An Easy-to-Make Delicious Meal Your Family Will Love
Thanksgiving is a holiday of food. Unfortunately for those with food intolerances, the prospect of a Thanksgiving meal rich in gluten and dairy leaves them saying “no thanks!” Traditional stuffing, a Thanksgiving favorite, is made from bread (wheat). Gravy is made with wheat flour, and mashed potatoes are loaded with milk, cream and butter. Pumpkin pie contains wheat and dairy. All of these foods are off limits for those following a gluten-free and casein-free diet (GFCF diet).
But you needn’t miss out on these delicious holiday dishes, nor the good times that accompany Thanksgiving – not just because your on a gluten-free or other allergen-free diet. With a little ingenuity you can maintain the special diet your family is on right through the holidays.
For those following gluten-free and casein-free, here’s a simple and delicious GFCF Thanksgiving dinner – along with recipes. Your guests won’t know the difference:
Turkey is inherently gluten-free and dairy-free unless you add something containing those ingredients. Use safe herbs and spices, oils, and avoid flour often used as thickener for gravy. Avoid “apple pie spice” and other spice blends in your Thanksgiving dinner.
My Gluten-Free Stuffing and Gluten-Free Gravy recipes are included—they are simple recipes any home-cook can make. For mashed potatoes: you can very easily substitute non-dairy milk for any milk or cream in the mashed potatoes, and ghee or other fat for the butter. All vegetable recipes can be make gluten-free and dairy-free if they are not already. See the link to my Brussels Sprout recipe – they’re in season and festive with the addition of dried cranberries.
For a pie, there is no excuse not to do GFCF—there are so many options and no one will know the difference! See the Perfect Pantry Pumpkin Pie at GoDairyFree.org for a delicious dairy-free and soy-free pumpkin pie, as well as dozens of other GFCF pie ideas.
Whether you follow these ideas or create your own meal, with a few new twists on your old classics, you can make an allergy-free Thanksgiving meal that is simple and delicious.
(from Julie Matthews, Cooking to Heal)
- 1 loaf gluten-free bread (cut into1/2 inch cubes). I use Udi’s
- 1/2 cup CF ghee (or other casein-free oil like pastured lard, coconut oil, or olive oil)
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 2 tablespoons sage
- 1 tablespoon thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 ½- 1 ¾ cup homemade chicken broth from pastured chickens (not from a carton or can)
- 3 large eggs
Preheat oven to 325°
Prepare the breadcrumbs (or bread “cubes” to be precise). Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry; however, do not brown them.
Increase temperature of oven to 350°
Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock. Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.
Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.
Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.
(from Julie Matthews, Cooking to Heal)
- 1/4 cup ghee (or a lard and expeller pressed coconut oil blend if you are not certain your ghee has all the milk solids removed)
- 2-4 Tablespoons sorghum flour or sweet rice flour
- 2 cups of pan drippings strained through cheesecloth to remove bits (to make a large volume of drippings, add several cups of water to the bottom of the roasting pan, along with chopped onion and celery that you can place in and around the bird)
- salt to taste
After gently melting ghee in a pot, sprinkle 2 Tablespoons of flour into ghee and mix well by stirring it vigorously. Add more flour until the roux is pasty in texture. Add pan drippings (or stock if you don’t have drippings) a little at a time, mixing vigorously with a whisk until all of the drippings have been incorporated. Add salt to taste.