We typically do an every other year thing with our extended families for Thanksgiving since mine is in Memphis(ish) and his is in Atlanta(ish).

This year it’s my family, so Jon offered to cook if my mom would be willing to host everyone at her house. The catch? He’s going to do an entirely paleo meal.

My family is on board with the whole thing, but to say that Jon and I eat very differently from most of them would be a pretty significant understatement.

I knew – when I got a phone call asking if this paleo thing meant we’d be serving tofu – that there’s little idea what we’re talking about … and that Jon had better knock this meal out of the ballpark.

So – he’s testing recipes. What does that mean? Thanksgiving in August!

He marinated a bunch of turkey thighs (since a whole one would have been overkill) overnight in a salt water + poultry seasoning mixture. (Threw some chicken in for salads for the week, too.)


Started smoking early this morning in The Egg.


Took several hours, of course, but it smelled fantastic.


He also made a stuffing that he adapted from this recipe. He didn’t use pork, though, and instead used cauliflower – based on other recipes he’s used in the past.


Here’s what he actually did:

2 heads cauliflower – steamed
5 fresh sage leaves,chopped
3 sprigs fresh thyme, chopped
2 sprigsfresh rosemary, chopped
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
4 tablespoons coconut flour
4 tablespoons coconut oil
One bunch celery, chopped
2 yellow onions, chopped
3 granny smith apples, peeled,cored and chopped
1 pound mushrooms, chopped
2 tablespoons poultry seasoning
Salt and pepper to taste
4 eggs
¼ cup chicken stock

1. Preheat oven to 350 degrees.
2. Place fresh herbs in a large bowl. Add steamed cauliflower, coconut flour, and salt & pepper, then mash to stuffing consistency.
2. In a large skillet, heat 2 tbsp coconut oil over medium heat. Add cauliflower mixture and saute for 7-10 minutes. Mix well and remove to bowl when cooked through.
3. In the same skillet, heat remaining oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, salt and pepper.
4. In a small bowl, whisk together the eggs and turkey stock. Set aside.
5. Combine the cauliflower with the sautéed vegetables and mix in the egg/stock mixture over.
6. Bake in a large baking dish, covered, for 30 minute. Uncover and continue baking for 30 min or until stuffing is brown on top.

I LOVE this. I have always loved cauliflower stuffing – and have zero problem not utilizing cornbread. His kids loved it, too – and mentioned they like it better than traditional cornbread dressing.

Dessert? Pumpkin pie. The crust is a hazelnut + pecan mixture.


It needs a little tweaking because it was pretty crumbly. Otherwise – FABULOUS. I loved that I could taste the honey in the filling.


The stuff he tested this weekend? Definitely keepers.


He has some plans to test a paleo green bean casserole – and was planning to make cranberry sauce but couldn’t find fresh cranberries when we were out grocery shopping – so there’s more to come.