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      2021 Turkey-Free Feast

      Happy feasting!

      Here are our recommendations on how best to enjoy your Turkey-Free Feast.

      First, CLICK HERE for directions on how to prepare your one pound or stuffed turkey, and you'll also see a recipe for additional stuffing and for gravy.

      This year, we included our favorite Kelly's Croutons in the feast, and they have a delicious recipe for making Sourdough Stuffing with the croutons.

      Brussels Sprouts with Portuguese Sausage

      Our Portuguese sausage is a fun additional to a variety of dishes, like stuffing or mashed potatoes. We're sharing a recipe for pairing them with Brussels sprouts.


      • 1 Large Red Onion (thinly sliced)
      • 8 Cloves Garlic (minced)
      • 8 Tablespoons Neutral Oil (such as sunflower or canola - divided in half)
      • 2 lbs Brussels Sprouts (cut in half lengthwise)
      • 2 Tbsp Smoked Paprika
      • 13 oz Portuguese Sausage (quartered and sliced)
      • 3 Tbsp Red Wine Vinegar
      • Salt and Pepper to Taste


      Preheat a conventional oven to 400º F. 

      In a large sauté pan/skillet heat ½ of the oil, garlic and onion over medium heat. Sauté for 5-10 minutes until onion and garlic start to become translucent and slightly brown. 

      Meanwhile, in a large mixing bowl, toss Brussels sprouts in the remaining half of oil. Sprinkle them with smoked paprika and a slight amount of salt. Spread onto a baking sheet, cut-side down and bake for 20-25 minutes until thoroughly browned, saving your bowl for a later step.

      In the skillet with onions and garlic that is working on the stove, add sliced sausage and continue to sauté for 10-15 minutes until Portuguese sausage is crisp on the edges and the onions and garlic are browned. Remove mixture from stove and set aside. 

      Once both Brussels sprouts are roasted and the sausage is browned and crisp, add both sausage mixture and Brussels sprouts to the mixing bowl that you set aside earlier. Stir to combine. Lightly drizzle the veggies with red wine vinegar and season with salt and pepper.

      Charcuterie Board

      The fig brie and olive havarti are perfect for a plant-based charcuterie board. Add crackers or sliced baguette, fruits, and veggies, along with your favorite vegan meats.

      CLICK HERE for more suggestions on building a beautiful vegan charcuterie board.

      Other ideas

      We also shared a Brie en Croute recipe, along with suggestions for the bacon in this year's Valentine's Day pack

      Our friend Cadry over at Cadry's Kitchen also has a ton of great ideas.

      Read more

      2020 Turkey-Free Feast Recipes

      With a little extra love, your Turkey-Free Feast will delight the whole family. Read on for suggestions on how to make the most of your feast.

      Click here for turkey roast cooking instructions.

      Truffled Mashed Potatoes (Camembert Sauce)

      • 5 Lbs Medium Size Potatoes (Red or Yukon Gold work well)
      • 8 Tbsp Vegan Butter (1 stick)
      • 16 oz Camembert Cheese Sauce
      • 1 Cup Plain, Unsweetened Plant Based Milk
      • Salt and Pepper to taste

      1. In a large stockpot, cover potatoes with water and add a generous pinch of salt. Bring to a boil on the stove over high heat. Boil for 16-18 minutes (depending on size of potato) until potatoes are tender enough to pierce with a fork.
      2. Drain the potatoes and return to the pot.
      3. Add butter and mash the potatoes until mostly mashed yet with a small amount of chunks.
      4. Stir in milk and cheese sauce.
      5. Season with salt and pepper.

      We also like Make It Dairy Free's Scalloped Potatoes recipe where you could replace oat milk with the Camembert Sauce.

      Green Bean Casserole (Herb Cheddar)

      • 1 lb green beans (steamed or canned)
      • 1 small onion, finely chopped
      • ½ cup all purpose flour
      • 2 tablespoons oil
      • ½ teaspoon salt
      • ¼ cup soy milk or other non-dairy milk
      • 1- 1 ½ cups water or vegetable broth
      • 5 oz herb cheddar cheese
      • 1 pinch of nutmeg
      • Fried onions

      1. Preheat the oven to 350 degrees.
      2. Spray 8x8 pan with vegetable oil spray.
      3. Heat oil in a large skillet over medium-low heat. Add the chopped onion, salt and nutmeg and cook, stirring until onions are very soft: 6-8 minutes.
      4. Add flour until incorporated.
      5. Stir in milk and water/vegetable broth. Continue stirring until sauce thickens.
      6. Add cheese and stir until cheese is melted and incorporated.
      7. Add green beans and toss until combined.
      8. Transfer mixture to an 8x8 baking dish and bake until hot and bubbly around the edges, about 15-20 minutes.
      9. Top with fried onions and bake for an additional 15-20 minutes until onions are golden. Remove from the oven and allow to cool before serving.

