Tuesday, November 11, 2008

Here is a Great Thanksgiving Menu

Butterball Turkey (don't use season packet if it comes with one)
Gluten free stuffing
Tossed Salad
Bush Original Baked Beans
Jello salad with fruit
Mashed potatoes
Gravy
Cranberry sauce
Green bean casserole
Dinner rolls
Pumpkin Pie


Gluten Free Stuffing
3-4 cups gluten free bread cubes or crumbs
1 8 oz package mushrooms sliced
1 bunch celery chopped
2 medium onions chopped
1 cup raisins
1/2 cup butter cubed
1 can chicken broth (Meijer or Swanson brand is gf)
2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients)
1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients)
1/2 teaspoon pepper

Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture.

Loosely stuff the Turkey just before baking or baked the stuffing in a separate greased baking dish in the oven for 45-50 minutes at 350.
If you are going to stuff the turkey cook it like you would a normal stuffed bird.

Gravy
2 cups chicken broth (Meijer or Swanson is fine)
1/3 cups cornstarch
1/4 cups turkey drippings
pepper to taste

Stir water and cornstarch until smooth over medium heat. Stir in drippings until smooth cook until it boils and thickened stirring continuously. Cook until desired thickness. (If you need it thicker just add a little more cornstarch). Season with pepper.

Green Bean Casserole
1 large package green beans
1 can Progresso Cream of Mushroom soup
1 bag of Funions ( in the potato chip ales)

Make green bean casserole as usual. Use Funions in place of Frenches dried onions on the top. Bake at 350 for 30 minutes.

Dinner Rolls
4 tablespoon shorting
3 tablespoons honey
2 eggs
1 packet yeast (about 1 tablespoon)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons Xantham gum
3/4 teaspoon salt
3/4 teaspoon vineger

Preheat oven to 350. Combine all ingredients. Mix well to remove all lumps.

the dough will be wet. Wet hands to handle dough. Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. repeat until all dough is used.

Bake 18 - 20 minutes until golden brown and tooth pick inserted in the middle test clean. Makes 9 rolls.


Pumpkin Pie

Make pie crust form Gluten Free Pantry pie crust mix (can find at Apple valley, Harvest Health, and sometimes Meijer)

1 15 to 16 ounce can pumpkin (Libby, Mejier, and Spartan is fine)
1 12 ounce can evaporated milk
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs

Prepare 9 inch pie crust and set aside do not bake

In medium bowl combine all ingredients. Mix well to remove any lumps Pour batter into prepared pie crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 45-50 minutes until knife inserted in middle of the pie tests clean. the filling will appear puffy.
Serves 6

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