1. Preheat the oven to 350°F. Remove the neck and the packet of giblets from the turkey’s cavity. Rinse the turkey and pat it dry.
2. Place the turkey breast side up in a roasting pan. Separate the skin of the breast and legs from the meat by gently sliding your fingers underneath the skin. This makes pockets into which you can place the pats of butter. Distribute the pats of butter evenly over the turkey breast and legs.
3. Combine the broth, onions, and parsley in a bowl. Pour the broth mixture over the turkey. Sprinkle the seasoning salt evenly over the turkey.
4. Insert an oven-safe meat thermometer into the lower part of the thigh, making sure that the thermometer probe does not come into contact with the bone. Loosely cover the turkey with aluminum foil. Roast the turkey for 3 to 3½ hours, basting the bird with the pan juices every 30 minutes. In the last 30 minutes of cooking, remove the foil so that the skin turns golden brown. When the turkey is done, it should have an internal temperature of 180°F in the thigh and 165°F in the breast.
5. Transfer the turkey to a carving board or platter to rest for 15 minutes before you carve it. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Chapter 5
Side Dishes
Fried Cabbage and Bacon
Green Bean Bacon Bundles
Loaded Roasted Cauliflower
Hash Brown Casserole
Easy Cheesy Caulirice
Roasted Spaghetti Squash
Turnip Fries with Dipping Sauce
Sausage Cornbread Dressing
Easy Caulimash
Parmesan Asparagus
Garlic Butter Roasted Radishes
Bacon Roasted Cabbage Steaks
Old-Fashioned Green Beans
Blistered Okra
Fried Green Tomatoes
Fried Cabbage and Bacon
yield: 4 servings
prep time: 5 minutes
cook time: 15 minutes
I remember my mom frying cabbage; back then I never liked it. Turns out it’s another one of those foods that I appreciated more as I got older. And I’m pretty sure Mom didn’t put bacon in hers! Remember, bacon was a “bad-for-you” food in the 1980s.
4 slices bacon, chopped
1 medium head green cabbage, coarsely chopped
½ teaspoon salt
¾ teaspoon ground black pepper
1. In a medium-sized skillet over medium heat, cook the bacon until crispy. Use a slotted spoon to remove the bacon and set it aside.
2. Put the cabbage in the skillet with the bacon drippings and cook, stirring frequently, for about 10 minutes, until tender. Return the bacon to the pan, add the salt and pepper, and continue cooking for 5 more minutes. Serve immediately.
Green Bean Bacon Bundles
yield: 4 servings
prep time: 15 minutes
cook time: 25 minutes
Green beans have always been one of my favorite vegetables. My grandma would cook green beans fresh from the garden with ham, and she would let them simmer all day. I still love them prepared that way, but these little bundles are great, too, and they don’t take much time to make.
12 ounces fresh green beans (about 2 cups), trimmed
2 tablespoons avocado oil
8 slices bacon, cut in half crosswise
½ teaspoon salt
¼ teaspoon ground black pepper
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Toss the green beans in the oil.
3. Using the bacon slices, wrap the green beans into bundles of 4 or 5 beans each. The number per bundle will depend on the length of the bacon and thickness of the beans. Place each bundle on the prepared pan with the seam of the bacon facedown. Sprinkle evenly with the salt and pepper.
4. Bake for 25 minutes or until the bacon reaches the desired crispness and the green beans are tender.
Loaded Roasted Cauliflower
yield: 4 servings
prep time: 10 minutes
cook time: 30 minutes
When I shared this recipe on Instagram, it was an instant hit! It also went straight to the top of my family’s list of favorite recipes. I know you’re thinking it sounds the same as loaded caulimash or casserole, but it’s not. Roasting the cauliflower makes the flavor so much better. I haven’t had real cheese fries from a restaurant in a long time, but this dish comes very close to that flavor! It’s delicious served with sour cream or Ranch Dressing (here).
1 medium head cauliflower
2 tablespoons avocado oil
Salt
2 slices bacon, chopped
2 green onions, sliced
1 cup shredded sharp cheddar cheese
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Core the cauliflower and cut the florets into bite-sized pieces. Toss the cauliflower with the oil, then spread it on the lined sheet pan and sprinkle lightly with salt. Top the cauliflower evenly with the bacon and green onions.
3. Bake for 25 minutes, then remove from the oven and top with the cheese. Bake for 2 to 4 more minutes, until the cheese is melted.
