Thanksgiving Recipes and Everyday Paleo Pumpkin Pie Cooking Demo!

Thanksgiving Dinner – Paleo Style!!

My family all pitched in yesterday and we created an amazing holiday feast. We ate a lot, laughed a lot, and stayed up way too late on a school night; but it was well worth it. We even managed to throw together a cooking demo for my Everyday Paleo Pumpkin Pie which we all had way too much fun filming, probably because of how blurry eyed and tired we were at that point!  As far as the meal was concerned, I personally am proud of how the stuffing turned out, and I am now forever in love with Prosciutto Wrapped Pears…  Jaden’s favorite was the Broccoli Casserole, and Rowan ate a pound of turkey before it even made it to his plate!

I hope that these recipes will at least offer a few ideas to make the holidays easier – and most of all have fun and enjoy! This meal should serve 5-8 adults.

The Turkey!

I understand that the turkey is often an area of concern.  I have cooked a few turkeys in my day and I always end up freaking out and calling my mother-in-law to make sure I’m doing it right!  With that said, here’s what we did, and it actually turned out pretty darn tasty!

1 turkey

4 tablespoons grass fed organic butter

Several fresh rosemary and thyme stalks

Preheat oven to 400.  Wash and dry the turkey with paper towels – make sure you remove the giblets.  Place the turkey in your roaster breast side up.  Pull back the skin from the breast (as pictured) and in between the skin and the meat, place the butter, rosemary, and thyme.  sprinkle the entire bird with sea salt and pepper.  Cover and roast for 20 minutes.  Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey.  Remove and let rest for 20 minutes before carving.  Make sure you use a meat thermometer to ensure that your turkey is done!

Appetizers

Crab Stuffed Mushrooms

15 -20 white button mushrooms, wiped clean with a paper towel and stems and gills removed

2 cups cooked crab claw meat, canned or fresh and finely chopped (I used canned and it was surprisingly good!)

½ cup jarred roasted red peppers, finely diced

3 tablespoons minced chives

3 garlic cloves, minced

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ cup paleo mayo

black pepper to taste

Mix together the crab and all remaining ingredients.  Stuff each mushroom with heaping  tablespoons of the crab mixture.  Bake on a baking sheet greased with olive oil for 15 minutes.

Prosciutto Wrapped Pears

½ red onion, very thinly sliced

2 pears

1 package of prosciutto di parma

Baby Spinach leaves

1 tablespoon coconut oil

1/3 cup balsamic vinegar

Preheat oven to 400. Heat the coconut oil in a small skillet and sauté onions until they are carmelized.  (onions should be brown but not burnt).  Peel and slice the pears into thick slices.  Top each pear with a little bit of carmalized onion and one spinach leaf, wrap tightly with a piece of prosciutto.  Grease a baking sheet with a little bit of grassfed organic butter, and place the pears on the baking sheet. Bake for 8 minutes.  While the pears are baking, add the balsamic to a small sauce pan, heat over medium low until the balsamic is reduced down to a syrup like consistency, stirring often.  Drizzle a small amount of the balsamic reduction over the pears and serve.

Side Dishes

Stuffing

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 garlic powder

4 tablespoons olive oil

Sea salt and black pepper to taste

Preheat oven to 350. In a large soup pot, sauté onions in olive oil until translucent.  Add the sausage and brown.  Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.  Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.  Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

Paleo Holiday Yams

5 large yams, peeled and cut into 2 inch rounds

2 small apples, peeled and cut into large chunks

1 teaspoon fresh grated ginger

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup 100% pure maple syrup

4 tablespoons organic grassfed butter

1 cup chopped pecans

Cook the yams in a pressure cooker for 6-8 minutes.  Using a slotted spoon, move the cooked yams to a large mixing bowl.  To the yams, add the apples, butter, ginger, cinnamon, nutmeg, and maple syrup and mix well.  Spread the yam mixture evenly into a 11×7 glass baking dish.  Top with pecans and bake uncovered at 350 for 30-35 minutes.

Broccoli Cauliflower Casserole

2 ½ cups broccoli florets, finely chopped

1 ½ cups of cauliflower, finely chopped

1 shallot finely chopped

2 eggs

1/3 cup coconut milk

½ teaspoon black pepper

½ teaspoon sea salt

4 garlic cloves, minced

In a medium sized bowl, mix together the shallots, broccoli and cauliflower.  In a small mixing bowl, whisk together the eggs, coconut milk, garlic, salt and pepper.  Pour the egg/coconut milk mixture over the broccoli, cauliflower and shallots and mix well.  Bake in an 11’ round glass baking dish, covered at 350 for 45 minutes.

