Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Sissy

Thanksgiving...3 1/2 Weeks Away And I Am Already Stressed

Rate this topic

Recommended Posts

I am cooking Thanksgiving dinner and I am feeling stressed about what to cook. I have always made a traditional bread/sausage dressing for my family and they all love it, it is a family favorite. I was just diagnosed with Celiacs last month and just don't want to put myself thru making that dressing this year...I have already heard "can't you just make the dressing and stuff the bird and then not eat the dressing?" Well all of you know that is not possible but the rest of the world has no idea about that kind of thing. I suggested to that person that they stuff and roast a small turkey at their house and then bring the stuffing to my house and they would have the turkey at home for leftovers the next few days, although that was not the response they wanted, I think they knew that it was either that or no dressing at all. But what do I do about gravy????? And desserts? I went thru my cookbooks and found a crustless pumpkin cheesecake that I thought sounded great but I am not sure how it will go over. I have spoiled them all over the years and they all want their gluten containing holiday favorites...I am still having problems with coping with my newly diagnosed celiacs and I don't really need all this pressure right now. Please help me, what do you do on Thanksgiving? Sissy

Share this post


Link to post
Share on other sites

I made stuffing last year with stale Ener-g bread and it was the best stuffing I ever made! The rice bread was a much better stuffing texture than the wheat and no on noticed!!!

Thicken the gravy with corn starch. Mix it with cold water first, then just make gravy as usual.

Thanksgiving is really an easy holiday to adapt, don't stress at all!!

You can use crushed cookies for a cookie crumb crust, or buy a pre-made gluten-free pie crust. I know some of the more creative ones here have made their own pie crusts ... I never have either pre-gluten-free or now.

My daughter made some Namaste blondies last week with pumpkin ... just reduce the water a little - they were delicious.

Share this post


Link to post
Share on other sites

Sissy,

Girlfriend, we have you COVERED. Now, your choice of recipes is up to you, and in the coming days/weeks there will be lots of recipes posted. But I promise, you can do this and it is easy. I hosted T-G at my apt last year for my husband's family (age 24) and the first thanksgiving dinner I ever cooked (as a newlywed, age 23), I had just been diagnosed with Celiac. I was overwhelmed because I had grown up with all kinds of gluten-filled delights....but then I realized it wasn't that bad at all. So if I can do it...you most definitely can!!!!! :D

First, if I read correctly, you are doing the cooking right? Then this will be so great.

Ok, make sure the turkey you buy is safe...many of them (normal brands) even say gluten free on them.

Ok, so what are the ingredients of your sausage/bread stuffing? We can do this!!! You can bake a loaf of bread, slice it, cube it, dry it out (to make the "croutons"), and then use that. Find a safe sausage---there are many mainstream ones. You could also make a cornbread one if you don't want to use a white bread mixture (I did cornbread for the first time ever last year). This way, if you do a gluten free stuffing, you can still stuff it in the bird. Do NOT back down on your convictions....you have the control of this situation since you are cooking, so if you are the cook, put your foot down. Tell people that it will make you sick. End of story. :)

For gravy...you have a few options. You can make two (one gluten-free and one not) or just make one. The one that I grew up with was my mom browning a special kind of specially ground flour, then adding the turkey drippings. Instead of that special flour, I just use any gluten free flour....usually one of the pre-packaged ones that is a mix of different flours. Made it JUST LIKE hers. It was delicious. If you make a separate one for others, make sure that the gravy doesn't spill on other safe foods in the main serving dishes.

Desserts---ok, you know how a lot of cheesecakes (and other desserts) call for a graham cracker crumb crust? Instead, I would buy some of the Pamela's gluten-free cookies (depended on which type of dessert I was making...crush them up (put in food processor if needed) and substitute just like the graham cracker crumbs. I made a to-die-for pumpkin cheese cake last year (i think i used the shortbread cookies) and i think it was the best thing I've ever made. There are some pie crusts mixtures...try glutenfreepantry.com, I think? I never tried one of those but they are known for great mixes, and I've tried others of theirs.

Crisis averted. Like I said, I served everyone last year (and I am the only Celiac) and although everyone knew it was gluten free, they all loved it. I am a firm believer in making things that tasted "normal." Also, you can serve gluten-filled products (like rolls) but tell people to be careful (or serve those in the kitchen), and make sure nothing gets double dipped in that you would use (or, just give them their own butter that gets contaminated and you get your own).

