My Delicious & Magical Menu (Recipes Included)!

Thanksgiving is one of my favorite days of the year …  I just love FOOD, FAMILY & FUN!
Creating delicious meals for myself and my loved ones is a sacred practice for me.
When cooking meals, especially holiday meals, I consciously infuse the food with love, healing, and abundance. So let’s say you’re not a fan of cooking or you believe you can’t cook … I’d like to give you a re-frame so that you can begin to shift your mindset.
Cooking is a skill, take a deep breath and follow the step-by-step instructions.
In addition, I believe cooking is a creative outlet and a healing tool … and, I hope you will see it that way too starting RIGHT NOW.

Food is MAGIC!

Did you know that many of the herbs and spices you use on a daily basis when cooking have magical properties? They absolutely do, and I’m going to give you the magical correspondences for the herbs and spices you’ll be using by making my Magical Thanksgiving Menu!
Bay Leaves: great for love and prosperity.
Cinnamon: success, healing, purification and love.
Garlic: protection, healing and lust.
Lemon: longevity, purification, love and friendship.
Nutmeg: luck, money, health and fidelity.
Onions: protection, healing, money prophetic dreams and lust.
Orange: love, divination, luck and money.
Parsley: promotes lust, protection and purification.
Pomegranate: divination, luck, wealth and fertility.
Sage: known for bringing strength, banishing evil and for cleansing and healing properties.
Vanilla: love, lust and mental powers.
I lived sugar free for years, so most every recipe below are low glycemic, and in my opinion, DELICIOUS!

Pumpkin Sausage Soup

I package Jimmy Dean sausage (I use sage flavor)
1 cup onion, minced
1 – 2 garlic cloves, crushed
1 teaspoons dried sage
1 teaspoon hot pepper flakes (optional)
2-3 cups fresh mushrooms, chopped (optional)
1 (29 ounce) can pumpkin 6 cups chicken broth, organic and low sodium
1 cup heavy cream sea salt and pepper to taste

  1. Brown sausage in a tablespoon of butter, drain if needed, then add the onion, garlic, sage and mushrooms and saute until done.
  2. Add pumpkin to this mixture and mix well.
  3. Then stir in the broth and mix well. Simmer 20-30 minutes.
  4. Stir in the heavy cream and water and simmer on low another 10-15 minutes.
  5. Give a sprinkle of salt and pepper as needed.
  6. You can put a dollop of creme fraiche in the middle if you’d like, it would add a super-snazzy touch – but I don’t think it’s necessary for a weeknight meal. I would probably go for adding the creme fraiche for my formal holiday gatherings.
  7. Enjoy!

Optional Variation: Swap the Jimmy Dean Sage Sausage for 2 pounds Sweet or Hot Italian Sausage, casings removed and follow recipe.

Citrus Infused Roasted Turkey

10-12 pound turkey, room temperature (I use a fresh turkey from a poultry farm)
2 celery stalks, cut into 2 inch lengths
1 yellow onion, quartered
1 lemon, quartered
1 orange, quartered
3 bay leaves
3 fresh parsley sprigs
¼ cup unsalted butter, room temperature
1 cup chicken stock, organic and low sodium
salt and pepper to taste ( I use kosher salt)

