Tag Archives: Thanksgiving

Stuffing Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??

As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!

Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast. 

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them.

If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time. The world is your oyster. I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin
 
Prep time
Cook time
Total time
 
Ingredients
  • 4-5 small pumpkins, or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion, diced
  • 1 lb Italian pork or chicken sausage, casing removed
  • 4 large carrots, chopped
  • 2 stalks celery, chopped
  • ½ fresh or frozen cranberries, chopped
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • 1 tbsp balsamic vinegar
  • ½ cup chopped almonds
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  3. Heat ghee or coconut oil in a large pan over medium-high heat.
  4. Add diced onions to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
  5. Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  6. Transfer the cooked onions and sausage into a large mixing bowl.
  7. Add carrots, celery, cranberries, garlic, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
  8. Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  9. Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  10. Transfer the stuffing into the pumpkin(s), filling up to the top.**
  11. Place the lid on top of the pumpkin(s), and transfer to the oven.
  12. Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.
Notes
**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Thanksgiving Stuffing Stuffed Pumpkin - Paleo Gluten Free Whole30

 

Mini Pumpkin Tarts

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts
Mini Pumpkin Tarts
 
Prep time
Cook time
Total time
 
Serves: 6 tarts
Ingredients
Crust
  • ⅓ cup almond flour
  • ⅓ cup flaxseed meal
  • 3 tbsp coconut oil
  • ⅛ tsp salt
Filling
  • 1 cup pumpkin puree
  • ⅓ cup coconut butter
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ⅛ tsp ground cloves
  • Coconut flakes, for garnish
Instructions
  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  4. Heat a saucepan on the stovetop at the lowest setting.
  5. Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  6. Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  7. Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  8. Place back in the fridge for at least 3 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.
Notes
If you don't love the taste of honey in dessert, you can replace with ¼ cup of maple syrup.

paleo-mini-pumpkin-tarts

Velvety Mashed Parsnips

Velvety Mashed ParsnipsThe best kind of recipes are the ones that feel like they shouldn’t count as a recipe because they are so stupid easy. I honestly wasn’t sure if I should post this because of its ridiculous simplicity, but I felt the need to share with the world after eating half of the whole thing on my own because it’s soooo good. Now I’m actually uncomfortably full from it. Totally worth it

Velvety Mashed Parsnips
This dish is perfect for Thanksgiving if you want a lightened up version of mashed potatoes, and parsnips have a lower glycemic index than potatoes so it doesn’t spike up your blood sugar. Plus, this recipe is seriously amazing. It tastes like velvety clouds in your mouth. Get your mind out of the gutter, perv. I didn’t mean it that way.

Velvety Mashed Parsnips Velvety Mashed Parsnips
When I first made this, I thought a whole can of coconut milk might be too much, but it’s actually the perfect amount. The more milk I added, I found that the blending process whips it up nicely giving it the velvety texture that you want

Velvety Mashed Parsnips
Just make it! You’ll love it.

Velvety Mashed Parsnips

VELVETY MASHED PARSNIPS
 
Prep time
Cook time
Total time
 
Ingredients
  • 1lb parsnips
  • 1 13.5oz can full fat coconut milk
  • 2 garlic cloves (omit for low FODMAP)
  • Water, if needed
  • Salt & pepper, to taste (omit pepper for AIP)
Instructions
  1. Roughly chop the parsnips.
  2. Place them in a pot with garlic cloves, and cover everything with coconut milk. Add water if the parsnips are not covered completely.
  3. Bring to boil, then turn the heat down low and let it simmer for 15 minutes or until parsnips can easily pierce through a fork.
  4. Add salt and pepper.
  5. Blend everything with an immersion blender, or put all the contents in a food processor and blend until smooth.
  6. Transfer to a serving dish and eat!

Paleo Dairy Free Whole30 Velvety Mashed Parsnips