Turkey Stuffing

This is the first time I’ve stuffed a Turkey without bread of any kind.  It was so delish that I ate a bunch of the stuffing for lunch.  This amount was just right for the inner cavity of my two 11lb turkeys.

  • 1 Onion
  • 5 Celery Stalks
  • 1 lb lean ground pork
  • 4 Tbsp Epicure’s Sage & Apple Stuffing Mix
  • 1/2 tsp salt (or to taste)
  • 1/2 cup of rice (I use a Wild Rice Quinoa Blend)
  • 1 cup water
  • 3/4 cup chopped Pecans
  • 1/2 cup Craisins

Saute your Onion and Celery in olive oil, add pork and brown.  Add your seasonings and rice/water.  Simmer 20 mins.  Add Pecans and Craisins.  Stuff into your bird.


Brined Turkey & Gravy

We love drumsticks so instead of 1 big bird I get 2 smaller ones.  This year I was doing dinner for 9 so of course I got 2 10lb birds, lol!  Can never have too much delicious turkey leftovers (I may regret saying that later this week!)

So why brine?  Brining infuses the meat with flavor and extra moisture.  My turkeys sucked the big wet noodle before and my kids would moan and complain when I said I was making Turkey.  It was so bad I stopped for a few years.  Then Epicure launched Brining Bags and I was instantly hooked.  My first turkey cooked while I was at a soccer tournament.  The road home closed due to a hydro pole landing on the road and the bird cooked 2hrs too long and it was absolutely delicious instead of a dried out mess.  OMG, where had this been my whole life?

  • 6 cups boiling water
  • 3/4 cup Kosher Salt
  • 3/4  cup Maple Syrup (I had to drain the maple syrup from my carrots in this recipe, so I used this syrup)
  • 2 Tbsp Epicure’s Turkey Rub
  • 2 Tbsp Epicure’s Chicken Bouillon
  • 18 cups cold water

In your 8 cup Multipot mix your hot water, salt, sweetener, and seasoning.  Bring to boil to melt salt.  Cool with your cold water.

Remove your neck and gizzards, rinse your bird.  Put your bird into a clean large plastic bag, a Brining Bag is ideal, if you don’t have one use a plastic recycling bag (How did I run out of Brining Bags!?)  Place the bagged birds into your roasting pan and pull the bag tight so that your brine is covering all parts of the bird.  You could just place the bagged bird into the fridge although without ‘sides’ to contain the bag you’ll find the brine bag will take it’s own shape and parts of the bird may not be covered later.   I used random household items to fill the corners of the roasting pan thereby pushing more of the brine over the bird.  Brine 1hr per lb.

Turkey Brining in the fridge

Turkey Brining in the fridge

Rinse your bird well after brining.  Coat in Epicure`s Turkey Rub and roast at 350 for 20mins per lb.  While bird is brining simmer the turkey neck in water to add to the gravy.


Turkey - so moist and delish

We love gravy, there is never enough so we supplement with Epicure’s rockin Turkey gravy mix!  Leave all your drippings in your roasting pan, add your neck water, 2-3 Tbsp of Epicure’s Turkey Gravy mix and 2 cups water.  Simmer while whisking. Whisk together arrowroot and water, whisk into your drippings to thicken your gravy.  This should give you enough to use all that leftover turkey to make lots of Turkey Pot Pie.

Big Vat of Gravy

Big Vat of Gravy

Primal Thanksgiving Dinner

We had the best dinner!  I had company over, what’s a great meal without friends!   One guest was celiac so it was a perfect fit for my Paleo/Primal skills!  All recipes will follow over the next week.


  • Brined Turkey with Gravy
  • Sage & Apple Pork Stuffing
  • My Mom’s Creamed Potato
  • Roasted Asparagus
  • Brussel Sprouts Salad (brought by my guests – kit from Costco with Epicure’s Italian Dressing)
  • Sweet Potato Casserole (brought by my guests)
  • Ham with Newfie Ham Sauce (Raspberry jam mixed with yellow mustard)