01. Thanksgiving Recipes

• Stuff with either the stuffing recipe below or quartered lemons and/or oranges (preferred). 
• If you need to baste, use vegan butter such as Miyokos.
• Free range is recommended
• Salt and pepper to taste on inside and outside.

Refer here for which temperature (either 325 of 350) and time for roasting.

• After the turkey has finished cooking, collect the drippings from the bottom of the  turkey pan and place into a saucepan.
• In a separate bowl, whisk together 1 cup water (use the saved potato and/or onion water from when you boiled either to add extra flavor) for every ½ cup of gluten-free flour (arrowroot, tapioca, rice, potato or a blend) 
• Salt and pepper to taste
• Bring to a boil and then simmer for 15-20 min as you regularly whisk/stir.

• 16 cups/1 ½ lb loaf of gluten-free bread diced into small cubes (preferred Farm Table Bread)
• 4 TB vegan butter such as Miyokos
• 2 cups diced yellow onion
• 1 cup diced celery
• 2 apples unpeeled, cored and diced
• ½ to 1 tbsp poultry seasoning
• 2 tbsp parsley
• 1/2 to 1 tbsp salt to taste
• 1 tsp pepper
• ¾ lb sausage (prefer chicken or turkey with sweet flavoring such as apple)
• 1 cup stock (vegetable preferred)
• 1 cup dried cranberries (without preservatives)

Instructions:

• Saute onions, celery, apples sausage, poultry seasoning, salt and pepper in vegan butter 
• Add bread, stock, cranberries and parsley
• Add to baking dish and bake for 30 min at 350
• You may also choose to stuff turkey with this mixture.

• ~12 medium sized whole onions peeled (however many fit into your 9x13 casserole dish)
• 2 tbsp olive oil
• ~ 8 slices of gluten free bread (preferred Farm Table Bread)
• 16 oz baby bella mushrooms thinly sliced
• 8 minced garlic cloves
• 4 TB arrowroot powder (could also use tapioca or potato starch)
• 1 cup broth (vegetable preferred)
• 2 cups almond or cashew milk
• 1 cup shaved/grated Parmesan Cheese
• ½ tsp nutmeg
• ½ tsp pepper
• 2 tsp coconut aminos
• Salt to taste

Instructions:

• Boil onions until soft for ~ 20-30 min (save ~ 2-3 cups of the water for the gravy)
• Rub vegan butter on the bottom of the casserole dish (can also melt and coat the bottom) and place cooked onions into the casserole dish
• To make the sauce:
  • Saute mushrooms in oil and garlic for ~ 7 min
  • In a separate bowl, whisk arrowroot and broth until smooth and then pour into mushroom skillet.
  • Add milk, half the amount of cheese, nutmeg, pepper, coconut aminos and salt
  • Bring to a boil, reduce heat and simmer until thickened (~ 2 min)
  • Pour sauce over onions
• To make the topping:
  • In a food processor blend bread and remaining shaved parmesan cheese
  • Add to the top of the dish
• Bake at 420 for 1.5 hours and remove the top the last 15 minutes
• Caution: When baking the sauce can easily boil over so it is recommended to place the casserole dish on top of a larger dish to catch any additional liquid.

• 5 lb yukon gold potatoes
• 1 ¾ cup plant milk such as almond or cashew recommended here
• ½ to 1 tbsp salt to taste
• 3 large leeks
• ⅓ cup vegan butter such as Miyokos
• 8 oz vegan sour cream
• ¼ cup chives chopped
• Instructions:
• Peel potatoes 
• Boil or steam potatoes until tender (save some of the water for gravy later)
• Thoroughly wash leeks. Quarter and chop
• Saute leeks in butter until browned (usually takes about 20 min)
• Mash cooked potatoes
• Stir in milk, leeks, sour cream
• Add chives