Paleo Thanksgiving Recipes

Thanksgiving is often associated with indulgence, rich gravies, buttery casseroles, and pies made with refined flour and sugar. But what if you could enjoy all the warmth, comfort, and flavor of the holiday—while staying true to a paleo or clean‑eating approach?

This year, you can. With these Paleo Thanksgiving recipes, you’ll serve a feast that’s naturally grain‑free, dairy‑free, unrefined, and full of whole foods. Whether your guests are paleo, gluten-free, or simply looking to eat more clean, these dishes are sure to keep them satisfied — no compromise on flavor, texture, or holiday spirit.

Let’s build a full paleo Thanksgiving menu, from the main dish to sides and even a dessert, all without pork, alcohol, or processed ingredients.

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Planning for a Paleo Thanksgiving

Before diving into recipes, here are a few guidelines and prep strategies:

• Protein first: A turkey or other roast should be the centerpiece.

• Vegetable focus: Fill plates with roasted veggies, greens, and root vegetables.

• Grain- and dairy-free substitutes: Use cauliflower, sweet potatoes, nuts/seeds (if tolerated), and healthy fats.

• Natural sweeteners only: Stick with maple syrup, honey (if it fits your version of paleo), coconut sugar, dates.

• Make ahead where possible: Several sides can be prepped a day or two early.

• Balance textures: Creamy, crunchy, roasted, fresh — variety keeps the meal exciting.

Let’s go dish by dish.

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Main Dish: Herb‑Roasted Turkey with Citrus & Garlic

This paleo turkey is classic and fresh, with a citrus-garlic herb twist to brighten the roast.

Ingredients:

• 1 whole turkey (10–14 lbs), thawed

• ½ cup extra-virgin olive oil or melted ghee (if you allow clarified butter)

• 2 lemons (one sliced, one juiced)

• 1 head garlic, halved

• Bunch of fresh rosemary, thyme, and sage

• Zest of 1 lemon

• Salt and freshly ground pepper

• 1 onion, halved

• 2–3 carrots and 2–3 celery stalks, chunked (for the roasting rack)

• 1–2 cups chicken or turkey bone broth (for basting)

Instructions:

1. Preheat oven to 325 °F (165 °C).

2. Rinse the turkey and pat dry thoroughly.

3. In a bowl, combine olive oil, lemon juice, lemon zest, salt, pepper, and chopped herbs.

4. Gently loosen the skin over the breast and rub some herb mixture under the skin; spread the rest over the outside.

5. Stuff cavity with lemon slices, halved garlic, onion, and extra herbs.

6. Place chopped carrots and celery in the bottom of a roasting pan and set the turkey on a rack above them.

7. Tent turkey with foil and roast according to weight (about 12–13 minutes per pound). Baste every 45 minutes with broth or drippings.

8. In the final 45 minutes, remove foil for browning.

9. Rest turkey for at least 20 minutes before carving.

Tips:

• If you like crisp skin, you can increase oven temperature to 425 °F for the last 15 minutes (watch carefully).

• Reserve drippings to make a paleo gravy or jus.

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Sides & Accompaniments

Cauliflower Mash (a Paleo Mashed Potato Substitute)

Creamy and comforting without the carbs.

Ingredients:

• 1 large head of cauliflower, cut into florets

• 2 garlic cloves, minced

• 2 Tbsp ghee or olive oil

• ¼ cup coconut milk (unsweetened) or bone broth

• Salt and pepper

• Fresh chives or parsley for garnish

Instructions:

1. Steam or boil cauliflower until very tender.

2. In a skillet, melt ghee (or heat oil), sauté garlic until fragrant.

3. Transfer cauliflower and garlic to food processor (or blender), add coconut milk or broth, and purée until smooth.

4. Season with salt and pepper. Garnish with herbs.

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Roasted Root Vegetables with Fresh Herbs

A colorful side that complements the table beautifully.

Ingredients:

• 2 carrots, sliced into sticks

• 2 parsnips, peeled and sliced

• 1 small sweet potato, cubed

• 1 red onion, wedge-cut

• 2 Tbsp olive oil

• 1 Tbsp fresh thyme leaves

• Salt and freshly ground pepper

Instructions:

1. Preheat oven to 400 °F (200 °C).

2. Toss vegetables in olive oil, thyme, salt, and pepper.

3. Spread in a single layer on a rimmed baking sheet.

4. Roast for 25–30 minutes, stirring once, until edges are caramelized.

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Green Beans Almondine (Almond-Free Version)

You can adapt the classic “almondine” by using pumpkin seeds or toasted coconut flakes if nuts are tolerated. If nuts are absolutely off the table, just make a simple herb toss.

Ingredients:

• 1 lb green beans, trimmed

• 2 Tbsp olive oil

• 2 garlic cloves, minced

• Zest of ½ lemon

• Juice of ½ lemon

• Salt and pepper

• Optional: toasted pumpkin seeds or coconut chips

Instructions:

1. Blanch beans in boiling water for 3 minutes; plunge into ice water.

2. In a skillet, heat olive oil, sauté garlic until fragrant.

3. Add green beans, toss and heat through.

4. Add lemon zest, juice, salt, and pepper. Top with optional seeds or coconut.

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Cauliflower “Stuffing” with Sausage & Herbs

This is a grain-free twist on traditional stuffing, full of flavor and texture.

