Brenda's Thanksgiving Game Plan

The Game Plan
Up to 7 days before serving:
- Make the biscuits and freeze
- Do you have low protein bread for stuffing? If not, make, slice and freeze
Up to 5 days before serving:
- Make the cranberry-orange sauce
- Assemble the German Apple Cake up to step 3 and freeze
Up to 3 days before serving:
- Make the ice cream
Up to 2 days before serving:
- Dry bread for stuffing
- Blanch the string beans, transfer to a Ziploc bag and refrigerate
- Dice the vegetables for the stuffing
The day before serving:
- Assemble the string bean casserole, wrap in aluminum and refrigerate
- Assemble the butternut squash dish, wrap in aluminum foil and refrigerate
- Assemble the stuffing, wrap in aluminum foil and refrigerate
- Peel and prep vegetables for Roasted Vegetable Dish
Thanksgiving Morning:
- Bake the frozen German Apple Cake, prepare glaze while it is baking
- Marinate the mushrooms
2 hours before serving:
- Take the stuffing out of the fridge and let it come to room temperature
- Roast the vegetables and mushrooms – don’t forget to deglaze the pans for the gravy (see recipe for instructions)
- Make the mashed potatoes; keep warm in a slow cooker set on low
1 hour before serving:
- Put the stuffing in the oven
- Make the gravy
- Take butternut squash and string bean casserole out of the fridge
30 minutes before serving:
- Place butternut squash dish in the oven
- Place string bean casserole in the oven
15 minutes before serving:
- Bake the biscuits
- Reheat gravy and mushrooms on low simmer and put roasted veggies in oven to reheat
SIT DOWN, HAVE A GLASS OF WINE, ENJOY YOUR MEAL & YOUR COMPANY – YOU DESERVE IT!



The Recipes
Make-Ahead Dinner Biscuits
Rich and delicious, and most importantly a cinch to make, these biscuits complete a home-cooked meal. Please note that the biscuit dough cannot be stored in the refrigerator -- it won’t bake well. Either cook immediately or place formed uncooked biscuits in the freezer for later use.
Makes about 11 2-Inch or 8 2 ½-inch biscuits at approximately 20mg or 30mg each respectively.
200
gm wheat starch, plus extra for the counter
30
gm cake flour
2 1/2
teaspoons baking powder
1/2
teaspoon xanthan gum
2
teaspoons granulated sugar
1/2
teaspoon table salt
6
tablespoons cold butter, cut into ¼ inch cubes
1/2
cup (120 gms) cold rice milk
1/4
cup (60gms) cold heavy cream
1. If making any biscuits for immediate use, adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. 2. Place the wheat starch, cake flour, baking powder, xanthan gum, sugar, and salt in a medium bowl or the workbowl of a food processor fitted with a metal blade. Whisk together or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your finger tips and quickly cut in the butter until the mixture resembles a coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer to a medium sized bowl.
4. Combine the rice milk and heavy cream into a measuring cup. Stir the liquid mixture with a wooden spoon or rubber spatula into the “flour” mix until dough forms, about 30 seconds. Turn the dough out onto the counter that has been lightly dusted with the baking mix (or plain wheat starch) and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. 3. Shape the dough into a 3/4-inch-thick circle. Using a biscuit cutter, cut biscuits into rounds. Lay the biscuits on the prepared baking sheet, spaced about ½ inch apart. Gather up the scraps of dough and re-knead briefly to combine, and pat down again to ¾ inch round, repeat process again if necessary for the third time. Gently pat remaining dough into a rustic hand-formed biscuit.
4. To store: Wrap the baking sheet in plastic wrap and freeze until frozen solid, about 6 hours. Transfer the frozen biscuits to a Ziploc freezer bag and freeze up to a month. (Do not thaw before baking.)
5. To serve: Place desired number of biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. If using frozen biscuits, bake 20 minutes (again do NOT thaw before baking).
Cranberry-Orange Sauce
Makes about 2 1/4 cups
3/4
cup orange juice
1
cup granulated sugar
1
tablespoon grated orange zest
1/4
teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Bring orange juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 5 days; let stand at room temperature 30 minutes before serving.)

German Apple Cake
This recipe has been a Thanksgiving tradition with my family for more years than I care to admit. I knew it was one that had to be adapted. With a food processor, it is literally made in minutes, but there is no need to share that. I peel the apples first, quarter them and use the slicing blade of the food processor for even slices. If you have decided to assemble the cake in advance and freeze, bake for an additional 15 minutes. I hope you enjoy it as much as we do.
Approximately 430 mg for the entire cake. Serves 10 to 12, approximately 40 mg per serving.

