Category Archives: Thanksgiving Recipes

Gluten Free Thanksgiving – Easier Than You Think!

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!

Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the upcoming cook book “Simply…Gluten-free Desserts” and has a monthly gluten-free cooking segment on the nationally syndicated morning show “Daytime”.

For more gluten-free recipes visit her blog at http://simplygluten-free.blogspot.com/

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!

Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the upcoming cook book “Simply…Gluten-free Desserts” and has a monthly gluten-free cooking segment on the nationally syndicated morning show “Daytime”.

For more gluten-free recipes visit her blog at http://simplygluten-free.blogspot.com/
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!

Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the upcoming cook book “Simply…Gluten-free Desserts” and has a monthly gluten-free cooking segment on the nationally syndicated morning show “Daytime”.

For more gluten-free recipes visit her blog at http://simplygluten-free.blogspot.com/

Buttermilk Mashed Potatoes

3 lb Potatoes
1 1/2 c Buttermilk
1/4 c Butter
1 t Salt
1/2 ts Black Pepper

Peel 3 LBS. Potatoes and cut into cubes 1/2″ square. Place in a 4 quart sauce pan with enough water to cover and bring to boil. Lower heat and simmer for about 15 minutes or until potatoes are tender.

Drain water from potatoes and place them in a large bowl. Add buttermilk, salt, pepper and butter. Beat with electric mixer on medium speed, until smooth and creamy. Place in a serving dish and dot with butter.

Albuquerque Cornbread Stuffing

2 c Yellow cornmeal
2 t Baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
1/2 c Butter
1 Can cream-style corn
8 oz Shredded Monterey Jack
Cheese (2 cups)
2 Cans chopped green chilies
4 lg Eggs, beaten lightly
1/2 c Chicken broth

Prepare corn bread: Preheat oven to 350 degrees. Grease 13×9 metal baking pan or deep 12 inch skillet with oven safe handle.

In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and salt. Stir in buttermilk and remaining ingredients except chicken broth and mix until thoroughly blended. Pour batter into baking pan.

Bake corn bread 60 to 65 minutes until top is browned and toothpick inserted in center comes out clean. Cool corn bread in pan on wire rack. (If not making stuffing right away, cover and reserve corn bread up to 2 days.)

Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or, spoon into 13×9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 minutes or until heated through.

Cranberry Sauce

Ingredients:

2 cups fresh cranberries
1/2 cup honey
1/4 cup water, or fresh orange juice

Directions:

Wash and pick over cranberries. Place in wide bottomed saucepan. Add honey and water. Cook over medium heat until cranberry skins pop. Chill before serving.

Note! I use the Ocean Spray™ Cranberries and usually buy 2 or 3 bags of them to keep in the freezer, as I find that you only find cranberries at certain times of the year.

Recipe # 2

4 c Cranberries
2 c Sugar
1 c Water

Select good cranberries and wash well. Cook sugar and water together about 10 minutes, add cranberries. Cover pan and cook until cranberries stop popping, about 10 minutes. Skim off top if necessary, pour into dish and let cool before serving.

Source:
Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

How to make a Cornucopia

3 can Soft-breadstick dough
1 lg Egg, beaten with:
1 tb Water
ASSORTED RAW VEGETABLES
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccoli florettes.

1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17″x 14″, with non-stick cooking spray.

2. Tear off a 30″x 18″ sheet of heavy duty aluminum foil. Fold in 1/2 to 18″x 15″. Roll diagonally to form a hollow cone, about 18″ long with a diameter of 5″ at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.

3. Open and unroll first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.

4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze.

5. Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)

6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

7. Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening

NOTE– To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.