Dinner: Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Recipe by Jasper White Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with ven

This recipe includes superfoods such as:

Nuts, Walnuts

Health benefits of Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Walnuts are an excellent addition to the diet for managing PCOS symptoms. These nutrient-dense nuts are packed with healthy fats, protein, fiber, and essential vitamins and minerals. But what makes walnuts particularly beneficial for individuals with PCOS?

Omega-3 Fatty Acids

Walnuts are one of the best plant-based sources of omega-3 fatty acids, which are known for their anti-inflammatory properties. Reducing inflammation is crucial for managing PCOS symptoms, as chronic inflammation can exacerbate hormonal imbalances. Omega-3s also support heart health, which is important since women with PCOS are at a higher risk of cardiovascular issues.

Magnesium

Walnuts are rich in magnesium, a mineral that plays a key role in regulating insulin levels and improving insulin sensitivity. Magnesium also helps reduce inflammation and supports muscle and nerve function. Adequate magnesium intake can help manage blood sugar levels and reduce the risk of type 2 diabetes, which is commonly associated with PCOS.

Fiber

The high fiber content in walnuts helps regulate digestion and maintain stable blood sugar levels. Fiber also promotes a feeling of fullness, which can aid in weight management, a crucial aspect of managing PCOS. Including walnuts in your diet can help prevent overeating and support digestive health.

Antioxidants

Walnuts are loaded with antioxidants, which help protect the body from oxidative stress and damage caused by free radicals. This is particularly beneficial for individuals with PCOS, as oxidative stress can worsen symptoms and lead to further health complications. Antioxidants in walnuts support overall health and can help mitigate some of the negative effects of PCOS.

Incorporating Walnuts into Your Diet

You might wonder, "How can I include walnuts in my meals?" Here are some ideas:

• Snacks: Enjoy a handful of walnuts as a quick, nutritious snack.
• Salads: Add chopped walnuts to your salads for a crunchy texture and added nutrients.
• Oatmeal: Sprinkle walnuts on top of your oatmeal or yogurt for a healthy and satisfying breakfast.
• Baking: Incorporate walnuts into your baking recipes, such as muffins, bread, or cookies, for a nutritious twist.

Another common question is, "Can I eat walnuts every day?" Yes, you can include walnuts in your daily diet, but moderation is key. While walnuts are high in calories due to their fat content, these are healthy fats that provide numerous health benefits. Aim for a small handful (about 1 ounce) per day as part of a balanced diet.

Sustainability

Walnuts are also a sustainable food choice. They are grown in various regions and have a lower environmental impact compared to many other nuts. Choosing walnuts supports sustainable farming practices and provides a nutritious, eco-friendly option for your diet.

In summary, walnuts are a highly nutritious food that offers numerous health benefits for managing PCOS. Their omega-3 fatty acids, magnesium, fiber, and antioxidants support heart health, reduce inflammation, improve insulin sensitivity, and promote overall well-being. With their versatility and delicious taste, walnuts are an excellent addition to any diet focused on PCOS management.

Ingredients

1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier
kosher salt and freshly ground black pepper

Instructions

Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.