Holiday Recipe Ideas

This simple roasted turkey recipe is straightforward and easy, even for first-time turkey roasters. It's a method that always results in turkey that is beautifully browned on the outside while being flavorful and juicy on the inside.

Ingredients:

• 1 whole turkey, thawed (12–15 lbs)
• 2 tablespoons avocado oil or olive oil
• 1½ tablespoon fresh thyme leaves
• 1½ tablespoon fresh rosemary, chopped
• 1 teaspoon fine salt
• ½ teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F.
2. Remove the giblets or any seasoning packet from inside the turkey.
3. Pat the turkey dry, inside and out, with paper towels. Tuck the wing tips underneath the body to prevent them from burning.
4. Place the turkey, breast side up, in a roasting pan with a rack and a lid.
5. Using your hands, rub the oil all over the outside of the turkey breast, legs, and wings. Then season with the thyme, rosemary, salt, and pepper, pressing the herbs slightly into the skin.
6. Cover the pan with the lid and roast the turkey. It should cook for about 13 minutes per pound. A 15-lb turkey will roast for almost 3½ hours.
7. The turkey is done when a digital meat thermometer inserted into the thickest part of the breast reads 165°F. Start checking after 90 minutes.
8. Allow the turkey to rest inside the covered roasting pan at least 10 minutes before cutting and serving.
9. If desired, use the pan drippings to make turkey gravy.

Recipe from The Real Food Dietitians

This homemade gravy recipe is an easy way to use leftover pan drippings from your holiday turkey. Rich and savory with a thick, pourable consistency.

Ingredients:

• ½ cup turkey drippings, defatted
• ⅓ cup all-purpose gluten-free flour (Namaste recommended)
• 3 cups low-sodium chicken broth
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste

Instructions:

1. Place a large skillet over medium heat.
2. Add the turkey drippings to the skillet. When the drippings are hot, sprinkle the flour over the drippings and immediately start whisking until a paste forms.
3. Continue whisking for another 1 minute to form a roux — a light brown color and thick, spreadable consistency.
4. Slowly begin to add the broth to the skillet while still whisking.
5. Once all broth is added, increase heat to medium-high and bring to a boil, stirring frequently.
6. Once boiling, cook for 5–6 minutes whisking constantly until thick enough to coat a spoon.
7. If not thick enough, continue cooking while whisking for another 2–3 minutes.
8. Remove from heat and allow to cool slightly before tasting and adjusting salt and pepper.

Recipe from The Real Food Dietitians

This Thanksgiving side dish is made with no added sugar, is Whole30-friendly, and topped with a sweet-and-savory combo of toasted nuts and crisp bacon.

Filling Ingredients:

• Sweet potatoes — about 4 garnet or jewel medium sweet potatoes (the orange ones)
• Maple syrup — omit for Whole30 or add dates
• Milk of choice — use unsweetened almond milk for Whole30
• Butter — use ghee or coconut oil for Whole30
• Sea salt
• Cinnamon, nutmeg, and chili powder
• Whole eggs — omit for egg-free

Topping Ingredients:

• Pecans — ½ cup chopped + ½ cup halves
• Bacon — cooked and chopped (use no-sugar bacon for Whole30)
• Butter — use ghee or coconut oil for Whole30
• Cinnamon and nutmeg
• Sea salt

Instructions:

1. Roast sweet potatoes at 375°F for 45–60 minutes or until fork-tender. Let cool, remove peels, and mash thoroughly.
2. Make the topping while the sweet potatoes bake (except for the bacon).
3. Combine the filling ingredients using a hand mixer.
4. Transfer sweet potato mixture to a 9×9 dish and top with the topping mixture.
5. Bake at 375°F covered with foil for 40 minutes, uncover, add the bacon and bake for another 10–15 minutes.

Recipe from The Real Food Dietitians

Perfectly roasted garlicky Brussels sprouts, crispy bacon, tangy balsamic vinegar, tart cranberries, toasted pecans, and melted feta cheese. Easy to make for a holiday menu or a weeknight dinner.

Ingredients:

• 1½ lbs Brussels sprouts
• 2 cloves garlic, minced
• 3 tablespoons olive oil or avocado oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon fine salt
• ⅛ teaspoon black pepper
• 4 slices bacon, crisp-cooked and chopped
• ¾ cup pecan halves, toasted
• ½ cup dried cranberries (no added sugar; may substitute pomegranate seeds)
• ¼ cup feta cheese (may substitute goat cheese or omit for Whole30/dairy-free)

Instructions:

1. Preheat oven to 400°F.
2. Wash and trim Brussels sprouts. Slice in half from top to bottom (or quarter if large).
3. Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper.
4. Toss the oil mixture with raw sliced Brussels sprouts.
5. Arrange on a baking sheet and roast for 20–25 minutes or until tender and golden brown.
6. Toss with pecans, bacon, and cranberries.
7. Top with feta. Serve warm.

Recipe from The Real Food Dietitians

Humble root vegetables such as carrots, beets, and parsnips get a nutritious glow-up thanks to a buttery, sweet, and herbaceous glaze.

