Tips & Stories
I usually host Thanksgiving every other year. This year, it came out really well so I thought I'd share with you how and what I did so that it would make future thanksgiving meals easier not only for myself, but for anyone else attempting an allergy-friendly Turkey Day. I cooked for seven people this year and the amounts below were perfect for us because everyone had leftovers to take home. Most of the dishes are allergy-free for us meaning they are gluten-free, top8-free (dairy-free, soy-free, wheat-free, egg-free, peanut-free, tree nut-free, fish-free, and shellfish-free), and garlic-free. To accommodate everyone, I also made dishes that were not allergy-free.
8F = Top 8 Allergen Free (wheat, dairy, soy, egg, peanut, tree nut, fish, shellfish)
GF = Gluten Free, GrF = Garlic Free
DF = Dairy Free, SF = Soy Free
EF = Egg Free, NF = Nut Free
What's on the Menu?
Appetizers:
Shrimp Ring with Cocktail Sauce (DF, SF, EF, NF)
Tortilla Chips & Guacamole (8F, GF, GrF)
Dinner:
Apple and Spice Brined & Roasted Turkey (8F, GF, GrF)
Apple Cranberry Stuffing (DF, GrF, SF, EF, NF)
Apple Cranberry Stuffing (8F, GF, GrF)
Mashed Potatoes (SF, EF, NF, GrF)
Butternut Squash (8F, GF, GrF)
Roasted Broccoli (8F, GF, GrF)
Corn Bread (8F, GF, GrF)
Corn Bread
Cranberry Sauce (8F, GF, GrF)
Dessert:
Chocolate Raisin Cookies (8F, GF, GrF)
Chocolate Ice "Cream" (8F, GF, GrF)
Key Lime Pie (brought by guests)
