Protein Pantry Keto Thanksgiving Menu
· One package of Protein Pantry Brown Bread
· ½ cup heavy whipping cream
· 1 lb ground pork or ground turkey
· 7 oz. bacon, diced
· 3 tbsp butter
· 1 (4 oz.) yellow onion, finely chopped
· ½ lb (2¼ cups) celery stalks, diced
· 4 oz. pecans, chopped
· 2 garlic cloves, minced
· ½ tsp ground nutmeg (optional)
· Sea salt and ground black pepper to taste
1. Crumble or tear the bread into pieces in a large bowl, and pour the cream on top. Let the bread absorb the cream for a few minutes.
2. Fry the ground pork with bacon in half of the butter on medium-high heat in a large frying pan until cooked through. Season with sea salt and pepper.
3. Add onion, celery, pecan nuts, and garlic to the pan. Cook until vegetables are softened, about 5-7 minutes. Season with nutmeg, sea salt, pepper.
4. Stir bread into the mixture. Set aside and let cool.
5. Butter a baking dish with remaining butter. Reserve about a third of the stuffing mixture to stuff the turkey. Place the rest in the prepared baking dish, and refrigerate until the turkey is done in the oven.
6. Bake until browned and crunchy, about 20 minutes.
· 4 tbsp. butter
· 1 c. turkey pan drippings
· 2 c. low-sodium beef broth
· 2 tsp. Worcestershire sauce
· 1 tsp. garlic powder
· Sea salt
· Freshly ground black pepper
· 1/2 tsp. xanthan gum
1. In a medium skillet over medium heat, melt butter. Slowly add pan drippings and broth, whisking until smooth. Bring to a boil, then add Worcestershire and garlic powder and season with sea salt and pepper. Reduce heat and let simmer 10 minutes.
2. Add xanthan gum and whisk to combine. Let simmer another 5 to 10 minutes until starting to thicken. Gravy will thicken more as it cools.
3. If gravy is too thick, thin with more broth as necessary. Serve warm.
Garlic & Bacon Brussels Sprouts
- 1 pound Brussels sprouts
- 7 slices bacon
- 1/3 medium onion
- ½ cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons minced garlic
- Pinch of sea salt
- Pinch of pepper
Garlic & Bacon Brussels Sprouts Instructions
1. Halve your Brussels sprouts by cutting down the white spine. Set these aside for later.
2. Finely dice the 1/3 of your onion. Set these aside with the Brussels sprouts.
3. Grab your 6-7 slices of bacon and cut them into squares.
4. Heat a pan to medium-high and add 1 Tbsp. of Olive Oil.
5. Right as the Olive Oil begins to smoke, add your bacon.
6. Let your bacon cook down until the fat has started to render.
7. Remove the bacon and let them rest on a paper towel, try to keep as much fat in the pan as possible.
8. Add your butter to the oiled pan and let it start to brown.
9. Once your butter begins to brown, add the minced garlic.
10. Wait about 30 seconds and add your diced onion, let them cook until they are semi-translucent.
11. Add your Brussels sprouts in and add your salt & pepper.
12. Mix well, so that every single Brussels sprout has a coating of fat. Let this cook for about 4-5 minutes, until they are starting to brown.
13. Add your chicken stock to the pan and mix well. Cover with a lid (I don't have a lid for my wok!)
14. Let them absorb all the fats and chicken broth, stirring once 10 minutes in.
15. Check if the liquid has been absorbed by scraping a "hole" between the Brussels sprouts.
16. Add your bacon! Mix well, and serve hot.
Mashed Cauliflower with Parmesan Cheese and Truffle Oil
· 1 pound cauliflower, cut into small florets or riced
· ½ teaspoon sea salt, divided
· 2 tablespoons butter
· 1 cup Parmesan cheese, grated
· ¼ teaspoon freshly ground black pepper
· ½ teaspoon truffle oil
· 1 tablespoon parsley leaves, packed full
Mashed Cauliflower with Parmesan Cheese and Truffle Oil Instructions
1. Bring water to a boil in the lower part of a steamer. Place cauliflower in the upper part and salt with ¼ teaspoon sea salt, reserving the rest of the sea salt for later. Steam cauliflower until tender, about 7-10 minutes if using riced or 10-13 minutes if using small florets.
2. Transfer steamed cauliflower to a food processor. Add remaining ¼ teaspoon sea salt, butter, Parmesan cheese and black pepper. Process until smooth.
3. Add truffle oil and parsley to the food processor. Pulse a few times to chop and mix in the parsley leaves and incorporate the truffle oil
4. Taste and adjust seasoning if necessary.
Flavor Injected Herb Roasted Turkey
Cayenne Butter Injection
1. 1 stick of butter, melted
2. 1 tablespoon cayenne pepper
3. 1 tablespoon seasoning salt
4. 1 tablespoon garlic powder
5. 2 sticks butter, softened
6. 1 cups fresh parsley, chopped
7. 1 small head garlic, peeled & minced
8. 1 teaspoon salt
9. 1 teaspoon pepper
10. 1 whole turkey - approx. 15 lbs.