Cranberry Sauce

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)

In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil.  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.

Dessert

Everyday Paleo Pumpkin Pie

Crust

1/2 cup hazelnuts

1 cup pecans

4 tablespoons melted organic grass fed butter

pinch of sea salt

Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and back for 10 minutes.

Filling

1 – 14oz can of organic pumpkin puree (nothing added, just pumpkin)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon fresh grated ginger

2 eggs

1/2 cup raw organic honey

1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.  I hope you enjoy the demo!!

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Comments

  1. Sarah says

    Hi Sarah
    Your site has been truly inspirational to me. We don’t have thanksgiving in the UK but you’ve given me some great ideas for our Christmas Day dinner. I think I’m going to have a dry run beforehand if I can. When’s your cookbook out?
    Love your site, keep the blogs coming :)
    Sarah

  2. says

    In your wildest dreams did you ever imagine people would be coming to you for their daily meals? I planned out our week’s menu this morning and everything was from your blog! Thanks so much. I am excited to try some recipes I haven’t yet (although I have tried many from here). Also, we aren’t in charge of our Thanksgiving, but I have recipes printed out for next year. This looks delicious.

  3. Diane says

    Do you have any suggestions for a Paleo turkey gravy? I think I pretty much have everything else covered, but I can’t seem to figure out a gravy…

    • Randy says

      For gravy, try arrow root and some chicken stock or your turkey stock from the giblits. Don’t cook to long as arrow root will loose it’s thicking ability if cooked to long.

    • Elizabeth says

      Coconut Flour!!! Make it the same way you normally would w/ drippings, or grassfed butter. It tastes amazing too, I make chicken gravy often.

  4. says

    Looks great! I really like the stuffing idea (and the fact that you use so much from Trader Joe’s- I do about 99% of my shopping there). Today is the first day of my personal 30 day paleo challenge, so I need all the help I can get :).

  5. Lindsey says

    hey sarah! great demo for the pumpkin pie-im going to get my ingrediants now and bringing it to thanksgiving! keep up the great work :)

  6. Megan says

    Question about the pumpkin pie…not a huge fan of hazelnuts, do you think I would get the same sort of consistancy with walnuts?

  7. says

    I’ve been experimenting the last couple of days with pumpkin pie fillings and last night hit on using coconut milk (ratehr than evaporated milk) and agave nectar as sweetener. I know agave is high in fructose, but we had some in the house, so I tried it. It sounds like a similar idea to your recipe with honey, so it’s nice to know I was heading in the right direction. Trying to make this Thanksgiving as low-carb as reasonably possible.

    Thanks for all the great recipes!

  8. says

    I suppose it’s too late for this year any way but any suggestions for a pie crust that doesn’t use nuts? My son’s allergic.

    Thanks in advance. Great looking set of recipes!

    • Sarah says

      Hi Rafi! I would recommend just making the pumpkin pie filling without the crust and baking is for the same amount of time. It will be like pumpkin custard and just as good! Just grease the pie pan with some coconut oil or organic grass fed butter before you pour in the pie filling. : )

  9. Kathy says

    Sarah,

    We had your paleo pumpkin pie today…but I made it crustless because I am allergic to nuts. It turned out fantastic! I never thought I’d be able to have pumpkin pie again since I can’t do dairy, but this is just as good as the regular pie. And having it crustless was no problem at all. My kids and my husband loved it, too. Thanks!

  10. Trish says

    Thank you for this site!! I have been reading and drooling over your demo’s and finally decided to try your Thanksgiving meals. Myself AND my husband and four children enjoyed everything! It was so easy and I didn’t feel guilty after indulging a little with the awesome pumpkin pie. This morning as I was rushing to work I scrambled on egg and threw it in with some left over stuffing for a quick and AMAZING breakfast. I can’t wait for your cookbook and I look forward to your future posts!

  11. Jessica says

    Sarah:

    Thank you for sharing these wonderful recipes – they do make my paleo lifestyle more exciting for myself and those I am trying to convert (wink, wink). I made the pumpkin pie, but put it into small ramekins instead (without the crust, more like a custard)…delicious! Will make it again for Christmas dinner, but plan on making the actual pie. Thanks again!

  12. Alex says

    Hey there,

    I brought this recipe down to Australia and added ground kangaroo to the stuffing and the recipe was great! Also added a southern-style sausage gravy with coconut milk for the turkey instead of the cranberry sauce. Thanks for the inspiration and keep it coming!

