As promised, here is our Gluten Free Thanksgiving Menu! (It’s mildly unimpressive, but super stress free!)
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My husband’s employer gave us a 12 pound turkey (otherwise I would probably purchase a ham). I will be stuffing that bird with a couple of onions, giving it a nice moisturizing coat of real butter and a light sprinkling of kosher salt. Then it will be lovingly dressed in a fashionable Reynold’s Oven Bag and placed in the “tanning bed” at 350 degrees until it achieves a nice golden tan.
SUGAR SNAP PEAS
Thankfully my family is fairly easy to please. I will be popping open that plastic bag of frozen sugar snap peas and allowing them to enjoy a lovely steam bath, after which time they will also receive the real butter moisturizing treatment.
SWEET POTATO CASSEROLE
I have never made this lovely dish, but now that I have purchased 4 yams the size of footballs I have to do something with them. I found this recipe (although I am ashamed to tell you that I don’t remember where). The photo above is a vegan version but here’s the version I will be using.
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 cups cooked sweet potatoes, mashed into oblivion
- 1/2 cup brown sugar
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
(Original recipe calls for flour which I am omitting. I haven’t tried this yet, so if you try it and it doesn’t work, please don’t yell at me. 🙂 )
With a hand mixer beat eggs, granulated sugar, and 3/4 cup butter until they say “Uncle”. Add milk and vanilla. Combine with the mashed sweet potatoes. Spoon mixture into a greased 2-quart casserole.
For the topping: combine brown sugar, 2 tablespoons softened butter, and pecans and mix until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes. Serves 6 (or 2 very hungry teenage boys).
Yes, I will be using the canned stuff because:
a) What’s easier than opening a can?
b) My husband likes it.
If you prefer homemade cranberry sauce follow the directions on the bag of cranberries and enjoy!
SAVORY GLUTEN FREE STUFFING
If I’m feeling industrious I may try this gluten free stuffing recipe from Gluten Free Girl and the Chef.
Of course this is all subject to change. Since I’m not a fan of cooking large meals I may decide to pull out the Chebe Bread for my gluten free daughter and order pizza for everyone else!
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For more great menu ideas visit OrgJunkie.
I always eat canned cranberry sauce also. Ick! LOL
Phyllis S. says
Thanks for the gluten free Thanksgiving menu. I serve the Sweet Potato Casserole every year! It is so delicious. The sweet potato portion seems to be similar to a souffle. It’s incredible! I do prefer the topping without the pecans.
My grandmother used to make one with marshmallows on top but I thought I would try to be a little healthier! “)