Plan for Thanksgiving 2019 Part 1 (Gluten-Free, Dairy-Free, Peanut-Free, Tree Nut-Free, Soy Protein-Free and Nightshade-Free Holiday Meal Planning)


Thanksgiving is late this year.  This would usually be the week that I start cooking, baking and purchasing a fresh turkey. But I have one more week!

In may of the gluten-free face book groups people have been looking for holiday recipes so I have been sharing my green bean casserole recipe .

I am making my usual holiday menu.  With lots of extra for leftovers for the weekend and for the freezer.

There are lots of questions about stuffing.  I have been to Trader Joes and Aldi.  Both of their boxed stuffing mixes contain milk so I will not be using them but I do think they are a great option for those new to the gluten-free lifestyle.

Aldi Live G Free Stuffing 2109
Aldi Stuffing 2019
Trader Joes Gluten-Free Stuffing Mix 2019
Trader Joes 2019
Trader Joes Gluten-Free Stuffing Mix 2019 Ingredients
Trader Joes 2019 Stuffing Ingredients

I use an old stuffing recipe and sub my favorite gluten-free bread.  I’ve always used untoasted bread, torn into bite size pieces.  Last year I used Walmarts gluten-free bread and will use it again this year.  I made garlic bread with Canyon Bakehouse’s Mountain White last night and have some left over.  I may make a small batch of stuffing with this as the base if I have some extra time today or tomorrow. To see if it makes a better stuffing base.

Today I am making a batch of Chicken Bone Broth – in the Pressure Cooker.  I made lots of chicken wings the other day so I would have plenty for a batch of broth to help get me through making all the sides for Thanksgiving.

My menu includes a salad, corn casserole, a big turkey, roasted brussels sprouts, cranberry fluff, and a chocolate pie dessert that I make with Daiya Cream Cheese (contains nightshades) for my kids.  On my list of 100 things for 2020 includes making my own dairy-free cream cheese that is nightshade free.

How are you preparing for Thanksgiving? What is on your menu?

Oatmeal in the Pressure Cooker or Instapot (Gluten-Free, Dairy-Free, Soy Free, Egg-Free, Tree Nut-Free, Peanut-Free, and Nightshade-Free)

I really am a creature of habit.  I have oatmeal almost everyday of the year. Yes, hot and hot coffee. When I am traveling I bring along oatmeal packs or eat BoBo Bars.

I had been making batches of oatmeal in the slow cooker until I found that you can make it in the pressure cooker.  It’s easy and fast (under 30 minutes).

I usually make enough for 5-6 days.  Having a breakfast that I just need to heat up makes my mornings go smoother.

My favorite oatmeal to make this way is Bob’s Redmill Gluten Free Steel Cut Oats.  I like to use a one to one ratio for the Oatmeal, one cup water for every one cup of oatmeal.  I usually make a batch of 3 cups of oatmeal which gives me around 6 servings.

I store it in a container in the refrigerator and take some out each morning.  It would work too to store it in glass single serve containers to be reheated individually.

I add a non-dairy milk, cinnamon and brown sugar to enjoy each morning. With hot coffee of course.

Oatmeal in the Instapot

  • Servings: Approx. 6
  • Difficulty: Easy
  • Print

Oatmeal in the Pressure Cooker from


  • 3 cups Oatmeal (I use Bob’s Redmill Gluten Free Steel Cut Oats)
  • 3 cups Water


  1. Put Oatmeal and water in the Instapot or pressure cooker.
  2. Set the pressure cooker to 8-10 minutes on the rice setting.
  3. Let the pressure release naturally for 5 minutes and then open and enjoy!

I store in the refrigerator and take some out each morning to have for breakfast.  It could also be stored in single serve glass containers to be heated up in the morning, a little bit more time saved in your day. – Susan