Gluten Free Thanksgiving

I have just discovered that I can't eat gluten anymore. Gluten is the protien found in wheat, rye, or barley. In my few months of being gluten free I have found it hard to find recipies. Most recipies are for baked goods and try to replace the gluten. I would rather make somthing that never contained gluten.

Here are some things I plan on making for Thanksgiving

Wild Rice Dressing

Real Simple, NOVEMBER 2006

1 32-ounce container low-sodium chicken broth (Gluten Free)
1 cup wild rice
1 1/4 brown rice
stick unsalted butter, plus more for the dish
1 small yellow onion, finely chopped
3 stalks celery, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh sage, finely chopped
1 cup pecans, finely chopped
1 cup dried apricots or cranberries, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

Heat oven to 350° F.

In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.

Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.

In Advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.

Yield: Makes 6 to 8 servings


NUTRITION PER SERVING
CALORIES 377(53% from fat); FAT 22g (sat 8g); SUGAR 8g; PROTEIN 8g; CHOLESTEROL 35mg; SODIUM 377mg; FIBER 5g; CARBOHYDRATE 39g

Corn Spoon Bread

Real Simple, NOVEMBER 2006

3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

In Advance: Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° F oven for 30 minutes.

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 165(44% from fat); FAT 8g (sat 4g); SUGAR 6g; PROTEIN 6g; CHOLESTEROL 70mg; SODIUM 514mg; FIBER 2g; CARBOHYDRATE 20g