Late Upload! Our Thanksgiving 2025 l Gratitude Beyond the Holiday l Home and Healing with Lyka

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🥘 RECIPES IN THIS VIDEO:
Cranberry Sauce
Ingredients:
12 oz fresh or frozen cranberries
1 cup monk fruit sweetener
1 cup orange juice
Optional add-ins:
Zest of 1 orange
1 cinnamon stick or ½ tsp ground cinnamon
1–2 tsp vanilla extract
Pinch of salt
¼ tsp allspice

Instructions:
1) Rinse the cranberries and remove any soft or shriveled ones.
2) In a saucepan, combine the orange juice and sugar. Bring to a boil.
3) Add the cranberries and return to a gentle boil.
4) Reduce heat and simmer for 10–12 min., stirring occasionally. You’ll hear the cranberries pop!
5) Add any optional ingredients.
6) Cook until it reaches your desired thickness.
7) Let it cool completely and refrigerate.

Pumpkin Pie With Press-In Whole Wheat Crust
Crust:
1 cup freshly milled fine whole wheat flour
½ cup coarse whole wheat flour
¼ tsp salt
2–3 tbsp monk fruit sweetener (optional, for a lightly sweet crust)
6 tbsp melted butter (or melted coconut oil)
2–4 tbsp water or almond milk, as needed

   • First Time Milling Wheat! Easy No-Knead Pi...  

Filling
1 can (15 oz) pumpkin puree
2 large eggs
¾ cup almond milk (unsweetened)
¼ cup maple syrup
¼ cup monk fruit sweetener
1 tablespoon arrowroot powder
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
Pinch of salt

Instructions:
1) Whisk the eggs in a medium bowl.
2) In a separate small bowl, mix arrowroot with 2 tablespoons of the almond milk to make a smooth slurry.
3) Add the slurry to the main bowl with pumpkin puree, remaining almond milk, maple syrup, monk fruit, vanilla, and spices.
4) Whisk until smooth and fully combined.
5) Pour filling into the pre-baked crust.
6) Bake at 375°F for 45–55 minutes.
7) The edges should be set and the center should still jiggle slightly.
8) Cool at least 2 hours before slicing for a clean cut.

Roasted Stuffed Turkey (10 lbs)
Ingredients:
10 lb turkey
Oil and/or butter
Salt and pepper
Stuffing Ingredients:
4 boxes cornbread
2 carrots, sliced small to medium
3 stalks celery, sliced small to medium
1 onion, finely chopped
4 cloves garlic, minced
½ bell pepper, chopped
5–10 green and red grapes, chopped small
5 green & black olives, chopped small
A handful of chopped walnuts
A handful of raisins
½ lb Jimmy Dean sausage
2½ cartons chicken broth
Optional: 1 cup beer for flavor

Instructions:
1) Preheat your oven to 325°F (163°C).
2) Pat the turkey dry with paper towels.
3) Massage the turkey all over with oil and/or butter, then season generously with salt and pepper.
4) In a large bowl, combine all the stuffing ingredients. Mix thoroughly.
5) Leave 1 cup of beer aside to add later if desired.
6) Form medium-sized balls of stuffing and fill the turkey cavity, leaving some extra stuffing to spread in the roasting pan.
7) Tie the turkey legs together with kitchen twine.
8) Cover the tips of the wings and legs with aluminum foil to prevent burning.
9) Place the turkey in a roasting pan.
10) Roast the turkey for about 3 to 3¾ hours total.
11) After about 1 hour, pour 1 cup of beer into the pan around the turkey (not over it).
12) Baste every 30–45 minutes with pan drippings.
13) The turkey is done when internal temperatures reach:
Stuffing (inside cavity): 165°F / 74°C
Breast: 165°F / 74°C
Thighs: 175°F / 80°C
14) Remove the turkey from the oven and let it rest 20–30 minutes before carving.

Turkey Gravy
Instructions:
1) Place the neck, heart, and gizzard in a saucepan.
2) Add 1 cup of chicken broth plus enough water to cover.
3) Add half of the chopped onion and 1 minced garlic clove.
4) Bring to a boil, then lower to a simmer for 45–60 minutes, until the meat softens and flavor develops.
5) Strain and keep the broth.
Optional: finely chop the cooked gizzard/heart meat if you want them in the gravy.
6) In a clean saucepan, sauté the remaining onion and 2 minced garlic cloves in a little butter or oil until fragrant.
7) Pour in 1–2 cups of the turkey stock you made.
8) Add salt and pepper and bring to a simmer.
9) Stir the arrowroot slurry before adding.
10) Slowly drizzle into the simmering broth while whisking.
11) Let it cook for 1–2 minutes until it thickens.
12) Stir in 2–4 tablespoons of almond milk. Add gradually so it doesn’t thin too much.
13) Taste and adjust salt, pepper, or herbs.
14) Stir in chopped gizzard/heart pieces if desired.
15) Garnish with fresh cilantro right before serving.