Complete Thanksgiving Menu Guide - Keto and Paleo - From BriarPatch Food Co-op

COMPLETE

Paleo & Keto

g n i v i g s k n a Th e d i u G Menu

RECIPES INSIDE Bacon Wrapped Turkey Cauliflower Hummus with Garlicky Oven-Roasted BroccolI Keto-Paleo Almond Flour Biscuits Roasted Mushrooms with Garlic and Fresh Herbs Easy Keto-Paleo Gravy Pumpkin Pie with Almond Flour Crust

BRIARPATCH FOOD CO-OP

BaconWrapped Turkey

Keto & Paleo

Shopping List Produce

2 medium-sized onions 3 ½ pounds cauliflower 1 pound broccoli

16 Open-cup mushrooms (like crimini) Small bunch fresh thyme Small bunch fresh rosemary Several sprigs fresh parsley 6 cloves garlic (about 1 head) 2 lemons

Bulk

1 tsp. dried rubbed sage 1 Tbsp. dried thyme

1 Tbsp. poultry seasoning (in place of dried thyme and rubbed sage)

Up to 10 servings

Perishables

2 ½ sticks unsalted butter 5 large eggs

¼ cup plus 3 Tbsp. ghee Keto: ½ cup heavy cream Paleo: ½ cup lard

Grocery

1½ tsp. vanilla extract (optional in pie recipe) 1 tsp. blackstrap molasses (optional) 2 oz almond meal

16 oz almond flour,

10 oz olive oil (plus 2 Tbsp. more if you’re making the gravy vegan) 8 oz powdered erythritol or (Paleo) finely ground coconut sugar

½ tsp. garlic powder

1 15-oz. can pumpkin puree

1 ½ tsp. cumin powder

Paleo: ½ cup coconut cream

2 tsp. pumpkin pie spice 1/2 tsp. paprika

2 tsp. gluten-free baking powder Salt – possibly several Tbsp.

Pepper – possibly several Tbsp.

4 oz tahini, or raw, hulled sesame seeds

Protein

Paleo: 1 cup plus 1 Tbsp. refined coconut oil 1 – 2 cups low sodium chicken or turkey stock

Meat

1 turkey, 12- to 15-pounds 1 ¾ pounds thick-cut bacon

Wrapping a turkey in bacon means no need to salt, brine, or baste. Making a bacon blanket is as easy as weaving a simple placemat, and butter “glue” holds the bacon in place while the bird cooks. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process.

You can make the turkey from start to finish in one day (if it’s already thawed) or refrigerate the bacon-wrapped bird for two days before cooking. Either way, the bird should sit at room temperature for two hours before roasting.

Bacon Butter 8 Tbsp. unsalted butter (Paleo: use lard) 4 oz. thick-cut bacon, roughly chopped 1 tsp. dried rubbed sage 1 Tbsp. dried thyme Option: Use 1 Tbsp. Poultry Seasoning from BriarPatch Bulk section

Turkey 1 turkey, thawed if frozen: 12to 15-pounds 1 medium-sized onion, peeled and quartered 1 ½ pounds thick-cut bacon (about 22 slices, longest ones you can find)

Make the Bacon Butter:

Place all ingredients in a food processor fitted with the blade attachment and pulse until smooth. You can do this several days ahead and store it in the refrigerator; be sure to bring it back to room temperature before rubbing it on the turkey.

Prepare the Turkey: Remove neck, giblets, and anything else from turkey. Set turkey breast-side-up on a roasting rack set inside a roasting pan.

Generously rub turkey inside and out with bacon butter. Put

onion pieces in cavity of turkey and tie legs together with kitchen twine.

Wrap Legs and Wings with Bacon: Wrap each leg with two

slices of bacon, Wrap each wing with one slice of bacon. Tuck ends underneath the bird or in the crease between leg and breast.

Weave the Bacon Blanket and Blanket the Turkey Breast: Lay eight slices of

bacon side by side, as close together as possible, on a piece of parchment paper. Weave another eight slices of bacon into these slices.

Set the piece of parchment paper next to turkey at an angle so as to create a diamond.

