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Thanksgiving

conniebky

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conniebky Collaborator
conniebky
Posted

I have 3 favorite days out of a year.

Derby Day

That first crisp day of Fall

Thanksgiving

I've been dreading Thanksgiving this year, but after all you all have helped me with on here, I think the only problem will but the corn puddin and the stuffing.

I can dry out gluten-free bread the same as I used to regular bread, right? And it probably won't take as long LOL!

And make my stuffing with that.

The corn pudding, I think I can still make with gluten-free flour, the rest, the turkey, that's doable, sweet potatoes, doable, so, I don't think Thanksgiving will be such a downer after all!

What do you all veterans do for Thanksgiving?

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Kay DH Apprentice
Kay DH
Posted

I have 3 favorite days out of a year.

Derby Day

That first crisp day of Fall

Thanksgiving

I've been dreading Thanksgiving this year, but after all you all have helped me with on here, I think the only problem will but the corn puddin and the stuffing.

I can dry out gluten-free bread the same as I used to regular bread, right? And it probably won't take as long LOL!

And make my stuffing with that.

The corn pudding, I think I can still make with gluten-free flour, the rest, the turkey, that's doable, sweet potatoes, doable, so, I don't think Thanksgiving will be such a downer after all!

What do you all veterans do for Thanksgiving?

I'm not a veteran, but my first gluten-free Thanksgiving was last year. Stuffing was a mix of gluten-free breads and (my) sourdough wheat; when my breads get a bit stale I cut them into squares and freeze them for later stuffings or pulverize them for breading. gluten-free works well for breading, and cornstarch is a good substitute for gravy thickener. Best crab cakes I ever made were with gluten-free crumbs, not greasy or soggy like wheat crumbs Likewise, pumpkin pie works well with gluten-free crust. The only tricky part is influencing what others bring for Thanksgiving. After 9 months of strictly gluten-free cooking, I'm getting the hang of the difference between the flours and such, and I believe gluten-free is better for most baked and other goods. Of course I am a bit biased.

vbecton Explorer
vbecton
Posted

I have 3 favorite days out of a year.

Derby Day

That first crisp day of Fall

Thanksgiving

I've been dreading Thanksgiving this year, but after all you all have helped me with on here, I think the only problem will but the corn puddin and the stuffing.

I can dry out gluten-free bread the same as I used to regular bread, right? And it probably won't take as long LOL!

And make my stuffing with that.

The corn pudding, I think I can still make with gluten-free flour, the rest, the turkey, that's doable, sweet potatoes, doable, so, I don't think Thanksgiving will be such a downer after all!

What do you all veterans do for Thanksgiving?

It's my most favorite holiday also and this will be my first gluten-free Thanksgiving. My sweet potato casseroles are always the biggest hit. I've already tried them gluten-free just so I had time to tweek them in case they were a disaster. Can you tell how much I love Thanksgiving...I'm experimenting my gluten-free sides in JULY!!!! I can't wait to show them off and I'm not telling a single soul they are gluten-free until after they eat them ;)

psawyer Proficient
psawyer
Posted

I'm ten years into this.

Your favorite stuffing can be made by substituting gluten-free bread for the regular kind. For pumpkin pie, you will likely have to make your own filling, as all of the prepared ones that I have seen contain wheat flour. Of course, the pie crust needs to be gluten-free as well. We have had great results with the pie crust mix from Gluten Free Pantry.

tarnalberry Community Regular
tarnalberry
Posted

Thanksgiving is my grand occasion of gluten free cooking. Turkey, turkey gravy, cranberry sauce (homemade, of course), mushroom stuffing, roasted root veggies (sweet potatoes or beets), sauteed greens (usually chard or the beet greens), sauteed green beans, salad, pumpkin pie, baked apples... It's all good. A solid 8 hours of cooking for a lot of tasty, tasty food.

kareng Grand Master
kareng
Posted

My 14 yr old boy who has been my biggest help with gluten-free asked if there is anyway we could still have his dad's rolls for Thanksgiving. Everyone loves them. I never ate many cause I was never a bread person. The plan is to make a double batch next door - one batch for us & one for the neighbor. I'll be careful with the other foods and getting crumbs in them and the left overs. I may serve them all or sometimes I keep food in the kitchen that can't get crumbs. If I have leftovers from the table that might have crumbs, I mark the baggie or container with the name of the kid that likes it the most. Mine gets my name on it and my red tape. I'll make all the food ( I have 2 teen boys and a hub who can cook so I have help). My sis can bring non gluten-free pie, I'm good with that.

kareng Grand Master
kareng
Posted

Thanksgiving is my grand occasion of gluten free cooking. Turkey, turkey gravy, cranberry sauce (homemade, of course), mushroom stuffing, roasted root veggies (sweet potatoes or beets), sauteed greens (usually chard or the beet greens), sauteed green beans, salad, pumpkin pie, baked apples... It's all good. A solid 8 hours of cooking for a lot of tasty, tasty food.

