I am both excited and nervous about Thanksgiving. This will be my first one being gluten free. I still feel like such a rookie with all of this. I am excited because I love to cook and I have found some new recipes that I am excited to try. I am nervous at the prospect of having to make everything from scratch. Will it be good? Will I be able to get it all done? Will I collapse from exhaustion? You know when you can eat gluten there are so many shortcuts. You can buy pre-made pie crust and pre-made bread and rolls.
I have spent a lot of time this week planning the menu and planning exactly when I will be preparing what. I am preparing as much as I can ahead of time. This weekend I will be baking the bread that will be used for the stuffing and the rolls. I will freeze everything and thaw them as needed.
My big delimma was over green bean casserole. This is one of my daughter’s favorite dishes. I was just going to make simple roasted green beans, but then I was inspired by this post at Gluten Free Mommy. When I saw her post I just knew I had to make it for my girl. So we will be keeping green bean casserole on the menu.
I also found several really yummy looking new recipes in the November issue of Bon Appetit magazine. I have tried to link you to the recipes if they were available online. I will be adapting the Cranberry-Chocolate tart to make it gluten free. I am using gluten free chocolate cookies for the crumb crust. Of course I am going to try to remember to take pictures and post recipes of the things I think worked really well after Thanksgiving.