Gluten Free Thanksgiving Menu: recipes, products and tips
Posted Nov 11 2009 10:00pm
Thanksgiving is getting close – and I can’t wait! I see the grocery stores stocking up on frozen turkeys and cans of pumpkin and cranberries, and it reminds me that it is time to plan for my gluten free Thanksgiving dinner.
I admit, my first gluten free Thanksgiving wasn’t so great. I tried to make yummy gluten free rolls, pies and stuffing, but thanks to my inexperience the result was less than stellar. I like to think each year gets a little better and tastier. It helps that with each year, the gluten free recipes and mixes seem to be better as well.
This year I am hosting our turkey day feast and may have up to 17 family members at my home. Of the potential 17 guests, only myself and my sister have Celiac and eat gluten free. I want to make sure every feels like their meal is delicious- period- not just good for being gluten free.
I wanted to share some links to hints, recipes and gluten free products that I think would be a fantastic for the big day. A gluten-free Thanksgiving dinner can be just as delicious as a gluten one!
Frozen Turkey: Be careful! The solution or broth injected into the turkeys may have gluten- check the label carefully and jump for joy if it is actually labeled gluten free. I usually purchase a frozen Norbest turkey simply because it IS labeled gluten free. Otherwise, check the organic and minimally processed turkeys as well, they tend to have little or no added flavoring or solutions.
Gluten Free Stuffing: Catherine, from A Gluten-Free Guide, posted some great stuffing recipes you might enjoy- both a classic stuffing and cornbread stuffing recipe- take your pick! I haven’t liked most of the gluten free stuffing mixes I have tried, so sometimes I will simply stuff the turkey with onion and herbs if I want to keep it simple.
Gluten Free Green Bean Casserole: Some love it, some hate it, and if you love it and want to make a gluten free version, Natalie ( the Gluten Free Mommy) can help! Her recipe is simply yummy! To save time, I substitute a can of Health Valley organic cream of mushroom soup, instead of the soup recipe, and thicken it with a bit of brown rice flour. Tasty!
Gluten Free Rolls: These can be tough, because I have yet to find the perfect light and fluffy dinner roll that I used to love. The closest I have come is the Kinnikinnick’s Kinni-kwik Bread & Bun mix - it is incredibly easy to prepare and comes out light and airy, not grainy and heavy. I am also hoping to try one of these recipes as well:
Rosemary-Thyme rolls: Book of Yum has me seriously tempted with this recipe!
Cube the bread. In a pan on medium heat, combine the garlic, olive oil and spices. Saute for a minute or so. Add the bread cubes and saute until bread cubes are slightly crunchy on the outside. Cool on a paper towel or napkin to absorb extra olive oil.
I probably shouldn’t give these away, but I just can’t help it . . . these recipes are a staple at my home at the holidays. Sorry I don’t have photos, but these pies disappear quickly! The french apple creme pie is a traditional apple pie with a twist – in the center there is a layer of tangy custard creme that is simply amazing. The pecan pie is ultra buttery and flavorful. Enjoy!
Start with a two crust unbaked gluten free pie crust of your choice. Place one crust in pie tin. Roll out the second crust and use a 3 inch ( or so) cookie cutter and use in the center of the top pie crust to create an opening. DO NOT remove the dough inside the cookie cutter after use, the entire crust will be baked and the cookie cutter will create a shape on the top of the crust that you can remove after baking. This is important so you can add the custard later on.
3/4 c. sugar
2 tbsp flour
3/4 tsp cinnamon
1/2 tsp. nutmeg
1 tbsp. grated lemon rind
5 to 5 1/2 cups of peeled and sliced granny smith apples
2 tbsp butter
Combine all except apples and butter. Add apples and toss to coat. Turn into shell and dot with butter. Top the apples with the pie crust that has the cookie cutter shape in the center. Bake for 10 minutes at 425 degrees, then 30 minutes at 350 degrees. While the pie is baking, cook the creme sauce.
2 eggs beaten
1/2 c. sugar
1 Tbsp. lemon juice
3 ounces Philadelphia cream cheese, cut into pieces at room temperature
1/2 cup gluten free sour cream ( I use Daisy or Great Value brands)
In a saucepan, combine eggs, sugar and lemon juice. Cook over medium heat, stirring constantly until thick. Add cream cheese and sour cream and stir until smooth. After your pie is baked, spoon through the cookie cutter opening on the top crust. I have also used a mini baster to get the cream spread evenly under the crust. Chill before serving.
Buttery Pecan Pie – adapted from Words Worth Eating, by Jacqueline G Legg
1/2 c. granulated sugar
1/8 tsp. salt
1 c. dark corn syrup
1/3 c. butter ( do not substitute for best results)
1 1/2 tsp. vanilla
1 1/2 c. pecan halves
One 10 inch unbaked gluten free pie crust or two 9-inch unbaked gluten free pie crusts
Preheat oven to 350. Beat egg thoroughly with sugar, salt and corn syrup. Add butter, vanilla and pecans. Pour into pie shell for 50 minutes or until an inserted knife halfway between the center and and the crust comes out clean. Be careful not to over bake, and cool at least one hour before serving.
I hope your enjoy your gluten free Thanksgiving this year! If you have a yummy recipe or favorite gluten free product you’d like to share, please feel free to comment and provide a link.