LACTOSE FREE RICE KRISPIE TREATS!

RECIPE:

3 tablespoons LACTOSE FREE margarine (I use Fleischman's light margarine for this)
1 package (10 oz., about 40 regular) marshmallows OR 4 cups miniature marshmallows
6 cups rice krispies cereal

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies and stir until well coated. Using buttered spatula or wax paper, evenly press mixture into 13" x 9" x 2" pan coated with cooking spray. Cool. Cut into 2 inch squares.

Recipe courtesy of Kellogg's.

POP TARTS!

For those of you who love pop tarts, I have some good news for you! The fruit flavors are lactose free! I checked these out to make sure they are in fact lactose free. Check the labels before buying however! Some of the flavors are NOT lactose free such as the ice cream flavors.

 

 

 

 

The following list is approved:

Blueberry
Unfrosted Blueberry
Cherry
Raspberry
Strawberry
Low fat Strawberry
Unfrosted Strawberry
Wildlicious Wild Berry
Wildlicious Wild Fruit Fusion
Wildlicious Wild Grape
Wildlicious Wild Strawberry

MEDICATION

If you're lactose intolerant, you have to be very careful when taking medication. Many prescription medications contain lactose as a suspension powder. It can be very dangerous to you. Many asthma inhalers contain lactose. Many antibiotics contain lactose. If you're unsure if your medications contain lactose, contact your doctor or pharmacist for more information! Again, you just never know where lactose products may be lurking!

HAPPY THANKSGIVING!

FRIED FOODS!

Fried foods can contain dairy products. Often times, they have milk in their coating/batter. It's not the oil they fry the food in, it's the coating that's the offender. They will use plain milk, buttermilk or any combination of those. Be careful. Now you don't have to give up ALL fried foods. Sometimes you can find some that don't contain milk. Just check labels!

FRENCH FRIES!

There are some reports that french fries can have a coating that contains dairy. While this is not totally substantiated, I believe it's true. I've also seen reports that certain french fries contain a browning agent with lactose in it. Again, I have not verified these reports, but if you have a severe milk allergy, it might be of some interest to you. Check the labels of ALL french fries you eat!

The best french fries are ones that contain potatoes, oil and salt. Of course you can add pepper, vinegar or ketchup...whatever you like. Just be careful. If you can't find the ingredient list, call the manufacturer!

HOT PRETZELS!

Okay. It's kind of obvious that hot pretzels usually are slathered with butter.

The pretzel itself usually will not have milk products in it, but it's the butter coating that does. What to do? Well, next time you go to a vendor and want to buy a hot pretzel, ask if the dough contains milk. If not, ask if they can make you one without the butter coating. You may get a mean look, but usually they will oblige. Also check the ingredients if the pretzel is cinnamon raisin. You just never know what's lurking in a pretzel until you ask. The thing here is to not give up everything you love to eat. There are ways around it. There are ways to find and make your favorite foods lactose free!

HOW TO MAKE CHICKEN STEW!

                                                                             


INGREDIENTS:

1 package of 3-4 bone-in chicken breasts
5 carrots, peeled, chopped
4 stalks celery, chopped
3-4 large potatoes, chopped
1 can corn, drained and rinsed
3 Telma bouillon cubes
6-8 cups water
few slices white onion
dash of dried thyme

RECIPE:

First, rinse the chicken under running water and let soak in a bowl of salted water for 20 minutes. Bake at 375F for 2-3 hours or until done. Meantime, put water and bouillon cubes in large saucpan and boil until it turns into broth. Next, add all vegetables and potatoes and let simmer until fork tender. Add thyme as well to pot.

In a separate container, add about 2 heaping serving spoons of white flour and water to make a paste. (roughly 3/4-1 cup of water) Next, shake up the container until it's well blended. (I like to use a rubbermaid container for this with a tight fitting lid!) Next, when the pot is boiling, gently add your flour/water mixture and stir vigorously with a whisk. When mixture returns to a boil, take off stove.

Meanwhile, when the chicken comes out of the oven, let it cool just slightly. Cut chunks off the bone and add to your pot. Stir and enjoy! Note: you may need to add salt and pepper.

POTATO CHIPS!