  13. Laura says

    I made this pie for my husband and I but we had non-paleo company so I made a traditional recipe also. When I told them the ingredient list of the paleo pie everyone wanted to try it instead. They loved it! I will stick to this recipe next year.

  14. Betsy says

    I’m a little late in saying thanks for all these recipes. I made the sweet potatoes, stuffing, cranberry sauce and pie for Thanksgiving. I wondered if I was taking a risk, making so many dishes for the first time, but it was sure worth it. Everything was delicious! Just put your cookbook on my Amazon wish list.

  15. Melissa says

    Thanks for making Thanksgiving so easy to be Paleo, and super delicious! My first turkey came out perfect, thanks for the herb suggestion, it had a great flavor and was juicy. Your prosciutto wrapped pears were a hit! Loved the broccoli /cauliflower casserole, though mine was mainly a cauliflower one, it was sooooo good! The cranberries have now made me a convert and I will probably never have the canned ones again. The fresh ginger in the pie was a great touch, and I even made whip cream out of the fatty part of coconut milk to top it off. Thanks so much!!

  16. Peter says

    Thanks for the turkey recipe; I’ve made many before, but this was hands down the best ever. I’m going to try it with coconut oil instead of butter next time.
    I made gravy by simmering the giblets with celery and bay leaves, and then made a roux with almond flour and olive oil to thicken it. It took about an hour of simmering to get the consistency right, but it turned out just as yummy as the turkey.

  17. says

    I made this pie again last night and we added a coconut milk whipped topping! To make the coconut milk whipped topping, shake a can of coconut milk and turn it upside down in the refrigerator for several hours or days so the fat floats to the bottom, but will be on top when you open the can. Use only the coconut fat (I saved the milk to add to the kid’s smooties.) Mix on high speed for several minutes or until it has a whipped cream consistency. Finally, add a little vanilla and honey. Yummy! One can of fat was enjoy topping for one complete pie which didn’t last long.

  18. Georgia says

    I’m planning to try some of these for Christmas! Any tips for making some of these dishes ahead? my oven will only fit the turkey, so I’m going to have to make the sides ahead. Otherwise, I may just choose sides I can do stovetop etc.

    • Sarah says

      Hi Georgia,
      I think you would be fine to make all the sides ahead except for the crab stuffed mushrooms and the pear appetizers. Those should be made the day of.

  19. Paula Brown says

    Starting a 30 day challenge today and made pork loin and the broccoli cauliflower casserole for New Year’s. The casserole seemed a little bland to us (or maybe we’re just not used to the coconut milk flavor) so next time I will make it with sauteed onions and mushrooms added, and maybe topped with some sliced almonds or some crumbled bacon. It was great leftover for breakfast, however, panfried in a bit of butter with some salsa added.

  20. says

    Hi Sarah, I want to send you my deepest gratitude. My 19 year old son was diagnosed with diabetes 1 just ten days ago. It does not run in our family and he is a thin, tall healthy kid. I found a natural path who instructed us to eat only meat and veggies. Our natural path thinks he may have an environmental poisoning from pesticides so we are working to support his body in healing with healthy food and natural insulin.
    Anyway this was such a curve ball out of left field for us and I thought our days of enjoying food was over. We struggled until I ran across your book while searching for no crab,no dairy, no sugar recipes. Your book saved us! I have totally revamped our kitchen, taking all of the junk out and replacing it with real foods and now am making great healthy meals for me and my boy everyday. Thank you for empowering me as a Mom in a tough situation. I plan to live on Paleo for the rest of my life.
    Thank you!
    Deb

  21. Kelly says

    Can’t wait to try this recipe! I’m new to Paleo food & pumpkin pie is my FAVORITE dessert! btw, I think you’re missing vanilla from your recipe list as well. Thanks again for the recipes!

  22. Michaela says

    So I made this pie with a recipe (very similar to yours) from a different website. The crust was still mushy…the only difference was that I mixed the nuts with coconut oil. And the pie was still very jiggly…needless to say, it was just a glob when trying transfer a slice from the pan to a plate. The only difference with the filling was that it looked like you used canned coconut milk & I used coconut milk from a carton. Would these things make that big of a difference? What kind of honey do you use?

