Thanksgiving Recipes from Block Institute

Thanksgiving is coming up in a few weeks, and many children are eager to help out with the holiday preparation.  Having children help out with the holiday meal is one way to get them involved and make them feel like they’re really contributing.

The recipes below were specially designed for children with food allergies, but we’re confident everyone will find them delicious!  The information may be published in part or in its entirety.  Please credit Todd Adelman, Director of Nutritional Services for Block Institute.  Block Institute is a New York City educational facility dedicated to providing services to children and adults with special needs.

Stuffing (Yields four cups)

 

Ingredients:

16 slices bread, toasted with crust removed

½ cup celery, finely diced

¼ cup onion, finely diced

1 Tbsp. margarine

2 medium apples, grated

2 tsp. parsley flakes

1 tsp. dried thyme

½ tsp. salt

1/8 tsp. white pepper

½ cup chicken stock

 

• Preheat oven to 350 degrees Fahrenheit.
• Cut bread into cubes & set aside in large bowl.
• Sauté celery & onion in margarine until soft.
• Add celery mixture & remaining ingredients to bread cubes.
• Toss until liquid is absorbed.
• Bake, uncovered, for 30 minutes.
• Serve.

Serving suggestion: Add your favorite combination of dried fruit, nuts, etc.

 

Dairy Allergy: Use milk-free bread & milk-free margarine.

Gluten Allergy: Use gluten-free bread.

Egg Allergy: No substitutions needed.

 

 

Sweet Potato Boats (Yields 16 “boats”) 

Ingredients

8 medium sweet potatoes

2 apples, peeled & cored

¼ cup orange juice

½ tsp. cinnamon

1 Tbsp. margarine

½ tsp. salt

1 egg

16 marshmallows

 

• Preheat oven to 375 degrees Fahrenheit.
• Slice potatoes in half, lengthwise.
• Cut small slit in center of potato.
• Bake for 45 minutes or until tender when pierced with knife.
• Scoop out pulp of sweet potatoes being careful to leave the skin intact.
• Add salt to pulp & set aside.
• Cut apples into thin slices.
• Toss apples in orange juice & add cinnamon.
• Sauté apple mixture in margarine over medium heat, stirring constantly until apples are soft & liquid is absorbed.
• Add apple mixture to sweet potato pulp & process (or mash) until smooth.
• Beat egg into mixture.
• Fill potato shells to rim.
• Bake on foil lined cookie sheets at 400 degrees Fahrenheit for 30 minutes.
• Slice marshmallows in half.
• Top each potato half with 2 pieces of marshmallow.
• Broil until golden brown.
• Serve immediately. 

 

Milk allergy: Use milk-free margarine.

Gluten allergy: No substitute needed.

Egg allergy: Substitute 1 ½ tsp. egg replacer mixed with 2 Tbsp. of water for egg.  Use egg-free marshmallows.

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Terms of Use  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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