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Thanksgiving Dinner


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#1 w8in4dave

 
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Posted 08 November 2013 - 07:02 AM

Well here in the U.S. we are gearing up for Thanksgiving. We usually eat at my Brother in laws , hubbs usually makes the bread stuffing, and the Kielbasa ( polish here ) So we usually have Turkey , Kielbasa, Stuffing , cookies cakes, green bean casserole, Potato Casserole, and everything is stuffed with Gluten!! Well this year I am going to make a mini Thanksgiving dinner for me, my grandson and daughter! This will be my 1st gluten-free Thanksgiving!! I always blamed my problems at the Brother in laws ,on his his water!! lol But Now we know!! I will bring  everything we usually bring, then a mini gluten-free dinner also. How does everyone eles handle their Thanksgiving or holiday dinners when most of it is cooked by someone eles? Do you just not eat? I am concerned other ones gluten-free stuff will be too CC'd so I am just going to do it myself. What is everyone eles doing?


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#2 Waitingindreams

 
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Posted 08 November 2013 - 07:31 AM

Hi! This will be my first gluten free Thanksgiving as well, and I am celebrating it with my parents, sister and boyfriend - all gluten eaters.

 

So, this is what I am doing - I will have my own separate turkey breast. My parents usually stuff the turkey with regular stuffing, so I'll need to have my turkey separate. There are recipes for gluten frees stuffing out there, but I was never a big stuffing fan so I'm just going to exclude it all together. Udi's emailed me a recipe using their bread - it has walnuts and cranberries in it. I would google a bunch of recipes and find what suits your taste, that's what I'm doing. As for the greenbean casserole, that is one of my favorites too  - that reminds me! I need to find gluten free substitutes for some of the ingredients. I posted a thread about gluten free gravy recipes and the people here were very helpful! I also found packets of gluten-free premade gravy mix, the brand is "Simply Organic". I don't know what goes into making potato casserole, but I'm just going to make mashed potatoes. My mom usually adds cream cheese in them, so I'll make sure I use a gluten free brand of cream cheese.

 

I was also considering making cornbread, as I did find a few gluten free cornbread recipes. I also will probably cook some vegetables with my turkey breast. I'm not really too concerned with dessert since there are so many gluten free dessert options, I might just grab some 'SoDelicious' Coconut milk icecream an a gluten free cheesecake or pumpkin pie. Maybe some Andes candies. 

 

Since you are going to someone else's house, I think it's definitely a good idea to prepare your meal in advance. I would do the separate turkey breast and bring everything in separate containers. I'm sure you can find a storemade, gluten free dessert if you don't have the time to make your own. I'm pretty overwhelmed, I can't believe Thanksgiving is about three weeks away! Hopefully it won't be too difficult for either of us! 


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Diagnosed via blood test: July 2013

Digestive Issues: Lactose Intolerance, Candidiasis, recurring hiatal hernia, possible SIBO

Skin Issues: Rosacea, Seborrheic Dermatitis, Tinea Versicolor

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Gluten Free - 07/13, Soy Free 05/14, Legume Free 05/14, Dairy Free 09/14, Grain Free 10/14

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#3 sweetsailing

 
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Posted 08 November 2013 - 08:14 AM

It will be my first Thanksgiving being gluten free.  Eating at my brother and sister in laws.  They are going to make the turkey, however they will make regular gluten stuffing but bake that separately and not stuff the bird at all.  I volunteered to make the gravy (gluten-free of course).  I make all my own stock (chicken stock, turkey stock, beef stock, vegetable stock, shrimp stock, parmesean stock, etc) and have even before I went gluten free, so if you are willing to do that or can get some good quality gluten-free pre-made stock, I would do that. 

 

So, here's how you want to make your gravy:

 

Get 3 - 4 tablespoons of fat from the turkey roasting pan, heat the fat in the pan you will make the gravy in

Add 1/4 cup dry white wine, whisk

Put a 1/4 cup of warm water in a container with a lid on it, so you can shake it.  Add 5 tablespoons of your favorite gluten free flour blend to the water (you can also use just pure corn starch) and shake the container to combine the water and flour. 

Add the flour/water mixture to your gravy pan with the fat and wine.  Stir constantly with a whisk over medium heat until it starts to thicken.

Once thickened, add 4 cups of stock (could be chicken stock, turkey stock - whatever you have - in fact you can use any combination of different stocks - I use turkey stock and then add my secret ingredient - parmesean stock - I use 3 cups of turkey stock and 1 cup of parmesean stock - just make sure your total liquid content is 4 cups)

Stir with a whisk over medium heat until it's hot and as thick as you want.  If you find it's too thick, add more water.  If it's not thick enough, mix up some more water/flour mixture and add to the gravy. 

Season to your preference and serve. 

 

So, what is parmesean stock you ask?  When I buy parmesean cheese, I save the hard rind of the cheese that you typically would not eat or cut off and throw away, save this and put it in the freezer until you are ready to make stock.  Find your favorite stock recipe and simply use the parmesean rinds instead of the meat, chicken, etc that it calls for in the recipe. 


