This November, we’ve put together some recipes for dishes that are sure to make any family meal memorable. From chicken to ham to turkey, there's a recipe here for any occasion this month. So pull up a chair, grab a plate, and enjoy!


The Primal Palate’s Thanksgiving
Turkey and Stuffing

Table Setting

Ingredients For Stuffing:

1 pound ground pork
1 onion, chopped
1 green bell pepper, chopped
2 packs of button mushrooms, chopped
1 cup celery, chopped
4-6 cloves of garlic, minced
2 tablespoons each, rosemary, thyme, and sage, minced
Salt and pepper to taste
2 tsp each, fennel seeds, anise, and paprika
1/2 tsp cayenne pepper
1 tsp coconut oil
*NOTE: Adjust stuffing measurements accordingly depending on amount of people being served. This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.

Process For Stuffing:

  1. Heat coconut oil in a large skillet on medium heat.
  2. Place bell pepper, mushrooms, and celery into skillet and saute.
  3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
  4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
  5. Remove from heat, and discard any liquid in the pan.

Ingredients for Turkey:

1 pastured turkey
Duck fat
Salt and pepper

To prep, stuff and cook the turkey:

  1. Preheat oven to 325.
  2. Place turkey in a roasting pan.
  3. Season turkey with salt and pepper, including the body cavity.
  4. Stuff turkey with pork stuffing.
  5. Place any remaining stuffing into a baking dish, cover and place in the fridge.
  6. Rub turkey with duck fat.
  7. Tuck wings under the breast, and tie the legs together with kitchen twine.
  8. Tent turkey with aluminum foil, and place in the oven.
  9. Roast turkey 20 minutes per pound at 325 degrees, this will be about 5 hours for a 16 lb turkey.
  10. Place outside stuffing in the oven, uncovered for the last 20-30 minutes of cooking, or until the stuffing is crispy on the tops, and the pork is cooked through.

Simple Thanksgiving Gravy Recipe:

  1. Pour all turkey drippings and scraps from the bottom of the roasting pan into a blender or food processor.
  2. Blend until smooth and pour into a gravy boat.

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Petite Ham

This recipe was inspired by Brandon’s grandmother’s most tried and true recipe, ham delights. It’s a classic church cookbook kind of recipe that I had never, ever heard of until having a holiday meal with his family. I fell in love with these little nuggets of tastiness. We’ve decided to put our spin on things, taking away the bread/sandwich aspect and stuffing a delicious, mildly smoked ham with the original sandwich filling.

Table Setting


1 petite ham
1/2 yellow onion
4 oz raw Swiss cheese
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 + 4 tablespoons butter, softened
1 tablespoon honey


Preheat your oven to 350F.

In a small food processor, mince up the onion. Melt 1 tablespoon of butter, over medium heat, in a saute pan. Add the onion and let it sweat until it’s become translucent and mostly cooked through. Remove the onion from the heat and let them cool a bit. Add the onions back to the food processor, along with the cheese, mustard and Worcestershire. Whirl it up until a paste-like consistency has formed.

You’ll see what look like score marks on the ham, they kind of look like a graph. Use the ‘graph’ as your cutting guide, cutting, on and in-between each line, horizontally—but not all the way through. You want to ham to hold together, so just cut a little more than 3/4 of the way down. (You’ll see from the photo we cut on each ‘graph’ line, I think the ham slices should have been thinner (makes more room for stuffing ;)), so I’m recommending cutting on each line and also in between each line.)

Stuff some of your onion & cheese mixture in between each slice of ham.

Place the stuffed ham in a roasting pan and pop it into the oven. Set the timer to 30 minutes. While the ham is cooking, whisk together the remaining 4 tablespoons of butter with 1 tablespoon of honey. When the timer is on its last 5 minutes, brush the honey butter on the ham and place back in the oven. Let the timer go off and then switch the oven to broil, letting the top of the ham get a little brown, bubbly and crispy before removing to serve.

The ham should come to the USDA recommenced internal temperature of 145F before consuming. Recipe compliments:

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Featured Chef Keith Armstrong’s
Turkey Leg Roulade with Autumn Fruit Farce, Bacon, and Beet Vinaigrette

Turkey Roulade

Roasted Beets Red and Yellow


2ea Large Red Beets, Washed
2ea Large Golden Beets, Washed
Olive Oil, to coat
Kosher Salt and Finely Ground White Pepper
4ea Thyme Sprigs
4ea Garlic Cloves, Crushed


  1. In a small bowl, toss beets in Olive oil with Kosher Salt and Pepper
  2. Place each beet on its own sheet of Aluminum foil with 1ea clove of garlic and 1ea sprig of thyme
  3. Roast in a 300 degree oven until a wooden skewer easily pierces the beet’s flesh
  4. Cool in a refrigerator (about 1 hour)
  5. Peel Beets with a dry kitchen towel
  6. Cut beets into a brunoise (1/16”x1/16” dice)


Beet Vinaigrette


4oz Red Beets, Roasted and diced
4oz Banyuls Vinegar
1Tbsp Shallot, Medium Dice
12floz Olive Oil
1Tbsp Sugar
TT Kosher Salt, Fresh Ground Pepper
TT Fine Herbs


  1. Process all ingredients without Olive Oil in blender on high speed
  2. Slowly blend Olive Oil into mixture
  3. Season with Kosher Salt and Finely Ground White Pepper, Fine Herbs


Brine for Turkey Leg


32oz. Water
120g. Salt
4 tsp. Fennel Seeds
4 tsp. Cinnamon
4 tsp. Allspice
4 ea. Bay Leaf


