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?

Stuffed Zucchini

Stuffed Zucchini (Gluten-Free, Dairy-Free, Soy-Free, Tree nut-Free and Peanut-Free)

I was on an nice vacation last week an left my garden tasks to my teenager.  I came back to monsterous zucchini.


I don’t have many recipes that I use zucchini in, but this is one of my kids favorites.   Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made.  I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.

I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.

Stuffed Zucchini

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

Stuffed Zucchini
  • Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
  • Olive oil
  • 1/2 pound Italian Sausage
  • 1 teaspoon Minced Garlic
  • 1/2 cup Breadcrumbs
  • 1 cup Dairy-Free Cheese (I used Aldi’s)
  • 24 ounce jar Pasta Sauce
  • Salt and Pepper
  • Coconut Oil spray


  1. Preheat oven to 375℉.
  2. If making zucchini boats, slice the zucchini lengthwise and take out seeds.  I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
  3. Brush with olive oil and place on a foil lined cookie sheet.
  4. Place in oven for 15 minutes
  5. Brown sausage in pan.
  6. Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
  7. Scoop sausage mixture into zucchini
  8. Any extra mixture spoon into a dish sprayed with coconut oil
  9. Bake for 15 minutes in oven.
  10. Serve hot and keep the extra for leftovers.