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Diagnosed Oct 2013 - Double DQ 2 (2.5 and 2.2)

Gluten Free Since April 2013, June 2013, and finally strictly gluten free since Oct 14th 2013 (Ok, it took a few tries to finally realize gluten was my issue)

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#4 mamaw

 
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Posted 08 November 2013 - 12:27 PM

IF  anyone  is looking  for  a premix  gravy " full flavor foods " has  many  varieties  & they are  the  best  available

 

And  you  can  make  a pumpkin pie  without  the  crust just  spray the  baking  dish  first  & bake  as usual.... Whole Foods  has  gluten-free  pie  crusts plus several other  gluten-free  companies  makes their  own  version...

 

Funyuns also work  for the green bean  casserole  or  Ian's  has  frozen  breaded  onion  rings...

or  of course  any of this  can be  made  from scratch...


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#5 cyclinglady

 
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Posted 08 November 2013 - 04:42 PM

I've been hosting Thanksgiving for decades!  Since my husband's been gluten free, I prepared everything and prevented cross contamination.  Now that I'm gluten free, no one brings anything with gluten into our house.  I just prepare all the food.  It's so much easier and everyone understands.

 

That said, we are dining with gluten free extended relatives this year.  Not a spec of gluten will be on our table.  But I confess that I just hosted a turkey dinner and invited all the local family over.  No gluten.  No formal tableware either.  The worst part of Thanksgiving was all the Fall cleaning:  house, sliver, crystal, linens.  Yikes!  

 

Kielbasa and all things Polish is reserved for Christmas Eve.  I have not yet attempted to bake Kolackys (yeast based) gluten free (I really miss them).  I'd better start trying because I want to  "fool" the attending  gluten eaters!


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#6 w8in4dave

 
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Posted 08 November 2013 - 05:40 PM

Aghhhh Well my house is not big enuf to host the party. And I do not have the energy to clean it for a party anyway! But I am def going to take some of this into consideration. I was thinking of a corn bread stuffing but you know who has been having problems with corn! So no corn bread stuffing for me! I might still make it for my daughter and grandson. Potato casserole I might be able to pull that off :) I wish I could get a small turkey. But we are actually raising the bird we are taking this year. Hubbs wants to smoke the breast. It will work for me :) Altho I'd much rather have the leg , But smoked meat!! Yumm!! :) So yea any recipes will be greatly appreciated!! I think I can eat a small amount of corn .. But no corn syrup , as in pop or something like that. I think a small amount of wine in gravy will be ok. I have never made gravy with wine in it!! I want to tho!! I am going to google some recipes that look fantastic and see what I come up with.. Thanks for all the ideas!!


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#7 love2travel

 
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Posted 08 November 2013 - 06:27 PM

It will be my first Thanksgiving being gluten free. Eating at my brother and sister in laws. They are going to make the turkey, however they will make regular gluten stuffing but bake that separately and not stuff the bird at all. I volunteered to make the gravy (gluten-free of course). I make all my own stock (chicken stock, turkey stock, beef stock, vegetable stock, shrimp stock, parmesean stock, etc) and have even before I went gluten free, so if you are willing to do that or can get some good quality gluten-free pre-made stock, I would do that.

So, here's how you want to make your gravy:

Get 3 - 4 tablespoons of fat from the turkey roasting pan, heat the fat in the pan you will make the gravy in
Add 1/4 cup dry white wine, whisk
Put a 1/4 cup of warm water in a container with a lid on it, so you can shake it. Add 5 tablespoons of your favorite gluten free flour blend to the water (you can also use just pure corn starch) and shake the container to combine the water and flour.
Add the flour/water mixture to your gravy pan with the fat and wine. Stir constantly with a whisk over medium heat until it starts to thicken.
Once thickened, add 4 cups of stock (could be chicken stock, turkey stock - whatever you have - in fact you can use any combination of different stocks - I use turkey stock and then add my secret ingredient - parmesean stock - I use 3 cups of turkey stock and 1 cup of parmesean stock - just make sure your total liquid content is 4 cups)
Stir with a whisk over medium heat until it's hot and as thick as you want. If you find it's too thick, add more water. If it's not thick enough, mix up some more water/flour mixture and add to the gravy.
Season to your preference and serve.

So, what is parmesean stock you ask? When I buy parmesean cheese, I save the hard rind of the cheese that you typically would not eat or cut off and throw away, save this and put it in the freezer until you are ready to make stock. Find your favorite stock recipe and simply use the parmesean rinds instead of the meat, chicken, etc that it calls for in the recipe.


I am with you on all homemade stocks (I roast the bones, veg, etc.) and broths including Parmesan. Also make mushroom broths. And, like you, I always use wines in gravies and sauces

unless it is with mushrooms and then I use Sherry. The key is to build a great flavour profile otherwise what follows will not be as good as possibly can be.

