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What Are You Cooking For Thanksgiving?


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51 replies to this topic

#16 AMom2010

 
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Posted 17 November 2011 - 10:45 AM

HOLY COW!! I can EAT that!! I can even make meat pies using a merangue shell I NEVER would have thought of that. Oh, thank you, thank you, THANK YOU!!!!!


You are very welcome Bartfull! I was happy to stumble across that recipe too!! I think I am also going to make some pumpkin fudge... A friend made this and said it was unbelivable!

http://allrecipes.co...dge/detail.aspx

I was going to try to make cornbread stuffing using the Bob's Red Mill mix (I always previously used stove top). Does anyone have any suggestions about how far in advance to prepare it and let it "air out" to become stale?

Also, what type of thickener is best for gravy? I have cornstarch and tapioca flour on hand, is one better than the other? Thanks so much!!
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#17 mbrookes

 
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Posted 17 November 2011 - 10:49 AM

samie, for your green bean casserole, just use the old standby with Pacific gluten-free cream of mushroom soup. For the onion topping try flash frying match stick leeks. They get really crispy and have a mild onion flavor,
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#18 pricklypear1971

 
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Posted 17 November 2011 - 10:55 AM

You are very welcome Bartfull! I was happy to stumble across that recipe too!! I think I am also going to make some pumpkin fudge... A friend made this and said it was unbelivable!

http://allrecipes.co...dge/detail.aspx

I was going to try to make cornbread stuffing using the Bob's Red Mill mix (I always previously used stove top). Does anyone have any suggestions about how far in advance to prepare it and let it "air out" to become stale?

Also, what type of thickener is best for gravy? I have cornstarch and tapioca flour on hand, is one better than the other? Thanks so much!!


I let mine sit out 1 day. I also make it ahead and freeze it...but am wondering if that's good or bad for gluten-free cornbread. I'm on the cornbread treadmill...more experimenting to come.

Cornstarch is an excellent thickener. DOnt know about tapioca.
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#19 freeatlast

 
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Posted 17 November 2011 - 03:10 PM

I second that!

We'll probably have salad, stuff a Capon with rice and sausage stuffing, do mashed potatoes and gravy, a green been casserole (I'll fry my own onions and made cream of mushroom soup a few weeks ago).

Then again, since I don't have children and my family are going to be out of town, I may tell DP we're having hotdogs and he has to grill them while he's watching football. I'm leaning toward the latter. Maybe I'll make coleslaw. Yep, I'm thinking slaw dogs. To be determined.

SLAW DOGS!!!!! Love it. Love it.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#20 freeatlast

 
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Posted 18 November 2011 - 03:23 AM

Found out yesterday, our favorite Indian restaurant will be open on Thanksgiving day. Yeh!!!!!!
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#21 WinterSong

 
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Posted 18 November 2011 - 08:53 AM

One of my friends is a self diagnosed gluten intolerant, and we went gluten free within the same week of each other. I invited her over for dinner, and we're having our first gluten-free Thanksgiving :)

Pretty simple menu, but I'm excited:

Steamed vegetables
Mashed potatos
Turkey breast
Gluten free sage stuffing

I'm still debating on the dessert. It's either going to be home made chocolate mousse or apple crisp (side note: I tried gluten-free oatmeal for the first time this week and no reaction! I missed oatmeal :) )

It's going to be a nice night B)
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Diagnosed with IBS - Fall 2007

Diagnosed with Celiac via blood test (tTg off the charts) - March 18th, 2011

Gluten free as of March 25th, 2011 and going strong!

Positive biopsy April 1st, 2011

 

Blood test results back down to normal levels November 2012


#22 Simona19

 
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Posted 18 November 2011 - 11:52 AM

I know that everybody likes turkey in the USA for Thanksgiving, but I don't. I have been making every year a whole chicken stuffed with egg stuffing (very, very good), cabbage sauce with caramel and steamed white bread instead of potatoes. I'm from Slovakia and this meal is as second course at every wedding reception in my country. This recipe is cross between Germen (they eat pork instead chicken, or turkey), Czech and Slovak traditions.

The egg stuffing for turkey:

1 small onion, chopped

1 turkey, or 2 chicken livers, chopped (only flash, not fat)

Or 3 Tbsp. of dry

6 extra large eggs

1 Tbsp. of salt

1 teaspoon of black pepper (optional)

1 teaspoon of baking soda

1/3 cup of any multipurpose flour

1 cup of breadcrumbs (they must be from a real baked bread, not store bought- bake some bread, let it dry out for 2 -3 days and shred it , or crush it in your food processor, blender)

1 cup water and more

Cut recipe in half for chicken.

Chop everything what need to be chopped. Mix all ingredients together and add 1 cup water. Let it sit for 5 minutes. The breadcrumbs will absorb the liquid. You need to add more water into the stuffing. How much? I don't know. The mixture should be thick like freshly made pudding.

