Thanksgiving Menu + Shopping List

First Course

Deviled Eggs (Hard boil 4 eggs, slice in half. Mix yolks with 2 T homemade mayo and 1/2 t. mustard.  Replace into whites.)

Pumpkin Soup (Saute 1 onion and 3 cloves garlic, add 2 cups chopped pumpkin and 1" fresh peeled and chopped ginger, then add 1 1/2 qt. bone broth. Bring to a boil, add 1 t. salt and 1-3 optional chilies.  Lower to a simmer for 25 minutes.  Blend using an immersion blender. Also great with carrots.)

Main Course

Roasted Chicken (Bake a whole chicken in a Pyrex with a sprinkle of sea salt at 350 for 1.25 hours.)

Vegetarian Stuffing from Running in a Skirt

Paleo Stuffing from Paleo Movement

Mashed Cauliflower from Zen Belly

Cranberry Apple Sauce from yours truly

Third Course

Whipped Cream (1 pint raw cream in mixer with 1 T vanilla and 1 t. honey)

Pumpkin Pie Recipe Made w Honey from Prairie Homestead

Pumpkin Custard from Nourished Kitchen

Shopping List

4 Eggs, hard boiled 

6 eggs, fresh

homemade mayo (1 1/4 c. olive oil, 1 egg, 2 T lemon juice, 1/2 t. sea salt, 1/2 t. mustard powder)

1/4 t. mustard

 4 1/2 qt. bone broth

whole chicken

1 lb. ground meat

1 3/4 pints raw cream

2 T lard

2 T coconut oil

stick butter

1 carrot

2 stalks celery

8 apples

2 bell peppers

1 lb. mushrooms

3 bags cranberries

2 cups chopped pumpkin, raw

2 cups cooked and mashed pumpkin

1 head cauliflower

4 onions

5 cloves garlic

1" fresh peeled and chopped ginger

 4 t. sea salt 

1-3 optional chilies

1 T fresh rosemary

1 T fresh thyme

5 T fresh sage

1 T pumpkin pie spice (or 2 parts cinnamon, 3/4 part nutmeg, 1/2 part cloves)

1 T chives, optional

1 cup honey

1 T + 1 t. vanilla

1/2 loaf rice bread, cut into 1/2" cubes

1/2 c. raisins

1/3 c + 2 T coconut flour

1 1/4 c. flour

4-6 T cold water

+ ingredients for
Pumpkin Custard from Nourished Kitchen (her website is down)

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