What else do you need....feel free to ask!

Share this post


Link to post
Share on other sites

Wow, thanks Carla and Happygirl those were quick replies...I guess I am going to have to drive to Tulsa about 90 miles away so I can find some products to help me with this dinner...I live in a rural area and we don't have very many gluten-free products available. I bought the only gluten-free bread available and I have to say it was the worst thing I have ever eaten...it was an Ezekial rice flour bread and had all the flavor and texture of a dry cellulose sponge, I would be so afraid of ruining the dressing if I used it. Happygirl your post gives me courage and hope, I had the thought of cornbread dressing in the back of my mind and now think that is what I will do...use all the usual ingredients and just sub the cornbread for bread. I really want to make a wonderful dinner that everyone will enjoy. Sissy

Share this post


Link to post
Share on other sites
Wow, thanks Carla that was a quick reply...I guess I am going to have to drive to Tulsa about 90 miles away so I can find some products to help me with this dinner...I live in a rural area and we don't have very many gluten-free products available. I bought the only gluten-free bread available and I have to say it was the worst thing I have ever eaten...it was an Ezekial rice flour bread and had all the flavor and texture of a dry cellulose sponge, I would be so afraid of ruining the dressing if I used it. Sissy

I don't like that particular bread you mentioned ...

There is an online store right on this website!

Share this post


Link to post
Share on other sites

Sissy,

I am really confident that you will have the best thanksgiving ever. You will be so proud of yourself and your family will love it. Last year for Christmas, I came home, and my mom had made everything gluten free and I had a normal holiday...it was so awesome!

A couple of other ideas...if you make any casseroles: Last time I checked, Progress Creamy Mushroom Soup is gluten free (but check the label!!!!!!!!). I would heat that on the stovetop, and add gluten-free flour (once the soup was warmed) to thicken it to a richer consistency (whatever you want it to be). Then, I would use it in any casserole recipe (think green bean casserole).

If you make anything with noodles/pasta, use Tinkyada pasta (don't know if you've tried them yet, but they are the best). They come in every type...spag, small shells, large shells, lasgna, penne, elbows, spirals, etc.

in terms of places to order (and it will be cheaper, even with shipping, than driving 90 miles to tulsa)

http://www.glutenfreepantry.com/

http://www.glutenfreemall.com/ (connected to celiac.com, which is the parent site to this forum)

www.allergygrocer.com

Between those three, you should be able to order just about everything you would want or need. Let us know if you need more help. :)

Share this post


Link to post
Share on other sites
Guest nini

it's very easy to convert most of your traditional recipes to gluten-free, my mom has been super supportive the last three years of making sure that just about everything served at her house is gluten-free. I make the turkey myself, and I make a cornbread stuffing that is awesome (it's actually my granny's recipe and I just use whatever gluten-free bread I have and either Whole Foods gluten-free bakehouse cornbread or gluten-free Pantry's yankee cornbread mix).

For desserts, I've used both crumbled cookie crumbs for pie crusts, or the gluten-free pantry's perfect pie crust mix. Gillian's and Nature's Feast both have a premade gluten-free pie crust if you don't feel like baking.

The only think I haven't found a happy substitute for is Durkee's fried onion rings... so I make do without.

Roads End organics has a line of gravy mix packets that are gluten-free. I use the golden one mixed with the turkey drippings, mmmmmmmm or you can just make a gravy from your turkey drippings by simmering them in a pan with whatever spices you want to use and thickening with a little cornstarch, just be sure to mix the cornstarch with water before adding it to the drippings or it will be lumpy.

Like I said before, most tradiotional recipes can be easily converted, if you want to pm me I can try to help you with your recipes or you can post them on here and maybe some other posters might have some brilliant ideas on how to substitute ingredients.

Share this post


Link to post
Share on other sites

Thanksgiving is an *easy* meal to make entirely gluten free in such a way that everyone will love it. Here's my 'average' menu that is gluten free, dairy free, and (mostly) low-fat.

