Calypso Cafe Serves Heaping Helpings of Vegan Thanksgiving Dressing and Turkey or Chicken Gumbo
Healthy eating doesn’t mean sacrificing flavor—not with Calypso Café in town. For nearly 30 years, Calypso has been tastefully helping Nashvillians eat better and be better.
Vegan Thanksgiving Dressing
Sweet potatoes, cranberries, rice and dressing in one easy, healthy dish! Available throughout the holidays through Calypso Catering if you run out of time.
Yield: 10 servings
1/2 cup dried cranberries
1/4 cup orange juice concentrate
3 tablespoons olive oil
2 tablespoons fresh thyme
4 teaspoons fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
2 1/2 cups sweet potatoes, cubed
3 cups mushrooms (baby bella or button, thickly sliced)
1 large red onion, chopped
1/2 cup chopped celery
3 cups cooked rice of your choice or salted grain (farro, barley, etc.)
2/3 cup toasted pecans, coarsely chopped
1 bunch parsley, chopped and sprigs
1. Preheat to 425 degrees F.
2. Soak cranberries in orange juice concentrate and set aside.
3. Mix seasonings in olive oil and toss with raw vegetables in a 3-quart casserole dish. Roast 15 minutes, toss well, and roast an additional 10-15 minutes until sweet potatoes are tender.
4. Combine cranberry mixture with cooked rice or grain of your choice and mix with roasted vegetables in casserole.
5. Top with pecans and chopped parsley as well as sprigs for garnish.
Turkey or Chicken Gumbo
A savory solution to any leftover turkey or chicken at Thanksgiving. Too busy to roast your own? Calypso offers a limited number of Calypso Thanksgiving turkeys.
Yield: 8 servings
8-16 ounces cooked turkey or chicken, cubed
1 medium carrot, chopped
2 stalks celery, chopped
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup flour
4 ounces kielbasa, diced and browned in 1 tablespoon olive oil
1 14.5-ounce can diced tomatoes
1/4 cup tomato paste
1 medium red pepper, chopped
1 bay leaf
Salt, thyme, ground red pepper and allspice, to taste
10 ounces frozen cut okra
White or Calypso Rice
1. Make stock with 2 1/2 quarts water, chicken or turkey carcass, carrot and half of the raw vegetables: celery, onion and garlic.
2. Heat to boiling, reduce heat to low and simmer uncovered, 1 hour.
3. Drain broth and discard solids.
4. In a cup, stir turkey broth into flour until paste forms (for thicker gumbo, use more flour) and add to 2 3/4 cups turkey broth. 5. Add kielbasa, remaining celery, onion and garlic, tomatoes with their juice, tomato paste, red pepper and bay leaf.
6. Heat to boiling, add frozen okra; simmer, covered, 45 minutes or until vegetables are tender.
7. Stir in turkey or chicken meat and adjust seasonings.
8. To serve, discard bay leaf from gumbo. Spoon gumbo over rice in bowls.