Paleo Thanksgiving Round-Up

Just a few more days everyone!  We are almost there!  Since the first week of October I have been preaching about Fall.  Fall this, Fall that.  Well, here in a few days we will be celebrating all the wonderful blessings that each of us are thankful for.  I for one can say that my blessings truly do overflow, and I am excited to share that with my family.  I know you’ve been seeing a bunch of these recipe round-ups around the web, but I wanted to share a few things myself.

This is our second paleo Thanksgiving, and I still have lots of folks ask what us paleo people eat on such holidays.  Umm…awesome real food, that’s what!  No, but seriously… last year I was so impressed with the vast amount of support from fellow bloggers.  Recipes and ideas are definitely out there — even for your classic favorites.  Our first paleo Thanksgiving was a huge success; I had wonderful compliments on the food and this post will give you an idea of what all I did.  Yes, I actually have a record of it…I have binders upon binders of recipes that I try out — all with helpful reminders and handwritten notes to boot!

Here are a few ideas that I have loved and used — some are from websites I frequent, and others are from your’s truly :


Thanksgiving Lunch/Dinner



I just love playing hostess, and this year I am glad that Jason’s family will be joining us.  I have my menu all planned out for this year’s event and I cannot wait to see what everyone thinks.  I have made all of the above recipes, and they are all amazing.  The turkey gravy, featured in Paleo Comfort Foods is absolutely out of this world.  I honestly have to say that the gravy was everyone’s favorite part last year.  It is incredible, and I just have to share it with you.  I know folks have got to have their gravy at Thanksgiving!  I wasn’t lucky enough to find a link to it anywhere online…so here it is:


  • drippings in pan from roasted turkey
  • 1/2 c. white wine
  • 1/4 c. almond flour
  • 1/4 c. arrowroot powder, mixed with 1/4 c. water
  • 3-4 c. chicken or turkey stock
  • salt and pepper to taste


  1. Remove turkey from roasting pan and set pan over two burners.
  2. Turn heat to medium-high and deglaze the pan with wine, whisk to break up all the browned bits.
  3. Meanwhile, in a small bowl, combine the almond flour, arrowroot powder, and 1 c. of the stock, stirring until no lumps remain.
  4. Slowly pour this mixture into the roasting pan, whisking to mix it all in.
  5. Once the gravy starts to thicken, turn off heat and serve.  Season with salt and pepper to taste.


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