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  • Writer's pictureLa Bearded Lady

The Gobbler Bomb

An entire Thanksgiving meal wrapped up in one decadently delicious package

The Hybrid Burger served with Black Bean Burger, Sweet Potato Rösti, Crispy Onion Strips, Vegan Smoked Gouda, and Sriracha Aioli on a Brioche Bun

From top to bottom: Rosemary orange cornmeal biscuit, vegan cranberry orange aioli, cranberry pecan stuffing, vegetarian onion gravy, slow-cooker pulled turkey, mashed potato rösti, rosemary orange cornmeal biscuit

Happy Thanksgiving, y'all! I hope you are able to enjoy a safe and happy holiday with your family, friends, and loved ones during these uncertain times. I think everyone can agree this will be a notorious Thanksgiving we will reflect on for years to come. Take a moment today to think about what you are grateful for and do not take life for granted. So live in the moment and enjoy what you have today. You never know what tomorrow will bring.



1 ½ tsp sea salt

1 tsp garlic powder

1 tsp dried rosemary

½ tsp dried sage

½ tsp black pepper

3 medium sweet onion, quartered

12 cloves garlic, peeled

1 bone-in skin-on turkey breast (about 6 lbs), rinsed & dried

¼ cup extra virgin olive oil

2 tbsp rosemary infused olive oil


1 ½ lbs red russet potatoes, rinsed & cubed

2 large eggs, room temperature

½ sweet onion, diced

2 garlic cloves, minced

1 tsp dried rosemary

1 tsp black pepper

½ tsp dried sage

¼ tsp sea salt

½ cup Parmigiano-Reggiano, grated

1 green onion, thinly sliced

1 ½ tbsp extra virgin olive oil

½ tbsp rosemary infused olive oil

1 tbsp oat milk, room temperature

¼ cup Italian style breadcrumbs

Salt & pepper to taste


½ pkg (6oz) Pepperidge Farm Herb Seasoned Classic Stuffing

¼ cup + 2 tbsp extra virgin olive oil

1 stalk celery, finely chopped

½ large sweet onion, finely chopped

2 garlic cloves, minced

1 tsp dried rosemary

1 tsp black pepper

½ tsp dried sage

1 ½ cups unsalted vegetable stock

½ cup Ocean Spray Craisins

½ cup toasted pecans, finely chopped

Zest of 1 orange or lemon


½ cup Vegenaise

½ cup homemade cranberry sauce

½ tbsp rosemary infused olive oil

1 tsp dried rosemary

½ tsp black pepper

¼ tsp sea salt


5 tbsps salted butter

½ cup sweet onion, finely diced

¼ cup whole wheat flour, sifted

2 cups low-sodium vegetable broth

1 tbsp reduced sodium soy sauce

Salt & black pepper to taste


1 ½ cups whole wheat flour

2 ½ tsps baking powder

½ tsp sea salt

½ cup yellow cornmeal

1 tbsp dried rosemary

Zest of 1 orange

⅓ cup vegetable shortening

⅔ cup plant-based milk

2 tsps lemon juice



  1. In a small bowl, mix the salt, garlic powder, rosemary, sage, and pepper until well combined. Place the onions and garlic cloves in the bottom of a 6-quart slow cooker.

  2. In a small bowl, combine the olive oils. Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, careful not to tear the skin. Rub the olive oil mixture under the skin, covering the entire breast as evenly as possible. Then rub the outside of the skin with the dry rub mixture.

  3. Place the prepared turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours.

  4. Remove the tukey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey meat back into the juices left in the slow cooker. Using two forks, shred the meat in the juices and allow to reset for 5 to 10 minutes before serving.


  1. In a large sauce pot, place the cut potatoes and fill the pot with cold water until the potatoes are covered with about 1 inch of water. Add 1 tsp of sea salt and stir. Heat on high until the water is boiling and cook until fork tender.

  2. While the potatoes are cooking, add ½ tbsp of olive oil to a sauté pan and heat on medium-low heat until it shimmers. Add the onions and garlic and sauté until translucent, about 3 to 5 minutes. Set aside.

  3. Once the potatoes are cooked, drain them into a colander. Return to the pot and mash with a potato masher until there are no lumps. Add the sautéed garlic and onions, eggs, rosemary, sage, black pepper, salt, Parmigiano-Reggiano, green onion, milk, and breadcrumbs. Mix until well combined. Add additional milk to adjust the texture if necessary. Season with additional salt and pepper to taste.

  4. Preheat oven to 400°F. Line a baking sheet with parchment paper.

  5. On the baking sheet, using a small biscuit cutter, add a scoop of potato mixture to shape the röstis (about 1 inch thick). Sprinkle with an additional thin layer of breadcrumbs. Gently press the breadcrumbs into the top of the rösti with your fingertips. Carefully remove the biscuit cutter and repeat the remaining potato mixture.

  6. Bake for 10 to 12 minutes, or until golden brown.


  1. Heat the olive oil in a 4-quart saucepan over medium-low heat until it shimmers. Add the celery, onion, and garlic and cook until tender-crisp. Add the rosemary, black pepper, and sage. Mix well to combine.

  2. Add the vegetable stock and heat to a boil. Add stuffing mix and lightly mix. Add the orange or lemon zest and mix to combine. Cover and set aside.

  3. Heat a small nonstick frying pan over medium heat. Add the pecans and let sit for 10 to 15 seconds, then stir again.

  4. Keep stirring every 10 to 15 seconds for 3 to 4 minutes, until the pecans become fragrant. NOTE: watch they do not burn on any hotspots.

  5. Remove from heat and let cool in the pan, stirring occasionally.

  6. Transfer the pecans to a cutting board and chop with a sharp knife. Add to the stuffing with the dried cranberries and mix until well combined.


  1. In a bowl, combine all of the ingredients and mix until well combined.

  2. Store in an airtight container in the refrigerator. Allow to rest for at least 30 minutes before serving to allow the flavors to blend.


  1. In a medium saucepan over low heat, melt the butter.

  2. Add the onion and a pinch of salt and cook for 8 to 10 minutes, stirring occasionally.

  3. Increase the heat to medium and stir in the flour. Cook, stirring frequently, for 3 minutes.

  4. Gradually stir in the vegetable broth and continue stirring until thickened, about 3 to 4 minutes.

  5. Stir in soy sauce and add salt and fresh black pepper to taste.


  1. Preheat oven to 425°F.

  2. Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper. Set aside.

  3. Make vegan buttermilk: Mix the milk and lemon juice in a bowl until well combined. Let the mixture rest at room temperature for about 10 minutes to allow the milk to thicken and curdle. Set aside.

  4. Remove the bowl from the freezer and sift together the flour, cornmeal, baking powder, and salt. Add the dried rosemary and orange zest and mix to combine.

  5. With a fork or pastry blender, cut in shortening until mixtures resembles coarse meal.

  6. Add the milk to the dry ingredients and stir with a cold metal spoon just until dry ingredients are moistened.

  7. Remove the dough from the dough and place on a floured surface. Knead just a few times, or until the dough is cohesive. Be careful not to overwork the dough.

  8. Gently roll out to about ¾-inch thickness. Cut the biscuits out with a 2-inch biscuit cutter. Place on the prepared baking sheet and bake for 10 to 12 minutes. Remove from oven and transfer to a wire cooling rack to cool slightly before serving.

The Hybrid Burger served with Black Bean Burger, Sweet Potato Rösti, Crispy Onion Strips, Vegan Smoked Gouda, and Sriracha Aioli on a Brioche Bun

The Gobbler Bomb
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