Hash Brown Casserole
yield: 6 servings
prep time: 5 minutes
cook time: 38 minutes
Hash brown casserole has long been a favorite to take to church potlucks in the South. But how do you make hash brown casserole without potatoes? You guessed it: cauliflower! The hash brown casserole I ate when I was growing up was topped with cornflakes. For a little added crunch, I top mine with a mixture of Parmesan cheese and pork rinds. You can leave off the topping if you prefer.
2 tablespoons salted butter
¼ cup chopped onions
½ cup heavy whipping cream
½ teaspoon salt
½ teaspoon ground black pepper
1 (12-ounce) bag frozen riced cauliflower
1½ cups shredded cheddar cheese
TOPPING (optional):
¾ cup crushed pork rinds
¼ cup grated Parmesan cheese
1. Preheat the oven to 350°F. Grease an 11 by 8-inch or similar-sized oval baking dish.
2. Melt the butter in a medium-sized skillet over medium heat. Sauté the onions in the butter until tender and translucent. Reduce the heat to low and stir in the cream, salt, and pepper. Simmer for 2 minutes, then stir in the cauliflower and cheddar cheese.
3. Transfer the mixture to the prepared baking dish. Bake the casserole for 25 minutes, or until browned and bubbly around the edges.
4. While the casserole is baking, make the topping, if using: Mix together the pork rinds and Parmesan cheese. Sprinkle the topping evenly over the casserole and bake for 5 more minutes, or until the topping is lightly browned.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Easy Cheesy Caulirice
yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
I make this comforting side dish at least once a week! It’s a favorite of ours and goes with everything. It’s what we consider a rich and creamy substitute for mac and cheese. You won’t believe how easy it is to make!
2 tablespoons salted butter
1 (12-ounce) bag frozen riced cauliflower
½ cup shredded cheddar cheese
2 tablespoons heavy whipping cream
Salt and ground black pepper
1. Melt the butter in a medium-sized skillet over medium heat.
2. Put the cauliflower in the skillet and cook, stirring occasionally, until tender, about 15 minutes.
3. Turn off the heat. Add the cheese and cream to the skillet and stir until the cheese is completely melted and the ingredients are fully combined.
4. Season to taste with salt and pepper. Serve immediately.
Variation:
Basic Caulirice. Omit the cheese and cream. Complete Steps 1 and 2 as written, then season the caulirice to
taste with salt and pepper and serve.
Roasted Spaghetti Squash
yield: 8 servings
prep time: 10 minutes
cook time: 52 minutes
This is another versatile side dish. You can stuff the squash halves with a filling, or you can serve the squash threads like spaghetti topped with marinara or Alfredo sauce. Really, the possible uses for spaghetti squash are endless!
1 spaghetti squash (about 4 pounds)
2 tablespoons avocado oil
Salt and ground black pepper
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Use a knife to pierce holes down both sides of the squash. Microwave the squash on high power for 7 minutes. Carefully remove using oven mitts; the squash will be hot.
3. Slice the squash in half lengthwise. Use a spoon to scoop out the seeds.
4. Drizzle the squash halves with the oil and sprinkle evenly with salt and pepper. Place cut side down on the lined sheet pan and roast in the oven for 45 minutes, until the skin is softened.
5. Allow the squash to cool, then use a fork to shred it. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Turnip Fries with Dipping Sauce
yield: 6 servings
prep time: 15 minutes
cook time: 30 minutes
I don’t know what took me so long to discover turnips as a fit for our ketogenic lifestyle! Sometimes we really miss french fries, and these are a great substitute. Though they don’t quite duplicate the crispness of a french fry, the texture is similar, and they are very satisfying, especially when served with my tangy homemade dipping sauce. If you don’t feel like making the dipping sauce, sugar-free ketchup is a nice option, too!
FRIES:
4 medium turnips
2 tablespoons avocado oil
½ cup grated Parmesan cheese
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
DIPPING SAUCE:
½ cup mayonnaise
¼ cup sugar-free ketchup
2 tablespoons dill relish
1½ teaspoons white vinegar
¼ teaspoon ground black pepper
⅛ teaspoon salt
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Make the fries: Peel the turnips and cut them into 3 by ¼-inch sticks. In a large bowl, toss the fries in the oil to coat.
3. Put the Parmesan cheese, paprika, chili powder, and garlic powder in a separate bowl and stir to combine. Add the oiled fries to the seasoning mixture and toss to coat evenly. Spread the fries on the prepared pan.
4. Bake for 30 minutes or until the fries are brown and crisp around the edges, turning them halfway through for even browning.
5. Meanwhile, make the dipping sauce: Place all the sauce ingredients in a small bowl and stir to combine.
6. When the fries are done, remove from the oven and serve immediately with the dipping sauce.
Notes:
If you find turnips with the greens on them, don’t discard the greens. Braise them in bacon drippings in a cast-iron skillet for a tasty Southern side dish known simply as “greens.”
