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Sunday, November 25, 2012

Gluten Free Thanksgiving Feast

I had a very labor intensive menu this year, and since I did it virtually by myself, I had to pare it down as it got later and later, because I just didn't have the time, and I was fading fast.

This was the planned menu:
Pre-cooked Turkey courtesy of the local food pantry (sadly no giblets for the stuffing.)
Gluten Free Stuffing made with Udi's Gluten Free Bread
Mashed Potatoes courtesy of the local food pantry (lumpy, definitely not my Mom' Mashed Pototates
Lola's Gluten Free Green Bean Casserole
Cranberry Sauce (whole berry style.)
Lola's Gluten Free Macaroni & Cheese
Roasted Brussels Sprouts
Lola's Gluten Free Pumpkin Pie
Lola and Mom's Gluten Free Pineapple Cheesecake

The 2 items that got scratched were Lola's Gluten Free Macaroni & Cheese and the Roasted Brussels Sprouts because the stuffing was very time consuming.

Lola's Gluten Free Stuffing
3 loaves of Udi's Whole Grain Bread (that's all Meijer had, so I had to go with it.)
1 loaf of Udi's White Sandwich Bread (from my freezer)
Diced Onion
Diced Celery
2 large cans of Chicken Broth
Cooked and diced giblets (the turkey had none, so this year's stuffing was no meat and it was missed.)
As usual I skip the butter my Mom used to add to save on calories.  I also skipped the eggs that most stuffing recipes have, but I think next time I will use eggs because the stuffing was very dry and grainy.  I think the eggs will improve it greatly.

Lola's Gluten Free Green Bean Casserole
Progresso Vegetable Classics Cream of Mushroom Soup (Gluten Free)
2 pounds of frozen green beans
1 onion sliced and caramelized
Sprinkle of Crushed Tortilla (Gluten Free) (or crush your own corn tortillas)

Defrost the green beans, dump in a casserole dish or aluminum baking pan.  Dump in the entire can of Progesso Vegetable Classics Cream of Mushroom Soup (Gluten Free) (do not add anything, the soup is complete in the can.)
Mix.
Add carmelized onions (reserve part to add over the top of the casserole.
Spread the mix evenly in the casserole dish or pan.
Sprinkle reserved caramelized onion over the top.
Sprinkle Crushed Tortillas (Gluten Free) over the top for some crunchiness.
This turned out fantastic!  (I couldn't take a photo before everyone dug into it!)  The Caramelized Onion was my son's idea.  The Crushed Tortillas (Gluten Free) added just the right crunchiness missed by not having the Fried Onions.

Lola's Gluten Free Pumpkin Pie
1 small can Libby's Pumpkin Pie
Honey Nut Gluten Free Chex Cereal (pulverize in your food processor or blender) About 3 cups worth after pulverizing.
Gluten Free Bisquick about 1 Cup.
2 tablespoons melted Butter
2 eggs

Mix ingredients together.  The dough should be slightly moist and clump together.  Press dough into 9 inch pie plate.  Press dough up the sides of the pie plate and even out the dough.  Prepare the filling according to the Libby's label and pour into pie plate.  If you have any excess dough and filling, grab a few ramekins and press dough into the bottom and add filling.  Bake according Libby's label instructions.  Be sure to use a pie ring to prevent the top of the crust from burning ( I forgot this part.)
Lola's Gluten Free Pumpkin Pie was a big hit.  The Gluten Free crust tasted cookie like and was the perfect match for the pumpkin filling.

Lola and Mom's Gluten Free Pineapple Cheesecake
1 Box of Jello No Bake Cheesecake Mix (remove the Graham Cracker crust packet and toss, or save for a recipe for the members of the family who are not allergic to gluten.)
Honey Nut Gluten Free Chex Cereal (pulverize in your food processor or blender) About 3 cups worth after pulverizing.
6-8 Tablespoons melted Butter
1 small can Crushed Pineapple (squeezed and drained.)

Mix the pulverized cereal with the melted butter and press into 9 inch pie plate.  (Just as you would have done, had you used the Graham Cracker Crust Packet).
Prepare Cheese cake filling according to package directions.
Add the drained Crushed Pineapple and mix to distribute evenly throughout the filling.
Pour filling into prepared pie plate.  Smooth out the top of the pie evenly.  Add whole Chex Cereal pieces on top for decoration if desired.
OMG!  Was this a hit!  Everyone loved this.  Just the right amount of pineapple, and just the right amount of sweetness in the crust.

I will be preparing Lola's Gluten Free Macaroni & Cheese sometime over the weekend, and I'll put the recipe up then.

Hope you all had a great Thanksgiving! 

If you have any Gluten Free recipes to share from your holiday, please put them in the Comments.

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