I'm hosting Thanksgiving this year!!! Wahoo!!! 11 Adults and 6 children will be on their way to my humble abode and I can't wait!!! Everyone is traveling at least 2 hours to get here... so I'll be doing all the cooking here. It should be interesting! It'll be a long day, but I'm really excited to do it. Not only do I get to pick out the recipes, but I get to make everything I love gluten and dairy free so I can eat it all too! Woot woot! No more longily staring at yumminess that I can't touch. :) Some of you are asking how I'm making my dinner gluten free, well here you go! Here are my recipes! It's really not too much different than anyone else. Just a few extra steps here and there, and lotsa love ;)
I woke up at 6 this morning and put in a lovely 20 pound turkey.
I cook my turkey in a bag... (I don't want to hear anything from you plastic haters out there, I like it- I do it)
I melted 'earth balance' butter with some fresh minced garlic and poured it all under the skin. I stuffed it with 3 onions, a few sprigs of fresh thyme and rosemary, a tablespoon of fresh lemon juice, and then stuffed 3 slices of my gluten free bread in the opening so that it stays nice and moist inside and closed it all up. No one eats the stuffing in the turkey in our family, so I don't do it. I then put a bunch of chopped onions and cornstarch into the bag and shook it, dropped the turkey on in, rubbed it with oil, and then rubbed it with a spice blend.
spice blend: a mix of lawrys seasoning salt, powdered garlic, course ground pepper, and freshly chopped rosemary and thyme.
close up the bag, flip it breast side down, you're in! I'll be flipping it in an hour or two before it gets too soft to flip without it falling apart.
For my pumpkin pie crust:
For the pie:
I toasted 4 slices (diced up) of my favorite Udi's brand cinnamon bread- then set to the side.
I cooked red sweet pepper, minced garlic, chopped onions, and celery until the onions turned clear.
At the same time I made some quinoa cooked in chicken broth ( I like to use 'better than bullion. It does contain trace amounts of Whey protein, but it doens't seem to bother me)
mix it all together and put it in a pie dish... (I'm going to add a bit more toasted bread once I make my rolls!)bake at 350 for 30-35min!
Rolls: I'm using Pamela's gluten free white bread mix
Green bean casserole:
I plan on making it pretty much the same... just with homemade 'cream of mushroom soup' copied a little from this recipe and green beans I picked and blanched this summer- YUM! http://www.glutenfreecookingschool.com/archives/how-to-make-gluten-free-cream-of-mushroom-soup/
Cream corn casserole:
MY FAVORITE! I bought a ton of fresh corn this summer and made my own cream corn... but I'll be using just one bag of that in replacement of a can--
2 cans of cream corn, 2 eggs, 1 tablespoon cornstarch, salt, pepper- mix and pour in a pie dish (feel free to add yummies like chopped onions and things. be creative!)
then top with crushed (gluten free) corn flakes and then put a few pads of earth balance butter here and there on top. Bake 375 35-45min. until it's no longer watery, but a bit firm.
We may make a few other things here and there, but these are the staples. If I do make more, I'll add them to the post!... And maybe I'll add some photos of what I make after it's all done :)
Happy Thanksgiving everyone!!!!!
Next I'll be making some