Traditional food is a large part of Thanksgiving celebration. Everything on our table, all the turkey, gravy, stuffing, mashed potatoes, roasted sweet potatoes, baked corn, brussel sprouts, cranberry chutney, corn bread, apple and pumpkin pie, is dairy and gluten free.

Turkey (makes 12-14 servings)

One 12-14 lbs (5 – 6 kg) turkey

(When the weather allows, I like to cook the turkey outdoors on the gas grill).

For the rub

  • 2 T granulated orange peel*
  • 1 T dried sage
  • 1 T salt
  • 1/2 t freshly ground black pepper
  • 1 T olive oil

*Wash and dry the orange. Peel it and put the thin strips on a parchment-lined baking sheet and dry in 200 F/100 C for about 30 minutes or until the peel starts to curl and harden. Remove from the oven and let the orange strips cool completely. Can be kept in an airtight container in the refrigerator for up to 3 months.

To make the rub: In a small bowl combine the rub ingredients and set aside.


  • 2 small oranges, washed and dried
  • 12 whole cloves
  • 6 medium garlic cloves, crushed
  • 1 bunch fresh sage, tied with cotton string

Remove the neck and giblets from the turkey cavity and set aside. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

Pierce each orange six times with a knife and insert six whole cloves in each one. Put the clove-studded oranges, garlic and sage inside the turkey cavity. Truss the turkey with cotton string.

Rub the entire exterior turkey with the rub mixture, pressing it into the skin.

On the grill:

Place the turkey in a disposable foil roasting pan (make sure it fits on your grill), and cook on medium heat, approximately 15 minutes per pound, about 3 – 3 1/2 hours.

In the oven:

Set the rack at the lowest position and preheat the oven to 325 F/160C

Roast the turkey about 3 – 3 1/2 hours. Remove it from the oven or grill when ready, (an internal food thermometer should show at least 165 F/ 80 C at the innermost past of the thigh and wing and the thickest part of the breast), and cover it loosely with aluminum foil and let it rest 30 minutes before carving.


  • Turkey neck and giblets
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 2 bay leaves
  • few sprigs fresh thyme
  • 3 T gluten free flour
  • gluten free soy sauce
  • salt
  • freshly ground black pepper

Place the turkey neck and giblets in a sauce pan with the vegetables, herbs and 600 ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and put aside.

To make the gravy, take 3 T fatty juices from the turkey roasting pan into a sauce and stir in the flour. Cook, stirring for about 1-2 minutes until lightly browned.

Pour in the giblet stock and 5 0z (150 ml) turkey juices or red wine, and bring to a boil while stirring. Add a little soy sauce for browning, season to taste and simmer uncovered for 10 minutes.

Baked Stuffing

  • 1 T olive oil
  • 1 yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, minced
  • 3 T toasted pine nuts + 1 T for serving
  • 3 cups gluten free white bread
  • 1 cup cornbread
  • 1 t ground sage
  • 1/2 t salt
  • 1/2 t lemon pepper
  • 2 cups vegetable stock*
  • 2 t chopped fresh sage
  • 3/4 cup (1 3/4 dl) vegan cheese

* 1 T olive oil, 1 large onion, peeled, 2 large carrots, peeled, 2 celery stalks, 8 garlic cloves, 8 sprigs fresh parsley, a few mushrooms, 1 t salt, 2 quarts (2 l) water.

Heat oil in a soup pot and add the washed, peeled and chopped vegetables. Cook over high heat for ten minutes, stirring frequently. Add salt and water and bring to a boil. Lower the heat and let simmer for 30 minutes. Strain and discard the vegetables. Keeps for up to a week in the refrigerator and several months in the freezer.

Preheat the oven to 375 F/190 C

Heat the oil in a sauce pan on medium. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix the breads and 3 T of the pine nuts in a large mixing bowl. Add the cheese and the dried seasonings. Mix in the sauteed vegetables. Slowly add the vegetable stock and stir until mixed thoroughly. The consistency should not be soggy, but very moist. Place in a loaf pan and cover with foil. Bake for 45 minutes, remove the foil and bake for another 15 minutes. Top with the remaining toasted pine nuts and the chopped fresh sage.

Mashed potatoes

  • 2 pounds (1 kg) potatoes, peeled and cut into cubes
  • 3 T vegan butter
  • 1/2 t salt
  • 3/4 cup (1 3/4 dl) unsweetend plant based milk of your choice, heated

Put the peeled and cut potatoes in a sauce pan and cover with water. Add some salt. Boil the potatoes over medium heat fpr about 20 minutes or until soft.

Drain the potatoes. Leave the potatoes in the sauce pan and mash them with a fork or potato masher. You can also use an electric hand mixer. Add the vegan butter and stir with a spoon until melted and well mixed. Add the salt and mix again. Pour in the heated milk a little at a time until it’s fully incorporated and you have the consistency you like.

Roasted sweet potatoes (4 servings)

  • 2 medium sweet potatoes, peeled
  • 2 T olive oil
  • 1 T brown sugar
  • 1/2 t salt
  • 1/2 t freshly ground black pepper

Preheat the oven to 450 F/225 C

Cut the sweet potatoes in half lengthwise and cut each half into three pieces. Place them on a parchment covered baking tray and drizzle them with olive oil. Combine the sugar, salt and pepper and sprinkle over the potatoes. Bake for 15 minutes, and then turn them with a spatula and bake for another 5-10 minutes.