Ingredients:

• 5–6 medium carrots, peeled and cut into ½ inch pieces (4 cups)
• 2–3 medium parsnips, peeled and cut into ½ inch pieces (3 cups)
• 2–3 medium beets, peeled and cut into ½ inch cubes (2 cups)
• ½ medium red onion, sliced (1 cup)
• ¼ cup butter, melted (may substitute avocado oil or olive oil for dairy-free)
• 1 tablespoon honey, plus more for drizzling
• 2 tablespoon roughly chopped fresh sage
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• Flaky sea salt for garnishing

Instructions:

1. Preheat oven to 375°F.
2. Add the vegetables to a large pan.
3. In a small bowl, combine the melted butter, honey, sage, salt, and pepper. Stir to combine.
4. Drizzle the sauce over the vegetables and toss to coat.
5. Roast for 40–50 minutes or until vegetables are cooked through and slightly golden brown on the outsides, tossing halfway through.
6. Transfer to a serving bowl, drizzle with a little honey and sprinkle with flaky sea salt.

Recipe from The Real Food Dietitians

The hearty kale greens get a rubdown with sea salt to make them sweeter, easier to chew, and more digestible. Feel free to use any combination of vegetables, nuts, and seeds you like.

Ingredients:

• 1 large bunch curly green or red kale, washed, patted dry, tough stems removed (about 5 cups)
• ¼ tsp salt
• 1 medium apple, thinly sliced
• 2 stalks celery, thinly sliced
• 1 medium carrot, peeled and julienned or cut into ribbons
• 1 cup shredded Brussels sprouts (may substitute 2 cups additional kale)
• ¼ cup raisins or dried cranberries
• 3 Tbsp roasted pumpkin seeds
• 2 Tbsp roasted sunflower seeds
• 3 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• Black pepper to taste
• Optional — ⅓ cup feta, goat, or parmesan cheese (omit for vegan/dairy-free/Whole30)

Instructions:

1. Tear the washed kale into bite-sized pieces and toss into a big bowl. Sprinkle with sea salt.
2. Massage the kale — really get into it. Continue until the leaves start to soften and wilt a bit.
3. Combine the oil, vinegar, and black pepper and set aside. Don't add extra salt — there's plenty on the kale already.
4. Toss remaining ingredients (apple through sunflower seeds) into kale.
5. Drizzle with oil and vinegar dressing, toss to combine and serve.

Recipe from The Real Food Dietitians

A delicious low-carb vegetable side dish — a rich, smooth, and creamy alternative to classic mashed potatoes.

Ingredients:

• 1 large cauliflower, about 2 lbs 4 oz, broken into large florets
• ½ cup freshly grated Parmesan cheese
• ¼ cup sour cream
• 1 tablespoon unsalted butter, plus more for serving
• 2 garlic cloves, grated
• ½ teaspoon sea salt
• Freshly ground black pepper
• Chopped fresh chives, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Boil the cauliflower until knife-tender, about 10 minutes.
2. Drain and transfer to the bowl of a food processor. Add the Parmesan, sour cream, butter, garlic, salt, and several grinds of pepper. Process until creamy, light, and smooth.
3. Season to taste and serve topped with more butter and chives.

Recipe courtesy of LoveandLemons.com

A delicious, easy, homemade gluten-free apple pie with a buttery and flaky gluten-free pie crust. The fresh, spiced filling is made with half the sugar.

Apple Pie Filling:

• 1 unbaked or parbaked gluten-free pie crust (see pie crust recipe below)
• 8 medium or 5 large apples, cored, peeled, and sliced ¼-inch-thick (8 cups total)
• ⅓ cup cane or coconut sugar
• 3 tablespoons gluten-free flour blend
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon juice

Crumb Topping:

• ½ cup gluten-free flour blend
• 3 tablespoons cane or coconut sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons butter (salted or unsalted), cold and cut into pieces

Instructions:

1. If not already prepared, make the pie crust. Keep it unbaked or parbake for 15–20 minutes for a flakier crust.
2. Preheat oven to 400°F.
3. In a large mixing bowl, place the sliced apples. Add sugar, flour, cinnamon, vanilla, and lemon juice. Stir until evenly coated. Set aside at room temperature for 20–30 minutes.
4. Make the crumble: combine flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter in until it forms a crumble.
5. Transfer apple slices into the pie plate with the crust. Spread evenly and top with crumble mixture.
6. Bake for 40–50 minutes or until lightly golden brown. Use a pie shield or foil on the edges if your oven runs hot.
7. Allow pie to cool partially or completely before slicing.

Recipe from The Real Food Dietitians

This easy, flaky, buttery gluten-free pie crust pairs wonderfully with any filling. Made with simple ingredients — a reliable go-to for both sweet and savory pies.