Sausage Cornbread Dressing
yield: 8 servings
prep time: 20 minutes (not including time to make cornbread)
cook time: 30 minutes
There’s so much to say about this dish! I’ll start with the fact that I call it dressing instead of stuffing. I know, I know; there’s much debate on that! Where I’m from, we call it dressing; therefore it is and always will be dressing. I’ve been making this for the last couple of years for Thanksgiving dinner, and I finally nailed down the proper measurements for you. I originally made it by taste, and, well, you can’t put that in a cookbook. I hope you enjoy finally being able to have a low-carb dressing with your turkey during the holidays!
1 recipe Skillet Cornbread (here), cooled
1 pound bulk breakfast sausage
½ cup diced onions
2 ribs celery, diced
2 large eggs
2 tablespoons salted butter, melted but not hot
2 teaspoons ground dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ cups vegetable broth
1. Preheat the oven to 350°F. Grease an 8 by 11-inch baking dish.
2. In a large mixing bowl, crumble the cornbread into bite-sized pieces and set aside.
3. In a medium-sized skillet over medium heat, cook the sausage with the onions and celery, crumbling the meat with a large spoon as it cooks, until the sausage is browned and the vegetables are tender. Drain and set aside.
4. In a small bowl, whisk together the eggs and melted butter. Stir in the sage, salt, and pepper. Pour the egg mixture over the cornbread and stir gently.
5. Add the sausage mixture to the cornbread and stir gently. Pour in the broth and stir gently until well combined.
6. Spread the dressing evenly in the prepared baking dish and bake for 30 minutes or until the top is browned. Allow to cool for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Easy Caulimash
yield: 4 servings
prep time: 5 minutes
cook time: 10 minutes
Here’s a super easy keto substitute for mashed potatoes. A food processor or high-powered blender isn’t absolutely necessary, but it makes a difference in the texture. Follow this recipe for smooth and creamy mash. Don’t skip the step of draining the excess liquid; you don’t want watery caulimash!
1 (12-ounce) bag frozen cauliflower florets
3 tablespoons salted butter, plus extra for garnish if desired
2 tablespoons heavy whipping cream
Salt and ground black pepper
1. Cook the cauliflower according to the package directions. Drain the excess liquid.
2. Place the cauliflower in a food processor or high-powered blender. Add the butter and cream and pulse until the mixture is smooth and creamy. Season to taste with salt and pepper.
3. Put the caulimash in a serving bowl and garnish with more butter, if desired.
Notes:
You also can use an immersion blender to mash the cauliflower in Step 2.
Parmesan Asparagus
yield: 4 servings
prep time: 5 minutes
cook time: 30 minutes
Asparagus is a vegetable that I frequently order at restaurants, but really, I prefer my way of making it at home. This is a great side dish to pair with the Reverse Sear Garlic Rosemary Rib-Eye Steaks (here).
1 pound asparagus spears
2 tablespoons extra-virgin olive oil
Salt
¾ cup shredded or grated Parmesan cheese
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Trim the tough ends off the asparagus spears. Toss the asparagus in the oil and spread evenly on the lined sheet pan. Sprinkle lightly with salt.
3. Bake for 25 minutes, or until the asparagus is tender. Remove from the oven and sprinkle the Parmesan cheese evenly over the asparagus. Return to the oven for 5 more minutes, or until the cheese starts to brown and crisp. Serve immediately.
Notes:
The cooking time can vary according to the thickness of the asparagus you choose. If the spears are quite thick, you might need to cook them longer than 25 minutes before topping with the cheese.
Garlic Butter Roasted Radishes
yield: 4 servings
prep time: 10 minutes
cook time: 25 minutes
When cooked this way, radishes remind me of the little potatoes my papa used to grow in his garden. The taste isn’t exactly like a potato, but the texture is right, and when you pair the radishes with butter and garlic, you can’t go wrong!
1 pound radishes
3 tablespoons sa
lted butter, melted (see Note)
2 cloves garlic, minced
Salt
Ground black pepper
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Trim the ends off the radishes and cut them in half. Coat the radishes evenly in the melted butter and garlic, then spread them on the lined sheet pan. Generously sprinkle with salt.
3. Bake for 25 minutes or until slightly golden brown, turning the radishes halfway through the baking time. Garnish with freshly ground black pepper and serve.
Notes:
Using a good-quality grass-fed butter really makes a difference in this recipe.
Southern Keto Page 12
