# Thanksgiving Redux: Red Wine–Braised Turkey, Paleo Stuffing, Autumn Vegetables & Pumpkin Custard > Tender turkey leg and its red-wine jus anchor a Thanksgiving plate of mushroom-rich stuffing, tart cranberries, caramelized delicata, and Brussels sprouts studded with crisp pork jowl. Finish with cool pumpkin custard, salty-sweet miso-maple pecans, and a generous spoonful of coconut whipped cream. - URL: https://www.chezjk.com/recipes/thanksgiving-redux-paleo-red-wine-braised-turkey-leg-with-paleo-stuffing-cranber - Author: Jonathan Katzman - Cooked and photographed: 2023-11-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo ![Thanksgiving Redux: Red Wine–Braised Turkey, Paleo Stuffing, Autumn Vegetables & Pumpkin Custard](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb11f7fe52e94a131.jpg) ## Red Wine–Braised Turkey Legs A gentle braise softens the legs' connective tissue while wine, aromatics, and turkey stock become a glossy, naturally thickened jus. ### Ingredients - 3½–4 lb bone-in, skin-on turkey legs, drumsticks and thighs separated if necessary - 2 tsp kosher salt, plus more to taste - ½ tsp freshly ground black pepper - 1 tbsp ghee - 1 large yellow onion, chopped - 1 large carrot, chopped - 2 stalks celery, chopped - 4 cloves garlic, crushed - 1 tbsp tomato paste - 1½ cups dry red wine - 2½ cups unsalted gluten-free turkey or chicken stock, plus more as needed - 4 sprigs thyme - 1 bay leaf ### Instructions 1. Heat the oven to 325°F. Pat the turkey dry and season with the salt and pepper. 2. Heat the ghee in a large Dutch oven over medium-high heat. Brown the turkey in batches, starting skin-side down, about 5–7 minutes per broad side. Transfer to a tray. 3. Leave about 2 tablespoons fat in the pot. Add the onion, carrot, and celery and cook over medium heat for 8 minutes. Add the garlic and tomato paste and cook for 1 minute. 4. Add the wine, scrape up the browned bits, and simmer for 5 minutes. Add the stock, thyme, and bay leaf. Return the turkey, skin-side up; the liquid should reach halfway to two-thirds up the meat. 5. Cover and braise for 2½–3 hours, checking after 2 hours. The thickest meat must reach at least 165°F, but legs generally become pull-apart tender around 185–195°F. A skewer should slide in easily and the joints should loosen. 6. Transfer the turkey to a dish. Strain the braising liquid, skim excess fat, and simmer for 10–20 minutes until glossy and lightly coating a spoon. Taste before adding salt. 7. Remove the bones, drumstick tendons, and any flabby skin. Pull the meat into large pieces and moisten with some of the jus; reserve the rest for serving. ### Notes - The braise can be made a day ahead. Chill the meat in its liquid, remove the solidified fat, and reheat gently, covered, until the turkey reaches 165°F. ## Sweet Potato, Mushroom & Walnut Paleo Stuffing Roasted sweet potato supplies soft, substantial pieces while browned mushrooms, walnuts, and sage give the savory depth and texture of stuffing without bread. ### Ingredients - 1 lb orange sweet potatoes, peeled and cut into ½-inch cubes - 1 tbsp olive oil - 1 tbsp ghee - 10 oz cremini mushrooms, cut into chunky pieces - 1 medium yellow onion, diced - 3 stalks celery, diced - 2 cloves garlic, minced - ½ cup walnuts, roughly chopped - 1 tbsp chopped fresh sage - 1 tsp thyme leaves - 2 tbsp chopped parsley - ½ cup unsalted gluten-free turkey or chicken stock - 1 large egg, beaten - ¾ tsp kosher salt, divided, plus more to taste - ¼ tsp black pepper ### Instructions 1. Heat the oven to 425°F. Toss the sweet potatoes with olive oil and ¼ teaspoon salt. Spread on a sheet pan and roast for 20–25 minutes, turning once, until just tender with browned edges. 2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes until their moisture evaporates and they brown. 3. Lower the heat to medium. Add the onion, celery, remaining ½ teaspoon salt, and pepper. Cook for 8–10 minutes until softened. Add the garlic, sage, and thyme and cook for 1 minute. 4. Combine the vegetables with the roasted sweet potatoes, walnuts, and parsley. Let cool for 10 minutes, then fold in the stock and beaten egg. 5. Transfer to a lightly oiled 8-inch baking dish. Bake at 375°F for 25–30 minutes, until lightly browned and the center reaches 165°F. Rest for 5 minutes before serving. ### Notes - The mixture should be moist but not soupy before baking. Add another splash of stock only if it looks dry. ## Maple-Orange Cranberry Sauce Whole cranberries cook into a chunky, tart sauce that cuts through the richness of the turkey and pork jowl. ### Ingredients - 12 oz fresh cranberries - ⅓ cup maple syrup - ⅓ cup water - ¼ cup fresh orange juice - 1 tsp finely grated orange zest - 1 pinch kosher salt ### Instructions 1. Combine all ingredients in a saucepan and bring to a simmer over medium heat. 2. Cook for 12–15 minutes, stirring occasionally, until most berries burst and the sauce thickens. Mash lightly, leaving some texture. 