Anyway, Martha Stewart has some great GF/CF recipes (or recipes that are easily converted to GF/CF anyway!) Logan does really well on the gluten casein free diet. We are lucky to live in a time where there are many people facing Celiac disease and so the major grocery chains all have wonderful substitutes!
Without further ado, here is what I plan to bring for Thanksgiving. (My mom is doing the turkey, but will use Smart Balance butter which is casein (dairy) free and will use a home-made gluten free stuffing in the bird (which I'm bringing and will post the recipe for.) We will offer a regular stuffing, but it won't be cooked inside the bird.
Whipped Sweet Potatoes with Caramalized Apples
* 4 large sweet potatoes, pierced with the tines of a fork
* 1/4 cup (1/2 stick) unsalted butter (Smart Balance)
* 2 tablespoons heavy Vanilla Rice Milk
* 1/2 cup applesauce, unsweetened
* 2 teaspoons grated fresh peeled ginger
* 1 teaspoon coarse salt
* Freshly ground pepper
* 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
* 3 tablespoons sugar
Directions
1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.
2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.
3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.
4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.
5. Remove potato mixture from oven; top with caramelized apples.
Cornbread and Sausage Stuffing (cornmeal is gluten free!)
* 1 pound Hormel fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
* 1 large onion, (about 2 cups), finely chopped
* 3 celery, finely chopped (1 1/2 cups)
* Coarse salt and ground pepper
* 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
* 3 tablespoons finely chopped fresh sage
* 1/2 cup applesauce (in place of 2 eggs)
* 1 to 2 cups Pacific chicken broth
Directions
1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
3. Add cornbread, sage, and applesauce to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Yummy! I cannot wait. :) My mom will also be making mashed potatoes (gfcf of course), corn, GF/CF gravy using smart balance and turkey drippings, gfcf pumpkin pie (bob's red mill has a great gluten free pie crust, and Libby's pureed pumpkin is also gfcf) and salad!
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