At the 2012 Thanksgiving dinner table, my husband declared the meal a “masterpiece.” Since then I have wanted to share the menu I put together on my blog. With just a few days to go before the 2013 holiday, hopefully someone will be able to benefit (or at least it will be shared for future years). You can see more details below, including links to the original recipes. You can also download the Whole30 Thanksgiving Menu in PDF format.
A Whole30 Thanksgiving Menu
Slow-roasted Turkey with Herb Butter (via Nourished Kitchen): This recipe calls for the turkey being in the oven for 12 hours, so be prepared to start early. The result is well worth the effort.
Gravy: Based on a forum thread on Paleo Hacks, we used egg yolk (instead of milk) and roasted butternut squash (instead of flour). The color was unique because of the squash but the texture and flavor were outstanding. You can see the thread with other ideas on Paleo Hacks.
Cranberry sauce (via Whole9 Life): Simply amazing. It has no sweeteners other than fruit and fruit juice and it’s perfectly balanced between sweet and tart.
Stuffing (via Paleo Comfort Foods): I used a combination of ground turkey and ground beef instead of pork.
Brown Butter & Caramelized Onion Mashed Cauliflower (via Running to the Kitchen): Use ghee to keep it Whole30. Definitely take a peak at Gina’s photos of this recipe on her blog.
Roasted Brussels Sprouts (via Food Network): I prefer to slice them in half before roasting. Roasting them in a pie dish means they can go straight from the oven to the table in style.
Pumpkin custard (via a friend, see PDF link for recipe)