Taking stock of Thanksgiving
Friday, November 29, 2013
(Stock? Get it? Oh, ha-ha.)
This is what I did this morning -- took Mr. Carcass out of the fridge, added carrots, celery and a couple of blobs of Knorr vegetable stock concentrate, and made turkey stock. It's now back in the fridge so I can skim off any fat.
Our meal was nowhere near the 4,000-calorie nightmare I keep hearing about. There were no rolls, no potatoes, no creepy creamed vegetables and no appetizers. (Seriously, who feels the need to eat before Thanksgiving dinner?)
We like to focus on the bird, and that was lovingly barbecued by the husband. Cooking the turkey on the grill frees up the oven all day and there's no slimy roasting pan to clean afterwards. Plus, it cooks evenly all the way around.
Usually I follow one of my favorite recipes for stuffing, but I decided to wing it this year. I settled on making gluten-free cornbread (using cornmeal and Now Foods Living Now rice flour that I won from the Fun and Fit twins -- thanks!) and added in most of a giant bag of precut kale, plus the usual celery and onions. Then I added a cup of dried cranberries. It turned out great. And since the cornbread was soaking up chicken stock like crazy, I figured that my "salt" should be liquid, too, so I used some of San-J's new low-sodium gluten-free tamari sauce, which worked perfectly. (So yeah, family, the stuffing was gluten free.)
Steamed green beans, scalloped corn (I never heard of the stuff until I met my husband) and two kinds of cranberries rounded out the meal, and dessert was a Publix bakery pie (because I can't do pie crust and, hello, $3.99!) a mini pecan pie from Whole Foods (not my fave but others love it) and chef Devin Alexander's Pumped Up Pumpkin Pie Bites from "The Biggest Loser Dessert Cookbook." I've been making that dish since the cookbook first came out in 2010 and it's a great dessert, especially because it's cut into little squares, so if you're not into a giant slab o' pie, it's perfect.
I hemmed and hawed this morning on weighing myself but I decided that if the number is no big deal, it's no big deal the day after Thanksgiving and it was no big deal -- it was pretty much the same as the day before.
I saved the "Turkey and Pie" breakfast to the teenager, but I did throw in a little leftover cranberry sauce in my afternoon Greek yogurt. (Why doesn't anyone make cranberry Greek yogurt? It's a perfect combo.)
Like I've done for years and years, I focused on a "healthy Thanksgiving" and everyone enjoyed the meal without falling into a "food coma."