Michael’s Allergy Friendly Thanksgiving Dinner was a success!
What a busy weekend it was getting everything ready. Having a well laid out plan really helped.
Thursday: roast peppers for hostess gift of Roasted Red and Yellow Pepper Bruschetta topping
Friday: Bake the bread in Black and Decker All-In-One Automatic Breadmaker for the stuffing. (Substitute the butter with canola oil, omit dry milk powder and substitute water with rice/soy milk)
Saturday: Pick up turkey from Buckingham’s with Michael.
Prepare the stuffing. (Michael chopped the celery, measured the oil and herbs, sautéed the ingredients and combined them with the cubed bread) Bake and frost Dairy and Egg Free Chocolate Birthday Cake.
Sunday: Make the french stick dough in the bread maker and bake, roast turkey with stuffing, make gravy (Michael chopped the celery and carrots) and garlic mashed potatoes.(Michael peeled and cut the potatoes in half. He adjusted the garlic mashed potatoes with garlic water, salt and pepper to his liking)
The first time I roasted a turkey for my family, was the Christmas of 1995. Andy and I announced I was pregnant (with Michael) and my brother announced his engagement at New Years.
The recipe I adapted for roast turkey and stuffing was from Canadian Living’s Country Cooking Cookbook. It resembled my mother’s recipe so much, I have been using it ever since.
Dairy Free Stuffing
3/8 cup canola oil
1 1/4 cups chopped onions
1 cup chopped celery
2 tsp dried sage
1/2 tsp each of salt, dried savory, marjoram and pepper
1/4 tsp dried thyme
7-8 cups cubed white bread (made in bread maker)
1/4 cup chopped fresh parsley
In a large pan, heat oil on medium heat.
Cook onions, celery, sage, salt savory, marjoram, pepper and thyme.
Stir often for 10-15 minutes until tender.
Transfer to a large bowl and toss with bread and parsley.
9 lb turkey
1/4 cup olive oil
salt and pepper
Remove any giblets and neck from turkey. Set aside for gravy.
Rinse turkey inside and out and dry well.
Stuff body of turkey with stuffing and any extra in the neck opening.
Skewer neck together. Twist wings under.
Tuck legs under band of skin or tie together with string.
Place turkey on rack in roasting pan.
Rub olive oil, salt and pepper over turkey.
Insert pop up timer 1 – 1 1/4 inches from the front tip of breast bone, up from wing socket and angled slightly toward the breast bone.
Cover with lid and roast at 325 F for 3 1/4 – 3 1/2 hours, removing lid for the last hour to brown the turkey, until the pop up timer pops up.
A thermometer inserted at thigh should reach 185 F (85 C) and stuffing 165 F(75 C).
Let rest on cutting board, lightly covered for 20 minutes before carving.
Stock for Gravy
giblets and neck from turkey
900 ml carton of vegetable stock add enough water to make 4 1/2 cups
1 1/2 cups dry white wine
1 onion, chopped
1/2 cup each sliced carrot and celery
Put all above ingredients in a medium saucepan.
Bring to a boil, reduce heat and simmer for 3 hours.
Strain into a measuring cup.
Add enough wine to make 3 cups if needed. (I didn’t need any)
Set aside until ready to make gravy.
Dairy Free Gravy
1/4 cup unbleached all-purpose flour
salt and pepper to taste
Skim fat in roasting pan.
Add flour and cook over medium heat.
Whisk in stock and bring to a boil.
Reduce heat and simmer for 5 minutes.
Tip: If the gravy has not thickened enough, in a separate bowl, mix a bit of the gravy with more flour and gradually whisk into the simmering gravy until desired thickness is reached.
Dairy Free Garlic Mashed Potatoes
4 Yukon Gold potatoes
4 cloves garlic, peeled
2 tbsp extra-virgin olive oil
salt and pepper to taste
In a saucepan, cover potatoes and garlic with water.
Bring to a boil, reduce heat to simmer.
Cook until tender.
Drain potatoes, reserving liquid.
Mash potatoes with garlic, drizzle with olive oil, add enough of the liquid to moisten, salt and pepper to taste.
Michael put together his Thanksgiving Feast of turkey, stuffing and garlic mashed potatoes in an oven proof container.(Sampling bits of turkey and a turkey wing in the process)
Upon arrival at my sister-in-law’s house, I covered his dinner with foil and placed it in the oven to reheat. I reheated his gravy in the microwave.
Along with Michael’s thanksgiving dinner, I brought the loaf of homemade french stick, a cutting board and bread knife for Michael to cut it and Dairy and Egg Free Chocolate Birthday Cake. (I used the bread knife to cut the cake)
Our Thanksgiving Day Culinary Adventure was a lot of work and a lot of fun! An event we will most likely share in again.
Michael discovered he liked chopping celery, he learned how to handle a vegetable peeler, insert a measuring spoon into a box of dried sage, and patiently watched over and stirred vegetables sauteing and gravy thickening. Most of all, he enjoyed taste testing the results of his labour!
I discovered that I should invite Michael into the kitchen more often!
The day after the extended family’s thanksgiving dinner, our family was thankful for the leftovers of our Thanksgiving Day Culinary Adventure.
Have you experienced a Culinary Adventure in your kitchen? Would you like to? I would love to know? Please leave a comment.
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
PS: As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!