Porphyria Safe Thanksgiving Food

I should have thought about posting this in early November; but, it is useful anytime, really.  From my beautiful wife…

Brined Turkey:

14 lb turkey
2 gallons of water
2 cups salt
2 cups sugar

1. Dissolve sugar and salt in water.
2. Add turkey
3. Refrigerate for 24 hours.
4. Rinse well before cooking.

Stuffing:
1 loaf white bread
1 or 2 granny smith green apples, peeled and cut into small pieces
1 container mushrooms, sliced
1 red onion – chopped
1 stalk celery – chopped
1 raw egg, beaten
Rubbed sage
Chicken broth (I use organic)

1. Day before Thanksgiving, cut bread into small pieces and lay out on sheet to dry
2. Thanksgiving – saute onion, celery until clear, add mushrooms for 2 minutes.  Set aside to cool
3. Using a large bowl (I use a wok) add break, sauteed onion, celery, mushrooms, apple and sage to taste.  At this point, you can adjust the sage, before the raw egg goes in.  Stir well.  Add egg.  Stir well.  Add chicken broth until very moist.
4. Bake in a lasagna pan for 1 hr at 400 degrees F.  Uncover and bake another 1/2 hour.  You can add more broth at this point if the stuffing is dry.

Apple Pie

pre-made crust from Pillsbury. Remove from box, leave on counter for 1/2 hour.
8 granny smith apples (or whatever you like, but stay away from apples with high water content i.e. macintosh) peeled and sliced
1 c. sugar
3 heaping tablespoons Birds Custard Powder
1 tablespoon flour
1 teaspoon cinnamon
pinch of nutmeg
pinch of powdered cloves
Milk
Sugar

1. In a large bowl (I use a wok) combine apples and all powdered ingredients.  Stir and let sit for 5 minutes, stir again.
2.  Roll out pie crust and work into bottom of your favorite pie dish – I like to use glass.
3. Empty apples into pie crust –  I like to arrange them in a fan shape and overlap.
4. Put second pie crust on top, cut slits to allow steam to escape.
4. Brush milk on pie crust (2% is fine)
5. Sprinkle liberally with sugar – this makes the crust crunchy.

Bake in 400 degree F. oven for roughly 20 min – cover the crust with foil with it gets too brown.
Turn down to 375 and bake for another 50 min.

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2 Responses to Porphyria Safe Thanksgiving Food

  1. Clara Schwartz says:

    Are you sure it is safe to eat apples if you have porphyria? They are acidic, like citrus and tomatoes. They always make me sick. Cinnamon is a problem for me too. I’ve found a way to make Porphyria safe pumpkin pie. You use the recipe on the Libby’s pumpkin pie can, but you put in nutmeg instead of cinnamon and almond milk (preferably unsweatened and unflavored) instead of evaporated milk (thus eliminating lactic acid). It tastes great. The almond flavor goes really well with the pumpkin. (Obviously, do not use this recipe if you are allergic to almonds.)

    • Greg says:

      Hi Clara!

      Fortunately, I don’t have trouble eating apples, oranges, etc. Apple juice is a huge problem, though, because of the high levels of fructose. I avoid tomatoes because of the seeds (diverticulitis) & they do irritate my porphyria; but, the acid doesn’t bother me. I’ve heard others talking about cinnamon being a problem; I guess I am lucky in that regard, as it doesn’t bother me. I do miss putting cinnamon & sugar on sweet potatoes…yep, sweet potatoes are bad news. Darn. I am glad that you can enjoy almonds & almond milk; I hear they are real healthy for most people…they are a trigger for me.

      Figuring out what is safe to eat is a huge problem. I don’t doubt that there are foods I consider safe; but, they are actually irritants…so, they are bothering me without triggering an attack. I am equally convinced that I have ruled out safe foods by mistake.

      Hang in there & thanks for posting a comment. You ideas of nutmeg & almond milk will probably be useful to someone reading this blog. 🙂

      Greg…

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