Gluten Free Thanksgiving Favorites

standard November 19, 2013 Leave a response
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Gluten Free Thanksgiving Recipes | Mrs. G's Appliance Chef

At first glance, you might think making a traditional Thanksgiving meal gluten-free would be difficult. So many of the foods that symbolize Thanksgiving involve gluten — think bread-based stuffing, gluten-thickened gravy and pumpkin pie. 

Trying to follow a Gluten Free Diet I started by going to DELITEFUL FOODS*, in Lawrenceville to pick up some ingredients for this year’s Thanksgiving Dinner.

Gluten Free Turkey Gravy
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Ingredients
  1. Many of us grew up watching our mothers make Thanksgiving gravy using the turkey pan drippings, plus wheat flour. Fortunately, it's incredibly easy to make gluten-free gravy — just substitute corn starch for the flour. Make sure you don't use any of the packets of gravy mix that come with certain turkeys, since they do contain gluten. Gravy mix that's labeled gluten-free is safe.
Mrs. G's Appliance Chef https://appliancechef.mrsgs.com/
Gluten Free Cornbread Stuffing
The recipe calls for using basic gluten-free cornbread, which you can make the day before, or an hour before, it doesn’t matter.
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Ingredients
  1. • 3 Tbsp butter
  2. • 
1 ½ cup chopped onion (about one large onion)
  3. • 1 ½ cup chopped celery (around 4-5 stalks)
  4. • 3-4 leaves fresh sage, chopped
  5. • 3-4 sprigs fresh thyme, leaves removed from stem
  6. • 1 Tbsp Simply Organic all-purpose seasoning blend (could use poultry seasoning blend)
  7. • 3 cloves garlic, peeled, smashed and minced
  8. • 1 1/2 tsp sea salt
  9. • Freshly ground pepper, to taste
  10. • 1 8×8 pan prepared basic cornbread, crumbled to pea-sized
  11. • About 8 slices gluten-free bread (I used a rice flour-based bread), crumbled to pea-sized
  12. • 2+ cups chicken stock
  13. • Dash cayenne pepper
  14. • 4 eggs, beaten
Instructions
  1. 1. First, prepare gluten-free basic cornbread.
  2. 2. Preheat oven to 325.
  3. 3. In a medium sauté pan over medium heat, melt butter. Add onion and celery and cook until onion is translucent, about 5 minutes. Add sage, thyme, all-purpose or poultry seasoning blend, garlic, salt and pepper. Stir well to combine and continue to cook until veggies are soft and wilted, about 5 more minutes. Set aside to cool slightly.
  4. 4. In a large glass bowl, add crumbled cornbread and gluten-free bread, about equal parts of each. This was about 8 slices of bread for us, but could vary slightly based upon what bread you are using. Gluten-free bread should be slightly dry, so if it’s very moist, leave it out, uncovered for a few hours.
  5. 5. Add veggie/herb mix and stir to combine. Add chicken broth slowly, starting with 1-2 cups and then adding a little at a time until a slightly soupy consistency is reached. You want it slushy, not with standing liquid. If there is not enough liquid, the finished dressing will be dry; if there is too much liquid, it will be mushy. So aim for slightly soupy and you’ll be set.
  6. 6. Add a dash (or two) of cayenne. Taste and adjust seasonings as needed. Add eggs and mix well.
  7. 7. Pour into a buttered 9×13 casserole dish, and bake, covered with foil, for about 40 minutes. Remove foil and continue to bake, uncovered for another 15-20 minutes, or until top is golden brown and a butter knife comes out clean when inserted in the middle of the dressing.
  8. 8. Remove from oven and let rest for a few minutes before serving.
Mrs. G's Appliance Chef https://appliancechef.mrsgs.com/
Gluten Free Pumpkin Pie
The trick to making a good gluten-free pie is placing the emphasis on the filling, not on the crust. I started with a pre made frozen piecrust purchased at DeLiteful Foods, then made my favorite pumpkin pie filling.
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Ingredients
  1. • 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix)
  2. • 3/4 cup sugar
  3. • 1/2 teaspoon salt
  4. • 1/4 teaspoon ground ginger
  5. • 1 teaspoon cinnamon
  6. • 1 teaspoon amaranth flour OR sweet rice flour
  7. • 2 lightly beaten large eggs
  8. • 1 cup evaporated canned milk
  9. • 2 tablespoons water
  10. • 1/2 teaspoon vanilla
  11. • Heavy, whipping cream for garnish (optional)
  12. • 1 9-inch unbaked gluten-free pie crust
Instructions
  1. 1. Preheat oven to 400°F
  2. 2. Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
  3. 3. Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
  4. 4. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Over baking can cause the top of the pie to crack.
  5. 5. Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).
Mrs. G's Appliance Chef https://appliancechef.mrsgs.com/
 

 

*DeLiteful Foods is a unique specialty food store located in central New Jersey, near Princeton.  The store has been in existence for about 5 years and recently changed ownership in April, 2011.  Under the direction of the new owners, Mark and Anne Pepper, Deliteful Foods continues to offer the same large variety of great tasting food products that meets the nutritional needs of people with a variety of dietary restrictions.

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