While striving to eat more natural as well as eliminating dairy for my wife who is intolerant, I found some new and delicious ways to make Thanksgiving dinner. The easiest things to change was simply using the dairy free margarine to prepare the onions and celery in the stuffing, but the most challenging substitution was the evaporated milk used in the pumpkin pie.

Here is what I made:

Organic, Free Range Turkey from New Seasons

Stuffing using organic bread crumbs (with spices), onions and celery and the dairy free margarine

Fresh cranberries cooked in organic cane sugar (Yumm!!)

Organic potatoes, mashed (1 batch with rice milk and dairy free margarine and another with milk and regular margarine)

Corn on the cob – unfortunately I could not find any organic corn, which strikes me as odd. I was told that it was not in season, but I was just at a corn field maze a few days before and there was plenty of corn.

A friend brought a green bean casserole made with fresh, organic green beans

Pumpkin Pie made with a real pumpkin, coconut cream instead of evaporated milk and a pre-made organic whole wheat pie crust

Everything turned out pretty good, if I do say so.