After I got the frozen bird, I let it thaw in the fridge for two days, rinsed it out with cold water, then made and stuffed several slits all over with onion and garlic. I coveredthe base of a large pan with veggies, sat the bird on top, and drizzled olive oil over everything. Next I rubbed thyme, salt, and pepper into the skin and popped it into the oven for a few hours.
The stuffing inside is just bread, onion, poultry seasoning, eggs, and a little water. As a gluten-free side option, I also prepared stuffed sqash.
I used dried cranberries and walnuts, pre-soaked in water for a couple hours, with slices of apple and mushroom for the stuffing. I poured all of them into a skillet, including the soaking water, and simnered them with thyme. All 4 ingredients were used in equal parts and I only used enough water to just cover the cran-nut mix in a bowl. It took about 20 minutes for the mixture to become soft and the water to mostly absorb or evaporate.
Any kind of squash is fine, but I chose summer squash since it's in season. I cut off the ends, sliced each in half, then used a spoon to scoop out the seeds.
Then I scooped my stuffing mixture into the squash and baked them for 20 minutes next to the turkey.
I boiled giblets and added flour, garlic, bacon grease, salt, and pepper to the strained broth to use as gravy, poured over the meat alongside sides.
For the low-carb, gluten-free option, I excluded the gravy and served extra veggies and stuffed squash in leui of bread stuffing and potatoes, which were simply boiled in chunks and served with basil and butter.
Although it was all very tasty, my roommates actually preferred the healthy stuffing to the bread option! Every way we filled our plates, we all enjoyed this fabulous meal, as always, on pink plates!
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