
A savior for me during each of my pregnancies, this is my go-to for energy and stamina.
A savior for me during each of my pregnancies, this is my go-to for energy and stamina.
Elderberries are a great option for fall and winter wellness. They are easy to grow at home and fun to harvest and process into your own homemade medicine. We like to make elderberry juice when then berries first ripen in August or September, then we make elderberry syrup to store in the fridge for the upcoming winter and we also freeze more berries to use for teas we make as needed. You can also purchase dried elderberries for any of the recipes.
White sweet potato fills in for the flour, you can add a dash of cream if desired.
These can be squeezed in to any space in the oven shortly before the turkey is finished cooking. If you cook them in a pretty pie dish they can go straight to the table while still hot.
Cooking a turkey that is raised on pasture low and slow, beginning the night before Thanksgiving, yields a flavorful and tender final result.
The pumpkin purée can be made ahead of time and refrigerated or frozen until you’re ready to use it.
You may be surprised that there is no bread in this stuffing. It looks and smells exactly like a classic Thanksgiving stuffing. After making this the first time, we never looked back and make it every year!
If you don’t have poultry seasoning you can make it ahead of time or use fresh herbs, use three times as much fresh herbs as the recipe calls for in dried herbs when substituting.
Homemade cranberry sauce can be an exceptional flavor addition to your holiday meal. Canned cranberry sauce lacks the flavor and texture of homemade cranberry sauce. You can also add just enough sweetness to offset the tartness of the fresh cranberries for your tastebuds, and spare yourself the unnecessary sugar.
Cranberry sauce tases best when made at least a day ahead of time so the flavors meld, and can be refrigerated for up to 5 days or can be frozen as far ahead of time as you need and then defrosted for the holiday.
I usually make at least a triple batch and defrost jars throughout the winter to add to meals. If using dried spices simmer them with the cranberries, if using essential oils add them after the sauce cools.