Thanksgiving Recipes

Thanksgiving Stuffing

Here is a wonderful, easy to make stuffing that can be effortlessly adapted to each blood type by swapping out spelt bread with an appropriate bread of your choice. You can also experiment with substituting different dried fruits, like cherries or prunes, which give an equally festive and tasty result.

Ingredients:

• 8 slices whole grain or white spelt bread
• 2 cups chicken, turkey, or vegetable stock
• 1 teaspoon chopped fresh thyme
• 2 tablespoons of maple syrup or black strap molasses
• ¼ cup dried cranberries
• 1 egg
• ¼ teaspoon sea salt
• Dash of fresh ground pepper (omit according to your blood type)

Directions:

• Toast the bread slices until lightly browned. Allow the bread to cool, then cut into 1-inch squares. Place in a 2-quart heatproof bowl.
• Add stock to a 2-quart sauce pan.  Add the thyme, maple syrup (or molasses), and the cranberries/dried fruits of your choice. Reduce the heat to medium-low, cover and simmer for 15 minutes.
• Pour the stock mixture over the bread pieces. Crack the egg and add to the mixture along with the salt and pepper. Mix well.
• Coat a 2-quart casserole dish with butter or oil of choice. Spoon the stuffing into the dish and bake for 30 minutes. 
• Lightly brown the stuffing under the broiler and remove from oven.
• Serve with turkey and all the trimmings and enjoy this delicious and healthy stuffing.

Happy feasting!

Festive Brussels Sprouts

Brussels sprouts are a great addition to any dinner. especially your Thanksgiving feast. They are a cruciferous vegetable and a member of the cabbage family. Brussels sprouts are high in vitamins A and C, and are a fair source of iron. Their beautiful texture compliments turkey and potatoes, and the sweet and salty ingredient combination of this right for your blood type recipe provides another reason to give thanks.

Ingredients:

• 1 teaspoon ghee
• 2 teaspoons olive oil
• 2 tablespoons finely diced shallots
• 4 strips nitrate-preservative free turkey bacon, diced
• 4 cups quartered Brussels sprouts
• ¼ cup golden raisins
• ½ cup vegetable stock
• 1 tablespoon chopped parsley, for garnish

Directions:

• Heat ghee and olive oil in a large skillet over medium heat. Saute shallots and turkey bacon until bacon is crispy, about 4 to 5 minutes.
• Add Brussels sprouts, and continue to cook for 15 minutes, stirring occasionally to prevent burning. Add raisins and stock, and cook an additional 3 minutes so the raisins can become tender, and the broth can help deglaze the bottom of the pan and add moisture to the sprouts.
• Sprouts are done when they can be pierced with a fork but still give moderate resistance. Be careful not to overcook, as they will become mushy and lose flavor.
• Garnish with parsley and serve warm.

Editors note: Brussels sprouts are good for most blood types and secretor types, except for Blood Type O/non-secretors who should avoid them.

Turkey Stock

Homemade stocks frozen in individual batches provide a great head start for preparing any number of sumptuous dishes. A good stock is basic to any sauce, soup, or stew. Creating a stock really takes very little effort, and Thanksgiving leftovers provide a great base for the stock. Simply clean the bones of the "bird," and use them in the recipe, or purchase necks and backs from the butcher for the basis for a healthy stock. Either of these methods will provide a tasty stock. Turkey is Neutral for Type O, Type A, and Type B, and Highly Beneficial for Type AB – a perfect stock for all blood types! Turkey, once considered only a holiday bird, is now available year-round. The ingredients should always be fresh. A turkey stock can also be enhanced by mushroom stems, herbs, onion peels, leek stalks, or celery leaves. Don't add vegetables, such as, broccoli, cauliflower, or Brussels sprouts; they are cruciferous vegetables which will add an unpleasantly sulphurous taste and odor to the stock.

Ingredients:

• 1 medium turkey carcass, picked fairly clean (reserve any leftover meat for soup)
• 2 onions, roots removed, skins on, and cut into quarters
• 3 large carrots cut into chucks
• 3 stalks celery, washed and cut into large pieces
• ¼ bunch fresh parsley, including stems, washed
• Fresh herbs, such as thyme, rosemary, oregano, basil, to taste
• Bay leaf or sage

Directions:

• Fill a very large (5 to 6 quart) stockpot three-quarters full with water. Add all of the ingredients and bring to a boil. Reduce heat and simmer at least 2½ hours. The stock should reduce by a third. Let cool to room temperature, and skim any foam or fat from the surface. Refrigerate. Once cold, the fat will harden on top of the stock. At the same time, the foam will sink to the bottom. Stock made with bones will gel when cold. The stock can be frozen in convenient pint and quart containers.

Makes approximately 4 quarts

Leftover Pot Pies

Need some creative inspiration for those Thanksgiving leftovers? Try our Turkey/Chicken Pot Pie recipe, adapted for each blood type. It is nourishing, delicious, and evokes comfort foods from your childhood.