3. Cool before serving; the sauce thickens further as it cools. Taste and add a little more maple syrup if needed. ### Notes - Make up to 5 days ahead and refrigerate. Serve cool or at room temperature. ## Roasted Delicata Squash Roasting skin-on half-moons concentrates the squash's sweetness and creates browned edges that stand up to a sharp vinaigrette. ### Ingredients - 2 medium delicata squash, about 1½ lb total - 1½ tbsp olive oil - ½ tsp kosher salt - ¼ tsp black pepper - 2–3 tbsp Cider–Mushroom-Miso Vinaigrette, from the component below ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and slice crosswise into ½-inch half-moons. 2. Toss with the olive oil, salt, and pepper. Spread in a single layer on a sheet pan. 3. Roast for 25–30 minutes, turning once, until browned and tender but not collapsing. 4. Toss gently with 2 tablespoons vinaigrette while warm. Taste and add more if needed. ## Cider–Mushroom-Miso Vinaigrette Cider vinegar balances the squash's sweetness, while a small amount of mushroom miso adds savory depth without making the dressing heavy. ### Ingredients - 1 tbsp apple cider vinegar - 1 tsp gluten-free mushroom miso - ½ tsp maple syrup - 2 tbsp extra-virgin olive oil - 1 tsp water, plus more as needed - to taste black pepper ### Instructions 1. Whisk the vinegar, miso, maple syrup, and water until smooth. 2. Whisk in the olive oil. Add pepper and enough additional water to make a pourable dressing. 3. Taste with a piece of squash before adjusting seasoning; the miso may provide all the salt needed. ### Notes - Use a light hand when dressing the squash so its browned surfaces remain distinct. ## Brussels Sprouts & Shallots with Crisp Pork Jowl Slow-rendered jowl provides crisp bits and savory fat; a hot oven gives the sprouts dark cut faces while the shallots soften and sweeten. ### Ingredients - 1¼ lb Brussels sprouts, trimmed and halved - 4 medium shallots, peeled and quartered through the root - 5 oz fresh, uncured pork jowl, rind removed and cut into ¼-inch dice - 1 tsp ghee - ½ tsp kosher salt, plus more to taste - ¼ tsp black pepper - 2 tsp apple cider vinegar ### Instructions 1. Heat the oven to 425°F. Put the pork jowl and ghee in a skillet over medium-low heat. Cook for 15–20 minutes, stirring occasionally, until the fat renders and the pieces are crisp. Transfer the crisp bits to a small bowl. 2. Toss the sprouts and shallots with 2 tablespoons rendered fat, the salt, and pepper. Save any extra fat for another use. 3. Spread on a sheet pan with the sprouts cut-side down. Roast for 22–28 minutes, turning the shallots once, until the sprouts have dark brown faces and tender centers. 4. Toss with the vinegar and crisp jowl bits just before serving. Adjust salt to taste. ### Notes - If using cured pork jowl instead, choose one without added sugar or gluten and reduce the salt substantially. ## Baked Pumpkin Custard Eggs give the pumpkin a clean, sliceable set, while coconut milk keeps the custard smooth and rich without obscuring its warm spices. ### Ingredients - 15 oz plain pumpkin purée - 4 large eggs - ½ cup full-fat unsweetened coconut milk, well mixed - ⅓ cup maple syrup - 1 tsp vanilla extract - 1½ tsp ground cinnamon - ½ tsp ground ginger - ¼ tsp freshly grated nutmeg - ¼ tsp fine sea salt - 1 tsp coconut oil, for the baking dish ### Instructions 1. Heat the oven to 325°F. Grease an 8-inch square baking dish with coconut oil and set it inside a larger roasting pan. 2. Whisk the pumpkin, eggs, coconut milk, maple syrup, vanilla, spices, and salt until smooth without beating in much air. Pour into the prepared dish. 3. Place the roasting pan in the oven and carefully add hot water to reach halfway up the custard dish. 4. Bake for 40–55 minutes, until the edges are set and the center trembles gently rather than sloshing. The center should register 175–180°F. 5. Remove the dish from the water bath and cool on a rack for about 1 hour. Refrigerate for at least 4 hours, preferably overnight. 6. Cut into portions with a thin knife and lift out carefully with a small spatula. ### Notes - Avoid overbaking: a puffed or cracked custard will be firmer and less silky. ## Honey Nut Miso–Maple Glazed Pecans Maple syrup forms a thin glaze, and honey nut miso adds a salty, fermented counterpoint to the pumpkin and coconut cream. ### Ingredients - ¾ cup pecan halves, some roughly broken - 2 tbsp maple syrup - 1½ tsp gluten-free Shared Cultures honey nut miso - 1 tsp melted coconut oil - 1 tsp water ### Instructions 1. Heat the oven to 300°F and line a small sheet pan with parchment. 