Free-Range Turkey with Roast Figs and Squash
The Ingredients:
- free-range turkey
- bay leaves
- rosemary
- thyme
- bulb of garlic
- heavy cut maldon salt
- fresh ground black pepper
Preheat oven to 425° for 30 minutes. Stuff the turkey with a bouquet garni of fresh bay leaves, rosemary and thyme sprigs and a full bulb of unpeeled garlic. Sprinkle with heavy cut maldon salt and fresh ground pepper to taste. Massage the entire turkey with olive oil and put in roasting pan. Reduce oven temperature to 350 degrees and roast the 12 lb turkey for 3.5–4 hours, basting every 15 minutes with the juices in the pan until golden brown. Arrange roasted squash and figs round it on a plate.
Roasted Butternut Squash and Figs
- 2 large butternut squash
- 2 tbsp. organic butter
- 8 garlic cloves
- ¾ cup black figs, cut in half
- salt
- rosemary
Preheat oven to 350°. Peel and remove the seeds in the butternut squash. Cut into 1–2 inch cubes. Toss it with butter, garlic cloves, and a sprinkle of salt. Roast it in a roasting tray for approximately 35 minutes until soft. During the last 10 minutes, throw in black figs and sprinkles of rosemary leaves. It's delicious hot or cold the day after!
Cornbread Stuffing Veggie Style
- 1 large loaf of prepared cornbread
- 2 tbsp. organic butter
- ½ cup organic veggie stock
- 1 onion
- 3 stalks celery
- 2 carrots
- 2 cloves of garlic
- 1 can chestnuts
- ½ cup pistachios
Preheat oven to 350°. Break a large loaf of cornbread into chunks and crumbs, and put it in a roasting pan. Set aside. Chop the vegetables and sautee them in organic butter until soft. Add veggie stock and simmer for about 10 minutes. Mix the veggies with the cornbread in the roasting pan. Add nuts and stir lightly. Bake in the oven at 350 degrees until golden brown on top. You can also add raisins or dried fruits like apricots or figs.
