Each Holiday I am “responsible” for making my share of the gluten-free food. I wouldn’t want anyone else to have to figure out how to substitute, cook and prepare a gluten-free meal for me so I usually take this into my own hands. Turkey, which of course is naturally gluten-free is easy. All I have to do is remind the person making the Turkey that year to look for one that is Gluten-Free (and not injected or basted with any “flavorings” that could contain gluten- my favorite, Stony Brook Farms). Next, the vegetables, which again is another easy naturally gluten-free dish to prepare. (sometimes I do make string beans with almonds, garlic and San-J gluten-free soy sauce, and it is fabulous!) So the items below are the gluten-free versions of great dishes for Thanksgiving! I also get Cranberry Sauce (most are naturally GF) and gluten-free gravy is now readily available such as Imagine's Organic Roasted Turkey Gravy pictured below!
Source:Christel King, GFCF Kids, Yahoo Group
1 Tbsp margarine, melted
¼ cup onion (chopped or diced)
¼ cup celery (chopped or diced)
½ peeled, cored and sliced apple
½ can gluten free chicken broth
½ loaf gluten free bread (cubed) *the recipe calls for gf “white” bread- but I have used raisin bread in the past and it is delicious as well!*
Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350 degrees F for 20 Minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever. The recipe can be doubled, tripled or made in any amount. Remember, NEVER stuff your turkey with any kind of stuffing, this is to prevent food-borne illness.
Gluten-Free Broccoli & Swiss Cheese Quiche
(source unknown- ingredients and steps given to me by a co-worker, and adapted by me to be Gluten-Free)
1 lb. Broccoli
1 med. Yellow onion, peeled & sliced
2 tbsp. butter
1 Gluten-Free Pie Crust (I used Whole Foods Frozen Gluten Free Pie Crust, thawed to room temp)
4 eggs, beaten
¾ cup cream
1 ¼ cup milk
Salt and pepper to taste
½ lb. Swiss cheese, grated into coarse pieces
Clean the broccoli and cut into flowerets. (I used a bag of frozen Broccoli florets to save time). Sauté the onion and broccoli in butter until tender, but not soft. Place the vegetables in the bottom of the pie crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.
OK, I know this next dish is naturally Gluten-Free, but I make it every Thanksgiving because it is SO yummy! (the one pictured below came out a little crisp- but was still yummy!)
Gluten-Free Mallow Topped Sweet Potato Bake
Source: Kraft Interactive Kitchen
30 Jet-Puffed Marshmallows, divided (or any gluten-free Marshmallows)*
¼ cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
¾ tsp. salt
3 cans (15 oz each) sweet potatoes drained (I used fresh sweet potatoes, about 5-6 of them, cooked, and mashed)
Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
Beat sweet potatoes and marshmallow mixture in large bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2 quart baking dish; top with remaining marshmallows. (the store was out of “large” marshmallows, so I had to get mini ones- it looks much prettier with the large ones, but either will work).
Bake uncovered at 350 degrees for 15 to 20 minutes or until sweet potato mixture is thoroughly heated and marshmallows are lightly browned.
*substitute 3 cups Miniature Marshmallows for the regular marshmallows
For dessert I make a gluten-free pumpkin pie and a gluten-free chocolate trifle!
For the GF pumpkin pie-just use your favorite pumpkin pie recipe (insuring all ingredients are GF) and substitute a gluten-free pie crust in place of a “regular” pie crust- my favorite is Whole Food's GF Pie Crust.
Gluten-Free Chocolate Trifle:
(Adapted from the Betty Crocker Chocolate Trifle recipe online- http://www.bettycrocker.com/recipes/fudgy-brownie-trifle/ce60975e-de0e-4206-8cda-7350a544bee1 )
I use GF chocolate cake mix in place of the brownies- (I think brownies would make this dish VERY heavy- but I’m sure they are both delicious!). I also use Pamela’s GF chocolate cake mix or Bob’s Red Mill GF chocolate cake mix, because it yields two 8 or 9 inch rounds, otherwise you would have to use 2 boxes, which is OK- but it’s much easier if there is enough mix in one box to make both at the same time! Just use your favorite GF cake or brownie mix! Some others to try: Betty Crocker GF Chocolate Cake Mix, Cherrybook Kitchen GF Chocolate Cake Mix, Gluten-Free Pantry GF Chocolate Cake Mix. (but yield 1 cake each box)
What you will need:
2 -8 inch GF Chocolate Cakes prepared (I make it right into 2 rounds, so it just fits perfectly in the trifle bowl!)- if you make it with the brownie pan, you just have to cut up the brownies, and fit them into the bottom of the bowl (and for the second layer)
Cool Whip- big tub
Kozy Shack Chocolate Pudding – big tub (or other GF Chocolate pudding prepared)
Bag of Heath Toffee Bits
Bake the chocolate cakes as directed on the packaging. Let them cool. Once they are cook, take the first round cake, and push into the bottom of the trifle bowl, then fill with a layer of chocolate pudding, followed by a layer of cool whip, then top with toffee bits. Repeat all the steps (use second chocolate cake, followed by another layer of chocolate pudding, cool whip, and then top cake with toffee bits). If you use brownies or non-round cake tins, just make sure to have a layer of cake/brownies, followed by the steps above).
Nobody could tell that this delicious treat was gluten-free!! :)