180
gm wheat starch (1 ½ cups)
1/2
teaspoon xanthan gum
1/4
teaspoon salt
11/2
teaspoons baking powder
1
cup sugar
6
tablespoons butter, cut into 24 pieces chilled
1
large egg, separated
1
teaspoon vanilla
650
gm Granny Smith apples (4), peeled and thinly sliced
3
tablespoons sugar
1
teaspoon cinnamon
4
tablespoons butter, melted and slightly cooled
2
tablespoons apple cider

1. Preheat oven to 350 degrees. Generously grease an 9 inch spring form pan.
2. Pulse starch, xanthan gum, baking powder and sugar in the food processor to mix. Add the butter, egg yolk and vanilla and pulse in one second intervals for 20 times, until it resembles cornmeal.
3. Place mixture in pan. Do not pat down. Add the apple slices. (Freeze at this point if desired)
4. Bake for 45 minutes (1 hour if cake was frozen).
5. THE GLAZE: In the food processor fitted with the metal blade, combine the egg white, sugar, cinnamon, butter and apple cider. Mix for 30 seconds. Spoon on top of cake. Increase oven temperature to 375 and bake an additional 30 minutes.

Vanilla Ice Cream
You can substitute vanilla extract for the vanilla bean, but just add it to the blender. The small amount of alcohol prevents the ice cream from being rock solid and getting ice crystals. The macadamia nut oil adds an amazing richness and is available at most good supermarkets.
Serves 6, approximately .2 mg/gm
480
gm rice milk (2 cups)
1/4
cup dried coconut
1/2
vanilla bean, cut lengthwise
120
gm heavy cream (1/2 cup)
30
gm macadamia nut oil (2 tablespoons)
1/4
teaspoon xanthan gum
3/4
cup sugar
1/4
teaspoon salt
1/2
tablespoon Bailey’s Irish Crème
1. Pour rice milk, dried coconut and vanilla bean into small saucepan. Bring to a simmer, and remove from heat. Let steep overnight in the fridge, or at least three hours.
2. Strain coconut and vanilla pod from mixture. Scrape the seeds of the vanilla pod and add back to the rice milk. Add heavy cream, gum, sugar, salt, and Bailey’s. Blend for 60 seconds. While blending, add the macadamia nut oil gradually to emulsify.
3. Pour mixture into ice cream machine, and process according to manufacturer’s directions. Transfer to a container and freeze until firm, at least 4 hours or up to 3 days.
Green Bean Casserole
This casserole can be assembled ahead of time. Lars own (Larsown.com) imported crispy onions are worth hunting for, if not, substitute with durkee. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
Serves 10, approximately 870 mg phe total recipe, approximately .60 mg/gm
Topping
4
slices low protein bread , each slice torn into quarters
2
tablespoons unsalted butter , softened
1/4
teaspoon table salt
1/8
teaspoon ground black pepper
50
gm imported Lars own crispy onions canned fried onions (about ½ cup)
Beans and Sauce
Table salt
500
gm green beans , ends trimmed, and halved
6
tablespoons unsalted butter
170
gm onion (1), cut into ¼ inch dice
110
gm red bell pepper (1), seeded and cut into ½ inch dice
180
gm button mushrooms (10) , stems trimmed, and quartered
10
gm garlic (2 cloves) , minced
1/2
teaspoon ground black pepper
2
teaspoons salt
2
tablespoons cornstarch dissolved in 1/4 cup of the vegetable broth
360
gm vegetable broth (1 ½ cups), preferably Swanson, 1/4 cup set aside for cornstarch
120
gm heavy cream (1/2 cup)
pinch of cayenne pepper
pinch of grated nutmeg
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE VEGETABLES: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and garlic, sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.3. FOR THE BEANS: Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
4. FOR THE SAUCE: Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add broth and heavy cream. When almost at a boil whisk the cornstarch and water together, then pour into the saucepan and bring to a simmer, about 30 seconds. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature. Pour over beans and vegetable mix, and toss to combine.
5. Butter a 9-by-13-inch glass or ceramic baking pan. Spread the green-bean mixture over the bottom. Cover with foil, and refrigerate until just before serving.
6. Preheat oven to 425 degrees. Sprinkle topping and bake until golden brown, about 20 minutes.
Butternut Squash with Caramelized Apples
This is my low protein subsitute for your traditional sweet potatoes and marshmallows. The flavors are marvelous and once you have the apples, you will never go back to minimarshmallows again!
Serve 8, approximately 600 mg phe in recipe, approximately .47 mg phe/gm
1100
gm butternut squash (2)
1
teaspoon salt
460
gm Granny Smith apples (3), peeled and cored
1
tablespoon fresh lemon juice
9
tablespoons butter, plus more for the pan
90
gm heavy cream (1/4 cup plus 2 tablespoons)
60
gm brandy (1/4 cup)
60
gm orange juice (1/4 cup)

1. Heat oven to 425°. Bake squash until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
2. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
4. In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the brandy and cook until slightly thickened, about 1 minute. Remove from heat and add to the squash, mixing well to combine. Transfer squash mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over squash; set aside.
5. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6. Bake for 15 minutes, remove foil and bake for another 15 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.


