Navigating the wheat free, gluten free diet

Posts tagged ‘Pink salad’

The Perfect Gluten-free Thanksgiving: A Work in Progress

My first attempt at a gluten-free Thanksgiving wasn’t pretty. No one in my family (first and foremost myself) had yet mastered the idea of life without wheat.  After all, we’re from the south: land of biscuits, fried okra and gravy on everything. Green bean casserole was off the menu for me, as were crescent rolls and any-kind-of-pie. I’m not even going to get into the failed attempt by my mother and I to make ‘stuffing’ out of rice.

This will be my third GF Thxgiving and I’m getting the hang of it, mostly by winging it and the ever-present guidance of the Internetz.  For example, I’m stoked to try  Gluten-free Mommy‘s recipe for GB Casserole complete with fried onions.  Other ideas I get from friends who are themselves winging it in a/an (nearly always successful) attempt to provide me with tasty, non-glutenous food. (Shoutout to one D. Ledis).  I felt one of those successful attemps to be quite fitting for Thxgiving, and will attempt to recreate the recipe for you here.

Breadless stuffing

This is how Mr. Ledis himself explained the dish:

DL: Um
I don’t really have a “recipe,” so you’re gonna have to figure out the proportions.
It pretty much has whatever you want it to have.
Bunch o butter, apples, celery, potato, carrot, dried cherries, salt, pepper, oregano, thyme i think.  Any herbs for fragrance really.
Me: Sage? Sage is a big thing at t-giving.
DL: Sure sage.

So here’s how I’ll translate that.

What you’ll need:

-1-2 celery stalks, chopped

-1 small onion, diced (a necessary ingredient I’m adding)

-2 tbsp. butter (it’s Thanksgiving. Feel free to add more).

-2 small yukon gold potatoes, diced

-2 peeled carrots, diced

-3/4 cup dried cherries (a necessary component)

-2-3 apples (apples are basically the bread in this, so load up), diced

-1 tbsp. each of thyme, sage

-1 tsp. oregano

-salt/pepper to taste

What you’ll do:

-Chop and dice all the necessary items

-Melt butter over medium-high heat in a medium/medium-large sauce pan.

-Add butter, celery, potato and carrot to sauce pan and saute for 3-4 minutes.

-Add the apples and saute until soft and browned.

-Stir in herbs and dried cherries.

-Add S and P to your liking.

I wouldn’t recommend actually putting this inside the turkey, so perhaps I should call it dressing.  I’ve never really understood the difference between the two.  Feel free to explain in the comments.

Oh, one more thing:

My all-time favorite Turkey Day dish just happens to be gluten-free without any substitutions: pink salad.  Best of all, it follows the tradition of women in my family of making delicious food without actually having to cook.

Not my Pink Salad, but close enough

What you’ll need:

-1 medium can crushed pineapple

-1 large box of cherry Jello mix

-1 pint of cottage cheese (add more for a creamier salad, less for a a fluffier one)

-1 big tub of Cool Whip or other whipped topping

What you’ll do:

-Get a bowl and mix pineapple, Jello mix and cottage cheese.

-Fold in the Cool whip and let it hang in the fridge for at least an hour.

-Garnish with mint leaves.

I like to use the stuff as a substitute for the tart, gelatinous goop that is cranberry sauce, but if that  grosses you out, just serve it in a fancy little bowl next to the main dish.

Happy Thanksgiving planning!



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