Thanksgiving Dinner

  Blog, dessert, dinner/lunch, Food Blog   2   

We had it early on account of being away this weekend. It turned out absolutely delicious. A few of the items are from the Everyday Paleo website… others are our own. Here they are:


1. Stuffed Mushrooms:

* 20 white mushrooms
* zucchini
* chives
* red and yellow peppers
* red onion
* garlic

– Hollow out the mushrooms and place on a baking sheet
– Drizzle olive oil over the hollow part of the mushrooms
– Dice up all the other vegetables and saute
– Stuff the vegetable mixture into the mushrooms
– Top them with herb goat cheese if you want a little treat
– Bake for about 15 minutes
– Warn your guests to wait a few minutes and blow on them a lot before eating them 😉

2. Prosciutto Wrapped Pears:

* half a red onion thinly sliced
* 3-4 large pears
* 150 grams of prosciutto (thin but long slices work best)
* spinach (was supposed to go into this little treat, but somebody in my house ate the spinach earlier that day)
* 1 tbsp coconut oil
* 1/3 cup balsamic vinegar

– saute the onion slices in the coconut oil until brown but not burned.
– peel and cut the pears into large slices
– top a piece of pear with onion, piece of spinach ( 🙁 ), and wrap with a strip of prosciutto
– bake on a baking sheet for 8 minutes.
– eat 3 before you serve them because by the time you go back over to the appetizer table they will be gone. seriously. The sweet and salty combo is so good.


1. Turduckin:

JF's big mit is ruining the scale of this picture!

Seriously, that is a full size baking sheet it’s sitting on!

We ordered this beast from Steve at The Cup. This one is a duck stuffed with turkey, chicken and bacon.

2. Stuffing: So. Good.

*1 package of Nester’s mild Italian pork sausage, casing removed
* 4 ½ cups mushrooms, diced
* 1 medium yellow onion, diced
* 6 celery stalks, diced
* 4 carrots from the farm garden, diced
* 1/2 cup organic salt reduced chicken broth
* 1 tablespoon diced fresh sage
* ½ tsp minced fresh thyme leaves
* ½ cup dried cherries, finely chopped
* ½ cup sliced almonds
* 4 large cloves of garlic
* 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.

3. Broccoli/Cauliflower Casserole – This one was shockingly delicious given the aversion you may have for it by the time it goes in the oven… why does broccoli always smell like a fart when it’s in dishes?

* 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 (we used a medium size rectangular with a glass cover), covered at 350 for 45 minutes.

4. Coconut Mashed Yams:

* 2-4 large yams
* 1-2 tsp olive oil
* 4 large cloves of garlic (this is a good one to dose people with garlic)
* 1-2 tsp of dried thyme
* 1/4-1/2 tsp allspice
* 1-2 tsp sea salt
* 1/2-1 cup organic coconut milk
* 1/4 tsp ground pepper

– Heath oil, garlic and thyme and saute until garlic is golden
– Boil yams in small pieces
– Add all ingredients and mash
– Add more coconut milk for more moisture or more salt to taste

5. Cranberry Sauce: Oops no picture… you can probably guess what it looked like 🙂

*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.


1. Pumpkin Pie topped with Coconut Bliss Icecream

– 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 bake 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 tbsp 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 crust that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.
– Because of oven space we pre-made the crust and then put the whole back in the oven while we ate dinner.
– Top with Vanilla Coconut Bliss

2. Truffles: See previous post for recipe!

3. Dark Chocolate Covered Strawberries:

This dinner was so delicious. We way over ate and the leftovers have been good all week for breakfast, lunch and dinner.

Enjoy, Happy Thanksgiving! I will be eating weird runner food while you are all feasting on turkey.


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