Nov. 22, 2005 - Gluten Free Thanksgiving

My parents are coming for Thanksgiving so I figured I'd better get my menu put together.  Had a bit of fun with my dad when his response to my question on what he'd like for dinner was, "Oh, I'm not picky. Anything you want to make is fine with me." I told him that I'd be serving tofu then. He he he....(nothing wrong with tofu really....my dad is just a 'meat and potatoes' kind of guy)...so mom and I are going to cut a turkey out of tofu to serve just for Dad. 

So, other than the tofu, our menu plan is:

a REAL turkey

 

mashed potatoes...fresh Idaho potatoes from dh's family. YUM!  I use butter and milk in my mashed potatoes along with salt and pepper.  If you are GFCF, try using chicken broth to moisten potatoes.

 

I'm going to attempt gravy...wish me luck!  LOL!  My last attempts at gravy have been less than wonderful.  This time I plan to use potato flour to thicken my gravy.

 

Roasted Sweet Potatoes. Boil fresh sweet potatoes until they are *just* starting to get tender, peel and slice. Place on parchment-covered baking sheet. Drizzle olive oil over top, sprinkle with dried rosemary, pepper, salt. Bake at 375 until golden.

 

Mashed Sweet Potatoes. Microwave whole sweet potatoes until soft and scoop out insides.  Mix together with coconut milk.

 

Kale with Feta Cheese Sauce.  Wash and trim kale and place in saucepan with a little chicken broth.  Bring to boil, turn heat to simmer and simmer 5-10 minutes covered.  Feta cheese sauce: Mix 2 TB potato flour with 1/4 c milk, stirring until smooth.  Add 1 1/2 cups milk, 1/4 c butter, 1/2 tsp dill weed, and salt and pepper to taste.  Cook over medium heat until thickened  Add 3/4 c crumbled feta cheese.  Stir until melted.

 

Cranberry sauce: posted in the Cranberry Bread entry.

 

Brown Rice Dressing:

Brown and Wild Rice Dressing

1 package Lundberg Country Rice Blend
1 cup finely chopped celery, optional
1/2 cup finely chopped onion
2 cloves garlic

1/2 cup butter
1/2 tsp salt
1/4 tsp pepper
1 tsp sage
1 cup Craisins
chicken broth

 

Cook rice according to package directions. Saute onion, garlic and celery in butter until onion is soft. Stir in seasonings. Add Craisins and saute for a couple of minutes. Stir rice into onion mixture. Add enough chicken broth to moisten rice. Bake, covered, in a sprayed casserole dish at 350 degrees for 30 minutes.

Green beans: cook green beans as usual (I use frozen and boil without salt and drain), in a separate pan, saute slivered almonds in a bit of real butter until browned. Mix with the green beans.

 

Pumpkin pie: just use a normal pumpkin pie recipe and pour the filling into a greased pie plate, bake until set.  You can do the same thing with pecan pie as well.

 

Veggie tray: various cut veggies with pickles and olives.  Homemade dip: 1 cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dillweed, salt and pepper to taste.

I also plan to make these non-GF foods for my family: rolls (I'm cheating...using Rhodes), pumpkin pie, peach pie, and apple strudel.

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Nov. 24, 2005 - ~ Have a blessed day! ~

Posted by PossumPearl

Happy Thanksgiving! Everything sounds yummy... except for the "tofurkey". *Grin*

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