Baked Corn (serves 6-8)

  • 3 cups (7 1/2 dl) sweet corn
  • 3 T vegan butter
  • 2 T+1 t glutenfree flour
  • 1 1/2 cup (3 3/4 dl) unsweetened plant based milk
  • 1 1/2 T sugar
  • 1 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 3 eggs, lightly beaten
  • 3/4 cup (1 3/4 dl) gluten free bread crumbs

Preheat the oven to 350 F/175 C

Melt the butter and add the flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and add the beaten eggs. Pour into a greased baking dish and sprinkle with buttered bread crumbs

Bake for 35 minutes or until firm.

Brussel Sprouts (serves 6)

  • 1 1/2 pounds (1/2 kg) brussel sprouts, cut off the ends and trim them
  • 1 T olive oil
  • 1 T vegan butter
  • 1-2 T honey
  • 1/2 cup (1 1/4 dl) pecans, coarsely chopped
  • salt
  • freshly ground black pepper

Preheat the oven to 400 F/200 C

Roast the pecans in a dry frying pan until they are lightly browned, 4-5 minutes. Put aside.

Cut the trimmed brussel sprouts in half through the stem, and place them on a parchment covered baking tray cut side down. Sprinkle with oil, salt and pepper. Bake for about 20 to 30 minutes or until they are lightly browned. Turn them after half the time.

Add the butter to a sauce pan and add the honey. Warm it on low heat until combined.

Remove the brussel sprouts from the oven and put them in a serving dish. Pour the honey butter and pecans over and toss gently.

Cranberry Chutney

  • 12 oz (3 1/2 dl) fresh cranberries
  • 1/2 cup (1 1/4 dl) sugar
  • 4 T raisins
  • 1 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground allspice
  • 3/4 cup (1 3/4 dl) water
  • 1 small onion, peeled and chopped
  • 1 apple, peeled and chopped
  • 1/2 stalk celery, chopped

Simmer cranberries, sugar, raisins, spices and water in an uncovered saucepan over moderate heat, stirring frequently until juice is released from the berries, (approximately 15 minutes). Reduce the heat.

Stir in remaining ingredients. Simmer uncovered until thick (approximately 15 minutes). Refrigerate covered. Keeps for about two weeks.

Corn Bread (makes 12 muffins or an 8x 8″/20×20 cm baking dish)

  • 3 T + 1 t vegan butter
  • 1 cup (2 1/2 dl) unsweetened plant based milk
  • 1 large egg
  • 1 1/4 cup (2 3/4 dl) cornmeal
  • 1 cup (2 1/2 dl) gluten free flour
  • 4 T sugar
  • 2 t baking powder
  • 1/2 t salt

Preheat the oven to 400 F/200 C

Melt the butter and put aside.

Put the egg, milk and melted butter in a large bowl and mix well. Add the cornmeal, flour, baking powder, sugar and salt and stir until the flour is moist. Pour the batter into muffin cups or a greased pan. Bake 25-30 minutes or until golden brown.

Anne’s Paper-Bag Apple Pie

  • 5 large apples, peeled and sliced
  • 1/2 cup (1 1/4 dl) sugar
  • 1/2 cup + 2 T (1 1/4 dl + 2 T) glutenfree flour
  • 1/2 t nutmeg
  • 1 t ground cinnamon
  • 2 T lemon juice
  • 8 T vegan butter
  • 9 ” (23 cm) pie shell

Preheat the oven to 425 F/210 C

Pie shell

  • 1/2 cup + 1 T (1 1/2 dl) gluten free all purpose flour
  • 1/2 cup + 1 T (1 1/2 dl) almond flour
  • 1/3 cup (3/4 dl) oil
  • 3 T + 1 t cold water
  • 1/2 t salt
  • 1 egg yolk

Put the flours in a bowl and add the rest of the ingredients. Mix it well until the dough holds together. Press the dough with your hands into a greased pie form. Prick it with a fork and pre-bake the pie shell for 8 minutes.


Combine the apple slices with half of the sugar, 2 T of the flour, nutmeg and cinnamon, and mix well. Turn into the pie shell and sprinkle with the lemon juice.Combine the remaining sugar with the remaining flour, mix in the butter and sprinkle the topping evenly over the apples. Place the pie in a large, heavy paper bag. Fold over twice and fasten with paper clips. Place the bag on a baking tray and bake for 1 hour. Split the bag open and remove the pie to cool.

Pumpkin Pie

Preheat t he oven to 425 F/210 C

Pie shell:

See under Apple Pie above. Pre-bake the shell for 8 minutes.


  • 1 15 oz (430 g) pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 cup unsweetend plant based milk
  • 1T olive oil or melted coconut oil
  • 1/3 cup (3/4 dl) agave or maple syrup
  • 1 t ground cinnamon
  • 1/ t ground ginger
  • 1/4 t ground cloves
  • a pinch of nutmeg
  • a pinch of salt
  • a pinch of freshly ground black pepper

Put all the ingredients for the filling in a medium sized bowl and mix it well until it’s all combined. Pour the mixture into the pre-baked pie shell and bake for 10 minutes. Turn the oven temperature down to 350 F/175 C and bake for another 35-40 minutes. Test if it’s done by inserting a knife near the center of the pie. The pie is done if the knife comes out clean.

This pie is better if made the day before.