey, but make as dressing. Less mess is my reasoning.
I don’t miss the bread in this dressing one little bit!
4-6 cups Celery
2-3 average carrots (I found some red, white, orange carrots this year.)
1 medium onion, diced (I use red)
4 oz crimini, button, or other firm mushrooms
1-2 sweet medium potato
1-2 small turnip or rutabaga
2-3 Tablespoons melted butter, coconut oil, or dripping
1/2 cup broth
1-2 Tablespoons ground or fresh sage to taste (I like lots!)
1/2 teaspoon each black pepper and white pepper
Salt to taste
Rough chop or dice the vegetables, toss with butter and broth and seasoning, and place in a covered casserole dish. Bake at 350F for about 45 minutes, or until tender.
Opt: 4-6 roasted chestnuts, chopped (These are rather high carb.)