Last Thanksgiving found us in Portland, Oregon, enjoying a delicious meal at the Heathman Restaurant in the Heathman Hotel. Before making our reservation, I called the restaurant and asked if there would be gluten-free options available for the Thanksgiving dinner. The answer was yes. The day of when we were seated, I let our server know my need to order gluten-free. She helped me navigate the menu offerings and I had a delicious meal. When eating out, doing a little advance work can help make the occasion less stressful.
This year we are home and will be celebrating the day by going to our community Thanksgiving Dinner. My research this year is checking out all the different gluten-free Thanksgiving recipes in newspapers and blogs… I am pleased by all the attention we are getting around the country. You know gluten-free eaters have reached a critical mass when chefs and major newspapers join the parade.
From the New York Times – Gluten-Free Thanksgiving Stuffings. Gather your celery, onion, sage and thyme… here is the one of Martha Rose Shulman’s five new ways to make stuffing:
Wild Rice and Brown Rice Stuffing With Apples, Pecans and Cranberries
3/4 cup short-grain brown rice
6 cups chicken stock, vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries
1. Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
2. While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
3. Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
4. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Yield: Makes about 8 cups, serving 12 to 16.
Advance preparation: The cooked grains will keep for 3 days in the refrigerator and can be frozen. The stuffing benefits from being made a day ahead.
Shallot and Bacon Creamed Kale
5 slices turkey bacon
1 tablespoon olive oil, divided use 4 large shallots, finely diced
1 clove garlic, minced
3 bunches of kale, chopped
dash of ground cloves
sea salt to taste
1 tablespoon ghee
2 tablespoon arrowroot flour
1 1/2 cups rice milk
1. Start by cooking bacon in a medium skillet with 1 teaspoon olive oil. Heat the skillet over medium, drizzle with oil and cook bacon 2-3 minutes per side or until crispy.
2. In the meantime, heat a medium pot over medium heat and add remaining olive oil. Sauté shallots and garlic for 2-3 minutes just until aromatic and softened. Add kale a handful at a time, stir until wilted and continue adding by the handful. This will help manage the kale, and helps it cook faster. Season with a dash of cloves and sea salt.
3. Remove the bacon from the pan, crumble and set aside on a paper towel. In the same skillet, make a roux by melting the ghee over medium heat and whisking in the flour until free of lumps. Slowly add the rice milk, whisking continuously. Continue heating and whisking until thickened. The mixture will bubble and become the consistency of a thin yogurt, at which point it can be added to the kale.
4. Stir crumbled bacon into the kale, add crumbled bacon and serve warm.
Washingtonian Magazine has done a nice job of collecting Gluten-free Thanksgiving Recipes from many of the popular gluten-free bloggers. Including three turkey recipes, homemade gravy, and Celiac-friendly cornbread stuffing.
Udi’s Gluten Free Foods offers up a Gluten Free Pumpkin Sausage Stuffing partially baked in the pumpkin and then served in the pumpkin.
One of my favorite gluten-free bloggers, gluten-free girl, has compiled a blog post of all her Thanksgiving recipes. As she says “foods that will make everyone feel happy and safe”. She has rounded up recipes for roast turkey, side dishes like Curried Sweet Potato Gratin, vegetables, salads, baked goods, desserts and a delicious sounding Cranberry Cocktail.
Last month I posted a recipe for Gluten-free Pumpkin Loaf Cake which I will be baking next week, and a favorite in my family is Pecan Pie…
Gluten-free Thanksgiving Pecan Pie
1 9-inch gluten-free pie crust, unbaked and chilled (I like The Gluten-Free Pantry Perfect Pie Crust Mix)
1 1/4 cups light brown sugar
6 tablespoon butter, melted
1/3 cup honey or maple syrup
1/3 cup molasses
1 tablespoon dark rum, optional
1 teaspoon vanilla
1/4 teaspoon salt
1 2/3 cup pecans (1 cup whole, 2/3 cup chopped)
5 large eggs
1. Whisk together 5 eggs, brown sugar, butter, honey, molasses, rum, vanilla and salt. Stir in chopped pecans.
2. Pour filling into uncooked pie shell. Arrange whole pecans on top of pie.
3. Bake 10 minutes at 400 degrees, then about 30 minutes at 350 degrees.
4. Cool before serving.
One last addition, 5 Desserts for your Thanksgiving Feast, from Patricia Conte at She Knows… Gluten-free dark chocolate pumpkin brownies, Gluten-free cranberry-pecan peanut butter cookies, and more chocolatey pumpkin delights!
Enjoy the day with your family and friends… and happy eating this Thanksgiving.
We can only be said to be alive in those moments when our hearts are conscious of our treasures. ~Thornton Wilder