Last weekend Shane and I went to visit my family in Northern California for an early thanksgiving…which means I have a couple great gluten free thanksgiving recipes to share with you guys In just enough time for the real Thanksgiving!!
My mom and dad have been making gluten free stuffing and gravy for my sister and I for years, I know its a biased opinion but I think they are the best GF recipes ever!! Even non-gluten free people love these recipes and can’t tell the difference!
I think these recipes are so great I’m going to start off by showing you the finished product…that way you’ll have to read further !!!
Alight, now that you’re roped in here is what you’ll need…
Stuffing (for a 20lb turkey):
3 loaves GF white bread (Udi’s works fantastic!)
1 C. hot water
4 eggs, slightly beaten
1 1/4 cup melted butter
1 1/2 cup chopped onion
1 cup diced celery (diced really small)
1/4 cup chopped parsley (dried works great too)
2 tsp. Bell’s seasoning (sometimes this is hard to find, see picture below)
1/2 tsp. black pepper
Tear up all 3 loaves of GF bread and place in a large bowl
Cook onion and celery in butter, about 10-15 min.
While the onion and celery are cooking add parsley, Bell’s seasoning and black pepper to your eggs and lightly beat together.
When onions and celery are soft pour mixture on top of bread, followed by the egg mixture and the hot water
After mixed well the stuffing is ready to go into the turkey!!
Now its Gravy time…
My dad says that the key to good GF gravy is cooking your turkey in a bag (Reynolds cooking bag is what he used) so that the juices stay in the bag and don’t get cooked off in the drip pan.
Aside from fresh, hot, turkey juice all you need is some GF brown rice flower (Bob’s Red Mill works great!)
Once your turkey is cooked, remove it from the oven and carefully cut some holes in the bag and allow the juices to drain into the drip pan.
When all the liquid is out remove the bagged turkey and place on a platter.
The liquids in the drip pan will begin to separate, spoon off fat and retain the remaining juices.
Keep juices in drip pan or transfer it to something suitable for heating.
Heat the liquid slowly and begin to add brown rice flour (one tablespoon at a time) stir constantly.
The amount of brown rice flour used will be determined by your taste and the amount of liquid you get out of your turkey.
When the consistency is to your liking season with salt and pepper and your ready to serve.
If your gravy gets too thick you can add small amounts of hot water until it thins out.
I didn’t take as many pictures as I now wish I had, but these two recipes have taken GF thanksgiving to a whole new level for me. I remember a few years not having stuffing or gravy and I think everyone can agree that a Thanksgiving meal is not a Thanksgiving meal without these two key sides. Ever since my parents started making these GF options for my sister and I it feels exactly like the Thanksgiving I remember from before I was diagnosed with Celiac.
For anyone out there missing stuffing and gravy these are two delicious and easy recipes for you!! I hope everyone has a fantastic and safe Thanksgiving holiday!
Before I say goodbye for the day here is a GF pumpkin pie that is simple and to die for and will complete a delicious GF Thanksgiving meal!!!
1 Whole Foods Market GlutenFree Bak House all-natural pie crust
1 can Libby’s easy pumpkin pie mix
2/3 cup evaporated milk
2 large eggs
Follow direction on the Libby’s pumpkin pie can, top pie with cool whip and you’re good to go!!
The Whole Foods pie crust is FANTASTIC!!! Just like the stuffing and gravy…out of the 7 adults who ate this meal no one could tell the difference in the GF options!!
Side note: Leftover pumpkin pie goes great with coffee for breakfast too…not that I’m speaking from experience or anything
Finally, thank you mom and dad for experimenting with so many GF options for Allison and I!! We all love being home for the holidays, eating delicious food and spending time with the family! I already can’t wait for Christmas dinner!! I love you both!!