For the menu this week, I’ve included most of the classics people expect on Thanksgiving—the one exception is yam casserole, which is nearly impossible to do in a whole-foods, sugar-free way (and no one who really wants it is going to be satisfied with a Hubbard squash casserole instead). I have scheduled light meals for a couple of days leading up to Thanksgiving, with notes on things you can make ahead if you’re hosting it. Nearly everything for the rest of the week is very quick to make, because I assume you’re deep in Thanksgiving preparations. Alternately, if you’ve been requested to bring a dish, you have most of the classics here and may be able to take a version you can eat, so you’re not just stuck with the turkey! Either way, you’ll want to make the pie—it’s luscious. And the day after Thanksgiving, I have an unusual use for leftover turkey, with brighter, cleaner flavors than the usual turkey hash. If you don’t have leftover turkey, you can easily make this using deli turkey.
One note: if you eat the full meal for Thanksgiving Day, you’re going to have more than 10 grams of usable carbs, but not nearly what you’d be eating if you ate the conventional versions. If you’re like my family, you’ll be eating a light breakfast anyhow and probably won’t want much for dinner, whether you’re having your feast in the middle of the day or in the evening. So it evens out.
For which I’m thankful.
