Share Thanksgiving Recipes!

[OhNoes]

This will be my first gluten-free Thanksgiving and I am scared to death! My husband and I are going over to his parents' for dinner and there's so much it seems I can't eat (I'm allergic to milk & products as well).

I'm planning on bringing a few of my own dishes, but is cross contamination inevitable at a gathering like that? Do people get offended? (I guess it's their beef if they want to get offended at a thing I can't help in the first place).

ANY favorite gluten-free/CF recipes (or links) and I will bear your children! (Hehe, or stories from your first gluten-free Thanksgiving to help me feel better!)

Thx a TON!

[tarnalberry]

I posted my planned Gluten-free Casein-free menu for Thanksgiving earlier on this site (I think it was under a Christmas dinner titled post, and another Thanksgiving dinner titled post) and will try to get the recipes (sort of... I don't really cook from a recipe) up as soon as I've got the time. So many foods are naturally Gluten-free Casein-free (particularly winter foods) that it shouldn't be hard at all. (The only thing I'm having to do subs for is the pumpkin pie.)

[Carriefaith]

Hi

I had my first Thanksgiving last month in Canada. Everything went great! I had my own gluten-free stuffing and my own gluten-free pie. Yum!

I found this gluten free stuffing recipe on the internet (It was very good, better than most gluten stuffings) I suggest doubling it so you have lots of leftovers YUM:

Stuffing (Gluten-Free)

2 shallots, minced

2 onions, diced

2 celery ribs, diced

2 carrots, diced

6 TB salted butter (I used half of this but margerine)

2 tsp dry sage

2 tsp dry thyme

2 tsp salt

1 tsp pepper

1/2 cup white wine

6 cup toasted gluten-free bread cubes (toast carefully in a 300

[cmom]

I'm looking for a gluten-free persimmon pudding recipe if anyone has one. THANKS>

[OhNoes]

Thanks all - and that stuffing looks very tasty.

Will xanthum work to thicken a gravy?

[tarnalberry]

I don't really think you'd want to use xanthum - it'd give you a ... non-gravy texture. Cornstarch (what we always used for years before hearing about gluten), potato starch, rice flour, and arrowroot can all work well in gravy.