Thanksgiving The Good Kitchen

This time of year reminds us how much we have to be grateful for - those big, bold happenings in our lives and then those seemingly small, sweet moments we cherish forever.

What’s awesome is that we get the best of both of those worlds on Thanksgiving. Which is why it really is a special time to gather and connect with family and friends. And share a meal while we're at it.

We’re sharing a couple of the TGK family’s favorite Thanksgiving recipes if you wish to prepare a meal or side dishes with good, clean, whole ingredients.

We believe in nothing but the best for a special meal like this. Gather, feast, and enjoy.

 

Paleo Dressing

GLUTEN-FREE STUFFING (Serves Four)

INSTRUCTIONS:

  • ¾ cup Onion (Small Diced)
  • ¾ Carrot (Small Diced)
  • ¾ Celery (Small Diced)
  • ½ cup Walnuts(Chopped)
  • ½ cup Dried Cranberries
  • 3 tbsp Butter
  • 3 tbsp Rosemary (Chopped)
  • 1 tbsp Garlic (Chopped)
  • ½ cup Chicken Stock
  • 2 Gluten Free Bread (Recipe Follows)

Gluten Free Bread:

  • 1 cup Almond Flour
  • ½ cup Butter
  • ½ cup Egg
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 tsp Apple Cider Vinegar

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Mix almond flour, baking powder and salt together in a bowl.
  3. Melt butter and mix with apple cider vinegar and egg.
  4. Add wet ingredients to dry and mix until consistent.
  5. Pour mixture into a loaf pan and bake at 350 for 30 to 45 minutes.

Stuffing:

  1. Heat a saute pan on medium high heat. Melt butter and add carrot, celery and onion. Sweat until slightly soft and aromatic. About five minutes.
  2. Add garlic and continue to cook for another minute.
  3. Crumble bread into a mixing bowl. Add vegetable mixture and remaining ingredients then fold together.
  4. Place mixture in a casserole dish and bake at 350 for 45 minutes.


Green Bean Casserole

GREEN BEAN CASSEROLE (Serves Four)

INSTRUCTIONS:

  • 2 cups Green Beans
  • 1 cup White Mushrooms (Sliced)
  • ½ cup Onion (Small Diced)
  • 1 tbsp Garlic (Minced)
  • 3 tbsp Butter
  • 2 cups Cashew Cream (Recipe follows)
  • Salt and Pepper to taste

For the Cashew Cream:

  1. Soak ½ cup cashews in 1 cup of water and place in refrigerator. For best results soak overnight or 4 hours minimum.
  2. Blend on high until smooth.

For the Casserole:

  1. Blanch green beans in boiling water for 30 seconds. Drain and reserve.
  2. Melt butter in a saute pan on medium high heat. Add onion and mushroom and saute until soft. About 5 minutes.
  3. Add garlic and continue to cook for another minute.
  4. Preheat oven to 350. Fold in green beans and cashew cream to mushroom and onion mixture. Pour into an oven safe casserole dish and bake for 30 min at 350.