Thanksgiving in a Pot

350° for 1 hour 15 minutes
POT: 10–12 inch, 5 inch deep pyrex or similar,  for one 1.5lb turkey thigh


From the bottom up:

Butter or oil the pot (and lid if contents touch lid).

Stuffing (one of my favorite foods):

  • 1/2 cup celery:  chopped
  • 1/2 cup leek: chopped
  • 1/4 cup fresh parsley stems:  chopped
  • 6 oz (5 – 6 slices) sprouted bread:  chopped (do not have to dry the bread out)
  • Ezekiel brand makes a good, dense and the least expensive sprouted bread
  • pepper to taste
  • 1 tsp sage : crumble finely in the palm of your hand
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1 egg:  beat it and then add
  • 1 spicy turkey sausage or other:  squirt it out of the casing and break into small pieces

Mix everything and press into the bottom of the pot, sliding in the chopped yams on a side of this mixture.

Have the surfaces of the stuffing and the yams even.

1.5–2 lb turkey thigh:

Pull the skin back salt wash and rinse VERY thoroughly or else your stuffing will be too salty as the juices of the turkey come out and bathe the stuffing.

On the thigh flesh:  sprinkle some rosemary:

Pull the skin over the rosemary and place the thigh on top of the stuffing and yams


Cranberries rinsed and sprinkled into the pockets around the turkey thigh.  Or use blackberries, chopped persimmon (the hard kind) or apples, or whole FIGS!


Put the lid on, and pop in the oven (in the center of the oven) for 1 hour 15 minutes at 350 degrees.


Calming, grounding soothing our subtle energy needs, nourishing us deeply,  Strengthens the Stomach and Spleen, Kidneys and Lungs.  Soothes the Heart.