      Roasted Sweet Potatoes with Dandies Marshmallows

      • 1 pound sweet potatoes (3-4 medium)
      • 1/4 cup extra virgin olive oil
      • 2 teapoons Kosher salt
      • 1 tablespoon fresh ground pepper
      • 2 tablespoons vegan butter
      • 1/4 cup dark brown sugar
      • 1/4 cup fresh rosemary (minced)
      • 10 ounce bag mini Dandies Marshmallows

      Preheat oven to 400º F. Wash sweet potatoes and cut into ½ inch chunks. Toss in a large bowl with olive oil, salt and pepper. Roast sweet potatoes on a baking sheet for 25 - 30 minutes until potatoes are slightly browned and soft enough to pierce with a fork.

      While the sweet potatoes are roasting, melt butter in a small saucepan and whisk in brown sugar and minced rosemary. Heat over medium heat until sugar has dissolved into a clear glaze. Remove from heat.

      Once sweet potatoes are done roasting, partially mash potatoes with a fork or potato masher. Leave as many chunks as desired. Add the brown sugar rosemary glaze and stir slightly. Transfer this mixture to a greased 9 X 9 or similar size casserole dish or cake pan. Top with marshmallows and bake, uncovered for 10 - 15 minutes until marshmallows are golden brown and bubbly. Garnish with more minced fresh rosemary. Serves 3-4 people.


      • 2 and 1/2 pounds of bread
      • 1 pound mushrooms
      • 6 ounce toasted pecans
      • 13 ounce Maple Sage Breakfast Sausage
      • 1/2 cup oil of choice
      • 2 tablespoons dried sage
      • 1 large onion, diced
      • 1 large leek, sliced, white part only
      • 4 large celery stalks, diced
      • 4 cloves garlic, minced
      • 1 quart vegetable stock
      • Salt & pepper to taste

      1. Dice bread to 1" cubes, dry in oven at 275 for 30 mins
      2. Slice the mushrooms, pulse pecans in the food processor for a rough chop
      3. Cook mushrooms down in the oil until they release their water and it starts to evaporate
      4. Add sage and continue cooking until the mushrooms are a deep brown
      5. Add remaining veg and cook until soft
      6. Add stock and pecans, bring to a boil
      7. Dice Maple Sage Breakfast Sausage
      7. Add bread, salt and pepper, and breakfast sausage. Fold in until everything is well incorporated
      8. Put in pan, 2" deep, cover with foil and bake at 350 for 30 mins, then 10 minutes uncovered

      Or consider Make It Dairy Free's Apple and Sausage Stuffing using the Maple Sage Breakfast Sausage.

      Also check out the following recipes:

      Bacon-Stuffed Mushrooms

      Hasselback Potatoes with Maple Sage Breakfast Sausage

      Cadry's Kitchen Baked Potato Soup: Bacon and Herb Cheddar would be great additions to this, or even consider mixing in the Camembert Sauce

      You can find more inspiration from Cadry's Kitchen here and here.


      Read more

      Turkey-Free Turkey cooking instructions

      Stuffed Turkey and 2 Pound Non-Stuffed Turkey Heating Instructions:
      Conventional Oven Cook time: 1 hour 20 minutes

      2 - 2 ½ Lbs Vegan Turkey Roast
      2 Cups Vegetable Broth or Vegan Chicken Broth
      2 Tablespoons Extra Virgin Olive Oil
      2 Tablespoons Soy Sauce (tamari or liquid aminos)
      Prepared Stuffing or Vegetables (optional)

      Preheat oven to 350º F.

      In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.

      After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.

      One Pound Non-stuffed Turkey Heating Instructions:
      Conventional Oven Cook time: 45 minutes

      1 - 1 1/2 Lb Vegan Turkey Roast
      1 Cups Vegetable Broth or Vegan Chicken Broth
      1 Tablespoons Extra Virgin Olive Oil
      1 Tablespoons Soy Sauce (tamari or liquid aminos)
      Prepared Stuffing or Vegetables (optional)

      Preheat oven to 350º F. In a liquid measuring cup, prepare 1 cup of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Baste the turkey in broth mixture.

      Add seasoned vegetables or stuffing to the baking dish, surrounding the turkey and bake for 45 minutes. Remove turkey from the oven and allow to sit 5 minutes before serving.

      The one pound non-stuffed turkey is available on our a la carte menu.

      Wild Rice and Kale Turkey Stuffing
      2 ½ lbs French Bread, cubed

      ½ Cup Extra Virgin Olive Oil
      1 lb Cremini or Portobello Mushrooms, thinly sliced
      2 Large Red Onion, diced
      4 Ribs of Celery, diced
      2 Tablespoons Rubbed Sage
      4 Cloves or 4 teaspoons Minced Garlic
      1 Quart Chicken Broth
      ¼ Lb Chopped Kale
      8 oz Cooked Wild Rice

      If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.

      Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.

      Easy Brown Gravy
      2 Tablespoons Vegan Butter

      ¼ Cup All Purpose Flour
      2 Cups Vegetable or Vegan Chicken Broth*
      ½ teaspoon Onion Powder
      ¼ teaspoon Granulated Garlic
      2 Tablespoons Nutritional Yeast
      ½ teaspoon Soy Sauce (or Liquid Aminos)
      ½ teaspoon Dijon Mustard

      In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.

      While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency.  Around 10 minutes. Taste and season with more soy sauce as needed.

      *To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.

      Read more