Planning Thanksgiving dinner but need ideas for allergy-friendly substitutes? We’ve got ya covered!
We have compiled a list of possible allergens found in common Thanksgiving recipes and our favorite substitutions. If you have any you’d like to add, we would love for you to leave them in the comment section!
Pasta: zucchini noodles or spaghetti squash
Breadcrumbs: gluten free rolled oats
Heavy cream: coconut milk
Buttermilk: one tablespoon apple cider or white vinegar or lemon juice plus 1 cup milk alternative
Chocolate: Enjoy Life or other allergen-free brand of chocolate
- approximately 15 cups of 1 inch cubes of safe crusty Italian bread or cornbread
1 pound gluten-free dairy-free sausage, casing removed (optional)
1 stick of butter
3/4 cup chopped celery
3/4 cup chopped carrots
1 medium onion, chopped
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 tablespoon fresh sage, chopped (or 1 tsp dried)
1 teaspoon dried marjoram
1 1/2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
chopped parsley as garnish
- Let bread stale over night or bake in the oven for long enough to get dried out.
- Crumble sausage and brown in a pan over medium high heat. Once cooked, remove from pan and place in a bowl with the dried out bread.
- Melt butter and cook carrots, celery and onion. Add thyme, sage, and marjoram and mix together then pour over bread and sausage.
- Whisk together the broth, one egg, salt and pepper, pour over bread mixture.
- Toss all together, adding more broth if necessary.
- Bake in oven at 375 in a greased pan for 35-45 minutes or until lightly browned or stuff it into the turkey!
- Garnish with chopped parsley. Enjoy!
- 2-3 lbs potatoes rinsed, peeled and cubed
- 1/2 cup vegetable or chicken stock, warmed
- 1/3 cup original, unsweetened milk substitute, warmed (rice or coconut are best)
- 1/4 cup dairy free, soy free earth balance
- 1 teaspoon salt
- 1/4 teaspoon pepper
- optional: roasted garlic – Slice off the top a head of garlic to expose the cloves inside. Place the head on a piece of foil. Drizzle with olive oil, sprinkle with salt and pepper and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
- Boil potatoes until when pierced with a fork, they come apart.
- Place in the bowl of a stand mixer or another bowl to use a hand mixer.
- Add the earth balance, salt and pepper (and garlic) and mix together, slowly adding the stock and milk until at the consistency you want. Serve warm.