Have you checked your calendar?
Thanksgiving is just a few days away!
If you happen to be new to the gluten-free lifestyle, you might be tearing your hair out right about now.
Perhaps you’ve even decided that the holidays are too much of a challenge and more than you can handle.
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.
To help you survive the big day, here are a few of my favorite tips:
- The Thanksgiving turkey may contain gluten – so beware!
- While gluten isn’t naturally present in turkey (or any meat) consider the basting solutions and seasonings – that’s where gluten can sneak in.
- Generally speaking, brands like Butterball, Jennie-O and Diestel are gluten-free. (Diestel turkeys are also organic and sustainably raised).
Also – any turkey that has been roasted with a bread-based stuffing – is not going to be gluten-free.
Period.
Be sure to ask questions!
As for 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.
Then there’s the issue of dessert.
I’m still trying to decide between this and this.
Whether you’re hosting the big event or bringing a potluck dish, here’s a repeat of one of my favorite recipes – a naturally gluten-free Rice and Pecan Stuffing that has been a family favorite for many years.
Personally, I think this rice stuffing is fabulous!
In my own house, it just wouldn’t be a proper Thanksgiving without it.
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, you can substitute the eggs with a flax gel, as follows: 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’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.
This recipe can easily be cut in half for a smaller bird.
Follow
Speak Your Mind