Apple Sage Stuffing
What I do is prepare two slices of low protein bread by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then I cut them into cubes. I then use either prepared dried bread cubes or dry out ¾ loaf of high protein bread for the rest of the family. The vegetable mixture listed below is then divided appropriately between the two stuffings.
Serves 10 to 12 as a side dish, approximately .25 mg/gm
8
tablespoons unsalted butter (1 stick), plus extra for baking dish
250
gm onion (1), cut into ¼ inch dice
140
gm celery stalk (2) , cut into ¼ inch dice
60
gm shallots (2), cut into ¼ inch dice
310
gm granny smith apples (2), peeled, cored and cut into ¼ inch dice
6
fresh sage leaves, chopped
1/2
cup fresh parsley, minced
120
gm apple cider (1/2 cup)
120
gm dried cranberries (1/2 cup)
1/2
teaspoon ground black pepper
2
slices of dried low protein bread
3/4
loaf French bread , or potato or challah bread, dried
480
gm vegetable broth (2 cups), preferably Swanson’s Organic
1
teaspoon table salt
1. Melt butter in a large skillet. Add onions, shallots and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
2. While vegetables are cooking, boil cranberries and cider in a saucepan, stirring occasionally until the cider is absorbed, 6-8 minutes. Add apples to cooked vegetables along with the spices, stirring occasionally until the apples begin to soften.
3. Transfer ¼ mixture into a medium sized bowl. Add the low protein bread and about ½ cup of vegetable stock. Transfer the remaining mixture to a large mixing bowl. Add the high protein dried bread and remaining stock; mix to combine.
4. Transfer stuffing to a buttered shallow baking dish. Bake covered, 30 minutes at 325.
Roasted Root Vegetables
Serves 8
40
gm garlic (9 cloves), left in skin
300
gm cauliflower broken into florets (1 head)
250
gm carrots (4) , peeled and cut into 1 1/4-inch pieces
120
gm parsnip (3), peeled and cut into 1 1/4-inch pieces
240
gm shallots (8), peeled
2
tablespoons olive oil
sea salt and ground black pepper
1. Heat oven to 450 degrees. Place a large rimmed baking tray in the oven (large enough to hold all of the vegetables in a single layer -- otherwise they get steamed instead of roasted)2. Toss vegetables in olive oil and sea salt. Carefully pour onto hot baking tray. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
3. At the bottom of the pan is all of the browned bits that have amazing flavor. It is a shame to waste it, so while the pan is still hot (and the veggies are set aside), add ½ cup vegetable broth and scrape up the bits – set aside for your gravy.
Oven Roasted Portabellas in Sherry Gravy
Marinating mushrooms allows them to absorb the flavors beautifully. Roasting reduces the water in the mushroom creating a wonderful texture. The gravy is heaven over mashed potatoes, pour a little extra so you can sop it up with the biscuits.
Serves 2, approximately 70 mg
134
gm portabella caps (2), stems removed
2
tablespoons olive oil
5
gm garlic (1 clove), minced
2
teaspoon fresh rosemary, chopped
1/2
teaspoon salt
1/4
teaspoons fresh ground black pepper
1/4
cup dry sherry
1/2
cup vegetable broth, preferably Swanson
1
teaspoon cornstarch dissolved in water
2
tablespoons butter, cut into 2 pieces and chilled
1
tablespoon minced fresh parsley
Salt and pepper

1. Toss the portabellas in a small Ziploc bag with the olive oil, garlic, 1 teaspoon of the rosemary, salt & pepper. Allow to marinate for at least 3 hours.
2. Preheat oven to 500 degrees. Place the mushrooms in a lightly oiled oven safe skillet rounded side up. Roast for 6 minutes. Turn and roast for another 6 minutes.
3. Carefully remove pan from the oven. Carefully reserve the liquid on top for the gravy and set mushrooms aside on a cutting board. Once cooled slightly, slice on a bias into ½ inch thick slices.
4. FOR THE GRAVY: Add the sherry to the skillet to deglaze the pan (see oven roasted vegetable recipe for full explanation), stirring up any browned bits. Cook until the sherry has been reduced in half. Add the vegetable broth (if you reserved it from the deglazed roasted vegetable pan, use it now). Simmer for five minutes. Stir in accumulated mushroom liquid and remaining chopped rosemary. Whisk in the cornstarch mixture, allow to thicken. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Add sliced mushrooms. Season to taste with salt and pepper.

Mashed Potatoes
The addition of heavy cream makes a rich mashed potato for everyone to enjoy. If the phe is too high, rice milk alone is still delicious. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice.
Serves 8, approximately .8mg/gm
1080
gm russet potatoes (6), peeled and cut into large chunks
6
tablespoons unsalted butter
180
gm rice milk (3/4 cup)
60
gm heavy cream (1/4 cup)
1 1/2
teaspoons table salt, or to taste
Ground black pepper

1. Place potatoes in medium stockpot and add enough water to cover by 2 inches. Place over high heat and bring to a boil. Reduce to a simmer and cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Drain cooked potatoes well.
2. In a small saucepan, combine rice milk, heavy cream and butter. Place over medium heat until milk is warm and butter is melted.
3. Pass the potatoes through a ricer back into the stockpot, or use a potato masher. Add rice milk mixture and stir to combine. Season with salt and pepper.