I don't know what you're doing for Thanksgiving this year, but if you're staying at home, then you're on the hook for all the cooking!
Every year I like to provide some helpful tips for navigating a gluten-free and/or dairy-free Thanksgiving and holiday season. However, my family has been doing this so long that I worry I may be forgetting some things.
So this year, I spoke with Stacy Silvers, MD, from Aspire Allergy & Sinus out of Texas to help me craft a list of tips for an allergy-friendly Thanksgiving. I also have other tips and recipes on the Zulily blog today!
Tip 1: Host Thanksgiving Yourself
Hosting gives you more control over what is being served. And with COVID putting the kibosh on many large family gatherings this year, you might find yourself in the position of host anyway.
Tip 2: Plan Ahead
Whether you're hosting or just attending, "start making plans early so whoever's going to be doing the cooking, they need to be aware of the allergen so they can make informed decisions on what they're going to have available to eat," Dr. Silvers says.
Tip 3: Avoid Cross-Contamination
If your kitchen is not 100-percent allergen-free, then you'll need to make sure you aren't using a spoon to stir something with dairy and then using that same spoon to scoop something that's supposed to be dairy-free. You can set up separate food prep areas in your kitchen, or do what Dr. Silvers suggests: Prepare allergen-free food first and then move on to everything else.
Tip 4: Keep Unsafe Foods Separate from Other Foods
This way, everyone can crowd around the turkey, "and the food allergy individual can still be there and have fun with everyone else," Dr. Silvers says.
Tip 5: Wash Up After Dinner
Before you give hugs, handshakes, or go play with your family after dinner and dessert, make sure that everyone washes their hands and wipes their mouths to remove allergens from the skin.
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| I recently made this gluten-free and dairy-free Tangy Cranberry Cobbler from the My Pinewood Kitchen cookbook. It would be a good holiday dessert option! |
The Aspire Allergy & Sinus blog lists a variety of allergen-free holiday recipes, from appetizers and sides to entrees and desserts. I also have some recipes and product recommendations so that you can make something for everyone at your table to enjoy. Let's go through the whole menu, as I usually make it.
- TURKEY - Make sure your turkey is gluten-free. Just read the ingredients list! Even if the turkey is gluten-free, the included gravy packet might not be. You can make your own gravy using cornstarch or gluten-free flour and the pan drippings or just buy a McCormick gluten-free gravy mix.
- STUFFING - This gluten-free cornbread stuffing from No Gluten, No Problem is my go-to stuffing every year. I use Bob's Red Mill gluten-free cornbread mix, Pacific Foods chicken broth, and Jimmy Dean pork sausage.
- BREAD/ROLLS - Another perfect side dish is Katie Lee's Sage Buttermilk Biscuits, which I made gluten-free here.
- MASHED POTATOES - For small gatherings, I used to buy Bob Evan's pre-made mashed potatoes. They are gluten-free, however, they are not dairy-free. We are in the process of trying to suss out my mother-in-law's mashed potatoes recipe. I know she uses milk in it, but that can easily be subbed out for a plain dairy-free milk or lactose-free milk.
- CORN - When I worked closer to Trader Joe's, I always bought their store brand frozen corn. SO GOOD. It is still what my mother-in-law and grandmother-in-law serve at large family Thanksgiving dinners. Our grocery store has a nice frozen sweet corn option, so that's what I always pick up. You can steam it in the bag, which leaves extra space on the stovetop.
- GREEN BEAN CASSEROLE - Believe it or not, this isn't something I usually make. But if you like it and want it to be gluten-free, fear not! There is a way to make it happen. Fry up your own onions and make this Betty Crocker version of the traditional side, or purchase pre-made fried onions that are gluten-free. And keep in mind that "cream of" soups generally contain wheat. So you'll need to find a brand that is safe to eat, like Walmart's Great Value Gluten-Free Cream of Mushroom Soup.
- PUMPKIN PIE - I made a vegan pumpkin pie the Thanksgiving after I was diagnosed with lactose intolerance. It turned out pretty good. Of course, I am the only one in my family who eats pumpkin pie, so I basically made it for myself... I can't remember which recipe I used, but this Vegan Pumpkin Pie recipe from Food with Feeling looks pretty simple, and that is always a necessity, especially on Thanksgiving. Just remember to make it the day before so it has plenty of time to cool down and firm up in the fridge.
- LEFTOVERS - Turn them into a frittata! This Leftover Stuffing Recipe from Food Network's Robin Miller is perfect with the above stuffing because it has sausage in it, so you're getting a full-on breakfast in one dish!
No matter what you make, I hope you have a very Happy Thanksgiving!
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