This recipe is the reason I’ve made turkey three times this year, even though we didn’t actually eat Thanksgiving dinner at home. I was browsing through the Homesick Texan blog, looking for something remotely Paleo (sigh), when this recipe popped up. Obviously meant to use up Thanksgiving leftovers, this looked so delicious that I just had to roast up some turkey, stock up on sausage, and go on the hunt for okra.
Unfortunately, my first attempt completely failed. My second attempt, however, was delicious. I ate it over sort of a bed of white rice (not Paleo, I know, but not not Paleo either) — but apparently, rice is supposed to be used more as a topping or a stir-in. Who knew? A lot of people, but not this East Coast native.
Are you as relieved as I am that all the Thanksgiving food is soon to be over?
Don’t get me wrong, I love Thanksgiving, but it really is the most food-centric day of the entire year. With Christmas, you can get away with a ham and a ton of cookies; actually, scrap the ham. Just cookies. But Thanksgiving is so steeped in tradition and ritual, with practically absolute rules governing the food to be served. Turkey. Gravy. Stuffing. Potatoes. Sweet Potatoes. Cranberry sauce. Pie. It’s a lot of stress for people with alternative diets, especially those that eschew thing like wheat, grain and potatoes.
Here, I’ve gathered all of my remotely Thanksgiving-related recipes, in hopes that everyone can be inspired by the options out there. No, you don’t need marshmallows on those sweet potatoes; no, being gluten-free doesn’t mean giving up pecan pie. And almost everyone (except the vegetarians, sorry) can agree that bacon-wrapped almond-stuffed dates are pretty much God’s gift to humanity and should be treated as such.
I’ve about hit my limit on making non-gluten-free/Paleo things Paleo for the year, I think. Really I prefer to not emulate gluten-filled items — makes them easier to give up, and it’s so much more fun to bring out the best in the ingredients you have rather than to try to modify something else.
But gravy is a requirement this time of year. Luckily, the only thing that’s really different about this recipe from traditional gravy is the substitution of almond flour for regular. Paleo Comfort Foods, the book I adapted this from, actually suggested using arrowroot powder…but I haven’t gotten around to buying any yet. It turned out just fine.
Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
We have trouble with turkey in my house.
Don’t get me wrong, we love turkey; but do you know how hard it is to find a turkey to feed two people? I end up slaving — slaving — over a giant turkey that weighs more than my friend’s baby, only to throw out half of it three days later. And throw another quarter of it out when I find it in the freezer six months later.
So this year, I decided to give up and make a turkey breast. My meat department had a fresh three-pound breast, skin-on, that I chose over the frozen ones in the case. I’m sure you can find one as well.