thanksgiving gravy and mash

Alright, here it is, the final Thanksgiving recipe post of 2014. Stay tuned for a recipe roundup of all the recipes I have created for this year’s feast, just in time for you to wow your family by bringing an amazing dish that no one will know is actually nutrient dense and good for the heart, body, and soul.

What is Thanksgiving without gravy and mash? According to my family, it’s not Thanksgiving (and I get it), so I went to work this weekend to create the perfect gravy and mash, with my husband’s  help, of course, because this is his jam. We will most likely also have regular potatoes (which my husband has perfected), but I don’t particularly like white potatoes, and because I am not training too much right now as I continue to heal, white potatoes just aren’t really on the menu for me. The cool thing is that my family can’t even really tell the difference. This cauli-mash is thick, creamy, and so flavorful. The nutmeg adds a really delicious flavor profile, that makes it stand out from the plethora of cauli-mash recipes out there.

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… gag), but I LOVE this gravy. The paleo-friendly flour makes 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, the final pieces of the 2014 Thanksgiving puzzle! Enjoy this mash and gravy and know that I am so thankful for every person that looks at this blog. Please continue to share, like, comment and cook!


[recipe title=”Paleo Thanksgiving Gravy (GF, NF, DF)” servings=”8″ time=”overnight” difficulty=”moderate”]


  • insides of your turkey
  • 2 cups of water
  • 2 TB heavy cream (optional)
  • salt and pepper to taste
  • 1-3 TB of tapioca of arrowroot flour (either will work)


  • 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 tight lid all night and all day long, until 30 minutes before you are ready to serve
  • once you are ready to prep your gravy, remove the insides and discard
  • add a dash of cream to the remaining liquid and add salt and pepper to taste
  • continually stirring, sift in the flour 1 tsp at a time until desired thickness is acheived
  • serve with your mash and smile, knowing you’re getting all kinds of nutrients in, along with tons of flavor!

*If you buy a turkey from Walmart, you probably won’t get these essential turkey parts, and if you do, they won’t be nutrient dense power houses that you will get from a pastured bird. Find a local farmer or order a bird from your local Whole Foods! {/recipe]


[recipe title=”Thanksgiving Cauli-Mash (GF, NF)” servings=”6″ time=”30 min” difficulty=”easy”]


  • 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 TB raw heavy cream (or coconut cream)
  • 3 TB grass fed butter or ghee (I used paleo butter)


  • 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) [/recipe]
By | 2015-04-01T08:28:25-08:00 November 25th, 2014|Marinades and Sauces, Recipes, Rice, Biscuits, Tortillas, and Mash|0 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

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