Thanksgiving is one of my favorite holidays of the year, I love to cook and eat great food with family. Nothing makes me happier than gathering around the table with our families and enjoying a lot of delicious food together. I want to share all the Paleo Thanksgiving Recipes I’m using for this holiday.
Now lets get started 🙂
Apple Butter Glazed Turkey
1 (18-19 lb) Organic Turkey, giblets removed
Earth Balance Buttery Spread
Sea Salt & Black Pepper
1-2 large Sweet Onions, chopped
3 Braeburn Apples, chopped
3 Lemons, chopped
2 Oranges, chopped
1/4 cup Extra Virgin Olive Oil
1/4 cup Organic Chicken Stock
1/4 cup Organic Apple Butter (I like the one by Eden Foods because they don’t add any sugar, etc… just apples.)
1 tsp Cinnamon
1/2 tsp Curry Powder
1 Tblsp Pear Infused White Balsamic Vinegar
1. Preheat oven to 500 degrees F.
2. Remove Giblets and set aside. Rinse and dry turkey and place breast side down in a roasting pan.
3. Rub the outside and the inside of the turkey cavity with a generous amount of Earth Balance, and season with Sea Salt & Black Pepper.
4. Stuff turkey cavity with chopped aromatics (onions, lemons, oranges, 1 apple) and a few sprigs of fresh Thyme & Rosemary.
5. Place remaining fruit and onions around the Turkey in the roasting pan.
6. In a small bowl, whisk together the Oil, Stock, Apple Butter, spices, and Vinegar.
7. Pour glaze over the turkey and spread evenly.
8. Nestle fresh Thyme & Rosemary on and around the bird, and cover loosely with foil.
9 Place turkey in your preheated oven and immediately reduce the oven temperature to 325 degrees F.
10. Allow you turkey to cook 20 per pound basting every hour. (our turkey took about 8 hours) Remove foil for the last hour or so to encourage browning. Turkey breast temperature must reach about 180 degrees in order to be cooked through.
11. Allow turkey to rest at least 30 minutes before slicing.
12. Reserve the turkey juices to make gravy.
Paleo Turkey Gravy
Ingredients in Gravy:
You can either make this gravy in the pan your roasted the turkey or a small sauce pan.
Take the pan drippings and chicken broth and bring to a boil.
Take a whisk in add in coconut flour and whisk vigorously so you don’t create any lumps.
Add the remainder of the ingredients except for the salt. Taste the gravy then if you need salt to taste then add.
Garlic and Herb Mashed Cauliflower
1 head cauliflower, washed and cut into florets
3/4 cup dehydrated onion flakes (Phase 4 can use a fresh onion)
3 tbsp minced garlic (the kind from the jar)…or 3 cloves fresh minced garlic
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 tbsp kerrygold butter unsalted (Phase 1 dieters can count this as their “good oil” allotment without guilt…but ONLY 2 tbsp…no cheating. We are watching you!)
Salt & pepper to taste
Place cauliflower head in a large pot in a steam basket if possible or put 2″ of water in the pot & steam until tender (about 10-12 minutes on medium heat. Test with a fork after 7-8 minutes)
Heat 1 tbsp of kerrygold butter in a non-stick frying pan on medium heat. Add 1 tbsp water along with onion flakes, garlic and herbs and saute for 2-3 minutes. Season with salt & pepper to taste then set aside.
Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic and herbs along with the 2nd tbsp of butter. Process until smooth.
Garnish with a sprig of rosemary of a sprinkle of pepper.
This recipe is beyond yummy. You will never go back to potatoes.
Rosemary Roasted Sweet Potatoes and Onions
4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
1 large sweet onion, chopped into similarly sized pieces as potatoes
2-3 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
Freshly ground black pepper
Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don’t burn.
Remove from oven and season to taste with additional salt and pepper.
1 pound pork sausage
1 medium/large onion, diced
2 cups diced celery
10 oz baby bella mushrooms, sliced
2 cups wax turnip (or sweet potato or Granny Smith apples), diced
2 tablespoons chopped fresh sage
1 tablespoon rubbed sage (or to taste)
1/2 teaspoon Kosher salt (or more to taste)
1/2 teaspoon black pepper (or more to taste)
1/2 teaspoon celery seed
2 eggs (optional), beaten
Remove the casing from the pork sausage and brown the sausage it in a large pan. Remove the sausage from the pan and set aside.
Saute the onions, mushrooms, turnip and celery in the pan with the sausage drippings, scraping the bottom of the pan to remove the dried bits. At the fresh and dried sage, salt, pepper and celery seed and cook, stirring occasionally, for about 15 minutes or until the turnips are tender and much of the liquid has evaporated.
Pour the stuffing mixture into a baking dish pour the beaten eggs on top and mix lightly.
Cook for about 15-20 minutes in a 350 degree F oven.
Paleo Sweet Potato Casserole
Makes 12 servings
3/4 cup chopped raw pecans
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned–about 15 minutes. Serve warm.
Paleo Pumpkin Pie with a Pecan Crust
Ingredients (serves 6-8)
For the crust
For the filling
1 15 ounce can pumpkin puree (or about 2 cups fresh)
1/2 cup almond milk
3 eggs + 1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup grade B maple syrup (honey for SCD)
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
Whisk all of the ingredients together in a bowl. Pour the filling into a frozen pie crust.
Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
Refrigerate until chilled, then serve with coconut whipped cream on top.
Paleo Green Bean Casserole
1.5 lb. green beans
1.5 cups Coconut Milk
3/4 cups of almond meal (optional for topping)
8 oz mushrooms chopped
1 onion diced
2 cloves garlic
1 Tbsp Virgin Coconut Oil
1 Tbsp Organic Tapioca Starch
Clean and steam green beans, put in cold water to stop cooking once al dente
Put green beans in medium size baking dish
Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter
Add to the green beans and arrange evenly
Mix Coconut milk and Organic Tapioca Starch
Pour the mixture over green beans, which should cover them about halfway
Add salt and pepper over whole dish
Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.
Let dish cool 10 min before serving
Paleo Guacamole Deviled Eggs
Peel hard-boiled eggs and cut in half length-wise. Spoon out yolks into a small bowl.
Mash yolks with avocado, hot sauce and lemon juice. Season with sea salt and freshly ground black pepper to taste.
Refill egg whites with the yolk mixture.
Makes 8 deviled egg halves.
Approximate cooking time: 25 minutes
I hope you enjoy your Thanksgiving 🙂
Leave your comments below and let us know what you think 🙂
A Perfect Paleo Thanksgiving
The New York Times, NPR and Men’s Health were the most influential accounts to tweet about holiday food. Check out the details below, and let us know in the comments whether social media has influenced your Thanksgiving meal.