I was shocked to discover that some kinds of potato chips have lactose in them! When I think of chips, I think of slices potatoes, oil and salt. However, a couple years ago I was buying a bag of barbeque potato chips for a party, turned the bag around and there it was in the ingredient list: NONFAT MILK! I was so shocked!

 

(Just to clear up any confusion: the chips pictured above- Lays Classic chips are safe to eat and free from any milk products).

Now there are some obvious offenders: sour cream and onion, cheddar cheese and ranch chips. But there are some that are not so obvious (including Lays barbeque chips).

The following kinds of chips CONTAIN milk products:

Lays Mesquite Barbeque Kettle Chips
Lays Honey Barbeque Chips
Lays Baked Barbeque Chips

Usually the offending ingredient is in the form of nonfat milk, but it could also be buttermilk, buttermilk solids, whey, natural flavor (from milk) and hidden cheese powder.

Be sure to check all labels before you buy! I am by no means singling out Lays chips. There are many other brands of chips which may contain milk products. I am just using Lays because I've seen them in the supermarket, tried to buy them and had to put them back. They are also one of the most popular brands of chips in the United States. To be safe, just buy plain potato chips (with just salt and no flavoring).

LACTOSE FREE KNISHES!

For those of you who don't know what knishes are, they're a Jewish kosher staple. They are usually made of spinach or potato with a dough coating on them. Think of an apple dumpling if you're American, only imagine it filled with a spinach or potato. The best part is they're usually lactose free! You should check with the manufacturer first, though. I've never made them myself, but I did find what sounded like a great recipe in a Jewish magazine (which I've shared with you below).

RECIPE:   Potato Knishes   4 1⁄2 cups dry mashed potato (no liquid or fat added) 3 eggs, lightly beaten with a fork 1⁄2 cup flour or matzah meal 1⁄4 teaspoon freshly ground black pepper 3 teaspoons salt, divided use 1⁄4 cup olive oil 3 large onions, finely diced Additional flour for shaping knishes Additional olive or vegetable oil for frying knishes Mix the potatoes, eggs, flour or matzah meal, pepper, and 2 teaspoons of salt to form a smooth but slightly sticky dough. Set aside for 20 minutes while you fry the onions. Heat a 10-inch skillet over high heat for 20 seconds. Add the oil and heat for another 10 seconds, turning down the heat if the oil begins to smoke. Add the onions and sauté until they’re dark golden brown (but not burnt). Remove from the heat and stir in the remaining teaspoon of salt. Using flour or matzah meal, heavily flour your work surface and your hands. Using your fingertips, flatten 1 tablespoon of dough in your palm or on the work surface until you’ve created a 2- to 3-inch circle. If the dough is very sticky, roll in more matzah meal or flour. Place a little less than a teaspoon of the onion mixture in the center of the circle, then fold the dough edges over the filling to meet in the center, thereby creating a smaller, slightly flattened, filled circle of dough. Place the formed knish on a floured plate for up to 15 minutes (any longer, it will get soggy) while you shape the remaining knishes. To fry, heat a pan for about 20 seconds. Add oil to a depth of 1⁄4 inch and heat for 15 more seconds. Placing the knish seam side (the side where the dough comes together) down in the hot oil, cook over moderate heat for about 5 minutes, until it’s golden brown. Then, flip the knish over and fry for about two minutes, until the other side is golden. With a slotted spatula place the knish on paper towels to drain. Let cool for about a minute, and serve all of the knishes as soon as they are not too hot to handle. Yield: 2–3 dozen Extra note: Matzah meal acts like a sponge, absorbing excess moisture in dough. To allow for this, any dough or meat mixture containing matzah meal must rest for 15–20 minutes before using.

TELMA BOUILLON!

If you're searching for the perfect lactose free bouillon, look no further! I've found it for you! As I've mentioned in a previous post, this bouillon tastes great, works amazingly well in recipes and is relatively inexpensive. It's manufactured in Israel, but imported into the United States. For those of you who have trouble finding it, it's made by Unilever Foods Israel Ltd. and is certified kosher. There are supermarkets in the United States that carry it. My favorite flavor is chicken, but it also comes in beef, vegetable and mushroom.