Ingredients:

• 1 medium head cauliflower, chopped or riced

• 1 lb turkey or chicken sausage (sugar-free, no casing if needed) or omit for vegan option

• 1 onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 3 garlic cloves, minced

• 2 Tbsp chopped fresh sage

• 2 Tbsp chopped fresh parsley

• 1 Tbsp fresh thyme

• ½ cup bone broth or vegetable broth

• Salt and pepper

Instructions:

1. Preheat oven to 375 °F (190 °C).

2. If using sausage, brown it in a skillet and break into pieces; remove and set aside.

3. In the same skillet, sauté onion, celery, and carrots until soft. Add garlic, sage, parsley, and thyme.

4. Stir in cauliflower rice, cooked sausage (if used), and broth. Season.

5. Transfer to a baking dish and bake 20–25 minutes until lightly golden on top.

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Brussels Sprouts with Pomegranate & Shallot

Bright, tangy, and slightly sweet — a wonderful palate cleanser.

Ingredients:

• 1 lb Brussels sprouts, halved

• 2 Tbsp olive oil

• Salt and pepper

• 1 shallot, thinly sliced

• ¼ cup pomegranate arils

• 1 Tbsp pomegranate molasses (check paleo compliance)

Instructions:

1. Preheat oven to 400 °F (200 °C).

2. Toss sprouts with olive oil, salt, and pepper. Spread on sheet pan.

3. Roast 20 minutes until edges are crisp.

4. In a small skillet, sauté shallot until soft.

5. Toss roasted sprouts with shallot and pomegranate arils. Drizzle with pomegranate molasses just before serving.

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Cranberry-Apple Chutney (Side or Sauce)

A vibrant, tangy condiment to brighten savory dishes.

Ingredients:

• 3 cups fresh cranberries

• 1 apple, peeled and diced

• ½ cup water

• ¼ cup pure maple syrup

• Zest and juice of 1 orange

• 1 cinnamon stick

• ¼ tsp ground cloves

• Pinch of salt

Instructions:

1. In a saucepan, combine all ingredients, bring to simmer.

2. Cook ~15 minutes until cranberries burst and mixture thickens.

3. Remove cinnamon stick. Let cool to room temperature.

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Paleo Dessert: Apple Crisp (Grain- and Dairy-Free)

A cozy, sweet finish that’s still clean.

Ingredients for Filling:

• 5 apples, peeled and sliced

• 1 Tbsp lemon juice

• 2 Tbsp maple syrup

• 1 tsp cinnamon

• Pinch of salt

Crisp Topping:

• 1½ cups rolled oats (certified gluten-free)

• ½ cup coconut flour

• ¼ cup coconut sugar

• ¼ tsp cinnamon

• ¼ cup melted coconut oil

Instructions:

1. Preheat oven to 350 °F (175 °C).

2. Toss apples with lemon juice, maple syrup, cinnamon, and salt. Spread in a baking dish.

3. Mix topping ingredients until crumbly; sprinkle evenly.

4. Bake ~30‑35 minutes until bubbly and golden. Serve warm, optionally with coconut‑milk ice cream.

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Bonus Paleo Dessert: Pumpkin Coconut Pudding Parfaits

Layers of creamy pumpkin and coconut for a simple make-ahead treat.

Ingredients:

• 1 can full-fat coconut milk (chill overnight)

• 1 cup pumpkin puree

• 3 Tbsp maple syrup

• 1 tsp pumpkin pie spice

• ½ tsp vanilla extract

• Pinch of salt

• Optional: shredded coconut or crushed paleo cookies for topping

Instructions:

1. Scoop solid coconut cream from chilled can; whip until fluffy.

2. Fold in pumpkin, maple syrup, spices, vanilla, and pinch of salt until smooth.

3. Layer pudding into glasses. Chill 3+ hours.

4. Garnish before serving.

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Timing & Make‑Ahead Tips

• 1–2 days before: Prepare cranberry-apple chutney, roast root vegetables (store separately), chop and prep ingredients.

• Day before: Bake apple crisp (reheat before serving). Make pumpkin pudding parfaits.

• Morning of Thanksgiving: Roast turkey and reheat sides. Mash cauliflower, warm stuffing.

• 30 minutes before serving: Dress green beans, Brussels sprouts, and finish plating.

Cover dishes tightly in the fridge; reheat in oven or on stovetop. Add fresh herbs, pomegranate, or citrus zest just before serving for brightness.

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Frequently Asked Questions

Is honey allowed on paleo?
Often yes (in moderation). If your version excludes honey, stick to pure maple syrup or date syrup.

Can nuts or nut flours be used?
If you tolerate them, nuts like pecans or almond flour are acceptable in many paleo diets — but ensure no allergy constraints for guests.

How do I make paleo gravy?
Use turkey drippings or stock thickened with arrowroot starch, combined with sautéed onions/garlic and herbs.

Can I serve a paleo bread substitute?
Yes — recipes using cassava flour, tigernut flour, or almond/seed blends exist. Serve warm as a side.

Will non-paleo guests enjoy this menu?
Absolutely! Flavor, herbs, and texture matter more than strict labels. Most guests won’t miss the gluten or dairy once it’s delicious.

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Final Thoughts

This Thanksgiving, go beyond the ordinary with a menu that feels rich, seasonal, and indulgent — but stays clean, gluten-free, dairy-free, and paleo-friendly. From the herb-roasted turkey to creamy cauliflower mash, roasted veggies, grain-free stuffing, and cozy desserts, your holiday table will be full, beautiful, and nourishing.