    • Sarah says

      Hi Michaela,
      Using the canned coconut milk will make a huge difference. There is way more fat in canned coconut milk then in the carton kind and it helps it hold together better. As far as the crust is concerned, not sure what to tell you! You might need to cook it a bit longer but remember, this is ground up nuts not a white flour traditional crust so it will never be just like a traditional pie. : ) I love how the crust tastes in my pie and if you want it to not be as mushy try cooking it a bit longer. Make sure that it’s crispy before you pour in the pie filling, that will help! I use raw organic honey from tropical traditions.http://tinyurl.com/3w7t6w8

  23. Caren says

    I just made your pumpkin pie for my family last night. It was the best pumpkin pie I’ve ever had, hands down. The crust was crunchy and delicious (pecans and butter…can’t go wrong!) and the pie filling hade a tremendously delicious consistency and sweetness. It tasted REAL, smelled great, and all the kids ate it up! I will be making this pie again soon – such a fall treat. Thank you! Don’t change a thing on this recipe.

  24. Dina says

    I’m so excited to try all these dishes for Thanksgiving! I just recently went Paleo, and I have been taking my family along for the ride! So far no complaints, no skeptism. Good food, thanks to your website.
    My SIL has celiac disease, so it will be so nice for her that she will be able to eat everything on the menu.. Even pie! My husband is lactose intolerant, so another win!
    Thank you for helping to inspire me to getting my health back on track!

  25. Stephanie says

    Hi Sarah,
    I just made the pumpkin pie last week as a test run for Thanksgiving. It was a real hit with me, my boyfriend and my coworkers! I liked it better than regular pie because it wasn’t overly sweet and the pumpkin flavor really came through.
    It took me two attempts to get the crust right. The first time, I processed both nuts together and I must have done it too long, because the oils released and when I mixed it with the butter and put it in the pie pan it was a soggy mess. Even 30 minutes of baking didn’t get it crisp. The next time I processed them separately and for less time and it worked out better.
    My question to you is this: how did you get your nuts to a “flour like” consistency?
    Thanks again for another great recipe!
    Stephanie

    • Misho says

      Thanks so much Lynn!! I hope the rain held off for you this weeeknd. I’ll have to check your blog tomorrow to find out! And Aaron does do my photography all the time. Well, I’d say 99% of the time. I usually take the pictures that I’m not personally in myself, but if you see me in the picture, chances are Aaron took it! I’m lucky that he’s so accommodating and puts up with me. Thanks for stopping by and for all the sweet comments. Really made my day! xobrookemeagan recently posted..

  26. Patty says

    I don’t have a pressure cooker so how do you suggest I cook the yams. Not sure how hard or soft they are when they come out of the pressure cooker.

  27. Suanne says

    All of this sounds amazing! I can’t wait to try it! It will fit right into the way that several of us need to eat for optimum health. Thanks sooo much!

    • Marybeth says

      I know this reply comes after T-day, but I have to joyfully share that I made Paleo gravy and it was such a cinch!
      *all drippings from your turkey
      *sauteed finely chopped onions
      *2 tsp chopped garlic (or more to your liking)
      *1/2 tsp mustard powder
      1 & 1/2 tsp dijon mustard
      *any yummy spices you like! I used: rosemary, thyme, chives, tarragon, & basil
      *salt & pepper to taste
      *Optional: 3 tbsp grass-fed butter (actually, I was at my in-laws so I used “regular” butter…the only truly non-paleo ingredient)
      2 to 3 tsp of arrowroot powder (this replaces flour to thicken)
      Directions:
      1) finely chop and saute your onions in a large cast-iron pan on med/low (I used 2 medium onions) until they are golden brown
      2) add garlic and cook for a couple of minutes
      3) If you are using butter, add that in and stir till melted
      4) pour in the turkey drippings (probably this measured about 1 & 1/2 cups or a wee bit more)
      5) toss in the mustard powder, mustard & rest of the spices and simmer for a few minutes on low
      6) whisk in the arrowroot powder and keep whisking as it thickens
      7) taste your concoction and add the salt & pepper to your liking!
      8) ENJOY

  28. Noel says

    Thank you so much for sharing your delicious recipes! I made your stuffing for Thanksgiving and WOW…that was amazing!!!! We didn’t have any leftovers, so I made another batch today. I used a mixture of cremini, shitake and chanterelle mushrooms and chicken Italian sausage. I know this will be a staple in our Paleo diet throughout the year. Thank you, thank you, thank you!!!

  29. Alena says

    Sarah and family,
    Thank you so much for sharing your recipes with my family! I made the stuffing, cranberries and pumpkin pie to share this Thanksgiving and all were a big hit. My mom, who is always the most resistive to change and the biggest critic, even enjoyed the food. Thank you for the amazing information you provide and the guest posts you allow. Paleo has improved my life and you (and Chrissie and your guest bloggers) are a big part of that success.

  30. Jodie Schilbe says

    wondering about the mayo receipe. can you clarify for me? the egg is raw and the mayo is not cooked at all? pls advise.. thanks.