Carefully flip the paper over the turkey breast; you’ll still be able to move the blanket slightly once you get it in place. Remove parchment and tuck any bacon ends in the creases between breast and legs, or under the bird if it’s not too much of a stretch. Using kitchen scissors, trim any extra-long bacon.

Roasting: Make sure turkey is

at room temperature. Arrange a rack in the bottom one-third of the oven, and remove racks above it. Heat oven to 425 degrees. Add two cups of water to roasting pan; this will create steam and keep bacon from shrinking too fast and falling off the turkey. Roast turkey for 30 minutes to crisp and darken the skin.

Reduce temperature to 325 degrees and roast turkey for about 2 to 2 ½ more hours. Use a probe thermometer to read 165 degrees in breast, outer thigh, and between thigh and breast.

Resting and Carving:

Carefully move turkey and roasting rack to a rimmed baking sheet and let rest at least 30 minutes before carving. Use drippings and reserved giblets to make gravy if you’d like. To carve, remove legs before carving breast. Cut through the bacon first and then the breast; this will help keep the bacon intact. Serve turkey with any bacon crumbles that fall off as you carve.

Keto-Paleo Almond Flour Biscuits

S tarch

2 cups almond flour, blanched, or unblanched is fine

Cauliflower Side Hummus with Garlicky OvenRoasted Broccoli Hummus

2 tsp. gluten-free baking powder

4 cups cauliflower florets (about a pound)

½ tsp. salt

¼ cup extra-virgin olive oil, divided

2 large eggs, beaten ½ cup butter – measured solid, then melted (Paleo: use refined coconut oil) Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Mix dry ingredients together in a large bowl. Stir in wet ingredients.

Using a cookie scoop or a spoon, scoop tablespoonfuls of dough onto baking sheet.

Flatten slightly with your fingers to form into rounded biscuit shapes. Bake for about 15 minutes, until firm and golden.

Cool on the baking sheet.

Roasted Side Mushrooms with Garlic and Fresh Herbs 16 open-cup mushrooms (like crimini), even-sized and stalks cut level 3 Tbsp. olive oil 2 cloves garlic, finely minced 3 Tbsp. unsalted butter, softened (Paleo: use olive oil) 2 Tbsp. minced fresh thyme 1 tsp. fresh rosemary, finely minced ½ tsp. garlic powder ¼ cup almond meal 1 ½ Tbsp. lemon juice Salt and pepper to taste

½ cup tahini, or raw, hulled sesame seeds 2 cloves garlic, minced 2 Tbsp. lemon juice 1 tsp. salt 1 ½ tsp. cumin powder ¼ tsp. paprika, plus a little more to garnish 3 – 5 Tbsp. water, as needed

Preheat oven to 400 degrees.

Lightly fry mushrooms, capside-down, in olive oil for 2-3 minutes.

Arrange mushrooms in a 9x13 oven-proof cooking dish with stalks facing up.

In a small bowl, combine remaining ingredients except the almond meal together.

Spoon a little of this mixture onto each mushroom and then lightly press a little almond meal on top. (If making ahead, cover and refrigerate.)

Bake for about 15 minutes, until mushrooms get golden around the cap. Or check for doneness with a small knife; the blade should come out easily when checked.

BRIARPATCH FOOD CO-OP

Oven-Roasted Broccoli 1 pound broccoli, rinsed and trimmed 2 Tbsp. olive oil 2 cloves garlic, minced ½ tsp. salt ¼ tsp. freshly ground black pepper

cumin and paprika. Puree until very smooth, scraping down the sides as needed to get everything nice and creamy.

If hummus is too thick, thin it out with 1-3 more Tbsp. of water, one tablespoon at a time.

Sprinkle a little more paprika on top before serving.

Make the Hummus:

Make the Broccoli:

Preheat oven to 400 degrees.

Preheat oven to 425 degrees.

Toss cauliflower with 2 Tbsp. olive oil. Spread in a single layer on a parchment-lined or greased baking sheet.

Peel broccoli stems. Cut broccoli florets into bite-size pieces, with about 1-2 inches of stem still attached. Cut remaining stalk into long strips suitable for dipping. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.