We celebrated our Canadian Thanksgiving in Croatia but Christmas will at our Canadian place. That is ok as I love to do all the cooking, anyway! I make all breads, compound butters, crackers, snacks, etc. gluten free there is absolutely no risk of CC which is important with my heaps of wee nieces and nephews. No gluten allowed here.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#8 w8in4dave

 
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Posted 08 November 2013 - 07:02 PM

I am with you on all homemade stocks (I roast the bones, veg, etc.) and broths including Parmesan. Also make mushroom broths. And, like you, I always use wines in gravies and sauces

unless it is with mushrooms and then I use Sherry. The key is to build a great flavour profile otherwise what follows will not be as good as possibly can be.

We celebrated our Canadian Thanksgiving in Croatia but Christmas will at our Canadian place. That is ok as I love to do all the cooking, anyway! I make all breads, compound butters, crackers, snacks, etc. gluten free there is absolutely no risk of CC which is important with my heaps of wee nieces and nephews. No gluten allowed here.

THats so very sweet!! Love this!! Every time I read someone cooking for the whole family so no CC going on. I LOVE it!! Wish my house was bigger!! Darn polish PPL have so many kids and G'kids lol Just kidding everyone!! Hubbs is from a huge family :) I love them to the moon and back! Then plus!! But I have a small house , BIL's house is huge!! So it accommodates alot of people. Alot!! :) But I sure wish I could accommodate every one!! I'd offer to cook for everyone but .. I know it just will not work out .. :) OK tho I will def make some Gravy with wine or Sherry :) Thanks!! 


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#9 love2travel

 
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Posted 08 November 2013 - 07:10 PM

THats so very sweet!! Love this!! Every time I read someone cooking for the whole family so no CC going on. I LOVE it!! Wish my house was bigger!! Darn polish PPL have so many kids and G'kids lol Just kidding everyone!! Hubbs is from a huge family :) I love them to the moon and back! Then plus!! But I have a small house , BIL's house is huge!! So it accommodates alot of people. Alot!! :) But I sure wish I could accommodate every one!! I'd offer to cook for everyone but .. I know it just will not work out .. :) OK tho I will def make some Gravy with wine or Sherry :) Thanks!!

We are thankful for our big house when we have family staying with us. I cannot tell you how nice it is not to have any gluten floating around! It feels great to be in a safe environment.

When cooking with alcohol, be sure it boils or reduces to eliminate that raw alcohol flavour. It is just there to enhance, not overwhelm.

And I know how you adore your grandbabies! It is heartwarming to read about. :-)
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#10 w8in4dave

 
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Posted 10 November 2013 - 09:09 PM

TY Love2travel!! Yes I just had mt Grandson for 2 nights!! I am whipped!! lol If I could just bottle that energy! Just let be have a drop of it? Lol Anyway!! He is safe here because he is Gluten Free also , hubbs got a nice big chicken from a friend .. I said TY TY TY !! I need it for Thanksgiving!! I guess I am cooking a chicken!! I cannot wait!! I wait!! Altho I am not sure how we are going to cook two birds in the oven at one time. Thats crazy! Gunna have to think about that! 


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#11 w8in4dave

 
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Posted 13 November 2013 - 07:51 AM

Well now I know I am having a problem with corn.. hmmm just going to have to do more thinking on this cooking thing!! What can I make the Gravy with? Will another flour work ? Or should I just not have a gravy?


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#12 Adalaide

 
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Posted 13 November 2013 - 08:00 AM

You can use any starch in place of cornstarch to thicken a sauce or gravy. I've gotten and used free sample packs of rice and tapioca starch specifically for that purpose and they work just as well. I know not everyone does it the same way, but I just make a slurry and whisk it into seasoned, boiling drippings or broth. I like this method because I can gauge how much I want to use based on how quickly it thickens, and I never end up with accidental jelly thick gravy, which can happen if you start with your starch and add your broth. 


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#13 mbrookes

 
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Posted 19 November 2013 - 01:48 PM

Sweetsailing, that is how I make gravy, also. Rachel Ray made turkey gravy using pinot noir on TV today. I may try that instead of the white wine.


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#14 luvs2eat

 
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Posted 20 November 2013 - 06:08 AM

I've finally come to the realization that if I don't cook it, I don't eat it. We've gone to dinner at a neighbor's who is incredibly sweet about making me a separate dessert and being very careful but it's still such a gamble and not one I'm willing to take. I love cooking the meal and even if it's just the hubs and me, we'll eat at home. One neighbor is coming and maybe another.


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#15 JustCricket

 
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Posted 20 November 2013 - 11:46 AM

I will be trying Allergy Free Alaska's gluten-free pie crust recipe with my grandma's pecan pie, and finding some way to make dressing. If I can't eat the turkey, because it was stuffed, I'll get a Jenny-O or something. 


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Initial suspicion of IBS. Horrible illness, led me to try Low FODMAPs diet. After not having gluten for 3 weeks and seeming to get better, and being tempted by chocolate chip cookies, I had about 2, and ended up very ill again. 

 

Went to GI doc for initial appointment, scheduled endoscopy and colonoscopy, but didn't follow through, due to lack of funds.

 

Gluten-free (with occasional mishaps) since 7/17/13.

 

Daughter was tested 11/16/13 - awaiting results.





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