Episode 368 – Thanksgiving in the Holler

As promised, I will share with you the recipes we are using this year for Thanksgiving. Hope you enjoy these ideas.

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What’s Up in the Garden

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Main topic of the Show: Thanksgiving in the Holler

It doesn’t really feel like Thanksgiving this year, does it? Certainly not around here. I made the choice to do a crowdfunding campaign and things got very busy around here. I have been in the roasting shak toasting beans as fast as possible to get all the crowdfunding orders sent out the door. About half have now shipped and I am taking a pause this afternoon to clean up for guests, prebake my dressing breads that are not breads, and basically get ready for a real holiday here.

Yes. We are doing thanksgiving, but unlike previous years, I did not spend last weekend getting ready.

But over the past year, we have grown from the Holler Homestead, Nicole Sauce cooks thanksgiving, to the Holler Community gathers for Thanksgiving. 

Despite the busy coffee shipping schedule with Christmas orders and the crowdfunding orders, we are taking the whole day off tomorrow to enjoy a holiday. If I am lucky, the weather will permit a hike and my neighbor will shoot a deer. (One can always hope).

To keep myself from losing my mind, I decided to hold strong to the side dish approach to Thanksgiving this year: I make a turkey, dressing, and gravy. The rest of the meal arrives as side dishes made by everyone else.

Here is what is on the menu and the recipes:

Turkey: Brine = 1 cup salt to 1 gallon water with garlic powder

Dressing = Chestnuts, bacon grease, onion, garlic, keto friendly bread (https://www.ketocopy.com/cheesy-bread), brith, sage, rosemary, salt and pepper

Gravy = I mean if you can’t make gravy – go listen to my gravy episode.

Roasted Brussels Sprouts

Turkey Day Brussel Sprouts

1 ½ lbs of brussel sprouts


Bacon grease

Sea Salt

Black Pepper

Parmesan cheese (optional)

Cook bacon 6-8 strips extra crispy

Eat two pieces of bacon and chop the rest

Preheat oven to 400 F

Blanche fresh Brussel sprouts 3-5 minutes (3 for smaller and 5 for larger)

Cover a baking sheet in parchment paper

Drizzle bacon grease on parchment

Cut brussel sprouts in half and place cut side down on the baking sheet

Drizzle more bacon grease on top and bake for 40 minutes or until they are browned

Remove from oven, top with sea salt, cracked pepper and bacon

To put it over the top, sprinkle shredded parmesan cheese.

Keto Cheesecake w chocolate ganache (Recipes in show notes)


2 cups of almond flour

5 tbsp of melted butter

3 tbsp of monk fruit


24 oz of cream cheese (room temp)

½ cup of sour cream

3 eggs

¾ cup of monk fruit

1 tbsp of vanilla

1 tbsp of lemon zest

1 tbsp of lemon juice

Preheat oven to 350 F

Grease an 8 inch springform pan and line with parchment

Cover the outside bottom of the pan in tinfoil (you don’t want water coming in the pan)

In a bowl, mix the almond flour, butter and monk fruit until it looks like breadcrumbs

Press the mix into the bottom of the pan and put in the fridge to firm


Make the filling

Beat the cream cheese and sour cream in a bowl until smooth and fluffy

Add the monk fruit and beat until smooth

Add eggs one at a time making sure the mixture is smooth

Add vanilla, lemon zest and lemon juice and blend

Pour filling into the springform  on top of the chilled base

Place springform into a larger pan and fill with water up to about 2/3rds of the side of the pan (this is why the tinfoil)

Bake for 1 hour and 15 minutes until the cheesecake is firm to the touch

Cool for a minimum of 4 hours (overnight is best)

Feel free to add a topping or enjoy as is I like using 88% cacao to make a ganache

BONUS- Dark chocolate ganache

1:1 ratio

8 oz of chocolate

8 oz of heavy whipping cream

Finely chop 8 ounces of dark chocolate (70% or more)

Place in a heatproof glass or metal bowl

Using the double broiler method, add a little cream at a time while whisking the chocolate.

When it’s well blended and creamy smooth it’s time to use it. Ganache will thicken as it cools.

Cranberry Relish: 8 oz cranberry, 2 oranges, 1 cup spicy pickled relish, garlic, onions, bourbon

Green Bean Casserole

Mashed Potatoes

Mashed Sweet Potatoes

Watercress salad

Even in busy times, you can find a way to enjoy your folks, get a bit of a break, and share good times.

Make it a great week!

GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. 

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