2. Whisk the maple syrup, miso, coconut oil, and water until smooth. Toss thoroughly with the pecans. 3. Spread in a single layer and bake for 18–24 minutes, stirring every 6–8 minutes, until fragrant and the coating looks reduced and tacky. Watch closely near the end because the miso can scorch. 4. Cool completely on the pan, then break apart. The glaze firms as it cools. ### Notes - Store only once completely cool. If the nuts soften, refresh briefly in a 300°F oven and cool again. ## Coconut Whipped Cream Cold coconut cream whips into a soft, rich topping that contrasts with the dense custard and crunchy pecans. ### Ingredients - 1 13.5-oz can unsweetened full-fat coconut cream, refrigerated upright overnight - 1 tbsp maple syrup - ½ tsp vanilla extract - 1 pinch fine sea salt ### Instructions 1. Chill a mixing bowl and beaters for 10 minutes. 2. Open the cold can without shaking. Scoop the firm cream into the bowl, leaving any thin liquid behind. 3. Beat for 1–2 minutes until smooth and fluffy. Add the maple syrup, vanilla, and salt and beat briefly to combine. 4. Refrigerate until serving. If too stiff to spoon, beat in a teaspoon of the reserved coconut liquid at a time. ### Notes - Choose a coconut cream that separates into a firm layer when chilled; some emulsified products will not whip. ## Overall Timing / Workflow Making the cold components ahead leaves the oven free for a gentle turkey braise followed by high-heat vegetable roasting. ### Instructions 1. Day before: refrigerate the coconut cream. Bake and chill the pumpkin custard, cook the cranberry sauce, and glaze the pecans. Store the cooled pecans airtight at room temperature. 2. About 5 hours before dinner: season, brown, and start braising the turkey at 325°F. 3. While the turkey braises: chop the stuffing vegetables, prepare the squash and sprouts, make the vinaigrette, and render the jowl. Cook the mushroom-onion mixture for the stuffing. 4. About 90 minutes before dinner: once the turkey is tender, remove it and raise the oven to 425°F. Strain and reduce the jus on the stovetop. 5. Roast the stuffing's sweet potatoes and the delicata on separate trays for 25–30 minutes, rotating the trays between racks halfway through. Dress the squash and hold loosely covered. 6. Roast the Brussels sprouts and shallots at 425°F for 22–28 minutes. Meanwhile, cool the sweet potatoes briefly and assemble the stuffing. 7. Lower the oven to 375°F and bake the stuffing for 25–30 minutes. Keep the turkey covered over very low heat in its jus; if it has cooled, reheat to 165°F. Return the squash and sprouts to the oven for the last 5 minutes if needed. 8. Whip the coconut cream and refrigerate. Serve the savory meal, then plate the chilled custard with pecans and cream. ### Notes - For a less crowded serving day, braise the turkey ahead as well and reheat it covered in its liquid. ## Plating Keeping the sides distinct preserves their textures and lets the cranberry sauce provide a bright counterpoint to each rich bite. ### Instructions 1. Arrange large pulled pieces of turkey along one side of each warm plate and spoon the reduced jus over the meat. 2. Add a generous spoonful of stuffing, a cluster of Brussels sprouts with shallots and jowl, and overlapping delicata half-moons. 3. Place the cranberry sauce beside, rather than over, the browned vegetables. 4. For dessert, set a portion of chilled pumpkin custard in a shallow bowl. Scatter miso-maple pecans beside and around it, then spoon coconut whipped cream generously over the top. ## Leftover Path Storing moist, crisp, and cold components separately makes reheating more successful and keeps the dessert toppings fresh. ### Instructions 1. Refrigerate turkey in its jus and store stuffing, vegetables, cranberry sauce, custard, and coconut cream in separate containers within 2 hours of serving. 2. Use turkey, stuffing, vegetables, and custard within 3–4 days. Use coconut whipped cream within 3 days and cranberry sauce within 7 days. Keep cooled pecans airtight at room temperature for up to 1 week. 3. Reheat turkey covered with its jus until it reaches 165°F. Reheat stuffing covered with a splash of stock, then uncover briefly to restore the top. 4. Warm squash and sprouts on a sheet pan at 400°F until hot; avoid microwaving if you want to retain browned edges. 5. Turn leftover turkey, stuffing, and sprouts into a warm lunch bowl, with cranberry sauce added after reheating. Keep the custard cold and add pecans and coconut cream only when serving. 6. Freeze turkey with jus for up to 3 months if it will not be eaten promptly. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.