These days, everyone at least knows someone who has Celiac or eats gluten-free or paleo for one reason or another. One of the things I’m asked frequently is how to accommodate a holiday guest who has special dietary needs. One of the worst things for a cook is to have to prepare two versions of the same dish, so I created my cookbook Thankful, full of over twenty-five paleo Thanksgiving recipes to set the host’s mind at ease and provide delicious recipes that the entire table can enjoy, regardless of their eating lifestyle. Special classic dishes like pecan and pumpkin pies, green bean casserole, and stuffing cannot be missed, so I’ve recreated them in a gluten-free and dairy-free fashion that does not lack in flavor or texture in the least bit! Whether you’re looking to make your holiday feast a bit healthierthis season, or are hosting guests with allergies, I think you will really enjoy these recipes! – Danielle Walker
Stuffing Filled Turkey
Yields: 6 servings Cook time: 1 hour 25 minutes
A chestnut bread stuffing is rolled up tightly in a turkey breast, and served with pan gravy and cranberry compote (page 26). Throw all of the stuffing vegetables into a food processor for a faster prep time!
4 cups grain-free bread cubes, 1-inch size
6 tablespoons melted unsalted butter or ghee, divided
1 (4-pound) boneless turkey breast
½ yellow onion, peeled and halved
1 large celery stalk, halved
2 medium garlic cloves, peeled
2 sprigs thyme
2 sage leaves
1 sprig rosemary
1 sprig parsley
1 cup whole jarred chestnuts
2 large eggs, whisked
½ cup unsalted turkey or chicken stock
1 ½ teaspoon sea salt
¾ teaspoon black pepper
For the pan gravy
½ yellow onion, peeled
½ unpeeled garlic head
2 cups turkey or chicken stock, divided
½ cup cashews, soaked for at least 2hours
1. Preheat oven to 375 degree°F. Toss the bread in 2 tablespoons of melted butter and spread evenly on a baking sheet. Toast the bread cubes for 15 minutes, stirring once for even browning. Set aside.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat.
3. Place the onion, celery, garlic, thyme, sage, rosemary, parsley, and chestnuts in a food processor. Pulse 6 to 8 times, until everything is finely chopped. Pour the mixture into the pan and saute for 10 minutes.
4. Remove from heat and stir in bread cubes, eggs, turkey stock, salt and pepper.
5. Place the turkey breast on the cutting board with skin side down. Pound it with a meat tenderizer or rolling pin to create an even surface. Season generously with salt and pepper. Spread stuffing on top and roll the turkey up like a jellyroll. Wrap kitchen twine around breast and tie tightly.
6. Place turkey in a roasting pan with the half yellow onion, garlic head, and 1 cup turkey stock. Drizzle with remaining melted butter and season with salt and pepper. Roast until internal temperature of the turkey breast is 165°F, about 1 hour. Baste twice during the cooking.
7. Transfer the turkey to a cutting board and tent with foil. Rest for 15 minutes then snip off kitchen twine and slice the turkey. Arrange decoratively on a platter.
8. Make the gravy – Place the roasted oven half in a blender and squeeze the garlic cloves out of the skins into the blender. While the pan is still hot, whisk in the remaining cup of stock to release any browned bits from the bottom. Pour the liquid through a strainer into the blender. Drain the cashews and add half of them to the blender. Blend until very smooth. Add remaining cashews if gravy is not thick enough, or a little extra stock if too thick. Season with salt and pepper.
Make Ahead Tip: Prepare the stuffing up to 2 days in advance. The uncooked, rolled turkey can be stored tightly wrapped in the refrigerator for up to 12 hours.
SCD and Paleo Cranberry Sauce
1 12 ounce package fresh cranberries
1 cup fresh orange juice
1/2 cup honey
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon orange zest
Mix all of the ingredients together in a saucepan over medium-high heat.
Bring the sauce to a boil, then reduce heat to medium-low and simmer until the berries begin to break, or for about 20 minutes.
Remove from heat and let it sit until it reaches room temperatures. The sauce will thicken as it cools.
Serve with turkey, stuffing, and mashed potatoes!
Shaved Brussels Sprouts with Bacon, Leeks, and Pomegranate Seeds
Prep Time: 15 minutes Cooking Time: 8 minutes Yield: 6 servings
Shaving Brussels sprouts makes them tender and lends a great texture to a dish. I like to combine them with bacon, leeks, and pomegranate seeds for a savory side dish that surprises with its pop of tang.
2 pounds Brussels sprouts
5 slices bacon, chopped
1 leek, sliced, white part only
1 clove garlic, minced
2/3 cup chicken broth
¾ teaspoon sea salt
Pinch cracked black pepper
2 tablespoons pomegranate seeds
Shred the Brussels sprouts using the grater attachment on a food processor or a mandolin.
Cook the bacon in a large skillet or stockpot set over medium-high heat until crisp.
Remove the bacon from the pan, and set aside, leaving the grease in the pan.
Add the Brussels sprouts, leek, and garlic to the pan and sauté for 5 minutes.
Add the chicken broth, salt, and pepper. Cover and steam for 5 minutes, until the Brussels sprouts are bright green and tender. Return the bacon to the pan.
Garnish with pomegranate seeds and serve warm.