LACTOSE FREE CHRISTMAS JELLO PARFAITS!

Here's a great idea for lactose free Christmas jello parfaits! These may come in handy for your Christmas celebrations! If you're invited to a party and they have ice cream cakes, buttery Christmas cookies and hot chocolate, you may not be able to eat dessert. However, if you bring this, you can! This is especially great if there are young children around. They can always have jello!

                                                                

RECIPE: Mix and make jello according to package directions. Layer lime jello in bottom of parfait glasses or large tiramisu glass footed dish. Set in fridge for 10-20 minutes until lime jello just starts to get firm. Next, layer island pineapple jello and do the same. Next, layer raspberry jello and do the same. Put in fridge for 2 hours. When you take them out, you will have beautiful festive lactose free Christmas jello parfaits perfect for your next party or gathering!

SIDE DISHES!

Okay. So you're in a restaurant faced with the decision of which side dish to order. If you're lactose intolerant, that decision can be overwhelming.

Some old standbys are:

baked potato (PLAIN with NO sour cream or butter)

vegetable (corn, green beans or steamed broccoli)- you want to ask for them to be cooked with NO butter

french fries

applesauce

rice (rice pilaf or plain rice as long as it is cooked with NO butter)

jello (sometimes restaurants will offer this)

garden salad (as long as you order NO croutons and NO cheese)

salad dressing (make sure it contains NO dairy products)...some great options are balsamic viniagrette or Italian, but check to make sure there's no parmesan cheese in the Italian dressing

Of course, these are just some of your options. Every restaurant you go to will be different. If you go a Japanese, Chinese or French restaurant, for example, your options will be different. And as I said before, don't hestitate to ask your waiter/waitress for some help. Usually they'll help you.

LACTOSE FREE ROOT BEER POPSICLES!

In the summer time, when you're surrrounded by ice cream treats, popsicles are a great lactose free option. One of the best tasting ones I found are Hershey's rootbeer popsicles (called rockin' root beer ice pops on their website www.hersheysicecream.com).

INGREDIENTS: water, high fructose corn syrup, sugar, citric acid, guar and carob gums, artificial flavor and artificial color.

LACTOSE FREE SALAD DRESSINGS!

How to order salad dressing in a restaurant:

Try oil and vinegar (plain) or balsamic vinaigrette. As a general rule of thumb vinaigrette dressings are USUALLY safe...but not always. There's always a chance there could lactose lurking...so just check.

STAY AWAY from anything cream based. Don't eat French, ranch, blue cheese or creamy dressings.

LACTOSE FREE COCONUT CAKE!

 

 

 

 

This is a great cake recipe for birthdays, celebrations and weddings! Enjoy!

 

RECIPE:

 

2 sticks Fleischman's light margarine (lactose free)

2 cups sugar

4 eggs

1 tablespoon vanilla extract

3 1/2 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

 

 

In large bowl, sift together flour, baking powder, baking soda and salt. Cream butter and sugar in separate bowl, then slowly add beaten eggs. Next, add flour mixture slowly to butter/sugar mixture and add vanilla extract to that. Add batter to greased cake pan.



 

Bake at 350F for 35-40 minutes. When cake comes out of the oven, you can slice it in half (horizontally) and fill with your frosting (see below).

 

Filling and frosting:

 

Use your favorite buttercream frosting recipe (lactose free) and add about 1 cup sweetened flaked coconut to it. I'm hesistant to put an exact frosting recipe up here, because some people like their frosting more runny and some like it super thick. If you're not sure what to substitute into your recipe to make it lactose free, you can use lactose free margarine or Crisco in place of butter. You can also try different kinds of lactose free milk such as almond or coconut in place of cow's milk. Just experiment and see what works for you.

 

Frost cake and refrigerate!

 

 

 

 

 

 



COFFEE!

How to order coffee:

Order it black (I prefer decaf) with no cream (obviously!), but you may also not be aware that some flavored coffees (including pumpkin spice, lattes and frappuccinos) have dairy products in them. Stay away from them. If you must have flavoring, just add sugar!

 

 

TEA!

How to choose a lactose free tea? READ THE INGREDIENT LIST! Be careful because some teas have lactose in them including some kinds of English breaksfast tea and other flavors. Skip the cream as well. Drink your tea plain.

