In preparation for Turkey Day, we’ve started mapping out our gluten-free dairy-free Thanksgiving dishes for a healthy holiday feast!
For the Turkey:
The centerpiece of the Thanksgiving feast! We always order our turkey online and have it ready for pick-up at our local Whole Foods, to ensure it’s quality meat, free of antibiotics and added hormones. This year, we have two recipes on the list that we’re dying to try out.
The first is this simple, hearty and bacon-infused recipe from Paleo Plan. (We’re salivating just thinking about it.)
Or, depending on time, we may just opt for this simple, yet delicious Dry-Brine Turkey. (Because sometimes our ambitions get the best of us.)
And with some extra time, we just get really festive with this tasty gravy recipe.
For the Stuffing:
While we’re on our Keto kick, we’re looking at making this GF/CF “cornbread” stuffing! It’s “cornbread” without the corn… because GMOs are a big no-no at our dinner table. Luckily, coconut flour isn’t 😋
For the Side Dishes:
We’re cutting the carbs and opting for this delicious looking Cauliflower Mash (sans butter and potato but full of flavor).
Also, these green beans look too amazing to pass up.
For the Pumpkin Pie:
You can’t have a gluten-free dairy-free Thanksgiving without some classic pumpkin pie. Luckily, the Minimalist Baker has this easy-peasy recipe that’s sure to meet everyone’s taste-buds.
We may even put out some of our favorite Snickerdoodle cookies from Enjoy Life Foods. Out of the box, of course, because we “baked” them in our free time 😉
For the Wine:
On our list is a bottle (or two) of some good ol’ Bordeaux from Dry Farm Wines. A perfect staple upon any gluten-free dairy-free Thanksgiving dinner table. You won’t even have to feel guilty, since this wine is additive-free, low-sulfite, and has no sugar!
More of white wine drinker? We’re really loving their Les Chênes (a Parisian treat). Whichever you decide, red or white, a portion of your purchase will be helping families affected by autism – so either choice is a great one!
What dishes will be on your menu this year?