Thanksgiving is literally right around the corner and I’m so excited about this epic Thanksgiving round up of Everyday Paleo favorites as well as two never before seen recipes thanks to our wonderful Rachel Zanger! To begin the feast, Thanksgiving wouldn’t be Thanksgiving without “The Bird”. I’m not a huge fan of turkey, but my Herbed Turkey Breast with Prosciutto is so darn good that my mouth waters just thinking of it! Of course, life is not complete without a delicious stuffing and we love this stuffing recipe so much that we eat it all year; not just for the Holidays. You can also find my stuffing recipe in the beloved Everyday Paleo Family Cookbook!! Next please enjoy my Cranberry Sauce recipe; the classic with a twist (and not a gallon of sugar)… Also, the most amazingly delicious thing you just might have on feast day; we introduce to you Rachel’s Butternut Squash and Sweet Potato Gratin!! In this recipe she uses my Béchamel Sauce recipe from Everyday Paleo Around the World Italian Cuisine; a recipe I vowed to keep secret unless you purchased the book, a sauce so good that when I first made it my world was forever changed, a recipe that makes grown men cry with joy, and children beg for seconds. In other words, the magic of the Béchamel with Rachel’s genius twist on the classic potatoes gratin is utterly delightful, and because it’s a season of giving, we give the gift of this recipe to you!
Not to minimize dessert because being thankful typically includes a treat or two so to finish we have two grain free pies; my classic pumpkin pie and a brand new apple pie recipe brought to you by Rachel.
So my dear readers, the Fragoso family, the Zanger family, and all of us here at Everyday Paleo want to wish you all a very happy Thanksgiving! We are incredibly grateful and thankful for YOU so from the bottom of our hearts, as always, we hope you enjoy!!
HERBED TURKEY BREAST WITH PROSCIUTTO by Sarah
2 tablespoons fresh minced sage (you’ll want to probably quadruple this recipe if using it for a entire Turkey)
1 tablespoon fresh minced thyme
1 garlic clove minced
1 tablespoon melted ghee
Thinly sliced prosciutto di Parma
- Preheat oven to 375.
- Mix together the minced herbs, garlic, and melted ghee.
- Remove the skin from the turkey breast.
- Sprinkle the entire breast with sea salt.
- Rub the top of the breast evenly with the ghee, herb, and garlic mixture.
- Lay strips of prosciutto on top of the breast, entirely covering the meat, and bake covered tightly with foil in the preheated oven for 2 hours and uncovered for another 30 minutes or until the internal temperature reaches 170. (Cooking time will vary dependent on the size of the turkey breast)
STUFFING by Sarah
1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher)
4 ½ cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 cup chicken broth
1 tablespoon diced fresh sage
½ tsp minced fresh thyme leaves
½ cup dried cherries, finely chopped
½ cup slivered almonds
½ tablespoon minced garlic
4 tablespoons lard, butter, or ghee
Sea salt and black pepper to taste
1. Preheat oven to 350.
2. In a large soup pot, sauté onions in lard, butter, or ghee until translucent.
3. Add the sausage and brown.
4. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
5. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
6. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.
CRANBERRY SAUCE by Sarah
4 cups fresh cranberries
1 cup water
1 cup unfiltered apple juice
Juice from 1 orange
1 teaspoon fresh grated ginger
½ tablespoon ground cinnamon
2 tablespoons raw organic honey (make it 4 tablespoons if you like a sweeter sauce)
1. In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil.
2. Add the ginger, cinnamon, and honey and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.
BUTTERNUT SQUASH AND SWEET POTATO GRATIN By Rachel featuring Sarah’s Béchamel Sauce
To create the Butternut Squash and Sweet Potato Gratin I used Sarah’s delicious Béchamel Sauce from her Italian Cookbook. I made only one modification to the spices (omitted the nutmeg and used fresh thyme in its place) and I used butter and cream in my version – this is some seriously delicious paleo béchamel! The non-paleo version of this gratin recipe was a holiday staple in my family and I honestly thought it was impossible to create a comparable paleo version – I was wrong…Oh So Wrong!
1 pound white sweet potatoes (typically 1 large sweet potato)
¼ cup butter or ghee
2 cups full-fat canned coconut milk or heavy cream
¼ teaspoon freshly chopped thyme
½ teaspoon salt or to taste
freshly ground pepper to taste
- Peel sweet potatoes, and cut into even chunks
- Place the sweet potatoes in a large saucepan, and cover them with cold water
- Bring the sweet potatoes to a boil over high heat. Turn the heat to medium-low, and let the potatoes boil gently until they are fork tender and very soft
- Drain the sweet potatoes, and add them back to the sauce pan.
