Easy Breezy Recipes
Gluten Free Thanksgiving - Easier Than You Think!
Author: Carol Kicinski

Thanksgiving is my absolute favorite holiday of the year! I feel so sorry for people who
don't live in countries where Thanksgiving is celebrated. It is a holiday that revolves
around cooking, eating and spending time with loved ones. And seriously, how does it
get any better than that?

For years I continued to make certain things the way I always had, with gluten-filled
ingredients, because I thought that not everyone would appreciate a gluten-free
Thanksgiving. Then I wised up and realized that if I liked something, chances are that
others would too. And besides when I go to the trouble to prepare a gorgeous meal,
who can complain? So, my house - no gluten! Not even on Thanksgiving. And you
know what? It was not as hard as I imagined it would be to make all my favorites
gluten-free with no sacrifice on taste.

Interestingly enough, my gluten-eating guests consistently comment that after my
Thanksgiving meal they don't feel bloated and uncomfortable after eating my
gluten-free Thanksgiving dinner. Hmm, maybe there is something to this gluten-free
diet after all:)

Here are few of my favorite Thanksgiving recipes and tips on how to convert your
family favorites to gluten-free and all the recipes are adaptable for dairy-free as well.

Let's talk turkey! Not all turkeys are gluten-free, sometimes, especially with the self
basting type, wheat flour is injected into the turkey so make sure you READ THE
LABLE!

Gravy: Making gluten-free gravy is ridiculously simple! Here's how you do it:

Gluten-free Gravy

Ingredients:

2¼ cups gluten-free chicken stock (or you can use turkey drippings plus chicken
stock to equal 2 cups)

2 tablespoon cornstarch or arrowroot powder

2 medium white or yellow onion, chopped

½ cup unsalted butter, non-dairy butter substitute like Earth Balance or turkey fat

1 teaspoon kosher or sea salt

½ teaspoon pepper

1 teaspoon poultry seasoning

Giblets from the turkey which have been cooked and finely diced - optional

2 tablespoon heavy cream - optional

Directions:

Mix ¼ cup chicken stock with the cornstarch or arrowroot and set aside.

In a large skillet cook the onions with butter, Earth Balance or turkey fat over
medium-low heat until they are very soft and lightly browned. Add the remaining
chicken stock, salt pepper and poultry seasoning. Increase heat and bring to a mild
boil. Add the cornstarch mixture and bring back to a boil. Boil, stirring constantly for 1
- 2 minutes or until thick. Add the cream and giblets if desired stir well and taste for
seasoning. Add a little more salt, pepper and or poultry seasoning if needed. Serve
warm.

Makes about 3 cups of gravy.

White Sauce: Again, making a gluten-free white sauce (or more technically Béchamel
Sauce) is crazy easy! White sauce is a base for things like creamed spinach and a
host of other dishes. I use it as a base for Creamed Spinach Gratin. If you are dairy
free, substitute the butter for Earth Balance and the milk and cream for coconut milk
or dairy free milk of your choice, the coconut milk will give it a thicker consistency but
may have slight coconut taste which you can counter act with seasoning.

Gluten-free Béchamel (White Sauce)

Ingredients:

2 tablespoons cornstarch or arrowroot powder

2 cups milk - use divided

4 Tablespoons unsalted butter

2 large white onions - chopped

¼ teaspoon freshly grated nutmeg

1 teaspoon kosher or sea salt

½ teaspoon black pepper

1 cup heavy cream

Directions

Mix the cornstarch or arrowroot with ¼ cup milk and set aside.

Melt butter in a heavy bottomed sauté pan over medium-low heat. Add onions and
sauté until translucent and very soft but not browned, about 15 minutes. Add the
nutmeg, salt and pepper. Cook for about 2 more minutes. Add rest of milk and heavy
cream to onion mixture and cook until just boiling, about 5 minutes. Add the
cornstarch and milk mixture, bring back to a boil and cook, stirring for 1 - 2 minutes or
until the sauce has thickened. Taste and adjust seasoning is needed.

And now for my personal favorite part of the meal - the stuffing!

Gluten Free Cornbread Sausage Stuffing

Cornbread:

2 large eggs

1½ cups water

1/3 cup vegetable oil

2 cups Kinnikinnick gluten free cornbread mix

2 tablespoons sugar

Preheat oven to 375 degrees. Spray an 8 inch square baking dish with gluten-free
non-stick cooking spray.

Whish all ingredients in a large mixing bowl just until combined. A few lumps are ok.
Pour into prepared baking dish and bake for 30 - 35 minutes or until golden brown
and a toothpick inserted in the center comes out clean.

Let cornbread cool and then crumble onto a baking dish and let dry out over night.

Stuffing:

Dried cornbread crumbles from above recipe

1 pound country sausage

1 medium bunch celery, chopped

2 medium onions, chopped

3 small leeks, cleaned and sliced

¾ cup unsalted butter or Earth Balance

2 large eggs, beaten

1½ tablespoons poultry seasoning

1 teaspoon kosher or fine sea salt

1 teaspoon pepper

1 - 2 cups gluten-free chicken stock

Place cornbread crumbles in a large mixing bowl. Cook the sausage over medium
heat until fully cooked. Pour off the fat and add ½ cup of butter or Earth Balance. Add
the chopped celery, onions and leeks. Cook until the vegetables are translucent but
not too browned, about 10 minutes. Add the sausage/vegetable mixture into the bowl
with the cornbread crumbles along with the melted butter and add the eggs, poultry
seasoning, salt and pepper. Mix well. Add just enough chicken stock make the mixture
moist but not mushy.

Stuff the cavity of the turkey with some of the stuffing being careful not to overfill.
Place the rest of the stuffing into a butter casserole dish. Pour about ¼ cup more
stock over the top of the stuffing and dot the top with the remaining butter that has
been cut into small pieces. Bake for 30 minutes in a 350 degree oven.

Makes enough to stuff a 20 pound turkey with an extra casserole.

Have a great and gluten-free Thanksgiving dinner!

Article Source:
http://www.articlesbase.com/recipes-articles/gluten-free-thanksgiving-easier-than-you-think-3686029.html
About the Author

Carol Kicinski is a gluten-free recipe developer, food writer, and television chef. She is
the author of the up coming gluten-free cookbook Simply...Gluten-free Desserts and
does a monthly gluten-free cooking segmnet on the national syndicated morning show
DaytimeTV. Carol also founded and publishes the popular blog, Simply...Gluten-free,
where she shares recipes and tips for gluten-free cooking and living with beautiful
photos and a touch of humor.