  1. Bring water to a simmer
  2. Add all spices, mix, and cool in an ice bath
  3. 1ea Organic Turkey Leg, boned and Skinned, meat laid out Flat
  4. Soak Turkey Legs in brine for 8 hours before cook time
  5. 32ea Slices Organic Layer Bacon
  6. 1cup Albumen Powder (in Shaker bottle)


Farce for Cylinder

1lb Turkey Breast Meat
1/2lb Pork Shoulder Butt
2tsp Kosher Salt (tt)
1/2c Dried Cherries, Finely Chopped
1/2c Golden Raisins, Finely Chopped
1/2c Toasted Pistachios, Finely Chopped
1Tbsp Finely Chopped Chives
3/4c Heavy Cream
Finely Ground White Pepper (tt)


  1. Large dice Turkey breast meat and Pork Shoulder Butt
  2. Process through meat grinder, progressing from largest die to smallest die into a stainless steel mixing bowl set on ice
  3. Once meat has been ground through small die, fold in Cherries, Raisins, Pistachios, Chives, Heavy Cream, and Salt and Pepper
  4. Cook 1Tbsp of mixture in a 350 degree Oven until meat reaches an internal temperature of 165 degrees Fahrenheit
  5. Taste to check for seasoning, adjust as necessary
  6. Transfer seasoned forcemeat to piping bag with Ateco 807 metal piping tip set over ice
  7. Lay out 1 piece plastic wrap 12”x18” flat on worktable
  8. Pipe 3 strips of farce in the middle of plastic sheet perpendicular to angle that you are standing
  9. Fold plastic over farce and toward you to cover line of farce
  10. Using a flat surface, push at seam of plastic to tighten cylinder of farce
  11. Grab the outside edges and roll cylinder until it is tight and there are no air bubbles
  12. Freeze cylinder 1hour


Wilted Spinach

2c Baby Spinach Leaves, Cleaned
1Tbsp Whole Butter
1Tbsp Shallot, Fine Brunoise
1Tbsp Dry Vermouth (White Wine)
Kosher Salt and Finely Ground White Pepper tt


  1. In large non-stick pan, melt butter over moderate heat until it foams
  2. Add Shallot and cook gently until soft and translucent
  3. Add Spinach to pan and stir once with wooden spoon to coat with butter
  4. Add White wine and season with salt and pepper, stirring constantly until spinach softens
  5. Remove pan from heat and lay spinach leaves flat on sheet pan lined with parchment
  6. Cool and reserve


Roulade Assembly

  1. Layer bacon slices on 18”x18” sheet of plastic facing away from you and shingling as you go, making sure that you have a flat square at least 12”x16”
  2. Lay turkey leg out flat (skin side down) onto 18”x18” sheet of Plastic
  3. Season Turkey meat on both sides with salt and finely ground white pepper
  4. Using reserved Spinach leaves, lay leaves out on top of turkey meat, in one flat layer
  5. Lay Cylinder of farce (once Frozen) onto leg meat on top of Spinach in a perpendicular fashion to how you are standing
  6. Roll leg in the same fashion as the farce cylinder, taking care not to leave air pockets in roulade
  7. Tie Ends and Freeze Cylinder for 1 hour in Freezer
  8. Coat bacon with a light dusting of Albumen Powder
  9. Lay Turkey Cylinder at an angle parallel to you on top of bacon coated with Albumen Powder, and roll again with Plastic Wrap, tie edges
  10. Vacuum seal cylinder in a boilable cryovac bag 20 seconds
  11. Poach in Temperature controlled water bath set at 145 degrees until roulade reaches 140 degrees internal Temperature
  12. Cool roulade
  13. Heat Non Stick pan over moderate heat and place roulade inside
  14. Brown bacon until crisp

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Featured Chef Anna Helm's Lemon & thyme roast chicken with asparagus & chickpea salad

Covering the chicken with bacon helps to keep the chicken moist, because a grassfed chicken has very little fat. It also stops the breasts from cooking faster than the legs. If you find that the bacon is getting dark at 20 minutes then lower the oven by 25 degrees. If you use a convection oven then roast at 375F.

For the chicken

Chicken Chicken Chicken Chicken
2 1/2- 3 lb grass-fed/ pasture-raised free range chicken
a few sprigs thyme
freshly ground black pepper
1 lemon
2 slices smoked bacon
2 large shallots
1 garlic bulb
1 Tbsp olive oil

For the salad

1/2 bunch thin asparagus
1 cup cooked chickpeas
handful of mixed greens, herbs or microgreens


Heat the oven to 425°F. Wash the chicken and dry it really well. Pull the leaves off of half of the thyme sprigs. Cut the lemon in half, cut one half into thin slices and cut the other half into thick half moon slices. Cut the slices of bacon in half- if they are really thick then use the back of a knife to gently stretch them. Peel the shallots and chop into thick wedges. Slice the garlic in half through the middle, horizontally. Cut the woody ends off of the asparagus.


Sprinkle the thyme leaves over the chicken breast side up. Lay the thin lemon slices down the middle of the backbone and then cover with the breasts with slices of bacon.

Heat the oil in a small roasting pan and place in the preheated oven for 1 minute. Remove from the pan and toss in the remaining lemon, shallots, garlic and a few extra sprigs of thyme. Place the chicken on top.

Roast in the oven for about 45 minutes- check and rotate after 20 minutes. After 30 minutes, remove the bacon and lemon slices from the chicken breasts and reserve. Return the chicken to the oven so that the skin will crispen up.

After 45 minutes check to see that the chicken is done by piercing the thickest part of the leg. If the juices run clear, then you’re golden. You do not want to overcook the chicken or it will go dry. Whilst the chicken is resting toss the asparagus and chickpeas into the pan with the vegetables and the reserved lemon slices and cook for a further 10 minutes. Chop up the reserved bacon and toss with the pan vegetable and mixed greens of choice to serve.

Serves 2-3

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