  31. Brigette says

    Is it wrong that I had a slice of the pumpkin pie with my coffee for breakfast for almost the entire week after Thanksgiving (with a side of protein)? It’s my new favorite and want to stock up on pumpkin so I can make it year round!

    • says

      Day 15In my desperate sercah for something that tastes like a PUMPKIN SPICE LATTE I got up at 4:45 a.m. and made Paleo Pumpkin Apple Spice Muffins. NOT THE SAME but edible!Breakfast:2 Pumpkin Apple Spice Muffins w/Coconut Butter2 Strips Turkey Bacon9:30 CrossfitLunch:Last of Paleo LasagnaCarrotsSnack:Pumpkin Seeds (Baked w/Coconut Oil and Salt)Americano…NOT A PUMPKIN SPICE LATTEDinner:Spaghetti SquashSpinach Salad6 oz. SalmonDessert:2 Tbsp. Almond ButterApple

  32. Angela says

    Hi Sarah…
    Love your book and website! Visit it daily.
    Quick question… For paleo stuffing… I’m not eating mushrooms right now, do you think it will turn out ok without them? It seems to be a big part of the recipe and I don’t want to risk it for my guests. But on the otherhand I might go for it anyway without em.

    • Sarah says

      You can leave them out but I would double up on the other veggies and maybe even add some cubed butternut squash and way more carrots and celery to make up for the mushrooms. Happy Holidays!

  33. Stephanie Hayden says

    You have made my day…week…month, dare I say MY YEAR!?

    This Thanksgiving & Christmas we had so much very bad stuff, and I was sorely disappointed (not to mention sick) at how we didn’t even try sticking to Paleo. So reading this post has been a lifeline for me. Thank you for all you do! Next year will be very different!

  34. Michelle says

    Love your blog! And book and recipes…question. For the broccoli cauliflower casserole , is it canned coconut milk or the so delicious kind? I can usually tell when you call for one vs the other. I’m thinking canned? Happy new year and thanks so much for all these great ideas. You Really make paleo seem easy and accessible!

  35. S. says

    The best Paleo stuffing I have had is a mixture of ground beef, raisins, and walnuts. Tastes amazing after it is flavored by the hours of cooking the turkey.

  36. Sherry says

    I make a fresh pumpkin pie that is so easy and has a custard- like smooth texture. This year I will eliminate the crust andd just do this.
    Beat one whole egg, 2 teaspoons of pumpkin pie spice, 1 can of condensed milk and 2 full cups of pumpkin- baked mashed and strained. ( or one 15 ounce can of pumpkin.Pour int an 8 inch pie crust coated with vegetable spray. Bake in an oven preheated to 325degrees.

    make a topping wih ground nuts of your choice, 1/2 cup- and 1 T brown sugar. a little sea salt and 1 t cinnomon. sprinkle topping over the pie and bake another 5 minutes at 300 degrees.
    Substitute sweet potaotes for pumpkin or any winter squash, if desired.

  37. says

    I made the stuffing (minus the cranberries due to sugar detox) and I was a bit disappointed. Tasted more like a steamed/under-roasted veggie & sausage mix rather than a bread-less “stuffing”. The concept was cool though and it’s possible that my execution was off. Perhaps I’ll play around with the ingredients, temps, and cooking times. Don’t get me wrong though – I like your recipes, this one just didn’t work out for me for some reason. Anyway, thanks for sharing your recipes and happy paleo Thanksgiving!!

  38. Kim says

    I am LOVING this Thanksgiving menu and hoping to maybe sneak an extra dish to the family meals we’re attending so I don’t have to skip out on the yumminess of the big day! One question I have for you – my 5 year old is allergic to tree nuts. So while I would really love to someday try making your pie crust with hazelnuts and pecans it’s not something I would feel comfortable serving now. Are there other pie crust recipes that either you have created or that you would recommend? Thanks a million!!

  39. megan says

    Hi I made the pumkin pie over the weekend and although the flavor was great my crust was very mushy. Is this normal or did I do something wrong?

  40. Jami says

    This is wonderful! I ended up using pecans and cashews for the crust since I didn’t have hazelnuts, and added a little maple syrup to the crust and used organic pumpkin pie spice. This was delicious! Also that cooking demo was awesome! It reminded me of my own kitchen with my 3 children – 6, 4, and 2, who love to help out!

  41. kaye says

    we made the pie today for our thanksgiving dinner and our family and guests loved it! the only changes i made was using 1/4 cup maple syrup and 1/4 cup honey, rather than just honey. i like my pumpkin pie to have a little maple flavor. :) thanks so much!

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