Thanksgiving Thread: Recipes, Plans, and Tips

Two suggestions:

If you want a low-carb egg nog, just buy DaVinci's Sugar Free Egg Nog Syrup. Add to heavy cream or half and half. Maybe add a little milk if you want the drink to be not so thick. Add a pinch or two of nutmeg and you're all set.

You can get the syrup on Amazon. Probably too late to get it by Thanksgiving, but keep it in mind for Christmas.

Second suggestion: Pumpkin sausage soup.

This is one of the best soups I've ever had. I've never hunted, but this is the kind of soup you want when you get home in the pitch darkness of 6:00 pm and want to eat and warm up.

I think of it as "Autumn in a Bowl."

You can search online for different recipes, but here's the one I follow, more or less. Note: I tend to just free-hand everything so I'm always making stuff a little different every time. So I can't be specific about how much you need of some ingredients.

But here's the approximate recipe:

1 pound mild Italian sausage meat. Easier if it's out of the casings, because you want it in crumbles.

1 box (16.9 fluid ounces, or one pound in weight) of bone broth, either chicken or beef, plus another box. You could substitute normal chicken broth here, but that's not as flavorful or as hearty. You're going to use at least one box of this, and probably like 1 1/2 boxes, but this depends on how thick you want the broth.

1 can (15 ounces) of pumpkin puree.

About cup or cup and a half of diced onions

About a cup of diced mushrooms

Maybe 1 or 1 1/2 tablespoons of fresh garlic

Salt, pepper

Directions:

Put butter or olive oil in cooking pot.. Heat it up. Add the sausage and cook. Before it's all the way cooked, add in chopped onion and chopped mushroom.

As all the ingredients are getting close to being fully cooked, add in the garlic. Add salt and pepper. Mix together.

Now add a full can of pumpkin puree and a full box of bone broth (16.9 ounces). Depending on how thick your soup looks -- and how think you want it -- you'll add in maybe another quarter box, or a half box, or maybe three quarters of the box. (At this point the broth starts getting too thin.)

Optionally, you can also add in savory spices like thyme and rosemary. But the sausage itself is already well-spiced -- you can skip adding additional spices (apart from salt and pepper), or add in a little more savory flavor.

Cook over a low heat for like an hour or ninety minutes, stirring occasionally.

I don't know if this is low carb. It's not high-carb, though. The main carb-contributing ingredient is pumpkin, and that's cut with at least a box of zero carb bone broth.

posted by Ace at 05:17 PM

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