I usually host Thanksgiving every other year. This year, it came out really well so I thought I’d share with you how and what I did so that it would make future thanksgiving meals easier not only for myself, but for anyone else attempting an allergy-friendly Turkey Day. I cooked for seven people this year and the amounts below were perfect for us because everyone had leftovers to take home. Most of the dishes are allergy-free for us meaning they are gluten-free, top8-free (dairy-free, soy-free, wheat-free, egg-free, peanut-free, tree nut-free, fish-free, and shellfish-free), and garlic-free. To accommodate everyone, I also made dishes that were not allergy-free.
What’s on the Menu? ** stay posted as I update each recipe!**
A Few Days Before T-Day:
- Make the Chocolate Ice “Cream”
- Make the Chocolate Raisin Cookies, follow the direction on the back of the box of King Arthur Gluten Free Cookie Mix, add chocolate and raisins.
- Ask guests to bring desserts of their choice.
- Print all recipes, make grocery list, and shop (I took my husband with me shopping, made two lists – one for him written by aisle to make it easier, and one for me with specific items I wanted to buy myself, and we separated and did the shopping in half the time and I had help carrying all the groceries into the house)
The Day Before:
- Make Mashed Potatoes, allow to cool and store in resealable bag.
- Chop onion and celery for stuffing, store in resealable plastic bag.
- Cube bread for stuffing and toast in oven 350 degrees for about 8 minutes, store in original bread bag using twisty tie.
- Make Apple Spice Brine, line 5 gallon bucket with two clean trash bags, add turkey and brine and refrigerate for 1 hour per pound of turkey.
- Make Corn Bread (I used a standard box mix for the regular corn bread and used an allergy-free recipe from The Allergen-Free Baker’s Handbook for the allergy-free version).
- Make roasted allergy-free potatoes with dinner, save extra for the following day.
- Make the No-Bake Berry Peach Pie
The Day Of:
- Remove turkey from brine, rinse thoroughly, and stuff with sliced oranges.
- Cook the Turkey
- Add mashed potatoes to the slow cooker and heat on low.
- Prepare guacamole, refrigerate until guests arrive.
- Peel and cube the butternut squash and place in steamer.
- Rinse and cut broccoli, add to resealable bag with oil, salt, pepper.
- Prepare stuffing
- Remove turkey and allow to sit.
- Cook broccoli and stuffing in oven.
- Cook butternut squash.
- Heat gravy.
- Slice and Serve!
|Yummy Thanksgiving Leftovers