GF recipes for Thanksgiving

draperygoddess · Post by **draperygoddess** » Wed Nov 16, 2011 10:19 pm

Here are a couple of recipes I came across that look adaptable. I plan to substitute coconut milk. For those of you who are egg-intolerant, is there something you can substitute for eggs? Seem to recall one of my GF mixes had an "egg-free" version on the package.

Sweet Potato Spoon Bread

4 Tbsp. unsalted butter, melted
2 med. sweet potatoes
2 1/2 c milk
1 Tbsp. fresh thyme
1 Tbsp. brown sugar
2 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
1 c finely ground white or yellow cornmeal
4 lg. eggs, separated
2 tsp. baking powder

Preheat oven to 400 degrees. Generously grease 2-quart souffle or casserole w/1 Tbsp. butter. Wrap potatoes in foil. Bake 45-55 min. till soft. Discard foil and cool potatoes. When cool enough to handle, remove and discard peels. In large bowl, mash potatoes.

Reduce oven to 350 degrees. In large saucepan, bring milk, thyme, sugar, salt and pepper to a low boil over med. heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 4-5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 Tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.

In large bowl, beat egg whites with electric mixer until soft peaks form. Gently fold whites into potato mixture. Spoon batter into prepared dish. Bake 35-40 min., until internal temp reaches 165 degrees. Edges will be firm, and the center a little soft. Remove from oven. Let stand 10 min. Serve warm. Makes 8 servings.
--Better Homes and Gardens Nov. 2011

Cornbread Dressing

For corn bread:

2 Tbsp. unsalted butter
1 1/2 c cornmeal
1 tsp. kosher salt
3/4 tsp. baking soda
1 1/2 c buttermilk
2 eggs, lightly beaten

Preheat oven to 425 degrees. Place butter in a 9-in. cast-iron skillet or cake pan. Bake till butter melts (2-4 min). Meanwhile, in a large bowl combine cornmeal, salt, and baking soda. In a 1-qt. glass measure whisk together buttermilk and eggs.Whisk buttermilk mixture into cornmeal mixture until smooth and batter has a sheen; batter will be thin. Whisk hot butter from skillet into batter. Transfer batter to hot skillet. Bake 25-30 min. or until golden. cool 10 min, loosen thoroughly, remove from pan. Break in large pieces and let stand uncovered overnight to dry.

For dressing:

1 recipe Cornbread, above
8 Tbsp. unsalted butter, divided, plus additional for buttering baking dish
1 3/4 c celery, finely chopped
1 3/4 c yellow onion, finely chopped
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. dried sage
3 eggs, lightly beaten
4 1/2 c hot chicken or turkey broth, plus more if needed

Preheat oven to 325 degrees. In large skillet over low heat, melt 5 Tbsp. butter. Add chopped celery, onion, salt and pepper. Cook 10-15 min, stirring often, until vegetables are very tender and translucent, but do not brown. Stir in sage; set aside to cool.

In bowl crumble corn bread. Stir in celery and onion, then eggs. Stir in 3 c broth. Melt remaining 3 Tbsp. butter; stir in along with remaining broth. Mix well, adding additional broth if needed to make mixture soupy and pourable. Transfer to buttered 3-quart baking dish and bake on center rack for 40 min. Increase heat to 425 degrees and bake 5 min. more, rotating if needed, until dressing is browned. Let stand 5 min. Makes 12 servings.
-Better Homes and Gardens, Nov. 2011

Does anyone know how to substitute for buttermilk?

Deb · Post by **Deb** » Thu Nov 17, 2011 7:41 am

Cynthia, when I've needed a sub for buttermilk before I've added 1 tbsp. vinegar or lemon juice to a cup of milk and let it sit a while. Maybe you could do that with coconut or almond milk. I think it has to do more with the acidic levels needed than the taste.

draperygoddess · Post by **draperygoddess** » Thu Nov 17, 2011 12:34 pm

Deb, that's the same trick I use for regular milk, so I was going to try it with the coconut milk and see what happens. I'll let you know if it works!

Lesley · Post by **Lesley** » Thu Nov 17, 2011 12:40 pm

It does. On Dee's advice I did it and it works.

draperygoddess · Post by **draperygoddess** » Thu Nov 17, 2011 4:54 pm

Cool! Thanks, Lesley!

Lesley · Post by **Lesley** » Thu Nov 17, 2011 6:02 pm

MBombardier · Post by **MBombardier** » Thu Nov 17, 2011 8:12 pm

http://www.primal-palate.com/2011/11/ou ... cipes.html

A friend and I are going to see which of these recipes our families can all eat. I think the carrot souffle and the roasted Brussels sprouts look particularly good.

sarkin · Post by **sarkin** » Fri Nov 18, 2011 11:03 am

Thanks for that link, Marliss! I bought the 'Make it Paleo' book for my SIL for Christmas (don't tell!), but haven't wrapped it yet. Kind of hoping I don't put too many greasy fingerprints on it between now and Thanksgiving! It's really beautiful. Lots of things I don't eat in there, but I continue to use almost all of my old cookbooks, and obviously am skipping whole chapters in some cases...

