Each year, Food Nation Radio Network‘s Elizabeth Dougherty creates a Thanksgiving menu, walks listeners though obtaining the ingredients and cooks along with readers and listeners live on Thanksgiving morning.
This menu is both gluten-free and non-GMO (in other words, no wheat and no genetically modified foods) proving you can still have an indulgent Thanksgiving even with healthy dietary choices.
Here’s the menu so far (suggestions and/or additions are encouraged):
Orange thyme arugula salad
Green beans with mushrooms and crispy shallots
Roasted garlic smashed potatoes
Port wine giblet gravy
Organic cornbread, chorizo, apple stuffing
Organic, free range, brined turkey with maple glaze
Sweet potato rolls
Cranberry sauce w/Grand Marnier and orange zest
Caramel, dark chocolate ganache pecan pie
Amaretto pumpkin pie
Over the coming weeks, we’ll be putting these recipes up on the site, and we look forward to cooking along with you again this year!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
