by info@gfreecuisine.com
16. November 2009 11:59
This year has been such a rush of activity that I can hardly believe Thanksgiving is next week Do you remember the first time you cooked Thanksgiving dinner? I remember it vividly. I was a new bride of 6 months and, crowded into a small apartment kitchen, I figured out how to roast a turkey, make stuffing, roll a pie crust, and try to fulfill the expectations of in-laws I barely knew¬--like oysters (but no sage) in the stuffing, my mother-in-law's homemade Parker-house dinner rolls, gravy (not butter) on the mashed potatoes, and cream sauce on the green peas. Gluten in every dish.
Today, Thanksgiving at my house isn't all that different from that first one, but I've added my own touches. Turkey, roasted in a heavy, old-fashioned lidded roaster. Always brined, but rarely stuffed. Homemade cranberry relish with a hint of orange zest. Creamy mashed potatoes with gravy from the turkey drippings. A vegetable or two, usually green bean casserole and sweet potatoes. My son's favorite raspberry Jello salad topped with sour cream and marshmallows. Chebe bread or French bread. Pumpkin pie for dessert. No gluten, anywhere.
As my family transitioned to a gluten-free Thanksgiving over the last twenty years, I learned that we don't have to give up any of those favorite dishes. With the right recipe and a little practice, those dishes endure..
Some thoughts for a gluten-free Thanksgiving:
− a few weeks before the big day, I freeze leftover bread and rolls for the stuffing
− a fresh turkey, brined, is a show-stopper and a great topic for dinner conversation
− homemade French fried onions on the green bean casserole are better than the store-bought variety
− cornstarch or sweet rice flour make excellent thickeners for gravy, with a little white wine for flavor
− pie crust dough can be made a week ahead; roll out in 10-inch circles, and flute into the pie pan or lay flat on a baking sheet. Freeze, then thaw on your countertop just before baking.
− no one misses the dinner rolls if I serve my super-easy French bread instead
How do you make sure your family's favorite dishes are served, sans gluten? Do you have any shortcuts or time-saving tips to share with other gluten-free families? Share your thoughts here.
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