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:
- Rolls: Fresh rolls are always SO yummy at Thanksgiving time. Here is my favorite roll recipe: