Archive for the 'Thanksgiving recipes' Category

Thanksgiving Plan and Prep

This was my 2015 Thanksgiving menu:

  • Turkey
  • Gravy
  • Cranapple sauce
  • Lemon-scented broccoli
  • Roasted sweet potatoes
  • Bread stuffing
  • Nana’s rice stuffing
  • Mashed butternut squash
  • Garden salad
  • Apple crisp


  • Make the cranapple sauce
  • Cook the rice and make the mashed potatoes for rice stuffing
  • Wash the sweet potatoes, let dry completely, wrap each one in foil


  • Chop the veggies and bread for the bread stuffing
  • Roast and mash the butternut squash
  • Mix the crisp topping (dry ingredients only) for apple crisp
  • Cut the broccoli florets


  • 9:30 – Turkey in oven (cook time for 13.5 lb bird, 3 hrs 15 min at 325)
  • 10:30 – Make the garden salad, cover and put in fridge
  • 11:00 – Slice apples for crisp
  • 11:30 – Put sweet potatoes in oven for 1 hour 15 min
  • 12:00 – Warm lemon, evoo, shallot, honey for broccoli
  • 12:45 – Remove turkey and sweet potatoes, increase oven to 350
  • 12:45 – Put stuffings in oven, bake 30 min
  • 1:00 – Put broccoli in microwave to steam, add lemon drizzle
  • 1:05 – Make gravy
  • 1:10 – Reheat butternut squash in microwave
  • 1:15 – Remove stuffings from oven, carve turkey
  • 1:30 – Dinner!
  • after meal – assemble apple crisp, bake



Nana’s Rice Stuffing

1 1/2 cups cooked white rice
3 medium potatoes mashed, with butter, milk, salt, and pepper
Chopped cooked bacon, gizzard, liver, and onion – sauteed
Grated parmesan cheese
Bake 350 for 30ish minutes.

Sweet Potato Souffle (Paleo)

This is adapted from the Coconut Carrot Souffle here and which I made last week. I thought it was…ok. I certainly liked it enough that I ate it, but to me it was just very “cooked carroty”. That’s a thing. Anyway, I wouldn’t serve it to guests because I don’t think it would be universally well received, but I realized that if I made it with sweet potato it would likely be a huge hit. I tested it out this weekend and I was right. This is definitely making an appearance at Thanksgiving!

Sweet Potato Souffle
adapted from Things I Make My Husband’s Coconut Carrot Souffle

  • 1 lb sweet potato, cooked (wrap in foil whole, place in 400 degree oven, bake 1-1/2 hrs)
  • 1/4 cup coconut butter
  • 2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 2 eggs
  • 1.5 tsp vanilla extract
  • Pinch salt


  1. Preheat oven to 350 F.
  2. Combine all ingredients in a food processor. Blend thoroughly until completely smooth.
  3. Pour the mixture into a greased casserole dish or 4 greased ramekins. Bake for about 30 minutes or until golden brown on top.

Smoked Salmon Deviled Eggs (Paleo)

I love eggs and deviled eggs are one of my favorite appetizers! Adding smoked salmon just makes them a little fancier.

Smoked Salmon Deviled Eggs

  • 8 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 tsp dried dill
  • 4 ounces smoked salmon, minced
  • salt and pepper to taste

Slice eggs in half lengthwise and place the yolks in a bowl. Set the whites aside on a plate or tray, cut side up. Season with a little salt.

To the yolks add the mayo, mustard, lemon juice, chives, dill, salmon, salt, and pepper. Mix well until combined and smooth. Spoon the filling into a large ziploc bag and cut one of the ends off (to use like a pastry bag). Fill the egg whites with the egg yolk mixture. Place in the fridge to chill, then serve. You can garnish with a little more dill or chive or even a sprinkle of paprika.

Paleo Pumpkin Bread

I am so ready for pumpkin everything! This bread is moist and delicious.

Paleo Pumpkin Bread

1 cup almond flour
¼ teaspoon kosher salt
½ teaspoon baking soda
1 rounded tablespoon cinnamon
½ cup canned organic pumpkin
1/4 tsp vanilla
2 1/2 tablespoons dark maple syrup (you could sub honey but the maple goes great with pumpkin)
3 eggs

Preheat oven to 350. In a large bowl mix all the dry ingredients until combined, then add remaining ingredients and mix. Pour the mix into a prepared 8×8 baking dish and bake for 30-35 minutes. Let cool completely before cutting.

Great with breakfast, for dessert or with afternoon tea!

Mashed Parsnips

Mashed Parsnips
1-2 parsnips per serving
Stock, broth, or water
salt and pepper to taste
Milk, optional

Peel the parsnips and cut into big chunks. Boil them in stock, broth, or water until very tender. Drain and place into the bowl of a food processor. Season with salt and pepper and add a little liquid of your choice to help the blending (you can use milk, more stock, or water). Process until smooth.

Turkey Stuffing Turkey Meatloaf

Turkey Stuffing Turkey Meatloaf
20 ounces ground turkey
1/2 large onion, finely chopped
3 stalks of celery, finely chopped
3 carrots, finely chopped
1/2 cup oat flour (rolled oats ground in a food processor)
1/4 cup egg white or 1 whole egg
1 Tbsp olive oil
poultry seasoning
salt and pepper

Preheat oven to 350. Heat the oil and add the chopped veggies, cook until tender. Season with salt, pepper and a generous amount of poultry seasoning. Turn off the heat. In a large bowl add the ground turkey and season with salt, pepper, and a little poultry seasoning. Add the seasoned veggies, oat flour, and egg and mix until combined but don’t overwork the meat.

Cover a baking rack with foil and spray with nonstick spray. Add the meat and shape into a loaf. Bake for 30 minutes, or until cooked through.

Personal Blog

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I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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