AVALA

Congratulations to AVALA OrthoCare for earning the 2025 Inside New Orleans Readers’ Favorite Urgent Care award! Your confidence drives us to provide fast, expert orthopedic care when you need it most.

avalaortho.com/orthocare | 985.674.1700

Congratulations to AVALA Imaging for being recognized as the 2025 Inside New Orleans Readers’ Favorite Imaging Center! Thank you for trusting us with your care and clarity.

avala.com/imaging | 985.801.6216

Congratulations to AVALA Surgery Center for receiving the 2025 Inside New Orleans Readers’ Favorite Surgery Center award! We’re honored to deliver surgical care that earns your confidence.

avala.com/asc | 504.699.7690

Congratulations to AVALA Hospital for being named the 2025 Inside New Orleans Readers’ Favorite Hospital! Your trust inspires us to keep providing exceptional care every single day.

avala.com | 985.809.9888

It’s feeling festive! AVALA's holiday decorations are officially up and bringing all the Christmas cheer. 🎄

We’re excited to kick off the season with everyone who walks through our doors.

Happy Thanksgiving from AVALA!

We are thankful our patients, physicians, and team members choose AVALA! Many THANKS this THANKSgiving!

The following AVALA campus locations will be closed Thursday, Nov 27 - Friday, Nov 28 in observance of the holiday:

AVALA Imaging
AVALA Ortho, OrthoCare, & Hand
AVALA Care
AVALA Spine & Pain

AVALA proudly announces its inclusion on Becker's Healthcare's prestigious list of 100 Hospitals and Health Systems with Great Neuro & Spine Programs for 2025. This recognition highlights AVALA's commitment to providing innovative and exceptional spine care to patients in Louisiana and beyond!

To read more about this achievement, click: https://www.beckershospitalreview.com/hospital-management-administration/100-great-neuro-and-spine-programs-2025/

avala.com | 985.809.9888

Need some Thanksgiving inspiration? Check out these anti-inflammatory recipes:

Anti-inflammatory Thanksgiving Turkey

Ingredients
(All measurements are based upon a 17.5 pound turkey)

TURKEY BRINE
• Chicken broth, enough to cover turkey (mine took 13 cups)
• 1 tablespoon Himalayan pink salt
• 10 garlic cloves
• 5 sprigs fresh thyme
• 2–3 large sprigs rosemary
• 4 sage leaves
HERB TURKEY INJECTION
• 1/2 cup olive oil
• 8 garlic cloves
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon Himalayan pink salt
TURKEY STUFFING
• 1 large or 2 small sweet onions
• 3 ribs celery
• 6 garlic cloves
• 3 sprigs rosemary

Instructions
1. Begin by thawing your turkey (if frozen), and rinsing.
2. Mix ingredients for Turkey Brine in a large pot that you can fit in your fridge. Place turkey in brine, and allow to soak overnight in the refrigerator (8-12 hours).
3. Once finished soaking in brine, place turkey in roaster pan (preferably one with a lid included), and preheat oven to 325ºF.
4. Combine ingredients for turkey injection, and blend with a stick blender until smooth and creamy.
5. Place in turkey injector, and inject evenly throughout the entire turkey.
6. Chop celery and onions, and place all ingredients for stuffing inside the turkey.
7. Cover your turkey (preferably with a lid for lower toxins, but aluminum foil or a bag work the same if you’re in a pinch), and place in the oven to cook. (Cook time is completely dependent on the size of your turkey).
8. Remove cover 30 minutes before turkey is ready to brown skin.
9. Remove from oven, drizzle in gravy, and serve. Enjoy!

Anti-inflammatory Turkey Gravy Recipe

Ingredients
• 1 cup defatted turkey broth (see directions below)
• 1½ cups chopped organic un-waxed rutabaga, peeled, cut into ½ inch cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons arrowroot flour, can sub 1-for-1 gluten free flour
• 2 tablespoons all-natural orange marmalade
• ½ cup plus 1 tablespoon pomegranate juice (not from concentrate)
• ¼ cup dry white wine
• Unrefined sea salt, to taste
• White pepper, to taste

Instructions
1. Pour all of the drippings (turkey juices plus fat) from the bottom of the pan into a gravy separator or measuring cup. Spoon off the fat and discard it, reserving 1 cup turkey broth. Set aside.
2. Cook rutabagas in a large pot of boiling salted water until tender, about 15 minutes.
3. Drain rutabagas and transfer to a food processor or blender; process until chopped but still chunky. Set aside.
4. Add olive oil and flour to a medium-sized saucepan; heat over medium-high heat, whisking constantly, for 2 minutes.
5. Stir in the rutabaga puree.
6. Add turkey broth to the rutabaga mixture. Stir in the marmalade, pomegranate juice and wine. Simmer the sauce for 25 minutes.
7. Season with salt and white pepper to taste.
8. Use a handheld stick blender to process into a smooth gravy. Serve warm.