Thanksgiving 2023 Menu
This Thanksgiving, I’m avoiding most starchy foods to help with my Candida overgrowth symptoms. When you’re living with food allergies, sensitivities, or intolerances, it can be overwhelming when it comes to holidays. Luckily, my family knows I have specific dietary requirements and always asks for my review/approval when they are making some of the main dishes. However, this year, we’ll be staying home and making Thanksgiving for ourselves and a small group of people.
Every year, I tend to get overwhelmed when we are in charge of a holiday meal but then I remember I have all of these great recipes in my back pocket that are easy to make and allow me to enjoy everything along with everyone else. Continue reading below for the dairy-free, gluten-free recipes I’ve gathered for this year’s Thanksgiving meal plan.
Turkey Breast
Our Thanksgiving is usually small, so we opt for a turkey breast rather than an entire turkey. This year, I’m opting for an Instant Pot recipe by Detoxinista.
If you need a recipe for a whole turkey, try this one by Food by Mars.
Stuffing
Ingredients needed: lb of sausage, 3 celery stalks, 1/2 yellow onion, parsley, rosemary, thyme, butter, bone broth, bread
Here are the links to the products I buy for this recipe:
Sausage: Rastelli’s Mild Italian Pork Sausage
Butter: Vital Farms Unsalted Butter
Bone Broth: Kettle & Fire Chicken Bone Broth
Bread: AWG Bakery's Rosemary Loaf
Instructions: Leave the bread out overnight so it gets stale. Cut the bread into cubes like croutons. Place bread on a foil-lined baking sheet, drizzle with a little avocado oil and sea salt. Bake in the oven for 15 minutes at 300 degrees Fahrenheit. While the bread is baking, remove the casing from the sausage, crumble, and cook on the stove. When the sausage is halfway done, add a half stick of butter, diced onion and celery, sea salt, and fresh black pepper. Add in the bread crumbs, bone broth, thyme, and rosemary. Place in a baking dish, cover with foil, and bake for 20 minutes at 350 degrees Fahrenheit. Remove the foil and bake for an additional 15 minutes uncovered.
Brussels Sprouts & Maple Dijon Sauce
Preheat the oven to 400 degree Fahrenheit. Place foil on top of a baking sheet and spray with avocado oil. Halve as many Brussels sprouts as you need and place them on the baking sheet. Mix in some additional avocado oil, sea salt, and fresh black pepper. Bake for 20-30 minutes, depending on how crispy you like them.
To make the maple dijon sauce, use equal parts maple syrup and dijon mustard. Top the Brussels sprouts with the sauce once they are out of the oven.
*Another vegetable that would go great with this dish are sweet potatoes. The sweet potatoes take a little longer to get crispy, so I’d plan on baking these at 400 degrees Fahrenheit for at least 40 minutes. I like to cube my potatoes and top them with avocado oil, garlic powder, sea salt, and fresh black pepper.
Desserts
If I’m feeling ambitious, dessert will be homemade. I love the dessert recipes on the Heal Me Delicious blog. These pumpkin scones are so delicious - a great option for dessert and breakfast!
If you’re running low on time and energy, try Simple Mills Pumpkin Muffin & Bread Mix. This mix has 8 simple ingredients that are “Jess approved”. In addition to this mix, you’ll need 3 eggs, water, and oil.
Another great option if you’re running low on time and energy is to support a local bakery and order dessert ahead of time.
Mocktails
I’m opting for mocktails over cocktails this year. This mocktail is the perfect combination of cranberry and ginger - plus you’re giving your gut some love by incorporating probiotics from the kombucha.
There are many more holiday recipes to try in the following cookbooks. Yes, I love searching blogs and Pinterest for new recipes, but there’s nothing like an old school cookbook. Both cookbooks have gluten-free and dairy-free recipes for all types of gatherings.
Celebrations by Danielle Walker - also grain-free
Enjoy by Annika Schimmer- also AIP-friendly
Happy cooking!
Photo by Pro Church Media on Unsplash