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It's just us and we're not big on turkey leftovers but we do like it with the stuffing, so I got some deli-sliced turkey and put it in the bottom of a casserole dish, cutting it across the grain just enough to be bite sized. Then I mixed up my stuffing (keto bread bits, herbs and spices, chopped onion, celery and apple) and packed it on top. Poured a mixture of chicken broth, melted butter, and melted duck fat over the whole thing. Tomorrow we shall see if it works.
I've also made low carb pecan and pumpkin pies and raw cranberry-orange relish, and prepped yams with marshmallows for my spouse who's allowed them.
Dinner today was a Big Green Salad.
Damn, that does sound tasty. I'm not the biggest turkey fan, either, but that setup sounds like it could work very nicely. The cranberry-orange relish also sounds good; I've seen a lot of cranberry sauce recipes recommend orange ingredients (juice, zest, peels), so I guess it makes sense that a relish made of both is a good combination. Hope it all turns out good.
I haven't had to make low-carb sweets in a few years. Do you use something like Erythritol? I think that's what I used to usually use. Or occasionally Stevia, which I think was like a mixture of Erythritol and Allulose.
I used Xylitol for the cranberries because the other ingredients are an entire navel orange (yes the skin too, navel because seedless) and a bag of fresh cranberries. It's weird-good, and cold, so you can get away with the "cold" feel of xylitol. For the pies I used a mixture of Swerve (an erythritol blend) and Allulose.
Nice. Might have to try out that cranberry-orange relish. Cranberry sauce rarely makes an appearance at our dinner table, but something like this might be more appealing
It's best to make it a couple days ahead and let it sit covered in the back of the refrigerator. Easy to remember: one bag, one orange, one cup sugar or equivalent sweetener. And because it's not cooked you get all the vitamin C.