For many, the Thanksgiving holiday is the perfect time to relax with friends and family, all while enjoying delicious food- what could be better? However, if you have food allergies, Thanksgiving can a tricky and stressful time, especially if you have to scrutinize every single dish before you can eat. When you have food allergies, even if it’s just a mild case and not life-threatening, it can be hard to find food that you can eat, and having to deal with this on Thanksgiving, it can make it difficult to sit back and relax. Luckily, one workaround is to check out our helpful allergy-free Thanksgiving recipes listed below and include them. If you are hosting this year, the recipes below can give you a few ideas on what to make so you can include everyone in the festivities. If you are a guest, then maybe you can make a dish or two for everyone to try!
If you are hosting Thanksgiving this year, and have people on your guest list that have food intolerances or allergies, then check out and try out these delicious allergy-free Thanksgiving recipes! Turkey and gravy are considered to be a Thanksgiving staple for many, so make sure it is allergy-friendly!
Allergy-Free Thanksgiving Recipes to Add to the Dinner Table this Year
Allergy-Free Gravy
Ingredients:
• 2 cups of no- or low-sodium turkey or chicken broth
• 3 Tablespoons of arrowroot powder (can also use GF flour, corn starch, teff flour, sorghum flour, or tapioca flour)
• 1 Tbsp. of coconut oil
• ¼ tsp of garlic powder
• ½ tsp of onion powder
• Salt (adjust to taste)
• Pepper (adjust to taste)
• Your choice of freshly chopped herbs (optional)
Directions:
1. Add the broth into a pan, and bring to a boil over medium heat.
2. Add ¼ cup of the hot broth into a mug, and add the arrowroot powder (or your choice of thickener) and coconut oil. Whisk together using a fork until combined.
3. Add the mixture to the pan, and add in the onion powder, garlic powder, salt, pepper, and your choice of freshly chopped herbs (optional). Continue to whisk until all lumps are removed.
4. If the gravy is too thick, add in some more broth to help thin it out.
5. If desired, add your choice of additional seasonings, and adjust to taste.
Allergen-Free Herb Seasoned Roasted Turkey
While turkey, on its own, is free of the top allergens, some may contain hidden allergens. Certain “self-basted” turkeys can be injected with a gluten-based broth mixture, so it is important to read the food label before purchase.
Ingredients:
• 15-pound turkey
• 10 tablespoons of olive oil
• 5 cloves of garlic, minced
• 1 tbsp. of chopped thyme, plus 7 sprigs
• 2 tbsp. of chopped rosemary, plus 5 sprigs
• 2 tbsp. of chopped sage, plus 3 sprigs
• 4 tbsp. of chopped parsley, plus 5 sprigs
• 1 onions (cut up into wedges)
• ½ lemon (cut in half)
• 3 cups of turkey broth
• Salt and pepper, to taste
Directions:
1. Preheat oven to 450 º F.
2. If refrigerated, remove the turkey and let it sit out for 30 minutes. If frozen, allow 3 days to defrost in the refrigerator.
3. If need be, remove the turkey’s neck, heart, liver, and giblets. Before you go any further, double-check to ensure that the neck and the main cavity is clear.
4. Rinse the turkey with cool water. Pat the turkey dry.
5. Rub the outside of the turkey with the olive oil.
6. Season the outside of the turkey with salt, pepper, and herbs.
7. Stuff the turkey’s main cavity with olive oil, garlic, lemon, onions, and the sprigs of herbs. Sprinkle in some salt and pepper. Tuck the wings under and tie the legs together using a piece of kitchen twine.
8. Add the turkey broth into a medium saucepan, and keep it warm over low heat.
9. Place the turkey in a large roasting pan, and cover the cavity with aluminum foil.
10. Roast the turkey at 450 º F for 45 minutes.
11. Reduce the temperature to 350 º F. Baste the turkey with the turkey broth every 30 minutes until it is done.
12. Using a meat thermometer (insert it into the thickest part of the thigh, being cautious not to touch the bone), cook the turkey until the internal temperature reaches 165 º F.
13. Remove the turkey when done, tent loosely with aluminum foil, and let cool for at least 30 minutes before carving.