Your Allergy Free Thanksgiving

If you’re making an allergy free Thanksgiving this year, I’m sharing all my secrets. Get cozy and settle in for all options free from gluten, egg, dairy, oat, and nuts. By now you have a Thanksgiving to plan, so let’s get started.

T U R K E Y

Processed with VSCO with hb1 preset

Ingredients:

  • 1 1/2 sticks butter, room-temperature
  • 2 tablespoons parsley, chopped
  • 2 tablespoons thyme, chopped
  • 2 tablespoons rosemary, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 12 lb turkey, fresh or defrosted
  • 1 onion, quartered
  • 1 stalk celery, chunked
  • 1 carrot, chunked
  • 1 head garlic, cut in half horizontally

Directions:

Heat oven to 375° while you combine butter, parsley, thyme, rosemary, salt and pepper in a small bowl. Place the turkey breast-side up in a roasting pan. Sprinkle the cavity with salt and pepper. Place the onion, celery, carrot and garlic inside. Using your hands, rub the turkey with the butter mixture. Roast for 18 minutes per pound (for a 12-pound bird that’s roughly 3 1/2 hours). The turkey is finished roasting when the thermometer inserted into the thickest part of the thigh reaches 165° and the juices run clear. Tent the turkey loosely with foil and rest for 20 minutes before carving.

S T U F F I NG

Processed with VSCO with s2 preset

Ingredients:

  • 1 C Quinoa
  • 1 C Wild Rice
  • 4 C Vegetable broth
  • 3 Stalks of Celery
  • 4 Fuji Apples
  • 1 package of Mushrooms
  • 1/2 White Onions
  • Cranberries to taste
  • Thyme to taste
  • Sage to taste
  • Garlic Salt
  • Pepper

Directions:

Add Quinoa, Wild Rice, Onions, 2 Apples shopped without skin, Vegetable broth, Garlic Salt and Pepper to your crock pot on HIGH for 5 hours.

Once your crock pot is done cycling, mix your Quinoa, Rice and Onions. Add celery and mushrooms for 1 hour on warm.

Once ready to serve, add Thyme, Sage, 2 cut apples and Cranberries to the top of your stuffing. Serve.

M A S H E D    P O T A T O E S

Processed with VSCO with hb1 preset

Ingredients:

  • 10 Potatoes (peeled and cut)
  • 4 tbls Vegan butter (I use earth balance)
  • ½ of Dairy Alternative (Soy, Coconut, Lactaide etc.) (you can leave this ingredient out if needed)
  • Green Onions (depending on your taste buds but I did 4 stalks)
  • Salt and Pepper

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

S W E E T    P O T A T O E S

Processed with VSCO with s2 preset

Ingredients:

  • 8 Sweet Potatoes (I used sweet potatoes not yams)
  • ½ cup of coconut milk
  • ½ cup brown sugar
  • Marshmallows

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

Add potatoes to a casserole dish and add marshmallow’s to the top. Bake for 5-10 minutes. Be careful to not allow marshmallow’s to fluff over the edges.

V E G G I E S

Processed with VSCO with s2 preset

Not much to say here – Basically you grill veggies with olive oil, salt, pepper, and garlic. Seems way too easy but don’t under-estimate the power of simplicity.  Here I grilled Green Beans and Mushrooms.

 

Good Luck and Happy Thanksgiving!

 

 

One thought on “Your Allergy Free Thanksgiving

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s