I have not heard back from several people about what they'll be bringing (and actually, one person hasn't even confirmed he's coming). I am actually entirely OK with having no dessert, if that's the way they want to play it

That mashed cauliflower dish looks terrific - maybe I'll do that instead of the cauliflower 'couscous' I was planning... I could eat side dishes all day!

MBombardier · Post by **MBombardier** » Fri Nov 18, 2011 4:27 pm

Sara, you're welcome!

The friend I mentioned is going to do the cauliflower and she is going to make chickpea gravy on the side. I can't do chickpeas, but then I don't like gravy, so it doesn't matter. She is also going to do a pumpkin/apple pie with an almond crust that her little girl has specifically asked for.

Another friend of mine made a flourless chocolate torte on Wednesday for her husband's birthday with orange creme Anglaise on the side. I had a little of the chocolate torte (scrumptious--thank you SF Baker's chocolate) and I am strongly tempted to make it and the creme Anglaise (with coconut milk) for Thanksgiving.

We've talked about this on the board numerous times, but for some reason, I am always surprised when I get the question, "What can you eat?" Of the four or five families getting together for Thanksgiving, two are GF/DF/SF (at least). I would like to show, without words, that we can eat wonderful healthy food and do not (have to) feel deprived at all.

I am (apparently) having a love affair with (parentheses) today!

maestraz · Post by **maestraz** » Fri Nov 18, 2011 4:52 pm

I'm expecting to play around with my family's traditional PA Dutch potato/bread stuffing to make it GF/DF. Hope it works, as it would sort of pain me not to be able to eat it, even though I know it won't be exactly the same. Other than that, I'm doing a sweet potato/russet mashed potato that I saw in GF Delight magazine (may have to tweak for DF, can't remember), roasted veggies, green beans and I don't know what else.

Yesterday, I googled "gluten free and dairy free pumpkin pie" and number of recipes that looked decent and easy came up.

My sweet DIL offered to buy me some ready-made GF pie crust that her celiac SIL uses but that I haven't seen here (they are both in NH, and the SIL swears by Schar GF products, which, for you NH/ME folks seem to be found at Hannaford's supermarkets much more than here, where they are mostly at Whole Foods, AKA Whole Paycheck. Wonder if it will also be DF? If not, oh well...I'm
not inclined to go buy a bunch of unfamiliar ingredients at this point as I'm not a big dessert eater anyway.

sarkin · Post by **sarkin** » Fri Nov 18, 2011 8:22 pm

Suze, I'm glad you have a sweet DIL - that's sweeter than any dessert could be, GF or otherwise.

Marliss, WOW, much as I (like you) am a huge punctuation user and appreciator, and like Suze a not-so-desserts-focused gal, I can't wait to hear what you choose and find out about those recipes!

I'm especially obsessed with the almond crust (hint, hint), and btw - I've never liked gravy either.

I'm thinking about a cranberry sorbet! trying to decide whether to make it sweet like dessert, or tart, like cranberry sauce, and serve it with the main course.

I just found out the dad of the GF/SF/DF/kids who are coming will be bringing a chocolate-zucchini bread, which is reputed to be very extra special....

Bon appetit, all!

xox/S

Robin · Post by **Robin** » Fri Nov 18, 2011 9:10 pm

Hi All,

Marliss thanks so much for the link. I am almost ready to start cooking for Thanksgiving. Not that i am a big fan of turkey but I do enjoy the family and friends around the table.

There is a great pie crust on "Comfy Belly" web site. I have tried it out already. I made a pumpkin pie with it, it was amazing. If I was computer savvy I would cut and paste or what ever they do to get the link here but guess what guys I have no clue!

If anyone has a good recipe for gravy I would appreciate it. I don't like gravy either but if its going to be on my table for Thanksgiving its going to be GF!

I am with Sara here....bring on the side dishes!

I am definitely going to give thanks to have found this web site and met so many wonderful helpful people.

Robin

Post by **tex** » Fri Nov 18, 2011 10:06 pm

Robin,

Is this it - made from almond flour?

http://comfybelly.com/2010/11/cinnamon- ... pie-crust/

Love,
Tex

Deb · Post by **Deb** » Sat Nov 19, 2011 4:50 am

For those of you who can tolerate eggs, this is a really good recipe for lemon meringue ice cream pie.
I think coconut ice cream could easily be swapped for the regular.
http://www.epicurious.com/recipes/food/ ... z1TDsDZzSw

Robin · Post by **Robin** » Sat Nov 19, 2011 9:25 pm

Hi Tex!

Thank you! That is the one! It really is good and doesn't get soggy on the bottom.

Love
Robin