Blog Tales

A New Thanksgiving In A Pot

Needlepoint Thanksgiving decorations created by my mother.  

Needlepoint Thanksgiving decorations created by my mother.  

Thanksgiving has always been one of my favorite holidays.

If you've been to one of my meals, you know that they can be epic,
especially with me combining new culinary finds with age-old, tried and true dishes handed down through my family for generations.

This year...
I just don't have it in me to cook like I have in the past.
I want ease and as little effort as possible.
I want to focus on relationships, conversations
and savor every thing that this year has to offer in gratitude,
especially given what we have all been through in the past five weeks.

So here is what I am making.
A recipe that I found last year and was loved by everyone who tried it.
I also made a vegetarian version of this and share the modified recipe below as well!

Photos; My table - Turkey Version - Prep for Turkey and Veg/Veg Versions - Veg/Veg with Tofu leaves

Turkey Thanksgiving In A Pot
from the Curious Coconut

Ingredients:

  • 2 lbs sweet potatoes, peeled and chopped
  • 1 onion, sliced
  • 2 cups fresh cranberries
  • 2 Mandarin oranges, separated into wedges
  • 4 TB dark robust maple syrup
  • 1 TB pumpkin pie spice
  • 1-1/2 cups bone broth
  • one 3 lb chicken (or chicken parts or turkey parts)
  • 2 tsp coarse sea salt
  • 1 memory of a Thanksgiving past

Directions: For both an Instant Pot & a Slow Cooker

1. Peel and chop sweet potatoes, slice onion, and peel oranges then separate into wedges. Add to the bottom of the pot.

2. Add cranberries, maple syrup, pumpkin pie spice, and bone broth.

3. Add your memory of a Thanksgiving past

4. Rub chicken (or turkey parts) with salt and place on top of your medley.

Instant Pot Instructions:

5. Close Instant Pot, ensure the vent is CLOSED, and press "poultry", then the + until display reads 30.
    
6. Allow about 60 minutes from start to finish for this recipe to cook. Use the quick release method for the steam.
    
7. Meat will be falling apart tender - be careful of bones falling off. Lift out the meat and strain the sweet potato mixture. Reserve excess broth for another use (would be a great soup base!)
    
8. Serve and enjoy!

Slow Cooker Instructions:

To cook this in a slow cooker, allow 4 to 8 hours for the chicken to cook through on low (cooking times can vary widely depending on your model).

 

Vegan/Vegetarian Thanksgiving In A Pot
adapted by Lea Goode-Harris

Ingredients:

  • 2 lbs sweet potatoes, peeled and chopped
  • 1 onion, sliced
  • 2 cups fresh cranberries
  • 2 Mandarin oranges, separated into wedges
  • 4 TB dark robust maple syrup
  • 1 TB pumpkin pie spice
  • 1-1/2 cups vegetable broth
  • 1 pound block of extra firm organic tofu
  • 2 tsp coarse sea salt
  • 1 memory of a Thanksgiving past

Directions: For Instant Pot Version

1. Peel and chop sweet potatoes, slice onion, and peel oranges then separate into wedges. Add to the bottom of the pot.

2. Add cranberries, maple syrup, pumpkin pie spice, and vegetable broth. (don't add the tofu at this time or you run the risk of it disintegrating)

3. Be sure to add your memory of a Thanksgiving past

4. Close Instant Pot, ensure the vent is CLOSED, and press "manual", then the + or - button until the display reads 3 minutes. Yes. You read that correctly three minutes cooking time for the vegan/vegetarian version!
    
5. While your pot is building up steam to cook for those 3 minutes. Slice your tofu into 1/4 inch slices and then cut into a desired shape with a cookie cutter. I used leaves, but you could do a pumpkin or any shape you desire.
    
6. Once your cooking time is finished, transfer to a serving dish and place the tofu shapes on the top. Cover with a bit of the sauce.

7. Serve and enjoy!