Thanksgiving Turkey

Brine for 3 days, Cook with a spice blend inside, cook ahead, and a cooking bag, and let sit for three hours)

• 1 cup beef stock/broth
• 1/2 cup red wine
• 1/2 cup apple jelly
• 1/2 cup creamed honey (or plain)
• 1 Tbsp Worcestershire sauce

Polenta Kesari ~ Indian Style Polenta Sweet Pudding | Gluten Free

• 1 cup polenta / corn meal
• 1 1/2 – 2 cups water
• 2-3 drops orange / yellow food color
• 1 1/2 cup granulated sugar
• 1 tsp ground cardamom
• 1/4 cup ghee
• 1 tbsp golden raisins
• 1 tbsp chopped cashew nuts
• 1 tbsp chopped pecans

Instructions

1. Bring 1 1/2 cups water to boil and the polenta to it in 1/4 cup increments. After each 1/4 cup mix well, so that no lumps are formed. Let it cook over medium heat till it absorbs all the water. Check for doneness. It does not need to be mushy and should have a grainy feel to it. If you would personally prefer it to cook more, add the remaining 1/2 cup water and let it cook till all the water is absorbed. add the food color at this time and mix well.
2. Now add the sugar and let the sugar melt. This will release some liquid, so keep stirring till most of that gets absorbed into the polenta. Sprinkle the cardamom and stir well.
3. Heat the ghee in a separate pan and add the cashew nuts and the pecans to it. Once they turn golden brown add the raisins as well and allow them to swell up.
4. Pour all of it over the polenta and mix it in. Serve warm.