A collection of favorite gluten-free, casein-free Thanksgiving recipes. If you’re not “free” of anything, feel free to use “real” bread or butter instead of coconut oil. Although I love the coconut oil so much I might use it even if we weren’t dairy-free!
- 1 15 – 20 lb. organic turkey
- 1 small onion, cut in half or quarters (skins and ends removed)
- 2 – 3 tsp. sea salt
- 1 tbsp. coconut oil
- Stuffing (opt.)
Open turkey and remove giblets. Set aside for gravy (in the fridge). Rinse turkey and pat dry. Salt liberally inside and out. Place onion inside turkey cavity, then stuffing if desired. Melt the coconut oil and rub it over the breast (you can do this again halfway through baking if desired). Bake at 325 for about 2 hours, then at 350 until done (about 20 – 30 minutes per lb.). Allow to rest 10 – 15 minutes, then slice.
- 1 loaf gluten-free bread, sliced (as I can’t figure out how to make this yet, you’ll have to buy it, or go here to learn)
- 1 cup chicken stock
- 1 tsp. sea salt
- 1/4 c. onion, diced
- 1 small carrot, diced or shredded
- 1/2 tsp. marjoram
- 1/2 tsp. thyme
- 1/4 tsp. sage
Leave the bread out on the counter for a couple of days to stale. Break it up into small cubes. (If you forget to leave it to stale, you can cut fresh bread into cubes and bake it at 200 degrees for an hour or so to dry it out.) Mix the bread, onions, carrots, and spices. Add the stock (may need more depending on how much the bread absorbs, which can vary a lot depending on what flours are used). Stuff into a turkey, or simply put in a baking dish and bake at 350 for about 45 minutes.
2 cups chicken or turkey stock
Giblets from one turkey
1 tsp. sea salt
2 tbsp. minced onion
2 tbsp. coconut oil
1/4 c. cold water
2 tbsp. arrow root powder
Boil the giblets in the stock until done. You can throw away the giblets at this point, or puree some into the stock for richer flavor and more nutrition. Use the stock (or 1/2 c. cooking wine) to deglaze the pan the turkey cooked in, getting all the drippings. Sautee onion in coconut oil. Add stock/drippings mixture. Bring this to a boil in a medium sauce pan. Separately, mix together cold water and arrowroot powder. Add this to the stock mixture and stir constantly until gravy is thick. If it is not thick enough, add some arrowroot powder to cold water and add this to the gravy. Arrowroot powder does not dissolve in hot liquids. Add salt and pepper to taste and serve.
- 6 – 8 medium potatoes (preferably red skin), washed and cut into large chunks
- 2 – 3 tsp. salt
- 1/2 c. coconut milk or chicken stock
- 1 tbsp. coconut oil (opt)
- 1 clove garlic, minced
Boil the potatoes in salted water until tender, but not falling apart. Drain. If using garlic and coconut oil, sautee garlic until softened over low heat (garlic burns easily). Add potatoes and mash, adding enough coconut milk or stock to achieve desired consistency. Add salt and pepper to taste.
- 1 lb. cranberries, washed
- 2 c. water
- 1/2 c. turbinado sugar
- Zest of one lemon
Add all ingredients to a medium saucepan and boil gently until cranberries are soft, about 45 minutes.
I’m still working on dessert — gluten-free pie crust and dairy-free fudge! I’ve got some rich, expensive pure cacao downstairs waiting for me. I’ll update later in the week if I find my perfect recipe. You can find more at Elana’s Pantry if you’re looking for dessert.
Are you hungry now? I am!
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