What Your Thanksgiving Plate Says About You
What does your Thanksgiving plate look like? I feel like Thanksgiving plates are some sort of gluttonous, culinary DNA, different for everyone and perfectly representative of one’s personality. I’m still working on my theories distinguishing introversion and extroversion as evidenced by the application or avoidance of burnt marshmallows on one’s sweet potato casserole, but when I nail it, y’all will be the first to know. But really, my plate is easy: dark meat or very tender breast and tons of gravy, stuffing and tons of gravy, cranberry sauce, and far more than my fair and proportionate share of the green bean casserole. Hey, I made this, and I’m gonna eat as much green bean casserole as I damn well please. It’s strange to me that, given how much work I put into Thanksgiving every year, making every single thing from scratch, the one dish that comes from cans is one of my favorites. I don’t think I’m solo here, though: the canned green bean casserole is a national phenomenon, gracing every Thanksgiving table worth grazing (in my opinion, that is). The perfect blend of tender green beans and creamy, rich cream of mushroom soup, topped with sweet, crunchy onions. I even remember coming home after a party one night in college and making a batch to eat with my friends. Green bean casserole after being way overserved around 2 a.m.? Yeah, that was me in college. The me-est thing I’ve ever done. So this year, as part of my Whole30 Thanksgiving recipes series, complete with a brined herb butter turkey breast and gravy, Whole30 green bean casserole, Whole30 sweet potato casserole with pecan-date topping, and Whole30 cranberry sauce (with my Whole30-compliant paleo stuffing already up on the blog!), I had to make my own take on the Thanksgiving classic with no grains, no gluten, no dairy, and no sugar. And it. is. perfection.
Why You’ll Love This Recipe
I didn’t skimp on any of the elements, making a cream of mushroom soup and onion-petal style crunchy fried onions to top the whole thing. I used fresh green beans, but you can use frozen, too. Basically, it’s a Whole30 Thanksgiving recipes must. The cream of mushroom soup is heady and rich, but the fried onions are problematic. The problem being you have to actually not eat them by the fistful before presenting the dish to the Whole30 Thanksgiving table. It’s a big problem, and one we’ll have to band together to truly conquer. Email me if you need a fried onion accountability buddy?