 

SAUSAGE!

If you’re lactose intolerant, eating most kinds of sausage is not a good idea. Many contain hidden lactose and may make you sick.

 

Some kinds that contain lactose are:

Italian sausage

Polish sausage (kielbasa)

Summer sausage

Pepperoni

Salami

Breakfast sausage

There are SOME varieties of summer sausage have no dairy in them, but they’re hard to find and may not be in your area. CHECK LABELS and if you’re unsure, call the company. You may also be able to try some vegan sausages, but I’m not sure how they taste as I’ve never tried them. As a general rule of thumb, MANY packaged things have lactose in them, so be very careful. Sausages and prepared meats are some of the biggest offenders.

DELI MEAT!

If you need to go to the deli or lunchmeat counter and order something for lunch, if you're lactose intolerant, you may have a problem. As a rule of thumb here, MOST lunch meats have lactose in them. Think bologna, olive loaf, pepperoni, salami, ham, turkey, cheese (obviously!), etc. You have to be really carefull with prepared foods.

To be safe, you can order PLAIN roast beef, or turkey (like they serve on Thanksgiving). If that dosen't work for you, you can make plain oven roasted chicken and slice it really thin for your sandwich. Also, tuna is a great option (with an oil and vinegar dressing).

You can also ask the person working at the counter. If they're not mean, they may be able to help you find something that is lactose free! Don't be afraid to ask.

LACTOSE FREE PINEAPPLE SHAKE!

3 cups pineapple (fresh, cubed with juice)
1 pint soy, coconut or rice milk based lactose free ice cream (use vanilla flavor)
1/2 cup coconut milk

Blend everything together and enjoy! You can also keep this in air-tight container in the fridge for entertaining. You can just stir it up a bit before you serve it!

ANIMAL CRACKERS!

Did you know that some kinds of animal crackers are lactose free! They are!

Stauffer's animal crackers are lactose free.

INGREDIENTS: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), sugar, soybean oil, high fructose corn syrup, salt, baking soda (leavening), soy lecithin (an emulsifier), natural flavor, spices (nutmeg and mace). Made in a bakery that uses peanuts and tree nuts.             

Barnum's animal crackers (from Nabisco) are also lactose free.

INGREDIENTS: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high fructose corn syrup, sugar, soybean oil, yellow corn flour, partially hydrogenated cottonseed oil, calcium carbonate (source of calcium), baking soda, salt, soy lecithin (emulsifier), artificial flavor.

ICE CREAM SUNDAES!

 

 

You're in for a treat! If you've been longing for an ice cream sundae, but you're lactose intolerant, then this is for you! First, use a lactose free vanilla or coconut ice cream (my favorite is So Delicious dairy free coconut milk vanilla bean flavor). It's amazing! Anyway that's a great start! But, of course, you can use any flavor you want.....mint chocolate chip, black cherry, pomegranate...the possibilities are endless. Just make sure to change up the toppings accordingly.

Next, for toppings. You have to be careful here. First things to AVOID: any milk based toppings, whipped cream, caramel sauce, hot fudge, etc. You CAN USE maraschino cherries, pineapples, PLAIN crushed nuts, Hershey's chocolate syrup, candies, sprinkles (as long as they're lactose free), etc.

To make the crushed nuts: buy PLAIN nuts (no honey roasted here or chocolate covered). Then put some in a ziplock bag and set on a surface you can't damage (such as a book or an old table).  Take a butter knife and using the solid handle, break up the nuts in the bag. You can store these for a while in an airtight bag. You can use peanuts, cashews, almonds, pistachios...whatever you'd like for this!

I hope this causes you to think up of some new varieties for ice cream sundaes. And for those of you who haven't had a lactose free ice cream sundae in a while, ENJOY!

HOW TO CHOOSE BREAD!

Believe it or not dairy products hide in bread all the time! Really, you say? Yes!  You will usually find dairy products hiding in pre-packaged foods. Think Wonderbread and Pepperidge Farm.

YOUR BEST BETS FOR BREAD ARE ITALIAN OR FRENCH BREAD! The reason being is because they use oil in their dough instead of butter, whey or milk.

