Monday, November 19, 2007

Paleo Diet Thanksgiving Recipes

It's that time of the year, and if you are gunna stuff your face with the rest of America, at least do it according to the paleo diet. I have the recipes for a complete Caveman Thanksgiving!!! Share the gift of the paleo diet with your friends and families too!

First the most important thing: THE TURKEY!!!!

Turkey with Fruit-and-Nut Stuffing


Today, Martha stuffs a free-range organic turkey from upstate New York with
a fruit-and-nut stuffing that contains neither bread nor rice, the
conventional foundations for stuffing. You will need to soak the dried
fruit overnight in bourbon (named for Bourbon County, Kentucky), which,
aside from the whole raw cranberries in this recipe, is perhaps the most
American of its ingredients.

If the nuts are salted, place them in a strainer, run cold water over them,
and then dry on paper towels. After you've stuffed the turkey, insert an
apple into the cavity to seal it. Sew the turkey with a trussing needle and
string. Then truss the turkey with string and poultry lacers—
stainless-steel skewers used to secure the stuffing in the neck end of the

Always take care to stuff the bird just before cooking. To ensure that the
stuffing cooks evenly, don't overstuff the bird. Never mix raw meat or
vegetables into a stuffing, and don't leave either stuffing or turkey
sitting out for more than two hours.

Makes about 10 cups

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and
pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with
four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10
3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them,
stirring constantly, until golden.
4. Transfer the sautéed onion mixture to a large mixing bowl. Add the
macerated fruit, the toasted nuts, and all remaining ingredients. Gently
mix the stuffing with 2 large spoons or your hands until evenly blended.
Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked
separately. Place stuffing in an oiled baking dish, cover and bake at 350
degrees for about 45 minutes until heated through.

Cranberry Sauce with Dried Apricots

1 pound fresh cranberries
1 ½ cups water
½ cup dried apricots, cut into quarters
¼ cup currants
2 tablespoons agave nectar
¼ teaspoon ginger zest
1 teaspoon orange zest

1. Pick through the cranberries, discarding the soft and rotten ones, wash the rest
2. Place cranberries and water in pot, bring to a boil and then turn down to a simmer for 10 minutes
3. Add the apricots and currants, simmer for five minutes
4. Add agave, orange and ginger zest and simmer five minutes

As far as vegetables are concerned, be sure to follow the Paleo Diet Guidelines. This means no Corn, Beans, Legumes (Including Green Beans). I suggest a nice lemon asparagus and the following recipe:

Grilled Harvest Vegetables

1 small cabbage, cored
2 tablespoons olive oil
1/2 to 1 teaspoon onion powder, optional
1/8 to 1/4 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional

Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24 by 18-inch. Sprinkle with onion powder, if desired, and pepper. Arrange remaining vegetables and bacon (if desired) around cabbage. Seal the foil tightly.

Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

And Don't Forget Dessert:

Cinnamon Walnut Turtles

Note: Various spices and nuts can be substituted. Can add coconut and dried fruits.

2 cups walnuts
1 cup raw honey
1/2 cup cinnamon
1 teaspoon vanilla
In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours

Hope this makes for a great thanksgiving!! I wqould love to hear stories and see pictures! Have a Happy Turkey Day!


Chef Rachel said...

Hi Ed,

I have some great paleo diet recipes I would love to share with you and your readers. I think you would love to review The Garden of Eating: A Produce Dominated Diet & Cookbook. However I can't find your email address anywhere on your blog (you might want to make it easier for people to contact you). If you contact me I can send you a review copy and would be happy to share some recipes and menu ideas.

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Chef Rachel said...

Hi Ed,

How do I get in touch with you? I don't see an email on your site?

Can you contact me via my gluten free, practically paleo diet blog:

Chef Rachel

AllisonChung said...

You should try
for easy, cheap, and fast Thanksgiving recipes.

Damaris Maria said...

Thanks so much for having these recipe ideas just started living paleo. My husband without even exercise has lost 10 in about two weeks . I am totally serious. He has been very dedicated to this lifestyle so far.

Chef Rachel said...

How can I reach you Ed? I didn't find contact email info on the site. Will you contact me?

Chef Rachel
paleo diet expert
The Healthy Cooking Coach

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