Ingredients:

• 2½ cups gluten-free flour blend
• 1 cup (2 sticks) cold, unsalted butter, cut into ½-inch thick slices
• ½ teaspoon fine salt
• 2 tablespoons sugar
• 1 teaspoon apple cider vinegar
• 1 large egg
• 2 tablespoons cold water

Instructions:

1. In a large bowl, combine the flour and butter. Using a pastry cutter, cut the butter into the flour until crumbly and pea-sized.
2. Add salt, sugar, vinegar, egg, and 2 tablespoons cold water. Stir to mix.
3. With clean hands, work the dough until it comes together, forming a loose, large ball. If it doesn't stick together, add 1–2 teaspoons more cold water.
4. Divide in half and form each portion into a ball. Place each on parchment paper, press into a thick disc, and wrap up.
5. Chill at least 30 minutes or up to 2 hours.
6. Roll out between parchment paper to ⅛ to ¼-inch-thick. Transfer to a pie plate, press into bottom and sides, trim excess, and add a decorative edge if desired.

Recipe from The Real Food Dietitians

A foundational recipe that supports gut lining integrity, provides bioavailable minerals, and makes use of your Thanksgiving turkey frame.

Ingredients:

• 2 chicken frames without meat, about 3 lbs of bones (or 1 turkey frame)
• Chicken feet (optional)
• 2 small onions, peeled and quartered
• 2 medium carrots, peeled or scrubbed and cut into large chunks
• 3 stalks celery, washed and cut into large chunks
• 4 cloves garlic, peeled and smashed
• 1 one-inch knob of ginger, washed, peel left on (optional)
• 1 bay leaf
• 6–10 peppercorns (optional)
• 1 Tbsp apple cider vinegar
• 4 quarts filtered water, more or less to fill the pot

Instructions:

1. Place bones and chicken feet, if using, into a large stock pot.
2. Add onions, carrots, celery, garlic, bay leaf, and peppercorns.
3. Fill pot with enough filtered water to cover the bones.
4. Add apple cider vinegar (this helps leach minerals and collagen from the bones — a crucial ingredient).
5. Bring to a boil and skim the scum that rises to the top.
6. Reduce heat to LOW and simmer, covered, for 24 hours, adding boiling water if needed to keep bones submerged.
7. After 24 hours, remove from heat and allow to cool slightly before straining through a fine-mesh strainer.

Ingredients:

• Ice cubes
• 2 cups pure pomegranate juice (no added sugar)
• 2 cups sparkling water
• 1 orange, sliced
• Fresh mint leaves
• Optional: stevia drops to taste

Instructions:

1. Fill glasses with ice.
2. Mix equal parts pomegranate juice and sparkling water.
3. Garnish with orange slices and mint leaves.
4. Add stevia if desired for extra sweetness.

Ingredients:

• 2 bunches fresh kale, stems removed and chopped
• ¼ cup olive oil, divided
• Sea salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 Honeycrisp apples, thinly sliced
• ½ cup pomegranate seeds
• ½ cup toasted pecans

Instructions:

1. Massage chopped kale with 1 tablespoon olive oil and pinch of salt and pepper until tender.
2. Whisk remaining olive oil, vinegar, and mustard.
3. Toss kale with dressing, apples, and pomegranate seeds.
4. Top with toasted pecans.

Ingredients:

• 2 pounds rainbow carrots, peeled and halved lengthwise
• 3 tablespoons olive oil
• Sea salt and pepper to taste
• 3 tablespoons honey
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 400°F.
2. Toss carrots with olive oil, salt, and pepper.
3. Roast for 20 minutes or until tender-crisp.
4. Drizzle with honey, add thyme, then toss to coat.
5. Roast additional 10 minutes until caramelized.

Ingredients:

• ½ cup sliced almonds
• 2 pounds fresh green beans, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 tablespoon lemon zest
• Sea salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Toast almonds in a dry skillet over medium heat until golden (3–4 minutes). Set aside.
2. Bring a large pot of salted water to boil. Blanch green beans for 4–5 minutes until tender-crisp.
3. Shock in ice water, drain well.
4. Heat olive oil in a large skillet over medium heat. Add sliced garlic, cook until fragrant (30 seconds).
5. Add green beans, toss to coat and heat through (2–3 minutes). Season with salt and pepper.
6. Top with toasted almonds, lemon zest, and parsley. Serve immediately.

Ham Ingredients:

• 8–10 pound spiral-cut nitrate-free ham
• 1 cup water (for roasting pan)

Glaze Ingredients:

• 1 cup orange juice
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons butter
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Zest of 1 orange

Instructions:

1. Remove ham from refrigerator 1 hour before cooking.
2. Preheat oven to 325°F.
3. Place ham cut-side down in a roasting pan.
4. Add 1 cup water to bottom of pan.
5. Cover tightly with foil.
6. Bake for 1.5 hours.

Ingredients:

• 2 (8 oz) packages organic tempeh
• ¼ cup pure maple syrup
• 3 tablespoons gluten-free tamari
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon paprika
• Fresh rosemary for garnish

Instructions:

1. Cut tempeh into triangles.
2. Whisk maple syrup, tamari, olive oil, garlic, and spices.
3. Marinate tempeh for 30 minutes.
4. Preheat oven to 375°F.
5. Place tempeh on lined baking sheet.
6. Bake 15 minutes, flip, brush with remaining marinade.
7. Bake additional 15 minutes until caramelized.
8. Garnish with fresh rosemary.