Thanksgiving dinner used to scare the bejeezus out of me. Lots has changed since then and now I really enjoy cooking on Thanksgiving. I always keep the meal simple and resist the urge to make five bajillion vegetable sides just so the table looks like a feast. Last Thanksgiving I did a totally grain free meal and it went over well with my family. Here’s what I made, a complete grocery list is at the bottom:
- One whole turkey with innards
- 1 onion
- 1 whole garlic bulb
- 1lb bacon
- Wash turkey and pull out innards - the heart, liver and neck (I freeze them in a plastic freezer bag to make turkey stock later)
- Pat the turkey dry and put on a rack in your roasting pan
- Cut up one onion into quarters and one garlic bulb in half
- Place onion and garlic inside the turkey cavity
- Sprinkle top of turkey with salt, pepper, and turmeric - do not hold back here, use a good amount, but also be careful, turmeric will stain EVERYTHING yellow!
- Cover the turkey with a full pound of bacon or more (I used that much last year with a 10 pound turkey)
- Bake at 350° for two hours
- No need to cover the turkey with aluminum foil, the bacon will protect the skin and keep it from drying out
- I also turn the turkey over for the last thirty minutes, making sure to sprinkle the back with more salt, pepper, and turmeric
- *Save your bones and scraps to make turkey stock for next year!
- 1/2 cup white wine
- 3 cups turkey stock
- 3 Tablespoons butter, melted
- 3 Tablespoons arrowroot flour or all purpose gluten-free flour
- De-fatten reserved pan drippings from turkey and measure out 1/2 cup.
- Place roasting pan over two burners over medium heat. When hot, deglaze pan with wine, stirring to scrape up bits on bottom of pan. Cook until wine is reduced by half. Whisk in drippings and turkey stock; bring to a boil.
- Take the roasting pan with all the drippings and bits at the bottom and pour into a measuring cup and let fat rise to the top and harden.
- Put roasting pan back on the stove top over medium heat and add about 3 tablespoons of butter and 3 tablespoons of arrowroot flour. I like to use arrowroot powder because it is gluten/grain free and seems to work the best for stuff like this, but all purpose gluten free flour would work fine too.
- Whisk together until everything is mixed in and thickens up. Add in about three cups of chicken stock, or turkey stock if you have it, wine and liquid drippings and turn heat to high.
- Let boil for a few minutes and reduce the liquid a bit, keep whisking until you have the right consistency. Stir like crazy and do not stop until it is thick. This is called making a roux. It's all in the stirring. You have to totally focus here or you will jack up your gravy. Add more flour or stock until your gravy looks right. You could strain it out to make it look all pretty, but I never do that. I am never going for looks or perfection, all I care about is taste, flavor, and nutrition.
One of these fancy things will help you separate the liquid from the fat.
- 1/2 cup butter
- 1/2 cup arrowroot powder or all purpose gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups milk
- 3 heads fresh broccoli, chopped
- 1/2 cup onion, diced
- 1 cup mayonnaise
- 1/2 cup milk
- 2 cups cheddar cheese
- 2 eggs
- 2 cups finely chopped almonds (soaked and dehydrated first if you want)
- In a small saucepan, melt butter
- Add flour and whisk well
- Add salt, pepper, and garlic powder
- Whisk in 2 cups milk and bring to a boil over medium heat
- When sauce thickens, remove from heat and let come to room temperature before using
- Preheat oven to 350 degrees
- Combine the cooled sauce you prepared earlier with the mayonnaise, 1/2 cup milk, cheese and eggs, mixing well
- Add chopped broccoli and onion, mixing again
- Pour into a 9 x 13 casserole dish
- Bake for 40 minutes
- Then add finely chopped almonds and return to the oven for 15 – 20 minutes
- Enough sweet potatoes to satisfy
- Bacon grease or lard for frying
- Salt and pepper to taste
- Optional: cayenne and parmesan
- Cut up sweet potatoes into small slices that look french fries, aim for even-sized slices
- Cook in bacon grease or lard, about 5 to 8 minutes, in batches to make sure all the fries get evenly covered with bacon grease while cooking
- Then transfer the slices to a baking stone or baking sheet
- Sprinkle the fries with salt, pepper, and cayenne (if you want them a little spicy), plus some parmesan cheese
- Bake at 350 for about 15 minutes - they will not be crispy, but will taste amazing
- 1/2 cup of maple syrup
- 1 Tablespoon arrowroot flour
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 1/2 cup of pureed pumpkin
- 2 cups of milk (full fat cows milk or coconut milk)
- 3 eggs
- Bake at 425 for 30 minutes
- Be sure to use pie crust shield if you are using a homemade almond flour pie crust because they burn easily
- Mixed greens
- Blue cheese crumbles
- Select the amount of ingredients to suit your taste, then simply toss together in a bowl
- 1 pound cranberries
- 1/4 cup coconut sugar or honey
- Cook cranberries in a skillet with sugar or honey until cranberries are mushy,sugar is dissolved, and everything is mixed well.
Grain Free Thanksgiving Grocery List:
- whole turkey
- bacon (1 pound)
- sweet potatoes (enough for your family, about one potato per person)
- broccoli (3 heads)
- onion (2 medium)
- garlic (fresh or powder)
- cranberries (1 bag or about 1 pound)
- cooked pumpkin (2 cups)
- salad greens
- almonds (2 cups, chopped)
- butter (3/4 cup)
- Parmesan (1/2 cup)
- mayonnaise (1 cup)
- blue cheese crumbles
- milk or coconut milk (4 1/2 cups)
- shredded cheddar cheese (2 cups)
- eggs (5 )
- white wine (1/2 cup)
- bacon grease or lard (2 cups)
- maple syrup (1/2 cup)
- honey or coconut sugar (1/4 cup)
- arrowroot or all-purpose gluten-free flour (1 cup)
- sea salt
- black pepper
- cayenne powder (optional)
- oil and vinegar
- pre-made pie crust or ingredients for a pie crust (check out the recipe in my Grain-Free/Gluten-Free Baking eCookbook).
You could cook everything a day or two before and only leave the turkey for the day of. Make sure to leave plenty of time for your turkey to defrost. I never seem to leave enough time to defrost and I always have a turkey in my sink with running water for the last bit of defrosting.
I hope you all have a wonderful Thanksgiving this year and that you and your family are blessed, and so full of light and love. If this time of year is hard for you, I wish that you find some comfort here at Mama and Baby Love and in the arms of God. Know that you are always loved.
I have so much to be thankful for this year, even though its been full of turmoil (dog dying, cousin dying and moving from my beloved Tallahassee and home). I am so thankful for my little family and that they are happy and healthy. I am so thankful that both my husband and I earn a good living and can provide for our family. Thank you from the bottom of my heart from supporting Mama and Baby Love blog and business. From buying a cookbook or ecourse to simply reading and sharing, thank you, thank you, thank you.