I realize it is a bit late but I thought I would share our menu for this past Thanksgiving. It really isn’t hard to celebrate it if you follow a gluten free diet.
- Turkey (growing up, we never had stuffing where you stuffed the bird) so our bird really isn’t stuffed (apart from butter!)
- Garlic Mashed Potatoes (potatoes, lots of garlic, half & half, butter, salt)
- Green Beans (cooked with bacon and onions)
- Cranberry Relish (family recipe)
Now, pie gets a bit tricky. But I really haven’t found a bad GF pie crust mix. The one I usually use is Gluten Free Pantry Pie Crust mix (mainly because people keep giving them to us as a gift–thanks for that!)
The pies we had were Caramel Apple (using homemade caramel sauce) and Pecan Pie. Neither of these recipes required any special adaptation to be gluten free.
To drink during the day we had mulled cider (naturally gluten free) and chex mix. When I make chex mix I use corn and rice chex and then mixed nuts. I season it the same way (butter, worcestshire, garlic powder, salt, pepper) and bake it in the oven per the usual instructions.
Voila! Gluten Free Thanksgiving.
The best part of course is the leftovers. Our bird was 22lbs. My wife used the carcass to make 16 quarts of Turkey broth. She then turned 8 quarts of it into Turkey soup to freeze and we’ll freeze the rest of the broth. It is the gift that keeps on giving.
Let us come before him with thanksgiving and extol him with music and song. For the LORD is the great God, the great King above all gods. Psalm 95:2-3