Celiac.com 11/09/2009 - Every year around the holidays, celiac.com likes to remind folks that, with a little of planning and a few tips, anyone with celiac disease or gluten intolerance can enjoy a safe, delicious gluten-free Thanksgiving and holiday season without fear of accidentally eating gluten.

Gluten-free Thanksgiving Turkey and Stuffing RecipeIf you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly:
  • Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Gluten-Free Ingredient Lists or our Gluten-Free Shopping Guides to help you shop.
  • Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stuffing in your turkey. Instead, try celiac.com's favorite gluten-free stuffing recipe.
  • Make simple, delicious gluten-free gravy using either a gluten-free gravy mix, or a gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour.
  • Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of gluten-free recipes, where you will find side dishes to impress even the snootiest gourmet.
  • Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall.

Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful:

Celiac.com's Best Ever Gluten-free Stuffing Recipe

Ingredients:
5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
2 tablespoons olive oil
3 cups celery, chopped
1 large yellow onion, chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1-2 teaspoons fresh rosemary, finely chopped
1-2 cups gluten-free chicken broth
1 egg yolk
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Sautee the onion and celery in olive oil on medium-low heat until translucent.

Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.

Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.

Add the salt and pepper and toss bread a bit more.

Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.

Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.

Serves six to eight people, depending on their appetite for stuffing.

Celiac.com's Best Ever Gluten-free Pumkin Pie Recipe

(Adapted from Libby's Original Pumpkin Pie Recipe)

Thanksgiving Gluten-free Pumpkin PieIngredients:

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!)
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into gluten-free pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

As always, Celiac.com welcomes your comments (see below).