You have a baby now. 8 hours of cooking can be hard. My hub used to take the boys to walk the dog off leash since no one is at the park on Thanksgiving. It's a good time for hub to set a tradition to get the baby (later kids) out of the way and busy.

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Skylark Collaborator
Skylark
Posted

I love Thanksgiving! I make turkey with all the trimmings. I make cornbread stuffing with homemade cornbread. Sweet potatoes, gravy (done with potato starch), cranberry salad, broccoli, and mincemeat pie with gluten-free crust. I'm still working on a good crust recipe, but the strong flavor of mincemeat covers up a goof. :lol:

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I haven't done a Thanksgiving gluten free yet, but this thread is making me hungry! :P

Monklady123 Collaborator
Monklady123
Posted

I haven't done a Thanksgiving gluten free yet, but this thread is making me hungry! :P

Ditto! lol... (off to get something to eat now).. :lol:

K8ling Enthusiast
K8ling
Posted

My husband wil be home from a deployment right before TGiving, and since it's my first being diagnosed I do think that I will offer to host it here at our house. It'll be easier and safer for me.

tarnalberry Community Regular
tarnalberry
Posted

You have a baby now. 8 hours of cooking can be hard. My hub used to take the boys to walk the dog off leash since no one is at the park on Thanksgiving. It's a good time for hub to set a tradition to get the baby (later kids) out of the way and busy.

Without family here, I probably won't do the whole works, but I'll make the turkey (my husband *loves* turkey), and sweet potato fries (baby will be starting solids right around that time and she can partake in the sweet potato) and probably some baked apples. Mini-thanksgiving dinner. Hubby gets to hold the baby while I make him dinner. :P

jackay Enthusiast
jackay
Posted

I'm not a veteran, but my first gluten-free Thanksgiving was last year. Stuffing was a mix of gluten-free breads and (my) sourdough wheat; when my breads get a bit stale I cut them into squares and freeze them for later stuffings or pulverize them for breading. gluten-free works well for breading, and cornstarch is a good substitute for gravy thickener. Best crab cakes I ever made were with gluten-free crumbs, not greasy or soggy like wheat crumbs Likewise, pumpkin pie works well with gluten-free crust. The only tricky part is influencing what others bring for Thanksgiving. After 9 months of strictly gluten-free cooking, I'm getting the hang of the difference between the flours and such, and I believe gluten-free is better for most baked and other goods. Of course I am a bit biased.

There are impossible pumpking pie recipe using Bisquick and now gluten free Bisquick is available. The recipe is available online a bunch of different places. Of course, you don't get the same crust as a regular pie crust. My husband use to make this years ago with regular Bisquick and loved them. Not being a fan of pumpkin pie, I never tried any.

jackay Enthusiast
jackay
Posted

Last year I was new to the gluten free diet and not aware of cross contamination. I took most of my own food. Unfortunately I ate tons of home canned green beans and my own fresh fruit salad. I was so sick. I'm sure the my own fruit salad had cc because I used an old cutting board. I'm guessing there was cc with the beans, too, back from when they were canned or from the pan they were heated in or the dish they were served from.

Nice to know this year I will know what to eat and even if that is limited, I will have the health to be able to enjoy the day.

kayo Explorer
kayo
Posted
when my breads get a bit stale I cut them into squares and freeze them for later stuffings or pulverize them for breading

I do this as well.

Last year was my first gluten-free Thankgiving and I was very lucky that my husband's relative, who graciously had us over, was familiar with gluten free cooking. Her husband was gluten free for years due to Crohns. I brought roasted veggies and had the turkey, green beans and cranberry sauce (Ocean Spray canned is gluten-free).

While Thanksgiving is my absolute holiday it was the first time I didn't a. overeat b. feel stuffed and bloated and c. didn't have the day after food hangover. I didn't get sick at all. I felt great.

Christmas was harder to navigate. Buffet, pot-luck, shared utensils, confusion over ingredients, etc. I got sick as a dog.

p.s. this thread made me hungry!!

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I eat for Thanksgiving! I have a gluten free kithen but No one could tell it was gluten free. Here is last years menu:

Turducken (turkey with stuffing, chicken with stuffing and duck with stuffing, all deboned all wrapped up together-excellent.)

Mashed potatoes with spinach

Gravy

Cranberry Relish

Black Olives

Redbird Corn Pudding

Brussels Sprouts

Rolls

Pecan Pie

Raspberry/Cranberry Pie

Apple Pie

Pumpkin Pie Pudding

Whipped cream

Garlic Shrimp

Wine

I use Udi's bread for the stuffing, Against the Grain Rolls and my Corn pudding is made with corn bread. Pie crust was Gluten Free Pantry. For gravy I use the drippings and cornstarch.

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