Tag Archives: gluten free thanksgiving recipes

Fresh Cranberry Sauce

IMG_7213Here’s What You Will Need:

4 C. Fresh Cranberries

1 T. Freshly Grated Orange Peel (make sure not to grate the white pith because it’s bitter)

1/2 C. Orange Juice (I use fresh since we’re zesting one anyway and I don’t want to put it back in the fruit bowl naked)

1 1/2 – 2 C. Sugar (the amount here is just a preference on tartness so feel free to add a bit more if you have more of a sweet tooth)

Potato Masher – looks like this and comes in really handy for a variety of things

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Rinse the cranberries and heat them in a deep pot over medium heat.  Meanwhile, if you haven’t already, grate the orange peel (zest) and toss that in the pot along with the sugar and the juice.

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Periodically give the cranberries a stir and a good mashing with the potato masher, continuing to cook over medium heat.  The process will take 18-20 minutes in all.

You may hear a popping sound as the cranberries swell and split.

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After a few minutes, the mixture will begin to bubble and thicken.  Keep smashing away with the masher.

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Once the mixture breaks down and thickens up like the picture below, you can remove the pot from heat.

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Serve like so, or refrigerate and enjoy cold.  Leftovers store quite well covered in the fridge.

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Gluten Free Homemade Herbed Stuffing

For those adventurous cooks who are craving homemade stuffing but need it to be free of gluten, try out this yummy recipe just in time for Thanksgiving.  You can make this ahead of time, cover, and refrigerate until you are ready to bake it.

Here’s What You’ll Need:

1 Loaf Gluten Free Bread

1/2 Medium Onion, chopped

3-4 Stalks Celery, chopped

1-2 Cloves Garlic, minced

4 T. Butter

3 T. Olive Oil

2 tsp. Poultry Seasoning

1/2 tsp. Sage (optional)

1/2 tsp. Salt (optional)

Several turns of fresh ground pepper (to your preference)

2 Cups Chicken Broth

Preheat oven to 350 degrees.  Lightly grease a 7 x 11 casserole dish.

Cut up the loaf of bread into cubes and place in a large bowl.

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Meanwhile, heat olive oil and TWO of the tablespoons of butter over medium to medium/low heat until melted and add the celery and onion, cooking and stirring for approximately 8 minutes or until onion is translucent.  Lower the heat a tad and toss in the seasonings (including salt and pepper) and minced garlic.  Stir and continue to cook for approximately 30 seconds more.

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Add the onion mixture to your bread cubes and, using a fork, toss to combine.  Gently pour in the chicken broth and toss using your fork, just until combined.

 

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Pour contents into your prepared casserole dish and evenly drizzle the remaining 2 tablespoons of butter over the stuffing.

 

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Once ready to bake, lightly spray aluminum foil and cover the casserole dish.  Bake for 30 minutes (add about 10 more minutes if you’ve made this ahead of time and refrigerated the dish).  Uncover, bake for 15 more minutes.  Serve!

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