The Italian or French bread is also usually healthier for you. You say “I can’t find gourmet bread in my area!”  Simple. Make it yourself. You can use a bread machine or mix the dough by hand, then bake it in the oven. Not much in this world smells better than freshly baked bread. Or if you don’t want to make it, then get online and google “bread” in your area. Find a great bakery and stock up. Call in advance and see if they make any without milk. You can buy several loaves (use some coupons here) and freeze it. Bread freezes very well and I’ve kept mine for about six months in the freezer without any problems.

Another thing you can do is use pizza dough. I’ve used very thin crusted pizza (plain with no toppings) as sandwich bread. It’s really delicious.

 

Italian Type Breads                                       French Type Breads

Ciabbata                                                        Baguette

Traditional White Italian                              Batard

(like you’d see in an Italian restaurant)        Pain de Campagne

Another note: just because the bread says Italian or French dosen’t mean they automatically contain no milk ingredients. You must check labels! Two very good examples: French BRIOCHE and French CROISSANTS! Both contain milk! Stay away from these!

Rye bread usually has “lactic acid” in its ingredient list which can be a problem for some people with lactose intolerance. Beware!

Once again, usually FRESH bread is better than packaged bread. And if it’s fresh Italian or French, it’s less likely to have any milk products lurking.

 

 

APRICOT PASTRY!

This is a great recipe for an apricot pastry!

RECIPE:

APRICOT FILLING:

12 oz. dried apricots
2 cups water
1 1/2 cups sugar

APRICOT GLAZE:

1 cup apricot juice
1 1/2 cups sugar

In a heavy saucepan, boil down the sugar until thick. Cool and refrigerate.

PASTRY DOUGH:

2 1/2 cups bisquick
1/2 cup almond milk
3 tablespoons sugar
3 tablespoons shortening (use Fleischman's light margarine or Crisco here)

Stir bisquick, almond milk, sugar and shortening. Roll out dough and divide into squares. For filling: heat apricots, water and sugar until syrupy. Spoon the apricot filling into the middle of each square. Bake at 350 until golden brown (not sure exactly for how long...you'll know when they're done though). Top with glaze (recipe for that above). Enjoy! If you find another dough that you prefer to use, you can use that.

Please note: these pastries are VERY sweet. If you prefer, skip the glaze!

ELECTION DAY!

PLEASE REMEMBER TO VOTE TODAY!

In honor of election day, I've decided to share with you a wonderful lactose free recipe (usually reserved for the 4th of July).

Blueberries
Strawberries
Raspberries
Raw sugar
Cool Whip light

In small parfait glasses, layer the blueberries, strawberries, raspberries and Cool Whip light. Top with raw sugar. Enjoy! If you can't find fresh berries this time of year, use frozen and follow the directions on the package to thaw them out! The picture above uses raspberry Jello layered in between, but if you're short on time, skip the Jello!

***Please note, I posted in an earlier post that Cool Whip light now has an ingredient in it called sodium caseinate which is a milk derivative. Depending on your allergy/lactose intolerance level, you may be able to handle it. If in doubt, call the company and ask for more nutritional information.

COMPLETE LACTOSE FREE THANKSGIVING DINNER!

For those of you who are a bit nervous about Thanksgiving, there's no need to worry! If the thought of having gravy-laden, milk based mashed potatoes and cream filled pumpkin pie makes you cringe, then read this post for some great lactose free alteratives!


TURKEY

To make the turkey, just open and wash in cold water. Let sit in a bowl of salted cold water for 20 minutes. Drain. Remove giblets if they're in there. Put in shallow baking pan. Brush with olive oil, salt, pepper and sage or thyme (whichever you prefer). Bake in oven at 350F for several hours (until turkey is golden brown). I'm hesitant to put an exact baking time here, because it all depends on the turkey. If you have a 20 lb. turkey, obviously it will take much longer to cook than an 8 lb. turkey.


STUFFING

3/4 cup minced onion
1 1/2 cups chopped celery
1 cup Flesichman's light margarine (if this is too much for you, you can also try some water and olive oil)
9 cups soft bread cubes
2 tablespoons salt
1 1/2 teaspoons dried sage
1 tablespoon dried thyme
1/2 teaspoon pepper

Sautee onion and celery in lactose free butter until onion is tender. Stir in 1/3 of the bread cubes in large bowl. Add remaing ingredients and toss. Bake in oven at 350 until golden brown. (This makes quite a bit with 9 cups of bread...so be prepared).



