From My Kitchen

My Thanksgiving Menu, AIP Style.

This is my Thanksgiving menu from last year with some minor changes. I’ll be sticking pretty close to this same menu for this Thanksgiving.


Turkey and gravy

Last year was the first year that I ever brined a turkey, and it turned out delicious, so I’m definitely doing it again this year. I can’t remember the exact recipe I used, but if it wasn’t this one, it was pretty close. I still like to cook it “Martha Stewart” style, basting it with melted butter and wine, over a cheesecloth. It has great flavor and turns a nice brown without burning. After clicking the link below, scroll down until you get to the turkey recipe.


Cranberry Sauce

This was my first attempt at cranberry sauce, and had I known it was this easy I would have been making it for years. This is easy and good. I would make this a day or two before, so that it has time to set up.


Grain Free Stuffing

Well, if I didn’t know this was grain-free stuffing, I wouldn’t be able to tell it was grain-free stuffing. It is excellent, has a ton of great ingredients and is a recipe I’ve made several times. So good, I can’t wait to eat it!


Winter Squash Souffle

Last year I replaced our beloved sweet potato casserole with this Winter Squash Souffle, and I thought it was really good. Well this year I bought the new eCookbook from He Won’t Know it’s Paleo, and I’m undecided on whether I will make this again or try her new recipe for carrot casserole. I will make a decision, and soon!


Cauliflower Parsnip Mash

The recipe I had been making was a cauliflower mash, which just consisted of cauliflower, coconut oil, bacon fat, salt and chives. A couple of months ago I stumbled across a recipe for cauliflower and parsnips, and I loved it. The parsnips add a nice depth of flavor. So this year, I’ll be making this.


Pumpkin Pie filling

Last year, I toiled, searching for a pumpkin pie recipe that did not use eggs, but still tasted like pumpkin pie, and this is what I came up with. It was perfect and delicious, and I enjoyed every. last. bite. ­čÖé You’ll notice that I used 2 different recipes, one for the filling, and one for the pie crust, in order to get the closest representation of real pumpkin pie, and it worked. My family didn’t notice any difference in the taste, although they strangely prefer apple pie, so I make both.


Pumpkin Pie Crust

Although this coconut cream pie is delicious. I just used the crust part of the recipe for my pumpkin pie. You’ll want to make this at least one or two days ahead, and refrigerate, because it does take some time.


Whipped coconut cream

You can’t have pumpkin pie without whipped cream. This is quick and easy and tastes good.


I hope this helps in your menu planning and encourages you. Even on a healing diet, you can eat delicious and nourishing food.

As a side note,┬ásince I’ll still be making things like mashed potatoes and green bean casserole for my family, and I know (since some of them are picky) that they won’t be eating some of the above recipes, I will cut the recipes in half and probably freeze some portions too. I will also start many of these a couple of days ahead of time, so that I can enjoy Thanksgiving day with my family.

Happy Thanksgiving!!!

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