Below is a collection of recipes we will be using for our Thanksgiving menu. I did not copy/paste the directions here due to copyright issues and respect for other people’s content, however, I did list ingredients and our personal substitutions when applicable. If you would like to use these recipes along with our DF/EF/NF/GF substitutions, the easiest route might be to print out the original recipes and then make notes of substitutions on that. It will take an extra step, but it will be worth it and you’ll have it for future reference! (If you are interested in allergy-safe recipes in general, you can follow my Pinterest board here.)

Fried Turkey, recipe originally from Alton Brown:

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
(we omit the peanut oil, as we use an oil-less fryer)

Directions can be found at Food Network.

Gravy, recipe originally from Bon Appetite:

Pan drippings
Beef/Chicken/Vegetable stock of choice (check for allergens)

Directions can be found at Bon Appetite, we use method #1. 

Stuffing, recipe originally from Officially Gluten Free:

1 loaf gluten free bread
1/2 of an onion (we sub onion powder, preference for us, not allergy)
4 cloves of garlic
1 celery stock
3/4 cup turkey or chicken stock
1 tbsp basil
1/2 tsp salt (If using store bought stock you may not need to add any salt)
1/2 tsp pepper

Directions can be found at Officially Gluten Free.

Vegan Garlic Mashed Potatoes, recipe originally from About Food:

Garlic bulb (we sub jarred roasted garlic and skip the initial steps of roasting our own)
1-2 T. olive oil, for drizzling
3 1/2 pounds russet potatoes, scrubbed, peeled and chopped
1 cup plain dairy-free soy milk or other dairy-free milk alternative
8 ounces dairy-free cream cheese, we like GoVeggie vegan
3/4 t. salt, plus more to taste
Freshly ground black pepper, to taste

Directions can be found at About Food.

Garlic Parmesan Dinner Rolls, recipe originally from PetiteAllergyTreats:

2½ cup gluten free all purpose white flour blend
½ cup sorghum flour
1½ cup water or dairy free milk of choice
1 packet or 2½ tsp of dry active rapid rise yeast
3 Tbsp oil
2 Tbsp sugar
2 tsp guar or xanthan gum
2 tsp psyllium husk powder
¾ tsp salt
1 Tbsp oil
1 garlic clove
¼ cup dairy free parmesan cheese


Directions can be found at PetiteAllergyTreats

Honey Roasted Carrots, recipe originally from Cooking Classy:

3 lbs carrots, peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves)
3 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp honey
1 1/2 Tbsp apple cider vinegar
2 1/2 Tbsp chopped fresh parsley
1 Tbsp fresh thyme leaves

Directions can be found at Cooking Classy.

Green Bean Casserole, recipe originally from Dessert Now, Dinner Later:

3 (14.5 oz) cans green beans
5 Tbsp dairy-free butter
3 Tbsp GF flour or cornstarch
¾ cup chicken or vegetable broth (check for allergens)
¾ cup soy milk
salt & pepper, to taste
1 (3 oz) pkg ALDI’s Live G-Free French Fried Onions

Directions can be found at Dessert Now, Dinner Later.

Pumpkin Pie, recipe originally from Minimalist Baker:

6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water

2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup plain soy milk 
1 Tbsp olive oil, or melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Directions can be found at Minimalist Baker.

Apple Dump Cake, no real recipe:

4 tbsp dairy-free butter
1 box HEB GF vanilla cake mix (or other allergy-safe cake mix)
2 cans of apple pie fruit filling (check for allergens)

Dump fruit into bottom of 9×13 pan, pour cake mix on top, then pat it down firmly. Add butter on top. Bake at 375 degrees for 45 minutes.