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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Thanksgiving 2014


    Caption: Photo: Wikimedia Commons--M. Rehemtulla

    Celiac.com 11/10/2014 - Preparing a great gluten-free Thanksgiving is a easy as 1-2-3-4! First, and foremost, make sure your turkey of choice is gluten-free. Not all brands of turkey are gluten-free. Some contain gluten in their additives. Especially beware of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop.

    Here’s a helpful list of gluten-free turkey brands from our online forum. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure.

    Next, make great gluten-free gravy with Celiac.com’s delicious 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.

    Photo: Wikimedia Commons--M. RehemtullaGreat Gluten-free Gravy

    This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people.

    Ingredients:

    • 1 pound turkey giblets and neck
    • 1½ quarts gluten-free chicken stock (low sodium is fine)
    • 2 carrots, chopped
    • 1 stalk celery, chopped
    • 2 cups water
    • 1½ cups pan drippings from roasted turkey
    • 4 tablespoons of corn starch (approximate)
    • Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid
    • 2 tablespoons tomato paste
    • 2 tablespoons cranberry sauce
    • Salt and ground black pepper to taste

    Preparation:
    While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock.

    Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours.

    Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock.

    Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.

    Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.

    Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook.

    Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.


    Best Ever Gluten-Free Stuffing Recipe

    Third, make sure you prepare gluten-free stuffing. Try 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:
    Sauté 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.


    Thanksgiving Gluten-free Pumpkin Pie

    Lastly, prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe)

    Ingredients:

    • 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.


    For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list.

    For even more ideas, check Celiac.com’s previous Gluten-free Thanksgiving and Holiday Guides from years past:


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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