Night Before French Toast
Ingredients
4 eggs, whisked
⅔ cup orange juice
½ cup milk
¼ cup coconut sugar
½ cup chopped pecans
½ tsp vanilla
½ tsp nutmeg
1 loaf gluten-free bread
⅓ cup melted DF
Directions
Night Before: Whisk together eggs, orange juice, milk, coconut sugar, vanilla, and nutmeg.
Arrange sliced bread in a greased 9 × 13-inch baking dish. Pour egg mixture over bread, coating each slice. Cover and refrigerate overnight.
Next Morning: Preheat oven to 400°F. Drizzle melted butter over bread and sprinkle with chopped pecans.
Bake for 20–25 minutes, until golden and cooked through.
Prep: 10 minutes + overnight refrigeration Bake: 20–25 minutes at 400°F
For a dairy-free version, use unsweetened coconut milk or another dairy-free milk.
Garlic Mashed Potatoes
Ingredients
4 heads garlic
1 Tbsp olive oil
4 lbs baking potatoes, peeled and cubed
½ cup dairy-free butter (Earth Balance)
1 cup unsweetened dairy-free milk
1½ tsp salt
½ tsp black pepper
Directions
Preheat oven to 425°F. Drizzle garlic heads with olive oil, wrap in foil, and roast for 30 minutes or until soft.
Boil potatoes for 15–20 minutes until tender. Drain and transfer to a mixing bowl.
Add dairy-free butter, milk, salt, and pepper. Beat until fluffy, being careful not to overmix.
Squeeze roasted garlic from cloves, stir into potatoes, and serve warm.
Turkey Rub
Ingredients
2 Tbsp kosher salt
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
1 tsp paprika
1 tsp poultry seasoning
¼ cup olive oil
4 oranges, halved
Equal parts white wine and water for basting.
Directions
Mix seasonings with olive oil and rub generously inside and outside turkey.
Stuff turkey cavity with 8 orange halves.
Roast at 325°F, covered for 3 hours, then uncovered until fully cooked (approximately 4–5 hours total).
Baste occasionally with equal parts white wine and water.
Turkey is done when the thickest part of the breast and innermost thigh reach 165°F. Check the center of any stuffing as well.
Cooking Time: Approximately 4–5 hours, depending on turkey size. Use internal temperature rather than time to determine doneness.
Sausage & Wild Mushroom Stuffing
Ingredients
½ lb ground pork sausage
½ cup dairy-free butter (Earth Balance)
3 lbs mixed wild mushrooms (shiitake, portobello, enoki), sliced
1 large onion, sliced
1 bunch green onions, sliced
1 can (14 oz) chicken broth
1 package (8 oz) gluten-free herb-seasoned stuffing mix
2 sprigs each fresh sage, rosemary, and thyme, chopped
½ tsp salt
½ tsp black pepper
Directions
Preheat oven to 375°F.
Brown sausage in a large skillet, breaking into crumbles. Drain and set aside.
Melt dairy-free butter in skillet. Add mushrooms, onion, and green onions; sauté until tender.
Stir in sausage, chicken broth, stuffing mix, fresh herbs, salt, and pepper.
Transfer to a lightly greased baking dish and bake for 45 minutes.
Bake: 375°F for 45 minutes.
Sweet Potato Casserole
Ingredients
3 cups cooked, mashed sweet potatoes
1 cup coconut sugar
½ tsp salt
2 eggs, lightly beaten
⅓ stick dairy-free butter, melted (Earth Balance)
½ cup coconut milk
½ tsp vanilla
Pecan Topping
½ stick dairy-free butter, melted
1 cup packed coconut sugar
¾ cup gluten-free flour
1 cup chopped pecans
Directions
Preheat oven to 350°F.
Combine sweet potatoes, coconut sugar, salt, eggs, melted butter, coconut milk, and vanilla. Spread into a greased casserole dish.
Mix topping ingredients together and sprinkle evenly over sweet potatoes.
Bake for 30–35 minutes, until bubbly and topping is golden and crispy.
Bake: 350°F for 30–35 minutes.
Ingredients
4 cups cooked fresh green beans
8 fingerling or new potatoes
Bacon (amount to preference)
1 cup water
1 tsp salt
⅛ tsp black pepper
Directions
Combine green beans, potatoes, bacon, water, salt, and pepper in a Dutch oven.
Bring to a boil, then reduce heat to low.
Cover and simmer until potatoes are fork-tender, approximately 20–25 minutes.
Cook Time: Approximately 20–25 minutes, or until potatoes are tender.
