In our family, gravy and mash are a holiday meal staple, and this one has been a winner for years now. The cool thing is that my family can’t even really tell the difference between my cauliflower mash and the usual white potato mash. Win. This recipe makes for a mash that is thick, creamy, and oh so flavorful. The nutmeg adds a really delicious flavor boost that will take your holiday (or anytime) meal to the next level.
Now, the gravy has been a labor of love from my husband and I over the past couple years. I have never liked gravy (probably because I was a tofurky eating vegetarian for so many years… oye), but I am officially converted. I LOVE this gravy. This real food take on an old favorite makes for the perfect savory texture, and the flavors from the turkey innards make the most delicious gravy ever, that just so happens to be loaded with nutrients too!
So here you go! Enjoy this mash and gravy and know that I am so thankful for you. It means so much when you share, like, comment and cook!
Paleo Thanksgiving Gravy
WHAT YOU NEED:
- the giblets and organs from your bird (we make it from turkey and chickens)
- 2 cups of filtered water
- 2 tablespoons heavy cream
- sea salt and pepper to taste
- 1-3 tablespoons of cornstarch or tapioca flour
WHAT YOU DO:
- The day before (before you put your turkey in its brine), take the stuff from the center of the turkey (neck, gizzard, and organ meats)* and put them in a pot with the water over low heat
- let this cook with a lid all night and as you prep your feast.
- once you are ready to prep your gravy, move the gizzard and such to a cutting board (don’t discard) and finely chop any organ meat and the meat from the gizzard. Then, add back to the gravy pot.
- add a dash of cream to the remaining liquid and add salt and pepper to taste
- continually stirring, sift in the cornstarch or flour 1 teaspoon at a time until desired thickness is achieved
- serve with your mash and smile, knowing you’re getting all kinds of nutrients in, along with tons of flavor!
*You’ll get an extra boost of nutrition and flavor when you get those innards from a pastured bird. We love Wild Pastures (save 20% for life HERE)!
Thanksgiving Cauli-Mash
WHAT YOU NEED:
- 1 head cauliflower, leaves removed, stem and florets chopped
- 1 cup turkey stock (from gravy recipe)
- 1/4 tsp black pepper
- 1 tsp sea salt
- 2 cloves garlic, smashed
- 1-2 teaspoons nutmeg
- 2 tablespoon raw heavy cream (or coconut cream)
- 3 tablespoons grass fed butter or ghee
WHAT YOU DO:
- put cauli, stock, pepper, salt, garlic, and nutmeg in a medium sized saucepan or Dutch oven and bring to a boil
- reduce heat to medium and cover
- cook for 15-20 minutes or until the cauliflower is tender and easily mashed with a fork (add more stock if everything dries up and your cauliflower is not yet tender)
- remove cauli from any excess stock (reserve any leftover stock to use with the rest for your gravy)
- pour all contents into a food processor along with cream and butter, and pulse until desired texture is reached
- plate, create a crater in the middle of your serving, and fill with delicious gravy
- ENJOY with your thanksgiving dinner (or anytime really)
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