Our tradition is for me to host a gluten free Thanksgiving. I also make our food dairy and soy free too. When I tell people that they look at me like I have 3 heads. My hairdresser said, ” Oh my gosh! How do you do that?” It really is not impossible and no one misses the gluten-full bread, although I do make gluten free rolls too my nephews love.
Honestly, I don’t miss gluten, and I definitely don’t miss everyone being sick.
Do some of the preparation ahead of time such as making the cornbread, cooking the sausage and sautéing the vegetables. This will reduce your workload on Thanksgiving Day.
Tips for an organized Thanksgiving Meal:
- Make your menu. Concentrate on having a few flavorful dishes than many items that didn’t turn out so great because your attention was on guests, cooking a mountain of food and kids running everywhere.
- Check and recheck your shopping list. Make sure you have everything to prepare your gluten free meal, and don’t forget the cornstarch to make your gravy.
- Herbs and spices help impart wonderful flavors and aromas to your Thanksgiving meal. Parsley, sage, rosemary, and thyme are traditional spices for this holiday.
- Fruit salads or cranberry topping can be made ahead.
- Vegetables such as sweet potatoes and white potatoes are fairly simple and can be made ahead and reheated while covered in the oven on about 350 degrees. While preparing, make sure to remove them immediately from the water when fork tender to avoid waterlogged potatoes.
- When people offer to help, let them. Setting the table, loading the dishwasher are tasks that will take your attention away from the food.
- Make soups up ahead of time. If you have an early evening dinner, everyone has something light they can snack on during the day. Keep on low in a large slow cooker or crockpot and everyone can help themselves as needed. This avoids the need for out of town guests to bring sandwich breads and contaminate your gluten free kitchen. Suggested soups: potato, tomato, or chili are ones most people like. I serve vegetable soup at my home.
Gluten Free Cornbread Stuffing
|Prep time||45 minutes|
|Cook time||35 minutes|
|Total time||1 hours, 20 minutes|
|Dietary||Casein Free, Dairy Free, Gluten Free, Vegetarian|
|Meal type||Side Dish|
|Misc||Child Friendly, Serve Hot|
|By author||Melissa Belser|
- 1 Batch gluten free cornbread (cubed)
- 7 Heals or slices gluten free bread (cubed)
- 5 Strips bacon
- 1 Pound gluten free sausage
- 1 Cup celery (minced)
- 2 Cups portbello mushrooms (chopped)
- 1 Cup onion (minced)
- 2 Large eggs (whipped)
- 2 Tablespoons parsley
- 1 Tablespoon sage (ground)
- 1 Tablespoon rosemary (ground)
- 1 Tablespoon thyme (ground)
- 1 Teaspoon black pepper
- 1 1/2 Cups gluten free chicken broth (such as Kitchen Basics)
Using aluminum disposable pans will make your holiday meals easier. The gluten free cornbread is on this site http://healingcookery.com/recipes/gluten-and-dairy-free-cornbread/ Please refer to this recipe for cornbread.
|With a knife, cube prepared cornbread and gluten free bread. Place in preheated oven for 15 minutes at 300 degrees or until slightly toasted. Set aside and cool. |
|Cook bacon, and then the sausage until browned. While bacon and sausage are cooking, wash and chop the celery, mushrooms and onion.|
|Remove meat from pan and fry vegetables in 2-3 Tablespoons of reserved meat fat until slightly browned.|
|Chop the bacon while vegetables are cooking. Add cooked vegetables and the cooked meat, to an extra large mixing bowl or tray.|
|Add all the spices, egg and chicken stock to a bowl. Whisk thoroughly to combine.|
|Add cooled gluten free bread and cornbread to the bowl. Toss lightly with rubber spatula or clean hands to combine.|
|Add combined egg mixture to the extra large bowl, and use hands to lightly combine being careful not to over mix. If stuffing seems too dry, add stock in 1/4 cup increments. Mixture should not look "soggy".|
|Bake uncovered for 35 minutes at 350 degrees.|