What I’m Making For Thanksgiving

Thanksgiving has always been one of my favorite holidays and it’s mainly due to the amazing comfort food (and the fact that you can get away with wearing stretchy pants and laying around after the meal, but I digress…). When I was first diagnosed with Celiac, Thanksgiving was super daunting to me because so many of my favorite dishes were filled with gluten – stuffing, gravy, pie… Luckily, we live in a time of heightened awareness of what’s in our food and so many food manufacturers are not only calling out allergens on their packaging, but they’re even creating separate gluten free product lines for Celiacs and anyone out there wishing to eliminate or decrease their gluten intake.

Stuffing:

  • This year, I’ll be using Schar gluten-free bread to make my breadcrumbs.
    • I like Schar better than Udi’s – I just think it holds up a little bit better. (Note that it does contain soy, so be careful if that’s a sensitive food for you).
    • If you’re in a rush, they also have pre-made breadcrumbs, but I like cutting up the bread and toasting the pieces myself for a larger crumb size.
  • Chicken broth (and most other broth flavors while we’re at it) can contain wheat ingredients. I’ve discovered the Pacific Foods brand and won’t go back to anything else. Their broths and some soups are dairy free, gluten free, soy free, yeast free, corn free, and the list goes on. I’m using this organic broth for my stuffing this year.
  • I haven’t purchased the sausage for my stuffing yet, but I’ll most likely be picking up this Boar’s Head robust Italian chicken sausage because it’s packed with flavor and gluten free. I plan on using a trick I learned from Hello Fresh and slicing off the casing to use the inside only.

Gravy:

  • Since I’m not cooking in a kitchen near the turkey, I plan on using a mix to make my gluten free gravy – no judgment whatsoever to people who use the packets. It’s easy! I’ll be whipping up my gravy with this McCormick gluten free turkey gravy mix.

Dessert:

  • This one is simple – I make a sweet potato pie but just without the crust. I’ll share my recipe soon, but just know that it’s basically the same recipe as a normal sweet potato pie. Butter up the sides of your pan so that the sweet potato can crisp up and form a crust of its own.

What are YOU making for Thanksgiving this year? Do you have a creative gluten-free spin on a traditional dish? I’d love to hear what you’re cooking up! Reach out by commenting below or leaving a comment on my Instagram post.

Enjoy and Happy Thanksgiving, everyone!

 

 

*Note: None of the links in today’s post are affiliate links. I’m not making any money off of them. I just really love these products and want you to love them too.