I love this time of year and the spirit of the season!  I also love the food this time of year.  With Thanksgiving coming up in a week, this is the first Thanksgiving ever that I will be attempting to alter recipes that go along with the way I am eating now, which is no refined flours or sugars.  I found some great recipes, and am actually so excited to try them!
Here are some of the things on the menu for Thanksgiving at my house this year.  Most of these were found at lowcarblluxury.com.

Traditional Sage Dressing 

18-20 slices of day old dry low carb bread 3 cups chopped celery 2 bunches scallions chopped including greens 2 tablespoons dry sage 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup butter 3 cups chicken stock Slice bread into 1 inch cubes and put into large slow cooker that has been prepared with spray oil. Sauté onions and celery in butter until softened. Add stock, sage, salt, pepper and garlic and bring to boil. Spoon mixture over bread cubes and toss lightly. Cook on low for 4-5 hours. Makes 10 servings.   9.75 grams net carbohydrate per serving.  Saucy Skillet Mushrooms  4 slices bacon, chopped 1 tablespoon olive oil 1 pound large button mushrooms (about 1-1/2 to 2 inches in diameter) 2 tablespoons stone-ground mustard 2 tablespoons snipped Italian parsley In a large, heavy skillet cook bacon over medium heat until crisp. Transfer to paper towels; set aside. Add olive oil to the same skillet. Cook and stir mushrooms in hot oil over medium heat for 1 to 2 minutes or until mushrooms just begin to brown. Cover and cook mushrooms for 8 minutes or until tender, stirring occasionally. Stir in cooked bacon and mustard; heat through. To serve, sprinkle parsley over mushrooms. Makes 4 side-dish servings.   4 grams net carbohydrate per serving. Green Beans with Shallots  2 pounds fresh green beans, tips removed, cut into 3-inch pieces 1 tablespoon salt 4 tablespoons butter (1/2 stick) 1 to 2 cups finely chopped shallots, according to taste salt, to taste black pepper, to taste 1/2 cup cup finely chopped Italian flat-leaf parsley Bring 3 quarts water to a boil in a 4-quart pot; add salt. Meanwhile, trim beans, then cut into 3-inch pieces. Cook beans in boiling water 3 to 5 minutes just until crisp-tender. Drain well. Melt butter in a large skillet over Medium-High heat. Add shallots and sauté 1 minute. Add beans and parsley; toss until heated through. Season with salt and pepper. Serve hot. Makes 8 servings.   6.5 grams net carbohydrate per serving. I can't decide if I will make this on thanksgiving or not yet, but if not, will definitely make it sometime during the holidays. Apple Walnut Bread Pudding  8 slices of dry low-carb bread 3 tablespoons butter 2 eggs, beaten 1 1/2 cup cream 1/2 cup DaVinci Sugar Free Vanilla Syrup 1 teaspoon cinnamon 2/3 cup Splenda (or sweetener of choice) dash of salt Topping: 1 cup chopped walnuts 1 medium tart apple (Granny Smith works well) 1 cup sugarfree maple syrup Preheat oven to 350°F. Slice the bread into 3/4 inch cubes. Cream together the butter, eggs, vanilla syrup, cream, Splenda and salt and pour into a Pyrex or Corning baking dish sprayed with PAM. Place into a large metal roasting pan and fill with hot water 1/2 way up the side of the Pyrex dish. Bake for 45-50 minutes or until a knife inserted in center comes out clean. Set aside to cool. To make topping: Pare and core the apple and dice into 1/4 inch pieces. Combine maple syrup and apples in a small sauce pan and bring to boil. Boil for 3 to 5 minutes or until syrup reduces down and apple is softened. Fold in walnuts. Spread this mixture over baked pudding. Serve warm or chilled with heavy cream or whipped cream. Makes 8 servings.   6 grams net carbohydrate per serving. More to come!