Try this remix on a traditional Thanksgiving dinner. It's cost effective, delicious and half the calories!

Prep time: Marinate for 24 hours + an additional 2.5 hours of prep
Cook time: 2.5 hours
Skill level: Advanced

Equipment needed:
Measuring cups and spoons, roasting pan, a pot, knife, cutting board, mixing bowls, whisk, potato masher, spatula and a saute pan.

Pantry list: 
Olive oil
Flour (we used quinoa flour)
Sea salt

Ingredients (for 6 people):
1 2-3 lb turkey breast (boneless and skin on) - $20.25
1 loaf sprouted bread - $4.50
1 2 lb bag organic carrots - $2.50
1 bag celery - $3.50
1 bag onions - $2.50
2 lb brussel sprouts - $6
1 had fresh cauliflower - $3
12 yellow potatoes - $3
2 lemons - $1
1 package sliced mushrooms (1/2 lb) - $2
2 L organic chicken stock - $6
1 cup raisins - $2
1/2 cup chopped walnuts - $2.50
1 L 10% cream - $4.25
1/2 lb garlic butter - $6.75
1 bunch parsley - $1.25
1 bunch thyme - $2
1 bunch sage - $2

Total cost: $74.5


Roasted turkey breast
Take 1 L of hot water and whisk in 4 tablespoons of sea salt until completely dissolved and let cool completely. Place the turkey breast in the solution and cover and refrigerate for 24 hours. This procedure will season the turkey from the inside out and help prevent moisture loss during cooking.

After 24 hours, remove turkey from the brine, pat dry and combine 2 tablespoons of olive oil and 2 tablespoons of melted garlic butter. Rub this over the turkey breast and roast at 375° until an internal temperature of 165° has been reached and the skin is crispy.

Stuffing cups
Finely dice 3 carrots, 4 ribs of celery and 1 onion. Saute in a large pan with 2 tablespoons of olive oil and 2 tablespoons of garlic butter until the vegetables are slightly brown. Add the chopped sage, 1/2 a loaf of sprouted bread torn into pieces, 3 cups of organic chicken stock and 1 cup of organic cream. Season with salt and pepper to taste.

Mold the stuffing into a cupcake pan and bake at 375° for 30-45 minutes.

Potato and cauliflower mash
In a large pot of salted water boiled cauliflower until tender. Place the cauliflower in a food processor, add 2 tablespoons of garlic butter and 1 cup of organic chicken stock. Puree into a fine paste and transfer to a large mixing bowl.

Place 12 potatoes in the same pot of boiling water and cook until tender. Remove from the water and place in the same bowl as the cauliflower puree. Mash thoroughly with a potato masher, and season with salt and pepper to taste. Finish with 2 tablespoons of finely chopped parsley and stir to combine.

Lemon-garlic brussel sprouts
Slice the brussel sprouts in half and place in a roasting pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Mix to combine and roast in a 375° oven for 20-30 minutes. Remove from oven and sprinkle with the zest of two lemons and 1 tablespoon of garlic butter.

Maple roasted carrots
Peel 12 carrots and slice them into 1/2" inch pieces. Place them in a roasting pan and drizzle with 2 tablespoons olive oil and season liberally with salt and pepper. Roast for 20 minutes in a 375° oven.

Remove the carrots from the oven and add in 1/2 a chopped onion, 4 sprigs of thyme, 2 tablespoons of chopped parsley and 1 tablespoon of maple syrup. Mix to combine and place back in the oven for 15 more minutes.

Mushroom gravy
In a pot place 1 package of sliced mushrooms, 1 finely chopped onion, 2 tablespoons of garlic butter and 1 tablespoon olive oil. Saute until mushrooms are cooked (approximately 8 minutes).

Sprinkle with 3 tablespoons of flour and cook for an additional minute to thicken the sauce. Add 1 L of organic chicken stock and any drippings from the roasting pan you cooked the turkey in. Season with salt and pepper to taste and simmer on low heat for 30 minutes.

Quick tip:
Do all of your vegetable prep the day before so, you're not struggling for time on Thanksgiving day.