CRANBERRY PINEAPPLE SAUCE

1 can crushed pineapple, undrained
2 packages raspberry jello
1 can whole cranberry sauce
2/3 cup chopped walnuts
1 apple, chopped

Drain pineapple. Keep juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apples. Spoon in 24 paper lined 2 1/2" muffin cups. Refrigerate 2 1/2 hours or until firm.

**This recipe is great as a cranberry sauce for thanksgiving, but can also be used as a desert. Instead of using the muffin cups, you can mix the whole thing in a tiramisu dish and serving by scooping out each portion.


GRAVY

Reserve "drippings" from the turkey you've just cooked. Strain liquid and pour off any grease or herbs that may have fallen in the bottom of the pan. Heat purified liquid on stove. If necessary, add a
 "Telma" chicken boullion and some extra water. Heat until boiling. Meanwhile, in a carton with a tight-fitting lid, add some water and white flour and mix until it becomes a glue-like consistency. Next, when liquid is boiling, add your white flour/water mixture and stir with a whisk until mixture boils again. Take off stove and pour into a gravy boat until you're ready to serve the dinner.

**Telma boullion is a kosher lactose free boullion that you can find in some supermarkets. A large cube will take 2 cups of water. I wrote about this in a previous post about chicken soup. I also included a picture as well.


MASHED POTATOES

I'm including the recipe for my exclusive lactose free mashed potatoes in my new book. So, for now, you can have "smashed potatoes." They're really simple to make. You just boil potatoes in water, and when they're done, smash them with a fork. Then add some sea salt and pepper. If you'd like, you can also add some fresh chives. (There is rosemary pictured in the potatoes above. You can use that as well). Enjoy!

I hope you've liked the complete lactose free Thanksgiving dinner I've created above. Feel free to tweak these recipes as you see fit. I just hope that when you're out grocery shopping for Thanksgiving this year, you can have a little more peace of mind because you can buy lactose free ingredients!

GINGERBREAD COOKIE RECIPE!

I know...I know...it's too early for Christmas. Well, maybe so, but I just had to share this recipe with you. For those of us who are lactose intolerant, Christmas is a time of painfully avoiding Christmas cookies (and other treats for that matter). Well no more! These are the perfect gingerbread cookies and they're lactose free too!

RECIPE:

1 cup brown sugar
1/3 cup shortening (for this you can use Crisco,  Flesichman's margarine, or any other lactose free butter substitute)
1 1/2 cups molasses
2/3 cup water
7 cups flour
2 teaspooons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt


In a large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed until well blended. Stir in remaining ingredients. Cover and refrigerate for 2 hours.

Preheat oven to 350F. On floured surface, roll out dough to 1/4 inch thick. With floured cookie cutter, cut out "gingerbread men" shapes and place cookies on greased cookie sheet. Bake for 10-12 minutes.

Use any lactose free cookie frosting recipe that you have to frost them.

RICE MILK!

Rice milk is another fantastic dairy free milk to use. I've found that it's best to use on cereal as it's a bit more liquidy than other lactose free milks. This kind of rice milk I used to drink when I was a child. It's called RICE DREAM and you can find it in most supermarkets in the United States.

COCONUT MILK!

Many of you may not know that you can use COCONUT MILK (as long as it's dairy free) in many of your recipes! This is a great alternative to almond milk or other lactose free milks if you want a change. It also imparts a lovely coconut flavor into smoothies, shakes or cereal. I haven't tried enough to know which one is best, but when I do, I will try to let you know!

STOVE TOP!

Many of you may not know that Stove Top Stuffing can be made WITHOUT any dairy products! Instead of using butter, you can use just water. Or, you could subsitute Fleischman's margarine or olive oil for the butter.

As a matter of fact, you can make just about any stuffing recipe lactose free by using just water, chicken broth, Fleischman's margarine, canola oil or olive oil or a combination of those. Just tweak the recipe and see what works for you!