Thanksgiving and Hanukkah are both holidays with long-standing traditions – and this year they fall at the same time on the calendar. Whether your traditions involve turkey, lighting the menorah, or football, it’s a time to celebrate with friends and family. Here are a few recipes for holiday classics to help you maintain long-standing culinary traditions while creating some new allergy-friendly ones! If you’d like to talk more about holiday meal preparation, join our Twitter chat on November 19! More details here.
Leftover Turkey Casserole
- pastry dough for 9-inch double-crust pie*
- 1/2 cup milk-free margarine
- 1/2 cup flour
- 1 tsp. salt
- dash of pepper
- 1/4 cup plus 1/3 cup soymilk, divided
- 2 cups chicken broth*
- 3 cups cooked turkey, cubed
- 3 potatoes, cooked, peeled, and cubed
- 1 (16-oz.) package frozen mixed vegetables
- 1/2 tsp. dried thyme
Preheat oven to 375°. Divide the pastry dough in half. Roll out half of the dough on lightly floured surface into 14-inch circle. Gently fit rolled-out dough into 2-qt. deep-dish casserole; set aside. Trim pastry to 1-inch from edge of dish; set 1-inch strip aside. Roll out remaining dough on lightly floured surface into 10-inch circle; set aside.
In medium saucepan, melt margarine. Add flour, salt, and pepper, and stir until combined. Slowly add 1/4 cup soymilk and chicken broth. Cook over medium heat, stirring until thick and smooth. Remove from heat and pour into large bowl. Add 1/3 cup soymilk; mix well. Stir in remaining ingredients. Spoon into pie crust. Cover casserole dish with 10-inch pastry circle and fold 1-inch strip around the top edges of the pastry. Crimp to seal, and cut four slits in top to vent. Brush pastry with water. Bake 60 to 70 minutes, or until golden brown. Let stand 10 minutes before serving.
*Check ingredient labels for any packaged dough.
Sweet Potato Pie
- 1 (40-oz.) can sweet potatoes, drained
- 1 tsp. ground cinnamon
- dash of ground nutmeg
- 1 cup sugar
- 2 T. milk-free, soy-free margarine, softened
- ½ tsp. salt
- 1 cup apple juice
- 2 packets unflavored gelatin
- 4 T. warm water
- 1 pie crust (wheat-free if needed), unbaked*
Preheat oven to 350 degrees. In large bowl, mash sweet potatoes. Add cinnamon, nutmeg, and sugar. Mix well. Stir in margarine, salt, and apple juice. Set aside. In small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Add to sweet potato mixture. Mix well. Pour into pie crust. Make 1 hour. Allow pie to set overnight before serving.
Note: This recipe was tested using a glass pie dish. Increase the oven temperature by 25 degrees if you use an aluminum pie pan.
*Be sure to check ingredient labels for any packaged products.
Veggie Rice Stuffing
- 1 ½ cups rice, uncooked
- ¼ cup bacon drippings
- 2 ½ cups onion, chopped
- 1 ½ cups green onion tops, chopped
- 1 ½ cups celery and leaves, chopped
- ½ cup red bell pepper, chopped
- 1 ½ tsp. salt
- ½ tsp. ground black pepper
Cook rice according to package directions. Set aside. In large skillet over medium-high heat, combine bacon drippings, onion, green onion tops, celery, and bell pepper. Cook until soft, sitting constantly. Stir in salt and pepper. In large bowl, combine rice and vegetable mixture. Toss gently. Serve as is or use as stuffing for poultry.
- 1 cup cooked potatoes, mashed
- 1 cup cooked potatoes, finely grated
- ½ tsp. salt
- ½ tsp. baking powder
- 2 T. milk-free, soy-free margarine
In large bowl, combine all ingredients except margarine. Set aside. In large skillet, melt margarine over medium heat. Spoon potato mixture into skillet, forming pancakes; cook until golden brown on bottom; flip and continue cooking. Serve plain or with maple syrup.
Fudge Layer Cake
- 2 cups sugar
- 1 14/4 cups milk-free, soy-free margarine, softened
- 4 ½ T. water, 4 ½ T. oil, 3 tsp. baking powder; mixed together
- 2 tsp. vanilla extract
- 4 ½ cups flour
- ½ tsp. salt
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- ¼ tsp. cinnamon
- 1 cup unsweetened cocoa powder
- 1 ½ cups warm, mild coffee
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch cake pans. In large bowl, blend sugar and oil. Add water, oil, and baking powder mixture; and vanilla extract; mix well. Combine remaining ingredients, and stir until well-blended. Batter will be thin. Pour into prepared pans and bake 35 to 40 minutes, until toothpick inserted in center comes out clean. Cool on wire racks. Frost one layer with Fudge Frosting; place second layer on top, and frost as well. Garnish with colored sugar, miniature plastic dreidels, or Hanukkah candles, as desired.
- 2 T. shortening
- ¾ cup milk-free, soy-free margarine, softened
- 1 tsp. vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ cup water
- 3 to 4 cups confectioners sugar
In medium bowl, cream shortening, margarine, and vanilla extract. Add coca powder, water and 1 cup confectioners sugar. Mix well. Continue adding sugar, 1 cup at a time, until mixture reaches desired consistency. Spread evenly over cooled cake.
Happy Thanksgiving and Happy Hanukkah, from our FARE family to yours!