A Gluten Free Thanksgiving for All

I have always loved Thanksgiving. I love switching out dishes, trying new things. Thanksgiving is usually just as all family lives somewhere else and our girls are usually in 'The Nutcracker'.

This year, I am facing the issue of gluten. Gluten is in so many of my Thanksgiving favorites---the stuffing, the rolls, the gravy, the desserts. But the good news is many of the big dishes can get away with none--thankfully turkey is not usually wrapped in bread!

I have been scouring the internet looking for just the right recipe. I have decided to forgo the traditional 'pie' dessert and switch to creme brulee--simple, easy delicious and already gluten free!

I am also doing most of my favorites that I have put on my website, Whatsfordinnermommy.com. But many are still puzzling me. I usually do 'trial runs' of my dishes but to be honest gluten free bread crumbs are so expensive I don't think that will be happening. I did read of one blogger who uses toasted gluten free waffles for the stuffing but I am not sure still. It sounds interesting but I just don't want to chance it. I purchased some gluten free croutons from Whole Foods and noticed they had a stuffing recipe. Because I have had great luck with their recipes, I am going to give it a go :)

Anyway, here is my gluten free Thanksgiving menu.

Starters:

Baked brie with a cranberry chutney (served with gluten free crackers)

Salad:

Spinach salad with dried cranberries and walnuts (no dressing)

Main Meal:

Maple Turkey with Bacon with Gravy

Sauteed brocollini with garlic slices

Roasted Garlic Mashed Potatoes

Minted Cranberry Sauce

Gluten-free Stuffing

Dessert:

Creme brulee

Thankful

If you are reading this, odds are good you have both a computer and internet access--therefore electricity and a home. You are in better shape than 95% of the world.

You have much to be thankful for. We all have so much to be thankful for.

I don't know why the attached clip (actually the song) always makes me feel so grateful. It is truly one of my favorite songs of all time. I hope you have a few moments to listen. I pray the song will touch your heart and fill you with a true feeling of Thanksgiving.

And when the bird burns, your mother makes a comment about the house, or your kids are fighting--take a deep breath and give thanks. You have food, you have a home and your mother is here, you have been blessed with children.

Psalm 100

Make a joyful noise unto the

Lord, all the lands!

Serve the Lord with gladness!

Come into his presence with singing!

Know that the Lord is God!

It is he that made us, and we are his;

we are his people,

and the sheep of his pasture.

Enter his gates with thanksgiving

and his courts with praise!

Give thanks to him, bless his name!

For the Lord is good;

his steadfast love endures for ever,

and his faithfulness to all generations.

Happy Thanksgiving!

The Mother of All Turkeys

Tattooed Minivan Mom is having a Thanksgiving Day recipe link.

I will gladly admit I love to cook and I will also admit I am pretty good in the kitchen. Thanksgiving is truly one of my favorite holidays simply because I get to spend hours (days really) in the kitchen planning my menu. Starting in October I try new stuffings, cranberry sauces, squash ideas, pies (!!) and my family tells me the favorites.

The one thing I don't mess is the bird. I tend to stick to this recipe adopted from Tyler Florence. I do not include the stuffing in my turkey because I have never had much luck baking stuffing in the bird (something is always off) and I also brine the turkey before.

I love this mainly because the bacon--what doesn't bacon improve?! I also think this is an easy way to prepare the 'guest of honor' for Thanksgiving but I strongly suggest you do a practice run with this recipe if you have never done a bird before. Enjoy!

Maple Roasted Turkey Covered in Bacon

Brine Mix:
-water
- 1 c salt
-peppercorns
-3/4 c sugar
-citrus peels
-dried woody herbs like rosemary

Salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
10 strips smoked bacon
1/2 cup real maple syrup
2 tablespoons hot water

To brine the turkey, one day before Thanksgiving, take a large gallon container and fill with water and other ingredients and stir. Add turkey and cover. Place in a cool area until the Big Day.

Carefully remove turkey and dispose of the brine mix. Wash off turkey to make sure it is clean. Dry off with paper towels and liberally sprinkle and rub entire bird including cavity with salt and fresh black pepper.

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.

Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird legs and tie with kitchen twine (butchers will give this to you for free). "Shingle" (think a rooftop) the bacon strips over the breast so it's totally covered. Press down on the bacon so it sticks. Place the turkey on a rack in a roasting pan and cover the turkey with foil. Bake.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2-3 hours, basting with the maple glaze approximately every 30 minutes. You will want to baste different areas at different times so all gets the glaze. Cook until until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. The thigh juices should run clear too (this means it is done). Let rest at least 20 minutes before carving.