Roast cauliflower for about 3545 minutes, until browned and falling-apart soft, golden brown and charred.

Add lemon juice, 2 Tbsp. water, and remaining 2 Tbsp. olive oil into a high-speed blender or food processor.

Add roasted cauliflower, tahini or sesame seeds, garlic, salt,

Easy KetoPaleo Gravy Gravy 2 Tbsp. turkey fat from pan drippings ½ cup chopped onion 2 cups chopped cauliflower 2 Tbsp. pan drippings 1 – 2 cups low sodium chicken or turkey stock Several springs fresh thyme, parsley, sage, and/or rosemary Salt and pepper to taste In a saucepan, heat fat over medium heat. Add onions and cook until the onions start to brown. Stir in cauliflower and herb sprigs.

Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli. Roast just until it’s tender, about 8–10 minutes. Let it cool slightly and serve with Cauliflower Hummus as dip.

Measure pan drippings and add enough stock to equal two cups of liquid. Add pan drippings/ stock mixture to pan with vegetables and simmer until cauliflower is fork-tender, about 10 minutes. Remove herb stems.

Let mixture cool slightly and carefully transfer it to a highspeed blender. Blend on high until smooth and creamy.

Return gravy to the pan to reheat. If needed, add more stock to thin to desired consistency. Season with salt and pepper to taste. until firm and golden. Cool on the baking sheet.

l e e f t ’ n o D ? g n i k o o c like

Our Deli and Bakery have you covered with delicious ready-to-go Thanksgiving foods from our deli.

Available Monday, November 25 No Pre-Orders, We’ll Have Plenty!!

Roasted Diestel Turkey Breast Turkey Gravy (wheat-free)

Organic Mashed Potatoes (original and vegan) Organic Maple Sweet Potatoes

Vegan Mushroom Gravy (wheat-free) Vegetarian Stuffing

Green Bean Casserole Orange-Cranberry Sauce

Check out our bakery for:

Pumpkin Bread

Apple Pie

and more!

Pumpkin Pie

Cheesecake

Organic and Non-GMO turkey options for your Thanksgiving feast from our Meat & Seafood Dept.: Mary’s Free-Range : Natural Non-GMO & Heritage Non-GMO Diestel: Natural Non-GMO & Organic Heirloom

Pumpkin Dessert Pie with Almond Flour Crust Crust 2 ½ cups almond flour, blanched if possible 1/3 cup powdered erythritol (Paleo: Use finely ground coconut sugar if you prefer it over erythritol) ¼ tsp. salt ¼ cup ghee, plus a little more to grease the pie pan, measured solid and then melted (Paleo: If you don’t eat ghee, use refined coconut oil) 1 large egg – or 2 Tbsp. additional ghee or refined coconut oil ½ tsp. vanilla extract (optional)

Filling 1 15-oz. can pumpkin puree ½ cup heavy cream (Paleo: use coconut cream) 2 large eggs 2/3 cup powdered erythritol 2 tsp. pumpkin pie spice ¼ tsp. salt 1 tsp. vanilla extract (optional) 1 tsp. blackstrap molasses (optional)

Make the Crust: Preheat oven to 350 degrees.

Line the bottom of a 9-inch pie pan with parchment paper, or grease well.

In a large bowl, mix together almond flour, erythritol and

salt. Add vanilla (if using) into melted ghee/refined coconut oil, and then add this and egg (if using) into dry ingredients.

Mix until very well combined and dough texture is uniforn.

Press dough into bottom of prepared pie pan. If crust crumbles when you try to flute the edges, just press it back together. Poke small holes in the crust with a fork to keep it from bubbling up while cooking.

Bake 10-12 minutes until lightly golden. Cool crust for at least ten minutes before adding filling and baking the pie.

Make the Filling and Cooking it with the PreBaked Crust: Set the oven at 325 degrees.

Combine all filling ingredients and beat until smooth. Be sure not to overmix.

Pour filling into crust, tapping pie pan on the counter to get out any bubbles. Bake for 4050 minutes, until pie is almost set but still slightly jiggly in the center, like a custard before it sets (this will help to keep the filling from developing cracks while baking). If crust edge starts to brown, cover the edge with foil.

Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.