Oh my, to think that Thanksgiving is just a few days away. 
On the chance that this might be your first gluten-free Thanksgiving, this weeks’ article is designed to give you some peace of mind as you plan your annual feast.
If you happen to be new to the gluten-free lifestyle, you might be tearing your hair out right about now, perhaps even telling yourself that the holidays are such a huge challenge – how will you ever get through it?
Well, this is true. It might very well be a challenge.
In the weeks to come, your senses will be assaulted with treats of every kind, beginning with the Thanksgiving turkey and all the traditional side dishes.
You might also be telling yourself that it just won’t feel like Thanksgiving without these traditional sides, or your mother’s famous pumpkin pie or your favorite Christmas cookies.
Well, fear not.
Despite the challenges set before you, your Thanksgiving feast doesn’t need to leave you feeling deprived.
Whether you’re hosting the big event or bringing a potluck dish, here are my favorite go-to recipe links for pumpkin pie and more:
The Allergy-Friendly Baker’s Handbook
When it comes to turkey stuffing, however, I might not be much help.
In my family, our traditional Thanksgiving meal has always included a rice-based stuffing. Due to my parents’ European origins, bread stuffing somehow never made it onto the Thanksgiving table.
Same goes for candied yams and sweet potato pie.
So yes, I might have it easier than most, since I’ve never had to seek a suitable replacement for the traditional, bread-based turkey stuffing.
Perhaps you’ll consider trying something different this year, especially if you can’t find what you’re looking for in the above links.
Personally, I think this rice stuffing is fabulous! In my own house, it just wouldn’t be a proper Thanksgiving without it.
The original recipe, now somewhat tattered, is stashed away somewhere in my recipe files. I’m guessing it dates to 1950, or so, but rest assured – it is just as delicious today as it was then!
My mother wrote the recipe down for me years ago, calling it “Mom’s Turkey Stuffing” but you could easily re-name it to whatever you wish.
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:
For anyone with an egg allergy, substitute the eggs with a flax gel: for 2 eggs, mix 2 Tablespoons flax meal with ¾ cup water. I like to heat the mixture on the stove until it turns into a slurry. That’s when you 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.
This recipe can easily be cut in half for a smaller bird.
SWEET POTATO & BUTTERNUT SQUASH PUREE
For a delicious side dish, here’s an easy to prepare option that is a little more on the healthy side. It is delicious with any kind of poultry. You can make this earlier in the day and reheat in a 350 degree oven for 20 minutes prior to serving.
Expecting more guests? This recipe can easily be doubled.
Leftovers – if you have any – also make a great lunch.
1 medium-sized butternut squash, peeled and cut into ½” cubes
2 medium sweet potatoes, peeled and cut into cubes
1 cup water
1-2 Tbsp maple syrup
Combine the squash, sweet potatoes and water in a medium sized saucepan. Cover pan, and bring to a boil. Simmer on low heat for 15 – 20 minutes, or until squash and potatoes are tender.
With a slotted spoon, transfer the vegetables to the bowl of a food processor. Add a small amount of the liquid, about ¼ cup at at time.
Process until smooth, adding more water as necessary, until you have a consistency similar to mashed potatoes.
Add the maple syrup to taste, and pulse one more time.
Serves 4 – 6
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