With Thanksgiving coming up this week, I just wanted to share what we have done in the past to have a dairy-free Thanksgiving!
•Turkeys: With turkeys, all you need to do is double check to make sure that no dairy has been added to the bird. My favorite way to make turkey is to clean out the inside, stuff it with dairy-free stuffing (Stove Top made with dairy-free margarine works well), and then coat the outside with oil and seasoning salt. I then place the turkey into a large roasting bag, coated with 1 T flour, and rest it on celery sticks so that it doesn’t stick to the bottom. I cook it according to package directions. When turkey is done, take juices and make a gravy. You can do this by adding 1 T browning bouquet sauce and 1/4 c flour together in the blender with about 3/4 c of the juices. Pour into a saucepan with the rest of the turkey juices. Add water if necessary. Cook until gravy is nice and thick. Add salt and pepper, as desired.
•Stuffing: While the turkey is cooking, I put together additional “dry” stuffing made with dairy-free margarine and water.
•Sweet Potatoes: For sweet potatoes, I like to peel and slice them and then add melted dairy-free margarine and brown sugar on top. I cover them and bake them in the oven (350 degrees F) for about 20 – 30 minutes, or until potatoes are done. When it is done cooking, and the potatoes are tender, I add some mini marshmallows on top and “toast” them under broil (be careful not to burn!).
•Cranberries: Cranberry relish is typically dairy-free. I usually just buy a can and serve it cold.
•Vegetables: Most vegetables, like peas and salad, are easy to prepare dairy-free.
•Sauerkraut: Open a can of sauerkraut and rinse. Slice an entire summer sausage and brown in a skillet. Add sauerkraut and serve warm.
•Succotash: To make succotash, I add 1 T dairy-free margarine, melted, to 1 T flour in a large pan. I then add 1 c soymilk and cook it until it is thickened, adding salt and pepper as desired. I then combine that with steamed lima beans and corn.
•Mashed Potatoes: For mashed potatoes, you can use instant with soymilk or rice milk and dairy-free margarine. If making from scratch, cook potatoes, mash, and thin with dairy-free margarine and a little bit of soymilk. Add salt & pepper as desired.
•Pies: We always have homemade apple pies with dairy-free vanilla ice cream on top. This year I am experimenting to make a dairy-free pumpkin pie. If it turns out well, I will post the recipe:) My boys are really excited to try pumpkin pie for the first time:)
Here’s a yummy apple pie recipe:
Apple Crumb Pie
By Bonnie Clark
1 9-10 inch uncooked pie crust (you can make your own or buy a dairy-free one from the store)
8 cooking apples, peeled and sliced 1/8 inch thick
1/2 c sugar
1 tsp. cinnamon
1 T tapioca
1/2 c sugar
3/4 c flour
1/2 c dairy-free margarine, chilled
Preheat oven to 400 degrees F. Combine 1/2 c sugar, cinnamon and tapioca in a small bowl (use more tapioca for juicy apples). Line pie crust with a layer of apple slices. Sprinkle with cinnamon-sugar mixture. Continue layering apples and sugar mixture until the apples are well mounded in the pie crust and the cinnamon sugar is gone. Cut dairy-free margarine into 1/2 c sugar and flour until the mixture is the size of small peas. Sprinkle this mixture on top of the pie. Bake in 400 degrees F oven for 40 – 50 minutes or until bubbly and lightly browned. Cool 30 minutes, cut and enjoy!
•Rolls: Fresh rolls are always SO yummy at Thanksgiving time. Here is my favorite roll recipe:
By Bonnie Lewis
2 1/2 tsp. yeast (or 1 package)
4 1/2 c flour (white or half white and wheat)
1/2 c instant potato flakes (make sure they’re dairy-free)
1/4 c sugar
1 1/2 tsp. salt
1/4 c dairy-free margarine or shortening
1 3/4 c warm water
Mix together dry ingredients. Be sure yeast is thoroughly mixed into the flour. Add dairy-free margarine, egg, and water. Knead 10 minutes until smooth and elastic. Let rise until doubled (about 1 hour). Remove dough and on oiled counter divide into 4 equal parts. Divide each part into 6. Shape into rolls by wrapping dough around oiled finger and sliding onto lightly oiled baking sheet. (These rolls will look like crescent rolls.) You can fit about 12 rolls on each sheet. Let rise again until rolls are double in size, covering rolls with a clean dishtowel. Bake at 375 degrees F for 10 – 12 minutes. After removing, lightly butter top of roll with dairy-free margarine. Makes 24 rolls.
Having a dairy-free Thanksgiving is easy and you don’t have to feel left out:) It just requires a little bit of prep work and communication with those coming for dinner. Have a HAPPY THANKSGIVING!