Starters

Bean Soup or Creamy Butternut Soup

Mixed Green Salad with Simple Balsamic Vinegar

Turkey and Trimmings

Herb Roasted Turkey

Cranberry Pomegranate Relish or Apple Cranberry Sauce

Brown and Wild Rice Savory Stuffing with Mushrooms

Side Dishes

Roasted Garlic Vegetables or

Mashed Sweet Potatoes w/ Pumpkin

Simple Sauteed Green Beans

Field Greens with Beets

Desserts

Pumpkin Pie

Baked Apples

The recipes are all fairly straightforward to make, get made in 6-8 hours in one kitchen for thanksgiving (though we often have some raw veggies w/ hummus and salsa out for snacking on as well). Thanksgiving really isn't a meal we need to stress over if we can convince people that strict tradition isn't all that important, as long as we keep the important parts of the tradition - like being together with family and friends.

Share this post


Link to post
Share on other sites

i am also fretting about my first gluten-free thanksgiving dinner...

mostly i am worried about where to go, and how to not offend anyone. my in laws will probably invite us over, but whenever i've dined at their place, i've gotten sick, even when we've eaten a *gluten free* meal. i know it's CC issues, but i don't know how to approach this. i also have family in the area, and we are *sometimes* included in the family circle of events. and lastly, i've thought about just having a nice quiet t-dinner at home w/ me and the man. not sure what to do...

anyway, here is a link to a post of mine, i thought you could use the crust in this recipe for yours! it's so yummy! i've made a berry pie w/ this crust also. heck, i bet pumpkin pie would be good with it. i'd probably add some pecans to it though :)

http://www.glutenfreeforum.com/index.php?s...mp;#entry226455

believe me it's normal to be stressed about this...i've been worrying and planning for at least a month now!

good luck to you!

Share this post


Link to post
Share on other sites

You've gotten a lot of good advice here, so I don't have too much to add. If you can cook, you can cook gluten-free. I was nervous about hosting my first completely gluten-free Thanksgiving last year, since we were having non-relatives who didn't know a thing about eating gluten-free. I shouldn't have worried, it was fine. Everyone LOVED my cornbread stuffing (made with Ener-G Br. Rice Loaf and homemade cornbread), they ate all the Gluten Free Pantry Country French Bread (made into rolls in muffin tins), slurped up the gravy (thickened with sweet white rice flour) and didn't seem to notice that anything was "different". My mom brought "regular" pumpkin pies now that I think about it, but I had my homemade gluten-free crust with my egg-free, dairy-free filling.

If you need some assistance, do what happygirl suggested and post your recipes - lots of people here are good cooks and can help you with substitutions.

Share this post


Link to post
Share on other sites

sweetfudge,

i highly recommend bringing your own food :) if not, and the people that are baking are not 100% well-versed on gluten free living, you will probably get sick. This way it doesn't inconvenience them and you know its safe. that is my motto! plus, its not the food that is important (i have to tell myself this) but its the company...I never want to miss out on something because I 'risk' it and get sick or simply not go for fear. I just show up with all my own food!

Laura

Share this post


Link to post
Share on other sites

You are all so encouraging and upbeat, must be something that happens further into healing because right now I don't feel it, but can't wait until I do.

I am 64 and have been married for 46 years...my kids and extended family have always flocked to our house because of the comfort factor and have over many years come to expect our traditional family recipes. I am grateful that they still like to come here and don't think of it as a chore or duty as some of my friends families do. Here is the real hangup...I am the one that is having a problem thinking differently, of course I know I have to eat gluten-free, but it is hard for me to accept the reality and change Thanksgiving, I'm not saying I won't but you all know what they say about teaching an old dog new tricks. Maybe this will get easier for me, but I just found out I have Celiacs about a month ago.

I am reading cookbooks like crazy and trying to think of ways to adapt recipes and that along with all your wonderful ideas and recipes I am sure that Thanksgiving will be good, maybe just a little different, but good. I had seen the nut crust on the board and thought of it for the pumpkin cheesecake, it will either be that or gluten-free gingersnap cookie crust.

Now Christmas eve dinner that will be a piece of cake if you will excuse the gluten reference, I am making a big prime rib and au jus with lots of roasted veggies, a green salad with apples, roasted walnuts and raspberries and for dessert coffee, liquers and chocolates.

