Turkey with Gluten-Free Stuffing
Ingredients For the Turkey:
One 12-14 pound organic, free-range turkey
¼ cup Himalayan pink salt or sea salt (for dry brine)
¼ cup rendered duck fat (available at Whole Foods)
¼ cup coconut oil
3 teaspoons truffle salt
3 tablespoons freshly ground black pepper
For the Stuffing:
½ cup coconut oil or ghee
6 egg whites
½ cup coconut flour
¼ cup almond flour
3 tablespoons ground white chia seeds
1 tablespoon baking soda
½ teaspoon salt
¼ cup rendered duck fat
One yellow onion, chopped
3-4 celery stalks, chopped
1 cup chopped Swiss chard
1 cup chicken broth
Handful of fresh sage
1 tablespoon fresh chopped marjoram
1 teaspoon nutmeg
Sea salt or truffle salt and black pepper to taste
1. Up to 2 days before cooking, rinse your turkey, pat it dry, and rub the bird inside and out with the Himalayan or sea salt. Place turkey in a dry brining bag, (available at most grocery stores) and place in the refrigerator. After a day, massage the juices and salt that has collected in the bottom of the bag back into the bird, and rotate turkey upside down. Return to refrigerator.
2. You can prepare your grain-free bread for the stuffing a few days ahead of time, while your turkey is brining. Preheat oven to 350. Bring ghee or coconut oil to room temperature and beat together with egg whites, coconut flour, almond flour, ground chia seeds, baking soda, and ¼ teaspoon of salt. Bake this mixture in a greased bread pan for 20-30 minutes or until the top is golden brown. Set aside.
3. After two days, remove the turkey from the brine bag and pat dry. Preheat oven to 350.
4. While turkey is coming to room temperature, prepare the stuffing. Cut your wheat-free bread into one-inch cubes. Arrange cubes in a single layer on a baking sheet and toast in oven until slightly browned and crispy. Remove from the oven and set aside.
5. Heat remaining duck fat in a large skillet over medium heat. Sauté onion, celery, chard, herbs, and spices in fat. Transfer cooked vegetables to a large bowl, stir in bread cubes and chicken broth.
6. When you are ready to cook your turkey, preheat oven to 375. Mix ¼ cup rendered duck fat, ¼ cup coconut oil, 3 teaspoons truffle salt, and 3 tablespoons freshly ground black pepper together in a small bowl. Carefully separate the skin of your turkey from the flesh and work the fat mixture between the skin and flesh using your hands to massage the mixture as far up on the breast and thigh meat as you can without tearing the skin. Rub the remaining mixture on the outside of the skin and inside the cavity.
7. Pack stuffing tightly into turkey cavity and bake at 375 until a thermometer inserted in the tight reads 155 degrees, approximately 1 ½ to 2 hours depending on the size of your bird.
Beyond the Food
Thanksgiving tends to be a holiday that is about food, at least superficially, but I try to keep things in perspective on this day. It’s only one meal and a meal is not worth pulling my hair out over. Remember what a holiday really means: a chance to relax, lower your cortisol, reset your sleep pattern, and bond with your loved ones for a healthy dose of oxytocin. For more tips on how to have a hormonally balanced season, check out my newest book, The Hormone Reset Diet. Now it's your turn - what are your favorite holiday indulgences, and have you attempted to upgrade them to a healthier version?