I started GAPS in December of 2009 just a couple weeks after Thanksgiving and so my very first Thanksgiving was after I'd been on GAPS almost one full year.
I was anxious to be able to have some of the meals to which I'd grown accustomed for the forty-some previous Thanksgiving dinners prior to my starting on GAPS and I was thrilled when I found this menu planner by Sarah Schatz.
There are twenty-four recipes in this 24 page e-book which I know from past experience will make your holiday so very enjoyable. Almost every single recipe is GAPS legal, save for a couple which I've notated with an asterisk.
- Crispy Pecans
- Pumpkin [affiliate link] Dip with Apple Slices (contains cashews and sunflower seeds)
- Roasted Turkey
- Lemony Green Beans with Almonds [affiliate link] (almonds are optional)
- Green Bean Casserole (Sarah shares this recipe at her blog) (contains cashews)
- Butternut Squash with Apples
- Mashed New Potatoes with Garlic and Rosemary*
- Mashed Garlic Cauliflower
- Spiced Cranberry Sauce
- Mushroom Gravy (contains cashews)
- Lacto-Fermented Sauerkraut
- Coconut Savory Rolls (contains eggs)
- Coconut Bread Stuffing (contains eggs)
- Wild Rice Pecan Stuffing* (you could try substituting riced cauliflower for the rice) (egg-free and gluten-free)
- Pumpkin Bars (contains almonds and eggs)
- Pumpkin Pie (Sarah shares this recipe at her blog) (contains eggs)
- Egg-Free Pumpkin Pie (contains almonds)
- Egg-Free Apple-Apricot Pie (contains almonds)
- Pecan Pie (contains nuts and eggs)
Pie Crusts and Dessert Toppings
- Gluten-Free Almond Pie Crust (contains almonds)
- Nut-free Coconut Pie Crust (contains coconut)
- Cashew Date Frosting (contains cashews)
- Coconut Whipped Cream (contains coconut)
- Coconut Icing (contains coconut)
Almost every recipe comes with nutrition information (calories, fat, carbohydrates, dietary fiber, cholesterol and sodium) and a Shopping List is also included so your trip to the store will be easy to plan. There are also helpful tips and substitution suggestions.
Sarah has graciously given me permission to share her Coconut Bread Stuffing recipe, you can see it in the photo below. Doesn't that look delicious?! I am so excited to be able to share this recipe with you!
Here is one of my tips for broth on Thanksgiving Day – if you are baking a turkey. Remove the gizzard, liver, heart and neck and place in a pot. Add your favorite broth vegetables – mine are celery, onions [affiliate link], carrots and garlic. Add four cups of water and simmer for an hour or two. Voila! And afterwards, don't forget to boil the turkey carcass for a lot of great broth! And now, on to Sarah's recipe.
COCONUT BREAD STUFFING
Prep + Cook = 55 minutes
Adapted from Joy of Cooking
- 3-4 Tablespoons butter or olive oil
- 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene's tip!)
- 1 onion, chopped
- 1-2 ribs celery, chopped
- 1-2 apples, peeled, cored and chopped
- 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
- 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
- 1 teaspoon dried sage or 1 Tablespoon freshly chopped
- 1/4 cup freshly chopped parsley [affiliate link]
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper [affiliate link]
- 1/4 teaspoon freshly grated or ground nutmeg [affiliate link]
- 1/8 teaspoon ground cloves [affiliate link]
- 1 egg, well beaten (optional)
1. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.
2. At medium heat in a skillet, sauté the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.
3. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.
4. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it's done baking).
Prep + Cook = 60 minutes
This bread recipe makes great sandwich bread. It was adapted from Cooking with Coconut Flour by Bruce Fife.
- 6 eggs, at room temperature
- 1/2 cup coconut oil [affiliate link] or butter, melted
- 2 tablespoons honey, or other preferred sweetener
- 2/3- 3/4 cups coconut flour, sifted
- 1 teaspoon baking powder, corn and gluten free; delete for GAPS
1. Preheat the oven to 350°F.
2. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.
3. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.
Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.
Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs
Baking powder: Sarah says she has made this recipe many times without baking powder or baking soda [affiliate link] and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.)”
Nutritional Info: Per Serving: 184 Calories; 13g Fat (65.6% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.