Have you checked your calendar?
Thanksgiving is just a few days away, and the rest of the holiday season is close on it’s heals!
If you’re new to the gluten-free lifestyle, you might have decided that all this is more of a challenge than you can handle.
I absolutely get it.
It could very well be a challenge.
After all, it’s not just Thanksgiving you need to worry about. In the weeks to come, your senses will be assaulted with treats of every kind, beginning with the holiday turkey and all the traditional side dishes.
To help you survive the big day – should you decide to go for it – here’s what you need to know:
Your Thanksgiving Turkey May Not Be Gluten-Free
Yes, it’s true. The Thanksgiving turkey could very well contain gluten – so beware!
While gluten isn’t naturally present in turkey (or any meat) you do need to consider the basting solutions and seasonings.
That’s where gluten can sneak in.
Brands like Butterball, Jennie-O and Diestel are generally safe to consume.
Choose High-Quality Meat from a Reliable Source
You want your Thanksgiving turkey to be gluten-free, of course.
But why not consider taking this a step further and purchase a turkey that is also organic and sustainably raised?
Diestel offers a line of turkeys that meet this quality standard. You can also check your local health food store or Whole Foods, if there’s one close to you.
Beware the Bread Stuffing!
Pure and simple, any turkey that has been roasted with a bread-based stuffing will no longer gluten-free.
Unless, of course, it was made from gluten-free bread, in which case you’re in luck.
If you’re dining elsewhere, this is a critical point to be aware of. And if you don’t know ahead of time, the best advice I can offer is to come prepared and bring your own food.
Potlucks gatherings are wonderful for this very reason!
Aside from these basic suggestions, learn to be vigilant and ask questions!
With turkey extras like gravy, you can still follow your favorite recipe. Simply replace the regular flour with a gluten-free blend – or use cornstarch, arrowroot or sweet rice flour.
Dessert ideas are plentiful!
For starters, you can check out these Black & White Truffles over on my blog, for something light yet decadent. Or, if you’re looking for something more traditional, try this dairy-free Pumpkin Cheesecake. (Plus I’ll have a brand new recipe for you, just in time for your feast – so stay tuned!)
Lastly, whether you’re hosting the big event or bringing a potluck dish, I’m including my favorite family recipe for a naturally gluten-free Rice and Pecan Stuffing. (My mother, due to her European origins, never made a bread-based stuffing, nor did she cook traditional dishes like candied yams or pumpkin pie).
In my own house it wouldn’t be a proper Thanksgiving without this particular dish on the table.
TURKEY STUFFING WITH RICE & PECANS
Makes enough for a 16 lb. turkey
8 cups cooked long-grain brown rice (2 ¾ cups raw)
2 cups celery, diced
1 cup diced onions
1 cup chopped mushrooms
1/8 cup butter
1 tsp crushed sage
Salt and pepper to taste
1 cup chopped pecans
1/3 cup butter, melted
2 eggs, beaten separately
Cook brown rice according to package directions. Drain and rinse well with cold water. Saute onions and celery in butter. In a large bowl, combine the cooked rice, sautéed vegetables, seasonings and pecans.
Add the melted butter and the beaten egg yolks, then fold in the beaten egg whites.
Proceed as with any recipe for stuffing, filling the turkey cavity and then storing any remainder in a separate casserole.
Cover the casserole with foil and reheat in a 350 degree oven for 20 – 30 minutes, or until warmed through. (Allow more time if refrigerated).
NOTES:
If you have an egg allergy, you can substitute the eggs with a flax gel:
For 2 eggs, mix 2 Tablespoons flax meal (or ground chia seed) with ¾ cup water. I like to heat the mixture on the stove until it turns into a ‘slurry’. (That’s when you’ll know it’s ready).
If you have a nut allergy, feel free to omit the nuts. You could increase the amount of mushrooms for added flavor, although I’ve never tried that.
For a smaller bird, the recipe can easily be cut in half.
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