Lunch

I can honestly say I have tried for years to make Cornbread Dressing like my grandmother makes it.  She always cooks the dressing for our Thanksgiving meal and it is SO GOOD!  However, it has eggs in it and the cornbread is made with eggs and buttermilk so my son with the dairy and egg allergy is stuck eating my alternative which up to this point has not been very good.

That all changes this year.  I have finally found a great recipe that is delicious!  Really!  I made it this weekend for our church’s Thanksgiving dinner and it actually received compliments.  No-one could tell the difference, and my food allergy kiddo was able to experience Thanksgiving Cornbread dressing as it is supposed to taste.  It was moist and flavorful, and I will be making it again later this week because the first batch is long gone – yep we gobbled it up because it was so good!

I used Southern Plate’s Crockpot Cornbread Dressing Recipe and adapted to make it dairy and egg free.  Here’s how you can do it:

First – Make the Cornbread

Use your own dairy free/egg free recipe OR Follow a traditional cornbread recipe with the following modifications:

• Use a dairy free margarine
• Replace the buttermilk with a milk alternative like soy milk or coconut milk PLUS add a tbsp of Vinegar to sour it (makes “buttermilk).  Let it sit for a minute before adding to mixture.
• Skip the egg. (trust me it’ll be ok).  Alternatively you can use egg replacer, but I just skip the egg & it’s fine.

Second – Dairy Free Cream of Chicken Soup

Dairy Free Cream of Chicken Soup Recipe

Third – You’ll also need some turkey or chicken meat.

This is optional, but it’s really great if you add it.  I just used Boneless Skinless Chicken breast in mine.

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Dairy Free Egg Free Cornbread Dressing

Ingredients

• Cream of Chicken Soup (Equivalent to 2 cans)
• 2 Cups Shredded Chicken or Turkey(Optional)
• 9x13 pan of Cornbread Crumbled (I used the Vitamix & it worked perfectly.)
• Celery Stalk (Chopped Small)
• Onion (Chopped Small)
• 3 1/2 Cups Chicken Broth
• 1/2 Cup Dairy Free Margarine
• 2 Tbsp Sage

Instructions

1. For Oven:
2. Mix all ingredient Together in large baking Dish. Note: If it's way too runny add a few crumbled slices of bread.
3. Bake at 375 degrees for 30 minutes or until baked through.
4. For Crockpot:
5. Cover Bottom of Pot with 1 cup Cream of Chicken Soup
6. Set aside turkey or chicken and another cup of soup
7. Mix all other ingredients together in a large bowl.
8. Layer 1/3 of the dressing mixture on top of soup.
9. Add half of the chicken/turkey
10. Add another layer of Dressing Mixture
11. Add Remaining chicken/turkey
12. Add Remaining Dressing Mixture
13. Spread last cup of soup over the top
14. Cook on low for 2 hours, then turn up to high for the 3rd hour.
15. Enjoy!

2.6

http://www.foodallergycooking.net/dairy-free-egg-free-cornbread-dressing/

A couple of our stores have had Boston Butt on sale at a great price recently.  When they go on sale I always grab a couple for the freezer to use in one of our favorite recipes.  For years I was afraid to try slaw on my barbecue.  I thought it just didn’t really sound good.  That changed last year when I was at a blogging conference and tried a barbecue burrito.  It had delicious pulled pork with slaw and pickles – so good!  I left that day determined to recreate that taste.

Barbecue is something that we often enjoy as a food allergy family because most sauces are ok for my kiddos to have.  I tried once(unsuccessfully) to make my own, but the store bought kind do the job without the trouble.  The main thing is to read the labels to make sure they are allergy safe.

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Crockpot Barbecue with Vinegar Slaw

Ingredients

• For Meat:
• 1 TBSP Chili Powder
• 1 TSP Cumin
• 3/4 Cup Brown Sugar
• 1/2 tsp. Garlic Salt
• 1 Boston Butt Pork Roast
• Bottle Barbecue Sauce
• For Slaw:
• Bagged Slaw
• 1 Cup Vinegar
• 1 Cup Sugar

Instructions

1. Mix first 4 ingredients in separate bowl
2. Place Roast into Crock Pot
3. Pour Spice Mixture over Roast and Rub on
4. Cook in Crockpot on high for 4-6 hours
5. Once done cooking remove from crockpot and shred
6. Pour BBQ sauce over and stir
7. Serve on buns or potatoes topped with slaw
8. Slaw Recipe:
9. Mix Vinegar and Sugar in Separate Bowl
10. Dump bagged slaw into bowl
11. Pour Vinegar mixture over slaw
12. Refrigerate for 2 hrs before serving

2.6

http://www.foodallergycooking.net/crockpot-barbecue-with-vinegar-slaw/