I am keeping track of all the suggested menus and recipes and will decide on my Thanksgiving menu soon..thanks for your help, keep the suggestion coming. Sissy

Share this post


Link to post
Share on other sites

thanks laura, that's what i'll probably do. that way i can have lots of left overs too!!

what do you all recommend for rolls? any especially good recipes? i think i was spoiled before going gluten-free....i miss good rolls!!

sissy, it is hard learning new "tricks"...and it can get emotional and frustrating :P we all know it here. but you can do it, and by following the advice you get here, your family will still be able to enjoy the day with you, and the food will hopefully be a hit as well!! things will get easier with time. just remember you aren't alone :)

mmm pumpkin cheesecake...that sounds yummy! i think i might make the cupcake pumpkin pie that was posted a day or so ago...drool!!!

good luck!!

Share this post


Link to post
Share on other sites

will post more later..including the cheesecake recipe.

but yes, sissy, it comes with time. but this board will help speed it up. trust me, i was not nearly as well-equipped as you are (barely could cook, poor/in grad school, and I didn't discover this board until about 9 months in...)....so we'll get you there. its 110% normal to feel what you do right now. Hugs.

sweetfudge...I'll help ya out with what I can. :) hugs to you too!

Share this post


Link to post
Share on other sites

I'm with Nisla, the only thing I can't find is the fried onions for a green bean casserole. I made some homemade ones this weekend but I'm not sure how they'd be in the dish. I ate all I made without sharing with DH as they were that good. Just soak onion strips in milk for five minutes and then dip in gluten-free flour with salt/pepper in it, and fry. I just don't think they will hold up and stay crispy in the casserole. I'm almost thinking gluten-free onion flavored potato chips would be a better alternative as they'd probably stay firm when baking.

Share this post


Link to post
Share on other sites

Sissy, if you don't mind my asking, where in OK do you live? I live in Norman and I would be excited if you wanted to meet up at some point for some gluten-free food shopping!

That said, all the others have given wonderful advice and recipes. I plan on using many of them for my thanksgiving dinner!

Share this post


Link to post
Share on other sites

Elizabeth, I live near Tahlequah, in Cookson on Lake Tenkiller, do you know where that is? I am about 90 miles SE of Tulsa. I would love company and some guidence gluten-free shopping but we are a long way from one another. Where do you do your most productive gluten-free shopping? I heard that Jeff Reasor's wife has Celiac and that because of that the Reasors Grocery in Tulsa the one across the street from the Promonade Mall has a huge gluten-free section. Sissy

Share this post


Link to post
Share on other sites
Elizabeth, I live near Tahlequah, in Cookson on Lake Tenkiller, do you know where that is? I am about 90 miles SE of Tulsa. I would love company and some guidence gluten-free shopping but we are a long way from one another. Where do you do your most productive gluten-free shopping? I heard that Jeff Reasor's wife has Celiac and that because of that the Reasors Grocery in Tulsa the one across the street from the Promonade Mall has a huge gluten-free section. Sissy

Hi Sissy!

I know where Tahlequah is, but I've never been there. I wouldn't mind driving to meet you every once in a while - it would be so nice to have someone in OK that understands! I do most of my gluten-free shopping at a little health food store called Dodson's in Norman. It's expensive, but it has a pretty good selection.

I've not heard of Reasors grocery - we don't have one in Norman or OKC, that I know of. Hope it turns out to be a good resource for you!

Elizabeth

Share this post


Link to post
Share on other sites

I am constantly trying out new gluten-free recipes on my kids. FINALLY got the cornbread dressing down and my homemade cornbread has always been gluten-free. THIS year, I'm coating onion rings in cornstarch and frying them up for green bean casserole!! The only thing I don't get to eat are those awful little prepackaged dinner rolls that ya gotta buy in the tin tray... kids love 'em.

I make the pumpkin pie crust from gluten-free crushed up gingersnaps and use the Pamela's pie crust for my pecan pie. Everyone loves it all!!

It can seem daunting, but if you've been cooking for all those years, you'll be amazed at how easily you can convert your old recipes w/ just a little work!

Good luck! And let us know how it goes!!

Share this post


Link to post
Share on other sites

Elizabeth, how sweet of you...maybe we could meet in Tulsa some day, that would be about half way for both of us, 90 minutes for me, maybe a little longer for you. There is a Wild Oats and Akins Natural Food store there and also Outback Steakhouse and PF Changs. PF Changs was one of my favorite restuarants pre Celiacs and I understand they are very savvy to gluten-free and have a great gluten-free menu.