- Add the butter and coconut milk or heavy cream to the pan and mix together until the butter is melted
- Using a handheld immersion blender or a food processor, process the potato mixture until smooth
- Add fresh chopped thyme and mix well
- Season with salt and pepper to taste
- Set aside
*Sarah’s original recipe requires you to cook the sauce further but because the gratin will cook in oven the final steps can be skipped.
1 medium/large butternut squash, peeled and cut into 1/8-inch thick slices
3 large sweet potatoes/yams, peeled and cut into 1/8 inch thick slices
½ cup chopped shallots
4 slices bacon, chopped
2 garlic cloves, minced
2 Tablespoons coconut flour
Sea salt and black pepper
- Preheat oven to 375 degrees
- Cook sliced butternut squash and sweet potato in boiling water for 4 minutes to soften; remove with slotted spoon
- Sprinkle coconut flour and a little salt and pepper over squash and potatoes and toss gently, set aside
- In medium size pan cook shallots, bacon and garlic until bacon starts to brown and becomes crisp, drain bacon grease
- Arrange half of the potatoes and squash in even layers in a 9 x 13-inch baking pan.
- Spread half of the bacon and shallot mixture over potatoes and squash
- Arrange the remaining potatoes and squash in an even layer
- Spread remaining bacon and shallot mixture over potatoes
- Pour béchamel sauce over the top
- Place in oven and bake for 40 minutes
*If you are making this recipe with heavy cream and you can tolerate full fat dairy I would also recommend sprinkling 1/4- 1/3 cup of gruyere cheese on the top for an extra special treat!
PUMPKIN PIE by Sarah
1/2 cup hazelnuts
1 cup pecans
4 tablespoons melted butter or ghee
Pinch of sea salt
1 (14-ounce) can unsweetened organic pure pumpkin puree
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated fresh ginger
1/2 cup raw organic honey
1/2 cup full fat coconut milk
1. Preheat your oven to 350.
2. Place the hazelnuts and pecans in a food processor and process until the nuts are finely ground
3. Pour the ground nuts into a small mixing bowl, add the melted butter or ghee and salt, and mix into a thick dough
4. Using your hands, spread the dough evenly into a pie pan and bake for 10-15 minutes or until the crust starts to brown.
5. While the crust is in the oven, mix all of the pie filling ingredients with a hand-held mixer.
6. Once the crust is out of the oven, pour the filling into the crust, return the pie to the oven, and bake for an additional 45 minutes.
APPLE PIE By Rachel
Apples, cinnamon, nutmeg and a fabulous almond flour crust! Who can resist!? Apple Pie is a family favorite in my house. This pie will be a sure fire hit at your thanksgiving meal!
Note: In this recipe I use Coconut Palm Sugar. This sugar has been said to have a low glycemic load similar to honey or maple syrup. I chose this type of sugar for its dry consistency in order to modify an old family pie recipe. My thought is, this is a treat and a special occasion – so go for it!
Preheat oven to 350 degrees
4 cups almond flour (finely ground and blanched)
½ teaspoon salt
4 Tablespoons cold butter (cut into small chunks)
- Combine all ingredients in a stand mixer or food processor and mix together until well combined and forms a ball.
- Divide dough in half, wrap each ball in saran wrap and place in refrigerator.
¾ cup Coconut Palm Sugar
2 Tablespoons Arrowroot powder
1 teaspoon Nutmeg
1 teaspoon Cinnamon
Dash of Salt
4 Red Delicious Apples
4 Granny Smith Apples
3 Tablespoons Butter (cold and chopped into small chunks)
- Combine first 5 ingredients and mix well and set aside in large bowl
- Peel, core and slice apples and put into bowl
- Add apples to dry mixture and stir to coat
- Roll out first ball of dough between two pieces of waxed paper
- Remove top piece of wax paper and flip the dough into a 9-inch pie dish.
- Push and form dough gently against pie dish and fill in any cracks (hint: Brush bottom and sides of pie crust with egg white to prevent a soggy crust!)
- Pour pie filling in pie dish
- Top pie filling with chopped butter evenly over the top
- Roll out second ball of dough between two pieces of waxed paper
- Remove top piece of waxed paper and flip dough onto the top of the pie
- Crimp edges with fingers and fork and put 4 slits in the top of the pie.
Cover with foil and bake for 40 minutes, remove foil and replace with foil on the outer edges only. Cook an additional 10-20 minutes or until apples have softened (check with toothpick).