When it comes to Thanksgiving recipes, I’ve got you covered! Here’s a round-up of my favorite grain-free Thanksgiving recipes for you and your family to enjoy:
Grain-Free “White” Dinner Rolls – The family is head-over-heels for these rolls. They asked me to make a double batch for Thanksgiving this year.
“Cornbread” and Sausage Stuffing – Homemade grain-free “corn” bread, sautéed onions, celery, sausage, chicken stock, eggs and herbs make for a nutrient dense and healthy addition to the holiday table.
Apple Pie – My favorite apple pie delivers a flaky crust, soft sweet cinnamon-wrapped apples and a lovely crunchy topping with just a touch of sea salt to balance out the sweetness.
Kale Salad with Cranberry Vinaigrette and Walnuts – Whether you’re celebrating Thanksgiving, a dinner party, or Christmas dinner, a bit of bright green and red adds a fresh touch to the plate.
Cheesy Jalapeño “Cornbread” – A revised old-time favorite in our family.
Mashed Cauliflower – Maybe not a fancy dish, but a welcome one. Creamy and buttery, but without all the carbs.
Sweet Potato Casserole – This version isn’t too sweet, but you can add additional honey if you want. Use either cream or coconut milk depending on your dietary needs.
Pumpkin Pie – This pumpkin pie is subtly sweet and has a nice custard-like filling – nothing too thick.
Pecan Pie (without corn syrup!) – Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of pecan pie and enjoy the conversation.
Sautéed Leafy Greens – A powerhouse of nutrients in just a few bites! It pairs well with turkey or ham.
Vegetable Tian – A layering of vegetables makes for a colorful and nutritious side-dish.
Grain-Free Stuffing – An all-time favorite here at Deliciously Organic. I’ve had many readers comment and say their family devoured it and had no idea it was grain-free! The buttery grain-free biscuits are dried and combined with the onions, sage and butter, you’ve got a dressing recipe that will meet everyone’s expectations!
Pumpkin Cheesecake – You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake.
Cranberry-Persimmon Sauce – While cranberry sauce is generally cooked with loads of sugar, I replaced the sugar with a mild clover honey and threw in a few whole cloves. The result is a sophisticated cranberry sauce with sweet-tart persimmons, a hint of wine,and a touch of spice.
Green Beans with Brown Butter and Pepitas – I love the simplicity of these green beans blanched and tossed with brown butter.
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