I agree with you, it would be nice to chat with someone who understands, being a real newby I am not sure I can add much or give any intellectual insight, but I am great at hugs, shopping and girl talk.

I noticed your age 21 and want you to know that I am old enough to be your grannie, 64. :o I would love to get to know you, if the age difference doesn't freak you out. Sissy

Share this post


Link to post
Share on other sites

bump - wanted to share a couple of things and also need help with a couple of things.

I made a really good gluten-free green bean casserole the other night. Previously I made one with Health Valley cream of mush. soup that I didn't like. This time I used Progresso creamy mush soup. I had to make a rue with gluten-free flour and butter to thicken the soup to the consistency of Campbell's which was easy. Then instead of frying onions this time I used Lays stax sc and onion pot. chips which worked well in the dish but not for the topping. For Thanksgiving I'm going to fry real onions (I already did a test batch which were awesome) but I want to fry them on the Sunday before turkey day. Will they keep for four days in an air tight container? DH says this is no problem but I want to double check that. I batter my onions with skim milk and gluten-free flour and fry until very crispy.

Next question is about pie crusts. I am making one with the GFP mix but as a test run, I'd like to make mini pecan pie tarts. I e-mailed GFP about using their crust and they weren't really helpful. I need to know if I am to bake the mini crust (in muffin pan) before I bake the pies or if I just put raw dough into the tins and fill and then bake all together. Never being a baker before, I used frozen Pet Ritz crusts which I assume had not been baked beforehand so I assume I do not need to bake the GFP crusts beforehand either. What do you experienced bakers think?

Share this post


Link to post
Share on other sites
bump - wanted to share a couple of things and also need help with a couple of things.

I made a really good gluten-free green bean casserole the other night. Previously I made one with Health Valley cream of mush. soup that I didn't like. This time I used Progresso creamy mush soup. I had to make a rue with gluten-free flour and butter to thicken the soup to the consistency of Campbell's which was easy. Then instead of frying onions this time I used Lays stax sc and onion pot. chips which worked well in the dish but not for the topping. For Thanksgiving I'm going to fry real onions (I already did a test batch which were awesome) but I want to fry them on the Sunday before turkey day. Will they keep for four days in an air tight container? DH says this is no problem but I want to double check that. I batter my onions with skim milk and gluten-free flour and fry until very crispy.

Next question is about pie crusts. I am making one with the GFP mix but as a test run, I'd like to make mini pecan pie tarts. I e-mailed GFP about using their crust and they weren't really helpful. I need to know if I am to bake the mini crust (in muffin pan) before I bake the pies or if I just put raw dough into the tins and fill and then bake all together. Never being a baker before, I used frozen Pet Ritz crusts which I assume had not been baked beforehand so I assume I do not need to bake the GFP crusts beforehand either. What do you experienced bakers think?

Hi Tiffany :D

The fried onoins will be fine done ahead of time--keep them in the airtight container and in the referigerator.

I've used the GFP pie crust several times. It acts like a regular crust, so if the recipe says to fill and then bake, just do that. What kind of pies are you planning to make?

Share this post


Link to post
Share on other sites

Wow Patti you're fast - thanks! I'm making pecan pies, the only kind I ever make or probably ever will (not really a pie person except during the holidays). The pies cook over an hour for two so I'm sure the crust will bake in that time. Also, I cover them close to the end so the crust won't burn (with Pet Ritz crust) so I'll watch to see if that's needed with gluten-free crusts as well. I'll make sure to put the onions in the fridge and then we'll transport to TN in cooler.

I wanted to tell you that I made your pot. starch/cornstarch pizza crust recently and it turned out fabulous. I made it really thin like I prefer and I could not get over how easy to make and how great it was. I'll be using this recipe when time allows (to make crust) from now on. I looked for the thread about the crust but could not find it so sorry I'll have to thank you here.

Also, I just ordered that Robyn (something) cookbook since I know that's where this recipe came from. I know you altered and used all pot. starch and I altered to use more pot. starch than cornstarch and I loved it that way. I'm sure it's great either way. Also, I baked it a bit before I added the toppings so it would be really crispy like I like it. Thanks so much for the recipe and tip about the book.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...