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Paleo & Whole30 Thanksgiving Recipes
Although Thanksgiving is my favorite holiday, I don’t have a hard and fast menu for what I think makes the perfect celebration. I mean, there was the year we ate Elvis sandwiches, and the year we just got take-out from a local restaurant, and the year we marked the occasion by having my thyroid removed. This year is our first November in Prague, and we’re taking a decidedly untraditional route. So far, we have plans to visit the DOX Museum, to eat at Big Ben Foods Vietnamese restaurant, and to go to the opening of our friend’s art exhibit. (Of course, this is all subject to change if I’m struck by nostalgia. Then I’ll be roasting a duck, whipping coconut milk for Cranberry Waldorf Salad, and baking my favorite Grain-Free Apple Cake.)
Are you cooking this year? Joining in a potluck? Whatever your plans, here are some of my favorite Thanksgiving recipes, pulled from my cookbooks and blog archives.
Astute readers will notice that I didn’t cover turkey in this list. Turkey and gravy are really easy to make paleo-friendly with small modifications. The turkey and gravy recipes below link to the New York Times archive, and there are trustworthy, delicious classics. They’re endorsed by Sam Sifton, the Times Food Editor and the author of the book Thanksgiving: How To Cook It Well. The guy literally wrote the book on this holiday, so his recommendations are top-notch. (And by the by, I adore that book. He has very strong opinions and a charming writing style—plus his Thanksgiving meals sound heavenly.)
Roast Turkey—replace the butter with ghee
Make-Ahead Gravy—replace the butter with ghee; use arrowroot instead of flour; and use bone broth for the base
Classic Pan Gravy—replace the flour with arrowroot and omit the wine
Enjoy a little something-something in the afternoon before your meal to take the edge off or to fuel a mad session of tabletop games.
Pumpkin-Spiced Pepitas – omit sugar for Whole30
Cookup Tips: These can be made up to 10 days in advance and still taste crisp and fresh, so you can make them before the Turkey Day mania starts.
Spiced Olives – Whole30 compliant
Cookup Tips: These can also be made up to 10 days in advance and still taste vibrant, so make a batch or two well in advance to minimize cooking stress as the big day approaches.
Chopped Chicken Livers – Whole30 compliant
Cookup Tips: You can make this on the Monday or Tuesday before Thanksgiving, and it will taste great on Thursday. It doesn’t take much time or effort, so it’s a good weeknight recipe. You could even cook the chicken livers on a back burner while you’re making your Monday or Tuesday dinner!
Spiced Nuts – omit sugar for Whole30
Cookup Tips: Spiced nights taste great for weeks, so you can make these anytime between now and Thanksgiving and be in good shape.
Savory Paleo Granola – Whole30 compliant
Cookup Tips: This also holds up well for weeks, so you can make this granola anytime between now and Thanksgiving.
Pear and Bacon Bites – Whole30 compliant
Cookup Tips: These taste best when you cook the bacon and eat them right away. Gather everyone in the kitchen and play cards while you bake the bacon, then have an assembly party.
A soup course is a nice way to get some extra veggies in on holidays—plus it helps everyone slow down and ease into dinner.
Cookup Tips: All of the soups will taste fresh for up to 5 days after cooking them, so you can make these on the weekend before Thanksgiving and reheat slowly before dinner.
Sweet Potato Soup with Bacon – Whole30 compliant
Golden Cauliflower Soup – Whole30 compliant
Roasted Carrot-Caraway Soup – Whole30 compliant
These veggies sides add bright colors and texture to your table—and it’s never a bad idea to eat more veggies.
Cumin Roasted Carrots – Whole30 compliant
Cookup Tips: Cut the carrots a few days in advance and store them in an airtight container with a little water in the fridge to keep them crisp. Pop them into the oven about 30 minutes before your turkey is done roasting and let them finish in the oven while the turkey rests on the counter.
Cookup Tips: This tastes best within a few hours of being prepared, but you can make it Thursday morning and store in the fridge until mealtime.
Balsamic-Grilled Butternut – Whole30 compliant
Cookup Tips: You can cut and marinate the butternut squash 1-2 days in advance, then grill (or roast it in the oven at 375F for 30 minutes) just before eating..
Coconut Almond Green Beans – Whole30 compliant
Cookup Tips: Prep everything in advance: clean the green beans, dice the onion, make the spice blend, and store separately in the fridge. When it’s time to eat, follow the cooking instructions.
Mashed Cauliflower – Whole30 compliant
Cookup Tips: If you use frozen cauliflower, defrost it in the fridge, starting on Tuesday. On Thanksgiving, simply heat all the ingredients over medium heat until warm, then process in the food processor or with a stick blender.
Mustard-Garlic Brussels Sprouts – Whole30 compliant
Cookup Tips: Wash and cut the brussels sprouts in advance and store in an airtight container, then pop them into the oven about 20 minutes before your turkey is done roasting. Let the sprouts finish in the oven while the turkey rests on the counter..
Kickin’ Cranberry Sauce – Whole30 Compliant
Cookup Tips: This tastes better the longer it sits, so make it up to a week in advance—and make a double batch so you have leftovers!
Cookup Tips: Prep the fruit and roast the pecans on Tuesday or Wednesday and place the can of coconut milk in the fridge. Store the roasted pecans at room temp in an airtight container and put the fruit mix in the fridge. On Thursday, a few hours before dinner, make the whipped cream and fold into the fruit. Refrigerate until it’s time to eat.
Velvety Butternut Squash – Whole30 compliant
Cookup Tips: Roast the squash and garlic a few days before Thanksgiving, then on Thursday, purée the remaining ingredients and bake the casserole during the last 15 minutes of the turkey roasting time.
These grain-free desserts are not-too-sweet treats to help you celebrate without getting a sugar hangover and most of them can be made several days in advance.
Cookup Tips: This tastes even better after a day or two, so make it on Tuesday or Wednesday and store int the fridge. It taste great cold and at room temp.
Cookup Tips: These hold up great, so you can make several days in advance. Store them covered in the fridge and let them come to room temperature before eating.
Cookup Tips: Make this on Wednesday and cover with plastic wrap until you eat it on Thursday. If you’re making the whipped coconut cream, don’t forget to put the coconut milk in the fridge when you bake the cake.
Cookup Tips: This can be made on the weekend before Thanksgiving.
Cookup Tips: These taste great for several days after making them, so they can be a weekend project or thrown together on Thursday morning—they just need to chill for an hour.
Cookup Tips: Prep the fruit and toast the coconut on Wednesday and place the can of coconut milk in the fridge. Store the toasted coconut at room temp in an airtight container and put the fruit mix in the fridge. On Thursday, a few hours before dinner, make the whipped cream and fold into the fruit. Refrigerate until it’s time to eat.
Leftovers are my favorite part of Thanksgiving, but when you’re tired of Thanksgiving foods, you can transform your turkey into something a little spicier.
Taj Mahal Turkey Curry – Whole30 compliant
Cookup Tips: This comes together super fast when you have cooked turkey in your fridge. Relax and enjoy.