Here are some recipes and ideas for our allergy safe Thankgiving that doesn't skimp on ANYTHING but the gluten and dairy!!!
we ususally brine the turkey the night before so it's full of salt and juice and love. We typically filll large coolers (depending on how many you have coming) with water, apple cider, salt, peppercorns and perhaps a few herbs. We brine them overnight in the liquid and then inject them with butter, garlic and herbs before frying. The best and most amazing thing we've EVER done with the actual frying of the turkey was you take
You add that to your cold peanut oil before reaching the proper temp for frying and it infuses the peanut oil with so many wonderful flavors. It's truly the best part of it all...
Take a head of cauliflower, peel and cut it and steam it. Peel if chosen and cut and boil 7 Yukon gold potatoes and drain. Put both into one large pot and mash with a potato masher, add 1/4 cup coconut milk or more if needed for desired consistancy and butter alternative (approx 2-4 TBSP), 2 tsp salt and pepper and 1/4 cup grated parmesan cheese. Blend well and serve piping hot. (you can also saute some minced garlic in a saute pan with some olive oil and add at the last minute as well). Garnish with 2 TBSP fresh cut chives.
Roasted Veggie Smash:
Peel and chop into 1/2 inch peices 4 sweet potatoes and 2 butternut squashes, 3 carrots, 1 onion. Preheat oven to 350. Toss with a 3-5 TBSP olive oil and salt and pepper and thyme. Roast in oven for 20-30 minutes and pull out to cool. Toss all in a heavy stock pot and add 1 C vegetable broth, purree and put in baking dish. Stick in the oven for 20 more minutes until bubbly (can add Gfree granola and brown sugar mixture...1/2 and 1/2 of each in the last 10 minutes for crunch)
Roasted Brussel Sprouts:
I used to hate these...quite honestly I couldn't think of a good use for them at all. Then I saw Ina Garten's recipe, thought it sounded good, tweeked it, tried it and YUM! No one I knew liked them until now!!!
1 lb trimmed brussel sprouts, fresh
2 TSBP bacon drippings
2 TBSP Olive oil
2 tsp salt and 1 tsp pepper
put all ingredients in a bowl and toss, spread of cookie sheet, roast in preheated oven at 350 until crispy (about 15 min) and serve hot or room temp
Green Bean casserole: (this has some dairy in it)
1 lb hericot verts
1 box Gfree Pacific cream of mushroom soup (for DF option you can saute 1 lb baby bella mushrooms with 1 clove garlic, 1 TBSP olive oil and salt and pepper, then add 1/4 c white wine and reduce. Add 1 tsp to 1 TBSP constarch and equal coconut milk til desired thickness.)
4 shallots or 3 small onions, peeled-sliced
Steam hericot verts in steamer; mix with either version of cream of mushroom soup, salt and pepper to taste in bowl and transfer to 9X13 baking dish. Take onions or shallots, dredge them through cornstarch or potato starch and add to hot olive or grapeseed oil in saute pan until crispy...put green bean mixture in 350 preheated oven for about 30 minutes. 10 minutes before your time is up, add onion topping.
This is typically the recipe I use except I usually sub some of the water for OJ...maybe half OJ and half water and for those without nut allergies, toasted walnuts that are then chopped are nice as well.
Parker Station rolls:
These are the rolls that we made in an earlier blog but we bushed with honey butter on the top and we did up the sugar to 1/2 C to make it more like it: http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/
There will be stuffing and more recipes coming tomorrow...just a little taste preview since I'm already craving the good stuff!