Steal This Meal: Thanksgiving, Part II

We received so many STM reader submissions for our Thanksgiving series that we’re splitting the recipes up across two days. Today’s feature will include an easy slow-cooker turkey recipe, and some Whole30-approved side dishes. Thursday, we’ll feature more vegetable side dishes, and dessert options.  Note, as we’ve got a lot of recipes to provide (and many folks haven’t made these dishes since last Thanksgiving!), we don’t have a lot of fancy photos to share.  Doesn’t mean the food featured here isn’t delicious, nutritious and perfect for your Whole30 Thanksgiving!  So read on, adjust the ingredient amounts to accommodate your group and steal these meals (and maybe even invite us to dinner).

Slow Cooker Turkey Breast
Submitted by Kathleen Dusebout

Whole9 Note:  There are a million turkey recipes out there, but we liked this one because it’s perfect for a smaller gathering, and it won’t tie up your oven for the whole day, which means you aren’t juggling the main course, vegetable side dishes and desserts in and out of one appliance.


  • 1 bone-in turkey breast (can do two if you have a large slow cooker-  just double the seasoning ingredients)
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 Tbs. dried parsley


Place turkey breast(s) in crock pot.  Sprinkle on the paprika; this will give it a nice, golden color.  Then sprinkle on the garlic powder and parsley.  Cook on LOW for 8 hours.  If you are making two turkey breasts so you have plenty of leftovers, cook on LOW for 9-10 hours.  (Note, there is no liquid added to the recipe – although some water will accumulate in the bottom of your cooker.)  Place turkey breast(s) on cutting board and immediately cover tightly with foil for 15 minutes.  Slice and serve!

Slow cooker turkey breast

Warm Spinach, Prosciutto, & Pistachio Salad
Submitted by Amanda

Amanda’s Note:  both are family favorites, and the best part is they are super simple!  This is especially nice when you have a million other things to worry about on Turkey day.


  • 16 ounces fresh baby spinach
  • 2 garlic cloves, minced
  • 3 ounces sliced prosciutto, chopped into little squares (1/2 inch)
  • 1/2 cup shelled & salted pistachios
  • 1 to 2 tablespoons olive or coconut oil
  • 1 lemon


Add the olive oil to a pan on medium-high heat. Once it is warm, thrown in the garlic and saute until it gets a little bit soft.  Add the prosciutto, cook until it’s crispy. Turn the pan’s temperature to low. Add the spinach a bit at a time; as it starts to wilt, add another handful, turning and mixing often. You want the spinach lightly wilted, not completely cooked down. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.

Roasted Brussels Sprouts, Squash, and Cranberries
by Ruth Sakya

Ruth’s Note:  This recipe represents so much of who I’ve become – not only a change in the ingredients, but how I respect and treat the food.  It features two veggies I used to avoid like the plague:  Brussels sprouts and squash.  I now think squash is sweet…when did this happen?


  • 1 butternut squash
  • 1 pound fresh Brussels sprouts
  • 1-1/2 cups fresh cranberries
  • 2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice
  • 1/2 tsp kosher salt


Preheat oven to 450 degrees F.   Remove skin, membrane, and seeds (reserve for future use) from squash.  Cut squash into cubes.  Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan).  Sprinkle salt on top and then add duck fat.  Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice.  Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness.  Serve warm and enjoy!

Roasted Brussels sprouts, squash and cranberries

Squash and sweet potato bake
Submitted by Amber Daniels (

Amber’s Note:  Try to keep your relatives away when it comes out of the oven, this stuff is hot out of the oven, but it smells good !  Other recipes like this call for brown sugar, but really, that’s ridiculous. There’s so much sugar in the squash and sweet potato that it’s just not necessary.


  • 1 tsp of cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c coconut oil (melted)
  • 1 large (around 1lb size) sweet potato
  • 1 small (around 1-1.5 lb size) acorn, butternut or other favorite squash.


Preheat the oven to 375 F.  Coat the bottom of a 10×10 dish with some of the coconut oil.  Peel and cube the sweet potato.  Peel, halve, clean and cube the squash.  Place both in the dish and pour the rest of the coconut oil over the squash. Sprinkle the cinnamon and nutmeg over the top, mix it all up, and cover it with foil.  Bake for 35 minutes, stirring occasionally.


Hungry for more Thanksgiving recipes?  Check out Thanksgiving Part I (stuffing and cranberry sauce), and stay tuned for Thanksgiving Part III, coming tomorrow!  And as a thank you for these submissions, all of our STM featured chefs will receive a copy of the Whole30 Success Guide.  Yum!