Kirkman Group, Inc.
In what’s now known as “the first Thanksgiving,” the colonists at Plymouth shared the bounty of their first harvest with members of the local Wampanoag tribe. The Wampanoag, to ensure there would be food for everyone to enjoy, reportedly contributed five recently slain deer for the feast.
While such a contribution may be considered excessive for a modern potluck, the message of the gesture is still relevant today: at Thanksgiving there should be food for everyone. So instead of serving up dairy-loaded potatoes, nut-filled pies and gluten-stuffed stuffing, get creative in the kitchen with recipes the whole family can enjoy, regardless of allergies or sensitivities.
Mashed Potatoes with Olive Oil
Ditch the dairy with this recipe for mashed potatoes that are sure to leave your guests’ mouths watering.
- 1½-pounds Yukon gold potatoes, peeled and quartered
- 1 tablespoon sea salt, or more to taste
- ¼ cup extra virgin olive oil
- 2-3 cloves of garlic, smashed and peeled
- Fresh black pepper
- Minced flat-leaf parsley for a hint of green (plus vitamins A and C)
- Place potatoes in a stockpot and cover completely with cold water. Add sea salt and bring to a boil.
- Partially cover and simmer for about 15 minutes or until very tender.
- While the potatoes are boiling, place a small pot on a second burner at very low heat.
- Combine the olive oil and garlic, and cook for 20 minutes, ensuring the garlic does not burn. Remove and discard the garlic.
- Reserving 1 cup of the cooking water, drain the potatoes and return them to the pot.
- Add the olive oil and a pinch each of sea salt and fresh black pepper.
- Mash the potatoes until they become smooth.
- Add the reserved cooking water as needed to achieve the desired texture.
- Add parsley and fold into the potatoes.
Gluttonous Gluten Free Stuffing
Don’t skimp on a Thanksgiving staple such as stuffing. Instead use this gluten-free recipe for the tableside treat.
- 8 cups 1-inch bread cubes, gluten free (can be made from about 2 sandwich loaves)
- 2 cups turkey or chicken stock
- Egg substitute—equivalent of 3 eggs (can use commercial egg replacer, or can combine 3 tablespoons chia or flax seed meal with ½ cup water)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted, dairy-free margarine
- 2 ribs of celery, diced
- 1 large onion, diced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- Salt and pepper to taste
- Preheat oven to 425 degrees, with racks in middle and lower thirds.
- On two baking sheets, arrange bread cubes in single layers. Toast until dry and lightly browned.
- Begin heating the turkey stock in a small pan on high until boiling. Reduce the heat and set to simmer.
- Use a sauté pan on medium-high to warm the olive oil and margarine.
- Once the ingredients are warmed, add celery and onion to the pan and cook until soft and translucent, about seven minutes, while stirring.
- Add the rosemary, sage and thyme. Cook, and continue to stir, for about one minute.
- Add the celery mixture and the bread cubes to large bowl and toss. Transfer all to a 3-quart casserole dish.
- Combine several tablespoons of stock with the egg substitute and immediately stir until fully mixed.
- Slowly add the remaining stock, continuing to stir.
- Pour the concoction over the pan of bread cubes.
- Press down on the cubes with your hands to distribute the liquid evenly. Then, cover the casserole pan with foil.
- Place stuffing in the oven for 20 minutes.
- Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes.
No Thanksgiving is complete without cranberry sauce. Leave the can behind and create this—perfect for the allergen-free Thanksgiving Day spread.
- 1 tablespoon vegetable oil
- ½ cup thinly sliced sweet onion
- 1½ cups No Sugar Sugar Substitute
- ½ cup water
- ¼ cup sugar-free apple juice
- ¼ teaspoon ground dried ginger
- 1 (12-ounce) package fresh cranberries
- 2 teaspoons grated orange rind
- Heat oil in a medium saucepan over medium heat.
- Add onion and sauté until onions are caramelized (about 15-20 minutes).
- Mix in the sugar substitute, water, apple juice, ground ginger and cranberries, and bring to a boil.
- Reduce heat and simmer for about 8 minutes.
- Remove from heat. Mix in orange rind.
- Serve chilled.
American Apple Pie
Finish your feast with an American classic—hot apple pie served a la mode with dairy-free ice cream.
- 2 cups gluten free flour
- ½ cup shortening
- Egg replacer—equivalent of 1 egg (can use commercial egg substitute, or can combine 1 tablespoon chia or flax seed meal with 3 tablespoons water)
- ⅔ cup cold water (approximate)
- ½ teaspoon salt
- 1 teaspoon No Sugar
- 1 teaspoon apple cider vinegar
- 6 to 8 apples peeled and cored (about 8 cups)
- 1 cup No Sugar Sugar Substitute
- ½ cup gluten free all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon dairy-free margarine
- Peel, core and slice all of the apples.
- In a large mixing bowl, combine the sugar substitute, gluten-free flour, cinnamon, nutmeg and salt.
- Stir the apples into the mixture until coated.
- Preheat oven to 425 degrees.
- Mix gluten free flour with salt and No Sugar Sugar Substitute.
- Add shortening. Mix until crumbly.
- Add in egg substitute and vinegar, and mix until well incorporated—mixture will still be crumbly.
- Add water 1 tablespoon at a time until dough holds together for rolling
- Divide dough in half and roll into 2 balls.
- Place on a floured surface and roll out each ball until it is 2 inches larger than the pie pan.
- Place dough for bottom crust in pan. Pierce several times with a fork and trim off any excess dough from the edges.
- Fill the bottom crust with the apple mixture.
- Break up dairy-free margarine on top of the filling.
- Place top crust on and crimp edges of crust together.
- Cut a hole or several slits in the top crust to allow steam to escape while cooking.
- Use dough scraps to make decorate additions to the top crust. Wet these decorations lightly on underside before placing on top of the pie.
- Bake for about 45 minutes (after 30 minutes, begin checking for doneness about every 5 minutes), or until the filling begins to bubble and the crust is lightly browned. Let cool before serving.
- Top with some dairy-free ice cream.
There you have it, an entire Thanksgiving dinner with all the traditional fixings, perfect for your allergen-free Thanksgiving feast.