a holiday feast for those with food allergies
Thanksgiving is a time for the family to gather and give thanks. It is a time for reflection, a time to enjoy our families. For those with food allergies, some foods that remind us of thanksgiving have to be omitted. However, with careful planning everyone in the family can enjoy all of the Thanksgiving traditional foods. It may take a little more preparation, but it is worth it. This Thanksgiving Meal will help the cook prepare a Thanksgiving Feast everyone can share together.
This feast consists of appetizers: Turkey Wrapped Scallops (recipe included), Belgium Endive with Roquefort Cheese and Almonds, and an assortment of Sheep and Goats cheeses.
The main meal consists of: Organic Turkey (recipe included), Turkey Giblet Gluten-free Gravy, Stuffing (recipe included), Organic Cranberry Sauce, Green Salad with Roquefort Cheese and Dijon Dressing, Mash Potatoes made with Organic Yukon Potatoes, and for dessert Pumpkin Chiffon Pie (recipe included).
All other recipes can be found in Terry Traub’s book "Food to Some, Poison to Others."
Pantry Items |
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One 12 pound Organic Turkey Kosher salt Sorghum flour found at health food stores or www.bobsredsmill.com Rice flour Potato Starch Xanthan Gum found at health food store, organic stores or www.bobsredsmill.com 8 sea scallops 1 pound organic cured or uncured turkey bacon (my favorite is Trader Joe’s uncured) 1 (10 ounce) package of frozen lima beans One package of fresh cranberries or organic canned cranberry sauce Shallots, carrots, onions, celery, potatoes (If you are unable to get organic veggies buy a pesticide and wax remover. These products such as Environne’, can be found in the produce department of your grocery market.) 1 loaf homemade Gluten-free bread (for corn-free use Tapioca Bread from Ener-g) Rice milk and or soy milk Organic canned pumpkin Roquefort cheese Substitute cream cheese (contains soy) |
Timeline For Dinner |
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Order Organic Turkey 2 weeks ahead Buy vegetables and supplies 1 week ahead Pick up Organic Turkey 3 days ahead Make Gluten-free Bread two days ahead Make Gravy two days ahead Make Chiffon Pie 1 day ahead Brine Turkey 24 hours ahead Chop vegetables 24 hours ahead |
Turkey Wrapped ScallopsAF (Dairy-free, Egg-free, Corn-free, Gluten-free)
1/4 cup olive oil 8 large sea scallops, cut into 4 – 1 inch chunks each 8 turkey bacon slices* 1/4 cup Sorghum flour Place flour in shallow bowl. Roll cubed scallops in flour and place to the side on wax paper. On cutting board, slice each bacon strip, first in half horizontally, then vertically. Each bacon strip will make 4 thin slices. Wrap turkey slice around each scallop. Secure with toothpick. Heat 12-inch skillet with olive oil to medium-high heat; place turkey wrapped scallops into skillet. Cook turning the scallops for 20 minutes or until all areas of the scallops are lightly brown and the bacon is cooked. Serve warm. Makes 32 appetizers * I like uncured (unsalted) turkey bacon because there is no added nitrates or nitrites. Trader Joe’s Uncured Turkey is great! But it spoils faster, so I divide the package and freeze the other half. |
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If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying! |
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Thanksgiving Turkey
Instructions for Brining Turkey: Because the Organic Turkey is not processed like a commercial turkey, we need to Brine our Turkey. Prewash turkey and clean out cavities. Save neck and other portions for gravy. In a one gallon container, containing 1 gallon water, place 1 cup kosher salt (3/4 cup if using Morton Kosher), and 1 cup sugar. Dissolve salt and sugar thoroughly. Place Turkey into container, cover for 24 hours. Remove turkey from container. Let turkey drain upside down for 30 to 45 minutes. Cooking Turkey: We are not stuffing the turkey. The stuffing dries out the bird. If you are barbecuing the turkey no basting is necessary, follow instructions. The "Weber Barbecue" turkey instruction is the best. If using an oven, baste the turkey with milk-free, corn-free margarine and follow instructions for a 12 pound turkey. |
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If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying! |
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Savory Chicken (Turkey) StuffingAF (Dairy-free, Egg-free, Corn-free, Gluten-free)
1 homemade, day old, gluten-free bread, crust removed, cubed 3 tablespoons canola oil 1 cup celery, chopped 1 cup onion, chopped 3/4 to 1 cup Chicken Stock* or Organic Chicken broth 2 tablespoons margarine, melted, dairy-free, corn-free 1 teaspoon poultry seasoning 1 teaspoon sage 1/2 teaspoon salt 1/4 teaspoon pepper Slice bread and let it dry out for 2 hours. Cut bread into cubes and put into bowl. In saucepan, place oil and heat. Add onion and celery, sauté 3 to 4 minutes or until onions are transparent. Cool slightly and add to bread cubes. Add liquids, margarine and spices. Mix together and put into 2 quart casserole dish, cover. Bake for 30 minutes at 350 degrees. Uncover and cook for another 10 minutes. Serve with gravy and Turkey. Serves 8 |
An assortment of sheep and goat cheeses is another great way to serve allergy-free appetizers.
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If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying! |
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Pumpkin Chiffon PieT (Testing for Eggs, Dairy-free, Corn-free, Gluten-free)
3 eggs, separated 3/4 cup brown sugar 1 1/2 cup canned pumpkin 1/2 cup rice milk 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 envelope unflavored gelatin 1/2 cup cold water 6 tablespoons sugar Baked 8 inch rice pie shell (see recipe below) Whipped topping (optional: can contain corn or soy) Beat egg yolks and brown sugar until thick; add pumpkin, milk, salt and spices. Cook mixture in double boiler until thick. Meanwhile, let gelatin stand 5 minutes in cold water, then stir into hot mixture. When dissolved, cool mixture until it begins to set. Beat egg whites until fluffy and gradually add the 6 tablespoons sugar, beating until quite stiff. Fold egg whites mixture into pumpkin mixture. Pour mixture into baked pie crust and chill. Serve with whipped topping if desired. Serves 8 |
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If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying! |
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Pie Crust
3/4 cup rice flour 1 tablespoon potato starch 1/2 teaspoon baking powder 1 1/2 tablespoon sugar 1/4 teaspoon salt 1/2 teaspoon xanthan gum 1 egg beaten 4 tablespoons margarine, milk-free, corn-free
Preheat oven to 425 degrees. Place aside a 8-inch pie pan. In medium bowl, beat egg and margarine. In another bowl, mix rice flour, potato starch, baking powder, xanthan gum, sugar and salt. Add to egg mixture. Gently stir until blended. Place on rice floured parchment paper. Sprinkle rice flour over mixture and cover with another piece of parchment paper. With roll pin roll out dough larger than the pie pan. Fold the dough over on the parchment paper. Place on one half of the pie pan. Now unroll the other piece. Seal edges with finger tips. Bake for 20 minutes on lower rack in oven.
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If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying! |
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Previous recipes featured on this site can be found here:
- Winter Baking Recipes
- Back-to-School Recipes
- Holiday Feast Recipes
- Safe and Sane Superbowl Recipes
- Spring Meal Recipes
- Gluten-free Summer Recipes
This information is not intended to replace the advice or consul of your physcian.
All information and recipes ©2008 - 2009 by Terry Traub, site designed by Computer Firemen.
