Rosemary-Spiced Mixed Nuts*
Classic Crab Cakes
Moroccan-Style Lamb Meatballs
The Main Course
Bacon-Wrapped Turkey Breast w/Sausage Stuffing
Moist and Delicious Roasted Turkey
Mixed Greens w/Orange, Dried Figs, and Walnuts**
Sour Cherry-Orange Cranberry Sauce
Paleo Sausage Dressing/Stuffing
Smokey Sweet Potato Souffle
Roasted Brussels Sprouts w/Bacon
Spiced Pumpkin Souffles
*I add whole sprigs of rosemary to the oil, to infuse, and then 1T. of additional whole rosemary leaves to the nuts before cooking. I also substitute pure maple syrup for the sugar and actually like the flavor and texture a lot better than the white sugar.
**Cut out orange sections from 1-2 Oranges (do this over a bowl, so that the juices are reserved for the vinaigrette) and set aside. Squeeze all of the juice from the skins and membrane of the orange into the vinaigrette bowl. Add the juice of 1 Lemon to the bowl. Add equal parts Walnut Oil to citrus juice. Add Sea Salt and Black Pepper, to taste. Whisk to combine.
Toss Vinaigrette with Mixed Greens, Orange Segments, Walnuts, and Dried Figs. Pomegranate Seeds add a nice splash of red to this salad. And, Fresh Mint would add a nice freshness.
What's on your Thanksgiving menu?