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Thanksgiving Recipes

TGK Thanksgiving Sides

Show Thanks with These Recipes

This time of year reminds us how much we have to be grateful for – those big, bold happenings in our lives and then those seemingly small, sweet moments we cherish forever.

What’s great is that we get the best of both of those worlds on Thanksgiving. Which is why it really is a special time to gather and connect with family and friends. And share a meal while we're at it.

We’re sharing a couple of the TGK family’s favorite Thanksgiving recipes to help you prepare for your big meal. Enjoy these side dishes with good, clean, whole ingredients.

We believe in nothing but the best for a special meal like this. Gather, feast, and enjoy.

Gluten-Free Paleo Stuffing

Yields 4 Portions


  • 1/2 lb Paleo bread, cubed
  • 1 tbsp Clarified Butter, melted
  • 1/3 cup Yellow Onion, diced
  • 1/2 cup Carrot, diced 
  • 1/2 cup Celery, diced
  • 1 ea Bay Leaf
  • 1 tsp Garlic Clove, peeled and minced
  • 1/4 cup Stock
  • 1/3 cup Walnut, ground
  • 2 tbsp Cherry, dried 
  • 1 pinch Sage, de-stemmed and finely chopped


  • Preheat oven to 350. Cube or tear bread and let sit out at room temperature (a few days would be best) , uncovered and let it dry out.
  • Combine bread, cherries and walnuts in a bowl.
  • Heat clarified butter on medium high and melt
  • Once butter is melted add sage and toast. Add onion, carrot, celery, bay and garlic. Cook, stirring often for 5 to 10 minutes or until vegetables are soft and aromatic.
  • While still hot pour over the bread and toss to coat.
  • Add the stock and toss. Place into the casserole pan. This can be done an hour ahead.
  • Bake in the oven for 20 minutes or until the internal temperature of 170 degrees and the top is toasted. 
  • Serve immediately

Paleo Bread

Yields 16oz


  • 3 1/2 cups Almond flour 
  • 1 cup Clarified butter, melted 
  • 3 Eggs 
  • 1 tbsp Apple cider vinegar 
  • 1 3/4 tsp Baking powder
  • 1 1/4 tsp Sea salt, low sodium 


  • Preheat the oven to 350.
  • Combine dry ingredients (Almond flour, baking powder, sea salt).
  • In a separate container combine wet ingredients (melted butter, eggs, apple cider vinegar).
  • Combine the wet into the dry, whisking until the batter reaches a smooth, consistent texture. 
  • Pour the batter into the lined 3” hotel pans. Set the pans in the oven (middle rack) and bake at 350 degrees for 45-50 minutes. When the bread is done, it should be golden brown and firm. 

Sweet Potato and Apple Mash 

Yields 8oz


  • 1 lb Sweet potato, whole  
  • 1/2 tsp Black pepper 
  • 1 tsp Sea salt, low sodium 


  • Preheat oven to 350 degrees.
  • Bake sweet potato on a sheet pan.
  • Bake until soft.
  • Once cool enough to hold, peel sweet potatoes and mash.
  • Season with salt and pepper and mix combine evenly.
  • Fold in 4oz of TGK Apple Sauce (see below).

Apple Sauce

Yields 8oz


  • 1/2 cup Apple, peeled and sliced
  • 1/4 cup Apple cider
  • 1/2 tsp Lemon juice 
  • 1 Pinch Cinnamon, ground 
  • 1 Pinch Nutmeg, ground


  • Combine all ingredients in a small pot. 
  • Cook over medium heat until apples are soft.
  • Smash the apple with a potato masher or pulse in a food processor.
  • Leave apple chunky or puree smooth. 

Written By: Carter Lewis

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