  1. Position a rack in the middle of an oven preheated to 425 degrees.
  2. Oil a V-shaped rack in a roasting pan. (preferably a stainless steel roasting pan)
  3. Remove the neck, gizzard and heart from the turkey.
  4. Rinse the turkey with cold water, inside and out, set aside to air dry or pat dry with a non printed paper towel. (no dyes)
  5. Season the cavities (3) with salt and pepper and place the celery, onion, orange, lemon, bay leaves and parsley in them.
  6. Truss the turkey, if desired.
  7. Rub the outside of the bird with the butter and sprinkle it with the salt and pepper.
  8. Place the turkey on the rack in the pan, breast side down.
  9. Add some chicken stock to the bottom of the pan and roast for 40 minutes basting every 20 minutes.
  10. Reduce the oven temperature to 325 degrees, turn the turkey breast side up, add more chicken stock to the pan and continue to roast, basting every 15-20 minutes with the pan juices.
  11. Roast the bird until its golden brown and cooked through.
  12. After approximately 2 hours, begin to test the bird. Stick in an instant read thermometer. Be sure to keep away from the bone. Insert the thermometer into the thickest part of the breast and the thigh. The breast should read 165 degrees and the thigh should be 180 degrees.
  13. The turkey should be finished roasting after 2 1/2 -3 1/4 hours.
  14. Transfer finished turkey to a large cutting board, cover loosely with aluminum foil and let rest for approximately 20 minutes before carving.

 Serves approximately 6-8 persons with leftovers

Cranberry Sauce

Turkey just isn’t as good without cranberry sauce slathered on it – IMO.  It’s just not Thanksgiving without it either! You can make this recipe with 1 cup of cane sugar or use a sugar substitute of your choice to make it sugar free.
1 bag of fresh cranberries (12 oz)
1 cup sugar or sugar substitute equal to 1 cup sugar (I use all natural Swerve)
1 cup water

  1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
  2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
  3. Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes.


  • You can add a dash of orange or lemon zest.
  • You can add 1-2 tablespoons brandy.
  • You can add a dash or orange or lemon zest AND brandy…

Roasted Squash with Maple Syrup and Sage Cream

All I can really say about this dish is WOW! I love this dish! It looks and tastes like you slaved all day over the stove but takes less than one hour to complete. This is a quintessential fall and winter dish. It makes a great accompaniment to roast turkey or baked ham. The maple syrup enhances and showcases the sweetness of the acorn squash while the sage cream adds a savory element.  The dish has a complex flavor that will leave you smiling after each delicious bite!
2 acorn squashes
2 tablespoons olive oil
1 & 1/2 teaspoons sea or kosher salt (I use sea salt)
1 & 1/2 teaspoons freshly ground pepper
1 cup heavy cream
8 large sage sprigs, fresh
2 teaspoons dried sage
maple syrup for drizzling

  1. Preheat the oven to 350 degrees.
  2. Cut the squashes crosswise into rounds approximately 1 inch thick. Be very careful during this step, use a sharp knife and take your time. The acorn squash has a hard skin when uncooked.
  3. Scrape out the seeds with a spoon a set aside.
  4. Brush both sides of the acorn rounds with olive oil, place on a baking sheet and sprinkle with salt and pepper. (I roast the seeds while the squash is roasting. Just rinse, put on a baking sheet and sprinkle the seeds with salt- roast in the oven and check them every 10 minutes to see if done. They should be a toasted color)
  5. Roast squash (turning once at the half way mark) for 45-60 minutes. (I set an egg timer for 30 minutes, flip the acorn squash and determine how much longer to leave the squash roasting at that point. It’s usually another 20 minutes)
  6. While the squash is roasting, combine cream and sage sprigs in a small saucepan and bring to a simmer over a low heat.
  7. Cook stirring occasionally until the cream has thickened and is infused with the sage, about 30 minutes.
  8. Remove the sprigs and discard them.
  9. Add the minced sage, bring the cream to a boil, and cook until reduced to about 2/3 cup, stirring often.
  10. Transfer the squash to a platter. Drizzle with the sugar free maple syrup and a small amount of sage cream. You can sprinkle with roasted squash seeds now.
  11. Serve immediately.

TIP: Put left over cream in a decorative bowl on the table so that those who want more can add it to their dish.

