MASHED POTATOES
Free of: DAIRY*, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT, FISH,
SHELLFISH, GLUTEN
Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 20-30 minutes
H
olidays are a special time
for family and friends.
Foods play a major role
in traditions and our memories — the
time spent together in the kitchen, roll-
ing pie crusts and chopping vegetables,
the smells of yummy meals as they sim-
mer and bake, and, of course, the taste of
dishes reserved just for these occasions.
Below are some classic side dishes, with
adaptation ideas for your family to try:
stuffing, mashed potatoes, and candied
yams. Happy, healthy Thanksgiving!
A few tips:
• For stuffing, any bread will do.
Crusty breads like French and Ital-
ian add more texture. For added
fiber, use whole grain breads. To
simulate ‘day old’ bread, lightly
toast by placing in 300 degree
oven for 10-15 minutes. Let cool
and then tear or cut into bite sized
pieces.
• To make rice stuffing more inter-
esting, use a blend such as wild
rice, brown rice, basmati rice, long
grain, etc.
• Yukon gold and red potatoes make
the best mashed potatoes and do
not need to be peeled. Cauliflower
can also be used as mashed potato
replacement.
• All of these can be cooked a day
or so in advance, which reduces the
work on the actual holiday.
If you have any questions about our
column, e-mail Kathy at allergy@
roadrunner.com. For further infor-
mation about food allergies, contact
FARE www.foodallergy.org, or call
1-800-929-4040.
Kathy Lundquist is a Western New
York parent whose son, now an
adult, was born with severe food
allergies. She has worked tirelessly
over the last two decades, in a va-
riety of capacities, to increase com-
munity awareness about food aller-
gies.
46 WNY Family November 2018
BREAD STUFFING
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT*, FISH,
SHELLFISH, GLUTEN*
Yield: 10 servings (enough for a 10lb
bird if you were stuffing one)
Prep Time: 10 minutes
Cook Time: 40 minutes
1 cup chopped onion
1 cup chopped celery
1/2 cup (1 stick) dairy/soy free marga-
rine
1 Tablespoon Bell’s seasoning (or poul-
try seasoning)
Salt and pepper to taste
1-2 cups broth, water, apple juice or ci-
der
1 pound (about 16-18 slices) ‘day old’
bread*, torn into bite size pieces
Optional: add 1 cup chopped carrots,
apples, raisins, cranberries, mush-
rooms, bell peppers
Optional: top stuffing with sliced porta-
bella mushrooms for a vegan alterative
Preheat oven to 350°. Spray a casserole
dish. In a large pan over medium heat,
melt the margarine and sauté onions and
celery until softened. Remove from heat.
Stir in seasonings and 1 cup liquid. Toss
in bread until well coated. If a moister
stuffing is desired, add more liquid un-
til desired consistency is reached (some
like dry, some like mush, and some like
in-between.) Bake in a covered casse-
role dish at 350° for 30-40 minutes.
* to make with rice, cook 2 cups rice
in 4 1/2 cups of liquid as directed on
package. Add seasonings and sautéed
chopped vegetables and/or fruits.
5 pounds Yukon gold or red potatoes,
chopped (no need to peel unless pre-
ferred)
1 cup hot water (or milk replacement*
or broth)
2 sticks (1 cup) dairy/soy free margarine
Salt and pepper to taste
Place chopped potatoes in a large pan,
fill with lightly salted hot water to just
cover potatoes. Bring to a boil, reduce
heat and simmer – watch the pot, since
the water can easily boil over if the heat
is too high. Cook until tender – potatoes
will easily pierce with a fork. Drain and
mash. Stir in water, margarine, and sea-
sonings. Add more liquid if you prefer a
moister consistency.
CANDIED YAMS
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT, FISH,
SHELLFISH
Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 25-30 minutes
1 large can (29 oz.) sweet potatoes or
yams (or 4-6 fresh cooked ones), drained
1/4 cup dairy/soy free margarine, cut
into pieces
1/2 cup brown sugar
1 1/2 cups mini marshmallows (optional)
Optional seasonings: cinnamon, nut-
meg, ginger, allspice to taste
Preheat oven to 400°. Place yams into
casserole dish. Sprinkle with the marga-
rine and brown sugar. Cover with marsh-
mallows. Cook at 400° for 25-30 min-
utes, until marshmallows have melted.