The menu has evolved over the last several years as we have become more committed to a healthier lifestyle. In the beginning, I made dishes we don’t eat to accommodate our guests. I no longer do that, but I certainly welcome whatever they wish to bring. I announce the menu in advance so they can plan accordingly. For now, the turkey is brining, a few sides and desserts have been made, and we wait for tomorrow.

I have been asked numerous times to share my menu plan, so here it is.

Turkey; I ordered a fresh organic bird from Whole Foods. It does cost quite a bit more, but I will use all of it including the bones for making broth. Buying one that has no pesticides, hormones, artificial flavors or colors, preservatives, and has been minimally processed is worth the investment. Luckily for me, my husband enjoys handling the brining, roasting, and carving so I can focus on the rest of the menu.

Cornbread Dressing; I make a traditional dressing that has been passed down in our family for generations. Yes, I realize it isn’t primal, but you know, it’s tradition. I do make it gluten-free, just not yet grain-free. And I am happy to say that the change has gone unnoticed. It’s just as delicious.

Gravy; I make traditional gravy with bacon grease, gluten-free flour, and my chicken bone broth. For many years I used the meat drippings but prefer it made when the turkey is ready. That has been much less stressful at go-time. A family favorite for sure.

Fermented Cranberry Sauce; I love this and seriously make extra so that I can eat it for months. So delicious!

Chicken Liver Pate; I went to a party at a friend’s house a few weeks ago, and she served this great Chicken Liver Pate. Organ meats have been difficult to introduce to my family. I made it, we tried it tonight, and I can say that everyone, kids included liked it. Yay! This will be on our menu going forward.

Green Bean Casserole; I make the classic recipe with a few changes. I make or buy a healthier version of cream of mushroom soup and use crunched up pork rinds instead of the fried onions in a can. It tastes so much better! Sounds awesome, right!?

Harvest Salad; love this one and sometimes do it for Christmas too. It can also make a great one-pot meal.

Ginger Honey Switchel; A nice beverage that is a great substitute for soda. We make this often, not just for holidays.

Maple Pumpkin Pie with Pecan-Walnut Crust; Make the suggested whipped cream. You will not miss your old pumpkin pie. Just sayin’.

Freshly Baked Paleo Dinner Rolls; We won’t actually make these until Friday. I don’t see the need for rolls with so much other great food. But, we must have our turkey sandwiches. Of course, you could use any gluten-free or ketogenic option.

Whether you choose to spend this day with many, a select few, volunteering, or simply enjoying some well-deserved personal time, choose happy. Yes, we love the food, but it really is more about family, fellowship, appreciation, gratitude, and love.

We live in Central Texas where the weather is expected to be very nice. We plan to start the day with a hike with our new puppy, and my kids will forage for the table centerpiece. We love this and they never disappoint.

In Health,
Coach Nanette