Sweet Potato Casserole

2 pounds sweet potatoes, approximately 2 large
¼ cup coconut milk, unsweetened
2 eggs lightly beaten
1 teaspoon vanilla extract
1 tablespoon butter
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon lemon zest (optional)
½ cup chopped pecans
salt and pepper to taste

  1. Peel and cube sweet potatoes, boil on stove until very tender (approximately 30 minutes).  Test by sticking with a fork to see if done.
  2. Preheat oven to 350 degrees.
  3. Drain sweet potatoes and return to pot. With a handheld mixer, combine potatoes with coconut mild and incorporate the two ingredients well.
  4. Add eggs, vanilla, butter, cinnamon, nutmeg and lemon zest (if using).
  5. Spread sweet potato mixture into a greased 9×9 inch glass baking dish.
  6. Sprinkle chopped pecans on top.
  7. Bake 20-30 minutes or until golden brown on top.

* This dish can be prepared a few days ahead of time. To do so, prepare the casserole as per the directions and reduce the baking time to 20 minutes. Remove from oven, let cool and cover with plastic wrap. Refrigerate until the day you want to eat it. Remove covered casserole from the refrigerator and let it come to room temperature, approximately 2 hours. Remove plastic wrap and dot casserole with butter. Put in oven for 20 minutes at 350 degrees. Remove from oven and serve.

Mashed Turnips (Rutabaga’s)

7 large turnips (to save time I use frozen cut up turnips)
1 cup half and half
2 tablespoons butter
salt and pepper to taste

  1. Peel, wash, and quarter turnips (or prepare frozen turnips as per package.)
  2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
  3. Place in large mixing bowl and use fork to break up turnips into smaller bits or use a hand held mixer to mash.
  4. Add milk and butter. Blend to desired consistency.
  5. Add salt and pepper to taste.

Garlic Mashed Turnips: Add 2 cloves fresh garlic cloves to the water with the turnips. Boil and mash with the other ingredients as per #3 and follow the rest of the steps.

Roasted Brussels Sprouts With Garlic & Pancetta

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 ounces pancetta, visible fat discarded and minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

  1. Preheat oven to 450°F.
  2. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
  3. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water (if needed – I didn’t), scraping up brown bits.
  4. Serve warm.

Apple Crisp

1 cup almond flour
1 cup pecans, chopped
3 teaspoons cinnamon
½ – 3/4 teaspoon nutmeg
1/3 cup coconut oil
2 tablespoons honey
2 tablespoons vanilla extract
5-7 small to medium apples, peeled, cored and sliced (See Note)
The juice of ½ lemon
OPTIONAL: 3 teaspoons butter and 1 tablespoon PureVia sweetener
NOTE: for a more tart crisp use Granny Smith (green) apples – for sweeter or milder crisp use Macintosh apples

  1. Preheat oven to 350 degrees.
  2. Combine flour, pecans, 2 teaspoons cinnamon, nutmeg and PureVia (if using) in a bowl.
  3. In a separate bowl, mash together coconut oil, sugar free honey and vanilla extract. Mix into dry ingredients.
  4. Place apple slices in approximately a 9 x 9 baking dish. (I use a rectangular dish)
  5. Squeeze lemon juice over the top.
  6. Sprinkle with remaining cinnamon and dot with butter (if using).
  7. Spread apples with the topping and cover with aluminum foil.
  8. Bake for 45 minutes.
  9. Remove foil and bake for an additional 20-30 minutes or until the apples are bubbly and the topping is golden brown.

This dessert is great alone and wonderful paired with sugar free vanilla ice-cream. I like my crisp warm and my ice cream cold!
TIME SAVER TIP: You can also make this dessert in advance and warm it up before serving.

Pomegranate Martini

1 oz vodka
1/2 oz Cointreau® orange liqueur
3 oz Ocean Spray Cranberry Pomegranate juice
pomegranate seeds
lemon strips, curled loosely for garnish

  1. Combine ingredients in a cocktail shaker 1/4 filled with chopped ice.
  2. Place a few pomegranate seeds in the glass.
  3. Shake and strain ingredients into a cocktail glass.
  4. Serve with a squeeze of lemon and garnish with a curled lemon strip.

There you have it … My Magical Thanksgiving Menu!

silver-moon-divider Lisa Grantham

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