Happy belated Thanksgiving!
I decided to try something new this year. I wanted to have a grain free and gluten free (GF) Thanksgiving. Easier said than done! I pulled recipes from my new favorite magazine, Fine Cooking. So far I have loved all the recipes I have made from this goodie! I will put links throughout so you can make them too.
Most of my modifications were to use GF alternatives and all organic ingredients throughout. Here are some of the nummies I made and the recipes I used.
First, lets talk turkey. Well turkey roulades. I made two different ones because I just could not choose between them!
The first one is a turkey roulade with a gluten free (GF) cranberry, pecan stuffing. The second is a roulade stuffed with fontina and sage, wrapped in bacon. I think there was a tie up between which one was liked better. They were both really exquisite, but the one wrapped in bacon was a big more moist. I believe you were supposed to make up for it with gravy on the first one, but I am just not a big gravy lover.
Speaking of stuffing, this one was very good. I made it with GF bread. I didn’t know much about GF bread but squeezing them in the grocery store did not get me excited. I think the one I settled on was a Canyon brand, but no matter the bread gets toasted anyhow! This was an apple, leek and sage stuffing
– and there is a bit of prosciutto in there as well. Moist and flavorful.
Lets talk cranberries. I usually like the canned jelly stuff. I know, yuck. It is basically sugar, with cranberry flavor, most likely why I enjoy it! I made Cranberry Sauce with Orange, Ginger and Thyme
from scratch and boy are they worth it!!
This was something I added to the menu at the last minute…mostly because I was curious and I wanted something in case the stuffing was a fail 🙂 Now I don’t think rice is grain free, but it is probably the easiest grain to digest, so we will let it slide.
I bet you didn’t think carrots could be interesting? Well these were. Carrots with pistachio herb butter
. This was fun and flavorful. So simple, I think I will make more herbed butters to use!
This picture is totally unfair. It should have fireworks coming out of it. These are the best mashed potatoes I have ever had. Seriously. Locate these ingredients and make this. Put this on your bucket list. Just saying. Mashed potato, parsnip and parmesan gratin
After all that there is clearly room for dessert….after a few hours 🙂 Lets start with pumpkin pie. This was a bit of a few recipes. To make the crust I used Namaste flour
from Costco. I started with this pie crust recipe, but used butter instead of shortening and arrowroot powder
instead of xanthan gum. Speaking of ingredients – spend the extra money on good butter, you won’t be disappointed. Unsalted butter made from grass fed cows. I buy this brand
Chocolate needs to be present too, yes? Yes. This cake was so cool to make! It is a Chocolate Beet cake with pink sea salt
. Yep you read that right, beets. You roast them, let them cool, peel ’em, puree them with almond milk and boom – it is the wet side of ingredients for this cake. Very moist and dense, almost brownie like. I made a substitution – I didn’t have any almond flour, so I used tapioca and coconut flour
, plus the rice flour called for in the recipe. There is no way you would know there are beets in this cake.
I hope you had a great Thanksgiving as well, here is to hosting fun, foodie parties more next year!!