Keto-Friendly Thanksgiving

While I am in favor of having cheat meals when the craving strikes there’s nothing better than planning a holiday meal with food you can enjoy without the added side of guilt. For this very purpose, I’ve created the perfect Keto-Friendly Thanksgiving meal. You can’t have a Thanksgiving without the turkey, stuffing, and gravy so this is what I’ve focused on. Now, I’ve been on Keto for the past 6 months so this will be my first holiday season staying true to my new lifestyle. Keep in mind that even though it’s Keto, it’s absolutely delicious and anyone can try these recipes for their Thanksgiving or Friendsgiving feast.

Cauliflower Stuffing

This simple recipe will have you asking why you never prepared this stuffing before. It will definitely make your day

Ingredients needed:

4 tablespoons of Kelapo Ghee

1 onion (chopped)

2 large carrots (peeled and chopped)

2 celery stalks (chopped and thinly sliced)

1 cauliflower head (chopped)

1 can of baby mushrooms (chopped)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

¼ cup of fresh parsley (chopped)

2 tablespoons of fresh rosemary (chopped)

1 tablespoon of fresh sage (chopped)

½ can of low-sodium chicken broth

In a large pot or skillet, add in the Kelapo Ghee and cook over medium heat until it is melted. To that same pot add in the chopped carrots, onions and celery then sauté the veggies until they become soft. Next, add the chopped cauliflower and mushrooms then season all the ingredients with salt and pepper to your taste. Let everything cool for about 8 to 10 minutes, or until all ingredients become tender. Once everything has cooked together, add in the extra seasonings and stir to mix. Finally, pour in the chicken broth and cook until liquid is absorbed. This would be for about 12 to 15 minutes.

Keto Gravy

Ingredients needed:

4 tablespoons of Kelapo Ghee

1 cup of turkey pan drippings

2 cups of low-sodium beef broth

2 teaspoons of Worcestershire sauce

1 teaspoon of garlic powder

Kosher salt (to taste)

Freshly ground black pepper (to taste)

½ teaspoons of xanthan gum

Begin by adding the Kelapo Ghee on the skillet and place over medium heat to melt the ghee. Slowly add in the turkey drippings and beef broth while simultaneously whisking it together. Bring the gravy to a boil then add the Worcestershire sauce and garlic powder. Stir all the ingredients together and season with salt and pepper to your taste. Reduce the heat and let the gravy simmer for about 10 minutes. Next, whisk in the xanthan gum and let simmer for about 5 to 10 minutes until the gravy has thickened. Once thickened, turn off the heat and let cool. The gravy will thicken out more as it cools down. If the gravy is too thick, add in the more beef broth until it thins out a bit more.

Roast Turkey with Sage Garlic Ghee

I’ve spiced this one up a bit and changed the butter to ghee.

Ingredients needed:

1 cup of kosher salt

1 turkey (12 to 18 lbs.)

Sage Garlic Ghee

1 cup of Kelapo Ghee (at room temperature)

1/3 cup of fresh sage leaves (chopped)

2 tablespoons of garlic cloves (chopped)

To make the brine, bring the 1 qt of water with salt to a boil while continuously stirring until the salt is dissolved. Add two more qtrs. of cold water to the pot and let it cool down to room temperature. Meanwhile, remove leg truss from turkey and discard. Next, remove the neck, tail, and giblets from the turkey and save for broth if desired. Next, pull off the lumps of fat and discard (if that’s how you like your turkey, otherwise leave the fat). Rinse the turkey inside and out and then lower it into the brine. If the turkey breast isn’t completely submerged then make more brine. Let the turkey sit while covered for at least 12 hours.

To make the sage garlic ghee, simply add in the Kelapo Ghee, sage and garlic into a food processor then mix until smooth consistency.

Preheat the oven to 350 degrees. Lift the turkey from the brine, rinse and pat dry. Set the turkey on a V-shaped rack and then slide your fingers between the skin and flesh, making sure to make pockets of space on the breast, back and leg areas. Using your fingers, slide about 1 tablespoon of sage garlic ghee at a time under the skin in all the pockets. Place the turkey, breast up, on the rack. Place the turkey in the oven to roast while basting occasionally with pan drippings. Roast the turkey until your meat thermometer reads 160 degrees which should be between 2 to 3 hours (give or take). Transfer the turkey on to a platter and let cool for about 15 to 30 minutes.  Once it’s chilled, carve your turkey and serve.

Have any other Keto-Friendly Thanksgiving ideas? Let us know in the comments below!

Peace, love and Kelapo


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