.JPG)
One of the
first things I discovered in my new kitchen is that I now have a convection
oven! Love, love, love it!! Amazing how everything roasts and bakes sooo
evenly.
Ok, back to
Thanksgiving! So, is it possible to have
a gluten free Thanksgiving feast? YES! With just a little tweaking of your
menu, you can enjoy all your favorites and no one will miss the gluten!
Gluten Free Thanksgiving Menu
Roasted
Turkey
Candied Sweet
Potatoes
Mashed
Potatoes
Peas &
Mushrooms
Mixed Green
Salad w/vinaigrette dressing
Cranberry
Sauce
Homemade
Gravy
Let’s start with the Turkey. Turkeys are naturally gluten free, unfortunately basting solutions injected in turkey during processing may contain gluten, but this will be indicated on the label. I haven’t had any problem finding a turkey in the supermarket, but be sure to check the label. Also beware of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you never cooked a turkey using a turkey bag, try it. Your oven will stay clean, no splatters, and the bird will be tender and juicy!
3 cups cubed gluten free cornbread (I used Bob’s Red Mill Gluten Free Cornbread Mix)
Bake your cornbread ahead of time and cool. Break up into small cubes.
You can make delicious Gluten Free Stuffing- Don't be tempted to eat turkey that's been stuffed with gluten. Even if you choose the meat from the outside of the bird, the juices flow throughout the turkey, and carry the gluten throughout. If you do this, you'll get sick. I have always made my stuffing outside of the turkey, and everyone loves stuffing so you can make a whole baking dish full!! My all time favorite is Sausage and Rice Stuffing, but this year, I am trying a new recipe. I did a trial run and it is delicious! I found it in Everyday Day with Rachael Ray Magazine. To make it gluten free, I used a gluten free cornbread mix and made sure my chicken stock was gluten free. I used Italian pork sausage instead of the turkey sausage, which would be just as good.
Cornbread Stuffing with Sausage, Cherries & Chestnuts
(Gluten free version) Serves 8 Printable Recipe
(Gluten free version) Serves 8 Printable Recipe
4 tbsp butter
2 onions, minced
2 cups celery, chopped
1 lb sweet Italian Sausage, casings removed
1 cup diced dried cherries
1 cup vacuum-packed cooked chestnuts, chopped
1 Granny Smith apple, peeled, cored and chopped
½ c chopped flat leaf parsley
4 tsp. fresh thyme
2 tsp chopped fresh sage
1 cup gluten free chicken stock
Bake your cornbread ahead of time and cool. Break up into small cubes.
Preheat the oven to 350 degrees . In a large pan, melt 3 tbsp. butter. Add the onions and celery; season with salt and pepper and cook until softened, about 10 minutes. Transfer to a large bowl. In the pan, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes.
Preparing gluten free Thanksgiving side dishes doesn't have to be complicated-there are
so many naturally gluten free recipes you won’t have to change a thing. And less stress for you as the host. One of
my favorite “company” vegetable recipes is Peas and Mushrooms-who doesn’t love peas? -Saute 1 sliced onion in olive
oil. Add fresh chopped mushrooms of your choice. Cook until softened. Add
frozen or canned peas. Season with salt & pepper. Heat through. Simple,
quick.
Old
fashioned Mashed Potatoes, potatoes, butter, milk-all naturally gluten free.
Sweet
potatoes –Simple, boil them, peel, and slice lengthwise. Place in greased
baking dish. Dot with butter and maple syrup. Bake at 350 degrees until bubbly
and brown.
Gluten Free Turkey Gravy
Gluten Free Turkey Gravy
Reserved pan juices from turkey roasting pan
2 tablespoons sweet rice flour OR cornstarch
1/2 water
Salt and pepper to taste
When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup. When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water. Stir until smooth and dissolved. Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.
Makes about 2 cups of gravy
Gluten Free
Pumpkin Pie Printable Recipe
Most pumpkin
pie fillings are gluten free, the problem is the crust. Here is
a simple and delicious crust that compliments the pumpkin filling perfectly!
Gingersnap Crust
8 ounces gluten free gingersnaps (love the Trader Joes' brand)
1 cup pecans (about 4 ounces)
1/2 stick (1/4 cup) unsalted butter melted and cooled
Pie Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 oz) evaporated milk
Preheat oven to 425°.
Pulse cookies and pecans in food processor until it forms fine crumbs, or, place in a plastic bag and crush with rolling pin, works just as well. Toss cookie crumbs & pecans with melted butter. Press mixture into bottom and up the sides of an ungreased 9-inch pie plate. No need to prebake.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Happy Thanksgiving!
8 ounces gluten free gingersnaps (love the Trader Joes' brand)
1 cup pecans (about 4 ounces)
1/2 stick (1/4 cup) unsalted butter melted and cooled
Pie Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 oz) evaporated milk
Preheat oven to 425°.
Pulse cookies and pecans in food processor until it forms fine crumbs, or, place in a plastic bag and crush with rolling pin, works just as well. Toss cookie crumbs & pecans with melted butter. Press mixture into bottom and up the sides of an ungreased 9-inch pie plate. No need to prebake.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Happy Thanksgiving!