There are two ways how to stuff this into the turkey. One- to use toothpicks to close skin on turkey's neck. Pure the mixture into the cavity and close it again with toothpicks.

Another way is to sew it with a big needle and tick tread. Have your turkey upside down when working. Somebody can hold it for you, or put it into a taller pot for stability.

Bake your turkey up to 1 hour longer then usual.

If somebody wants recipe for cabbage sauce, or steamed bread, I will be happy to write it down for you.
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#23 Cathey

 
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Posted 18 November 2011 - 03:17 PM

I love the idea of quick fried leeks for onion topping, thank you.
My immediate family is 32, Mom, hubby,sons,siblings,spouses,nieces and nephews. I will bring Roasted Butternut Squash w/ apple cider and shallots dressing w/ dried cranberries and walnuts. String Beans w/ shallots, I love roasting my Winter veggies so will bring Brussels Sprouts, Carrots, Parsnip, Baby Red Potatoes all roasted. I am making my own gluten-free stuffing w/ sausage and left over gluten-free bread. Making my first gluten-free Graham Cracker crust Cheesecake.

Thinking ahead to Christmas, does anyone have a favorite bread stick or roll recipe they are willing to share?

Happy Thanksgiving all. Enjoy your meal.
Cathey
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#24 Korwyn

 
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Posted 18 November 2011 - 03:47 PM

BBQ Turkey, with gluten-free Dressing
Garlic Mashed Potatoes (with Raw/Fresh Cream)
Cranberry Sauce
Green Beans with Bacon and Sauteed Onions
Pumpkin Pie with homemade french vanilla ice cream (made from Raw/Fresh Cream)

Misc other stuff. :)
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Undiagnosed for 20 years since first symptoms.
March 2009 - Negative Blood work
April 24, 2009 - Gluten-free
April 29, 2009 - Notably positive response to gluten-free Diet.
May 2, 2009 Dairy Free
May 6, 2009, Soy Free
May 27, 2009 Enterolab Results: Positive Anti-gliadin IgA, tTG IgA, Casein, HLA DQ2.2, HLA DQ8
June 4, 2009 Refined sugar free (except Raw Honey, pure Maple syrup)
June 29, 2009, Dad diagnosed Celiac by GI specialist via blood work and dietary response.
July 2009, Dad's gene test: double DQ8! Thanks Dad - I'll try to get you something nice for Christmas! :)
August 8, 2009 Really Soy free this time - Thanks Blue Diamond for the soy lecithin in the almond milk! :(

#25 Marilyn R

 
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Posted 18 November 2011 - 06:59 PM

I love the idea of quick fried leeks for onion topping, thank you.
My immediate family is 32, Mom, hubby,sons,siblings,spouses,nieces and nephews. I will bring Roasted Butternut Squash w/ apple cider and shallots dressing w/ dried cranberries and walnuts. String Beans w/ shallots, I love roasting my Winter veggies so will bring Brussels Sprouts, Carrots, Parsnip, Baby Red Potatoes all roasted. I am making my own gluten-free stuffing w/ sausage and left over gluten-free bread. Making my first gluten-free Graham Cracker crust Cheesecake.

Thinking ahead to Christmas, does anyone have a favorite bread stick or roll recipe they are willing to share?

Happy Thanksgiving all. Enjoy your meal.


Thank you so much for sharing your stuffing recipe, Cathay. Mine was always dry.


We decided to to do a nice homemade brunch. Then I'm going to order
Chicken Lily and garlic mashed potatos from Bone Fish Grill when they open. (That's on their gluten-free menu.) DP can watch all the sports he wants and I don't have to go crazy cleaning and cooking. I used to make Thanksgiving Dinner for 15-20 people in my little galley kitchen, that isn't going to happen this year! I'm set to relax on the holiday (have to work the next day though.)
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

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#26 samie

 
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Posted 18 November 2011 - 08:03 PM

samie, for your green bean casserole, just use the old standby with Pacific gluten-free cream of mushroom soup. For the onion topping try flash frying match stick leeks. They get really crispy and have a mild onion flavor,

Thanks i will try it.
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#27 Juliebove

 
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Posted 19 November 2011 - 02:34 AM

I just found out a couple of days ago that we are not going to my parent's house for Thanksgiving. That means I'm making it here.

Husband only likes the turkey legs. And he likes a lot of them so he can eat them day after day. Must find out how long he will be here for so I know how much to buy. He's in the military and only home for a week or so right now. I will roast the legs in the oven. I had tried making them in the crockpot prior. Although he liked the end result, he didn't want to have to wait for them. I may actually roast them the day before so they will be ready whenever he wants them.

I also plan to make some leftovers so they will be there for lunch. We'll eat our dinner later in the day. I will do some little chicken franks in BBQ sauce he day before.

I have some kind of old gluten-free cornbread mix that needs to be made up. Will make it into mini muffins. No stuffing. The last few times I made it, it didn't get eaten.