11. 1 head celery, cleaned & cut in 2 inch pieces
12. 1 cup fresh parsley, chopped
13. 1 recipe Cayenne Butter Injection
14. 1 recipe Herb Butter
Flavor Injected Herb Roasted Turkey Instructions
Cayenne Butter Injection
1. Combine all ingredients in a blender and mix well. Using a blender or electric mini chopper will ensure that the seasonings are well blended and as fine as possible so that the injector does not clog as easily.
2. If your syringe does become clogged just take it apart and rinse with hot water to unclog.
3. Combine softened butter, 1 cup parsley, garlic, salt and pepper in a bowl and mix well.
4. Preheat oven to 275 degrees.
5. Remove the neck, gizzards and liver from the turkey. Typically there will be parts in both ends of the turkey so make sure you remove it all.
6. Rinse the turkey and then pat it dry.
7. Fill a large syringe with the cayenne butter recipe and inject the turkey in the breast, thigh, back, wings and legs. You should poke the injector firmly down into the meat at least 1/2 way to ensure that it penetrates thoroughly.
8. Place a spatula between the skin and the meat on the breast of the turkey and carefully lift the skin on as large of an area as possible. Using your hands spread the herb butter under the skin.
9. Stuff chopped celery and 1 cup of fresh parsley inside of the cavity.
10. Tie the turkey legs together with cooking twine.
11. Place the turkey on a roasting rack in your roasting pan.
12. Tent a piece of foil over the turkey.
13. Cook at 275 for about 2.5 hours or 10 minutes per pound, basting halfway through.
14. At the end of the 2.5 hours baste the turkey again and bump the heat up to 350. Remove the foil and continue to bake for approximately 45 minutes or until a thermometer inserted into the thickest part of the thigh reaches 165 degrees. *Make sure not to hit the bone when inserting the thermometer and testing temperature.
15. Allow the turkey to rest for 30 to 45 minutes before carving.
· 1 Whole ham, cooked (8 to 10 pounds)
· 1/3 cup water
· 1 cup golden monk fruit sweetener
· 1/2 cup butter
· 2 tablespoon molasses
· 2 tablespoons Dijon mustard
· 1/2 teaspoon cinnamon
· 1/4 teaspoon ground cloves
· 3 cloves garlic, minced
Glazed Ham Instructions
1. Preheat the oven to 350°F.
2. Trim the rind off the ham, leaving the fat layer in tact.
3. Score the fat in a criss-cross pattern, cutting deeply into the fat, but not through to the flesh beneath.
4. Place the ham into a baking tray and add the water to the bottom. Cover with foil and bake for 30 minutes.
5. While the ham is in the oven, heat a small saucepan over medium-high heat and add the sweetener, butter, sweetener, molasses, dijon, and spices. Stir constantly until the sweetener is dissolved.
6. Increase the oven temperature to 425°F. Brush 1/3 of the glaze over the ham and return to the oven, uncovered for 15 minutes.
7. Brush on another 1/3 of the glaze and return to the oven for 15 more minutes.
8. Brush on the remaining 1/3 of the glaze and cook for a final 15 minutes.
9. After removing the ham for the over the final time, rest for 15 minutes before slicing.
Green Bean Casserole
1. Fresh green beans
2. Fresh Button Mushrooms
5. Chicken Stock
6. Cream Cheese
7. Grated Cheddar
8. Sea salt and pepper.
Green Bean Casserole Instructions
1. Start by boiling fresh green beans in well sea salted water until fork tender. It takes about 10 minutes. Drain and set aside when done.
2. While waiting on the green beans to boil, sauté onions and mushrooms plus the spices of choice, until soft.
3. The chicken/vegetable stock and cream cheese goes in next! Stir until the cream cheese is melted and everything is well combined.
4. Once everything is warm and bubbly, add the cooked green beans and mix well.
5. Scrape everything into a casserole dish and top with grated cheddar.
6. Pop it into oven until the cheese is melted and bubbly.
- Fresh cranberries
- Powdered Monk fruit Sweetener
- Orange zest
Cranberry Sauce Instructions
1. Add all of the ingredients to a sauce pan and bring to a boil.
2. Simmer until berries pop open.
3. Refrigerate to thicken sauce before serving.
- 2 Tbsp powdered monk fruit sweetener
- 2 Tbsp butter
- 1 cup almond flour or ground walnuts
- 1/2 tsp pumpkin spice
- 2 cups (16 oz) cream cheese at room temperature
- 1 cup powdered monk fruit sweetener
- 1 cup pumpkin puree canned or steamed pumpkin
- 2 large Eggs at room temperature
- 1 tsp Vanilla Extract
- 1 tsp pumpkin spice mix
Pumpkin Cheesecake Instructions
To make the base:
1. Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
In a medium mixing bowl, combine melted butter and monk fruit sweetener, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins and then set aside to cool.
To make the filling:
1. In a large mixing bowl, beat cream cheese and monk fruit sweetener until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.