What I’m Talking About: My Gluten-Free Thanksgiving Dinner

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I’m not mentally ready for the holidays. I need another couple of weeks so I can really start looking forward to them. I want more autumn. I want more autumn weather. I guess I need an attitude adjustment because there are fresh turkeys and Christmas decorations popping up all around me and I need to get on with it.

I can’t say I haven’t tried. Last week I made and froze bread cubes for stuffing,  the pie crusts for my Pecan Pie and Apple Pie (from Gluten-Free Baking Classics), and a tart shell crust for a pumpkin cheesecake. I made and froze a Cranberry Nut Bread and three small Pumpkin Breads. Today I made Corn Chowder with Wild Rice and Smoked Sausage. I also prepped my stuffing and gravy for the big day.  I’m still not feeling the holiday love, but I hope that by tomorrow it’ll kick in.

Tomorrow, I’ll cut up butternut squash for a Butternut Squash Gratin (from The Gluten-Free Good Health Cookbook; not the recipe from my website listed below), blanch Brussels sprouts to mix in with chestnuts and onions, and I’ll prep the spinach gratin that my boys have some to expect. I’ll also think about which hors’ d’oeuvres I’ll actually make from the long list I’ve been contemplating.

Wednesday, I’ll bake the pies and cheesecake, set the table, chill lots of wine and a gallon jug of spring water, make iced decaf for my husband (because that is the way he likes his coffee after a special meal), and I’ll arrange some flowers.

In short, I have a lot of Thanksgiving cooking and baking to do. Perhaps you do as well. Those of us in the gluten-free world are more likely to make our own Thanksgiving dinners and perhaps that isn’t such a bad thing. It’s time consuming, but rewarding. I am grateful I can do it and I wouldn’t have it any other way- in spite of not being ready for it. And just in case you feel the same way and you need an extra recipe or two, I’ve included a long list of favorites from over the years below.

Happy Thanksgiving!

 

Cranberry Nut Bread
Pumpkin Muffins or Bread
Buttermilk Biscuits
Sesame Breadsticks
Sesame Oatmeal Rolls
Savory Harvest Tart
Stuffed Mushrooms
Scallops Wrapped in Smoked Salmon with Horseradish Sauce
Artichoke Dip
Holiday Sides
       Green Beans with Shiitake Mushrooms, Sweet Potato and Apple Casserole,
       Pearl Onions with Tarragon Cream Sauce, Butternut Squash Gratin,
       Gluten-Free Herb Bread Stuffing, Ginger Pear Cranberry Sauce
Creamy Corn Pudding
Pear and Fig Crisp
Old Fashioned Pumpkin Cookies
A favorite product- Demi Glace

 

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2 Responses to What I’m Talking About: My Gluten-Free Thanksgiving Dinner

  1. Lucinda says:

    Over Thanksgiving weekend I made several recipes from your GF Baking Classics book (2nd Edition). Everything turned out GREAT! I made a few substitutions because I am corn-free and dairy-free in addition to GF, but still excellent! Thanks for your great work. BTW, the recipes I made were: Buttermilk Biscuits, Blueberry Muffins, Cranberry Nut Bread, and Traditional Pie Crust (for Pumpkin Pie). I served them with Stuffed Squash, Roasted Brussels Sprouts, Cranberry Fruit Compote, and Roasted Beets with Shallots. Yummy all around. Who says GF eating can’t be good? 🙂

    • Annalise says:

      I’m so glad you enjoyed the recipes. Sounds like you had a lovely feast.
      I hope you are able to try a lot more of them during the upcoming holiday season!

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