Daughter and I will have Carving Board turkey. I also bought some of their ham when I was afraid I couldn't find the turkey legs. But I have since located them.

I have some canned cranberry sauce that I got for free with a coupon.

Mashed potatoes from Coscto.

Boxed gluten-free gravy.

Canned green beans.

Maybe some black olives.

For dessert we have a Buffalo Milk cheesecake from Costco. No crust on it and no eggs! It doesn't say gluten-free but I see no gluten ingredients. Also some cheese fudge, also from Costco. Might buy a small pie for husband. Like a little tart or something. Or might not since he is supposedly on a diet.
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#28 freeatlast

 
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Posted 19 November 2011 - 05:12 AM

Thinking ahead to Christmas, does anyone have a favorite bread stick or roll recipe they are willing to share?

Happy Thanksgiving all. Enjoy your meal.
Cathey

Have not tried this. I have printed out quite a few recipes for rolls lately, but for some reason, this is the only one saved in my electronic files:

Surf Spot Gluten Free Sandwich Rolls
- 2 3/4 cups gluten free flour blend
- 1/4 cup buttermilk powder or coconut flour
- 1 teaspoon salt
- 3 Tablespoons honey
- 1 Tablespoon xanthan gum or guar gum, or a combo
- 1 Tablespoon yeast
- 1 1/4 cup club soda or seltzer
- 1 teaspoon cider or rice vinegar
- 1/4 cup olive oil
- 1 whole egg
- 3 egg whites (reserve yolks)
Mix ingredients with a strong wooden spoon until they form a ball of goopy dough. This dough is wet enough that some would call it a batter. Dump dough onto a well floured countertop. Sprinkle top with flour and flatten to about two inches thick. Separate dough into 8-12 equal pieces. Gently roll into a ball and flatten into about a 1 inch thick disc.
Spray or moisten dough to prevent cracking during the rise time.
Cover and allow to rise for about an hour. The dough will have doubled in size. Do not over proof or your rolls will be flat an dense.
Glaze the dough by brushing with the beaten extra yolks and bake at 325 for 20-30 minutes. Test by tapping or with a thermometer as demonstrated in the video.
http://pacifica.patc...d#video-7573058
For those of you who do not have any familiarity with gluten, it is developed when high-protein flour is mixed with water and agitated or kneaded. This action stretches the proteins and develops the elasticity which renders bread so satisfying. Creating the crispy crust and the airy goodness of the crumb, gluten is driving the bread train.
The good news is that there are other high-protein flours and natural ingredients which will mimic some of the most desirable attributes of gluten in it's total absence. It is also crucial to consider how to optimize the yeast's ability to leaven. The proteins in gluten are what make up the matrix which holds all that air in good bread.
Some gluten free bread recipes read like the tax code, too long and nearly incomprehensible. I suggest finding a gluten-free flour blend like the one offered by Bob's Red Mill, as this will save you some measuring. Blending helps control the flavor and protein density, using just one flour can make for a dull or off tasting bread and unpleasant textures.
As scary as xanthan gum and guar gum sound, they are natural and provide the crucial elasticity required to hold the exhalations of the yeast. Less than a teaspoon per cup of gluten free flour will give you impressive results and you can use them alone or in combo to tune in the exact texture you desire.
My latest gluten free and vegan trick is to use coconut flour in place of dry milk or buttermilk in recipes. I have found it to posses just the right fat content and a flavor profile which mimics the sweetness of dairy. For a vegan version of this recipe, use an egg substitute as they work really well in this application. Eggs are another secret to gluten free breads, try to add at least some whites to any recipe you attempt. It will affect the lightness and moisture of the bread in a pleasant way.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#29 freeatlast

 
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Posted 19 November 2011 - 05:22 AM

I've made these. They're easy and taste good. I made as drop biscuits:
http://www.glutenfre...ree-dairy-free/
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#30 radiantrapunzel1

 
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Posted 19 November 2011 - 03:21 PM

I plan on making turkey, yams, green beens ( if i can make gluten-free green bean cassorle but got to find a recipe for that), try to make a good stuffing thats gluten- free. Also trying to find some good pie love pumpkin pie and maybe gluten-free dinner rolls. This will be the first thanksgiving gluten-free for me and my daughter.



Samie- I use the Campbell's Green Bean Casserole recipe, but here's what I do so it's gluten-free:

I use La Choy soy sauce or Tamari sauce, I either make my own condensed mushroom soup or I use the can of Progresso's mushroom soup and drain my green beans and nix any extra water. As far as the French's Fried Onions, I use (get ready for it....).....FUNIONS. They work perfect. My DH and my in-laws say they like it BETTER with the Funions and they're really the only ones I fix the GBC for; I just make it gluten-free b/c I don't make ANYTHING that's NOT. LOL. Hope this helps ya!
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~Mandy~

Gluten-Free since Sept. 19, '07
EGD/Colonoscopy- 10/07
Positive IgA- 11/07

Southeast Texas


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