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Thanksgiving Recipes!

posted by regnisaw@yahoo.com 10 years ago



The Checklist People would like to help you create a delicious Gluten-Free Thanksgiving! Here are some of our favorite Thanksgiving recipes. We hope you enjoy them and have a great holiday!


Please note that each of these recipes can be found under Miscellaneous in the What's For Dinner section of the website.




Roast Turkey


Ingredients


1 (12 lb.) Honeysuckle White fresh turkey


2 tsp. salt


1/2 tsp. fresh ground black pepper


2 Tbs. butter


2 medium onions, 1 peeled and left whole, the other peeled and quartered


2 medium carrots


2 celery stalks, chopped


4 sprigs fresh parsley


2 whole dried McCormick bay leaves


Directions


Preheat oven to 325 F. Remove giblets and neck from the bird. Rinse turkey, inside and out, under cold running water. Drain well and pat dry. Rub neck and body cavities with salt and pepper. Place whole onion in neck cavity. Place carrots, chopped onion, celery, parsley and bay leaves inside body cavity. Place breast side up on a wire rack in large roasting pan and brush all over with melted butter. Cover loosely with aluminum foil. Baste with pan juices every half hour or so with pastry brush. About 30 minutes before turkey is done, remove foil from top and baste again with brush, to get a nice brown crust. When turkey is done, remove to a heated platter and allow to rest, loosely covered with foil until ready to serve.


Timetable for Traditional Roasting of Whole Turkey at 350 degrees


Unstuffed


10-18 lbs 3-3.5 hours


15-22 lbs 3.5-4 hours


22-24 lbs 4-4.5 hours


24-29 lbs 4.5-5 hours


Stuffed


10-18 lbs. 3.75-4.5 hours


15-22 lbs. 4.5-5 hours


22-24 .bs. 5-5.5 hours


22-24 lbs. 5.5-6.25 hours





Thanksgiving Dressing


Ingredients


12 oz. Rudi's Gluten-Free Original Bread


8 Tbsp. butter


1 Tbsp. McCormick dried leaf sage, crushed


1 1/4 cup chopped celery including some tender inner leaves


1 1/4 cup onion, diced


1 tsp. McCormick poultry seasoning


3/4 cup to 1 1/4 cup Chicken Broth


1 tsp. salt


2 eggs slightly beaten


Directions


The evening before, spread the bread out to dry. If desired, an 8x8 pan of Whole Foods Market-Gluten Free Bakehouse corn bread may be added. Break bread into bite sized pieces. Place in a large mixing bowl. Preheat oven to 350 degrees. Melt butter over low heat in a skillet. Add celery, onion, salt and pepper. Cook over low heat until tender but not brown. Add sage and poultry seasoning. Add vegetables to bread and gently toss. Add chicken broth to mixture to moisten well without making it soupy. If you wish to taste for flavor, do so now before the eggs have been added. If all is well, add the beaten eggs and stir gently to mix. Spray or butter a 9x12 baking dish. Turn dressing in baking dish spreading evenly. Cover with foil and bake for 30 minutes, Uncover and bake for and additional 25 minutes until top is brown and a knife inserted into center comes out clean.



*If you don't feel like making dressing from scratch, pick up a box of Hilary's Exclusive Holiday Stuffing!




Broth

Ingredients


32 oz.Chicken Broth


3 whole chicken breasts with bones or 2 turkey wings, a turkey neck and giblets


2 stalks of celery, leaves included


1/2 medium onion, cut into large pieces


1 McCormick bay leaf


1/4 cup butter


4 cups water



Directions


Simmer 1 1/2 hours.




Thanksgiving Gravy


Ingredients


5 cups prepared broth


1/4 cup fat from turkey roaster or 1/4 cup butter


1/3 cup corn starch


1/2 cup cold water


Directions


Heat broth. Stir cornstarch into COLD WATER. Remove broth from heat and stir in corn starch mixture. Return to heat and bring to a boil stirring with slotted spoon to prevent lumping. Season with salt and pepper to taste. If gravy is too thin, additional corn starch mixture may be added following above procedure.




Sweet Potato Souffle


Vegetable Ingredients


6 lbs. sweet potatoes, cooked and peeled


1 cup butter


Juice and grated peel of 2 oranges


4 eggs


3/4 cup sugar


Vegetable Directions


Preheat oven to 350 degrees. Whip cooked potatoes with other ingredients until fluffy. Place in a 3 qt. casserole pan prepared with cooking spray.


Topping Ingredients


4 Tbs. butter


1 cup brown sugar


1-2 Tbs. extra-fine, white rice flour


1 cup coarsely chopped pecans


Topping Directions


Cook all topping ingredients slowly until melted and add 1 cup chopped pecans. Pour on top of potatoes and bake for 30 minutes.





Cranberry Chutney

Ingredients



4 cups fresh cranberries, chopped


2 1/4 cup brown sugar


1 cup raisins, chopped


1 cup water


1/2 cup almonds, coarsely chopped


1/4 cup snipped candied ginger


1/4 cup fresh lemon juice


1/2 tsp. salt


1 tsp. grated onion


1/4 tsp. McCormick ground cloves


Directions


In a large saucepan combine all ingredients. Bring to a boil over medium high, then reduce heat and let simmer for 15 minutes, stirring occasionally. This recipe makes about 3 1/2 pints so seal at once, or refrigerate until used.



Strawberry Salad with Pretzel Crust


Ingredients


Pretzel Crust


2 cups Glutino Pretzels, crushed


4 Tbs. sugar


3/4 cup butter, melted


Cream cheese mixture


8 oz. Cream Cheese


8 oz. Cool Whip


3/4 cup sugar


Jell-O Mixture


1 (6 oz.) package strawberry Jell-O


2 cups boiling water


2 (10 oz.) packages frozen strawberries


Directions


Make pretzel crust ? Mix pretzels, sugar and melted butter. Spread in a 9x13 pan sprayed with vegetable spray. Bake at 400 degrees for 8 min. Cool completely. Make cream cheese mixture ? Mix cream cheese, cool whip and sugar together using electric mixer. Spread over cooled crust and refrigerate. Make Jell-O ? Dissolve Jell-O in water. Add slightly thawed berries. Chill until Jell-O begins to congeal. Stir and spread over cream cheese layer and refrigerate.






Kale and Blue Cheese Crostinis



This recipe provided by Rudi's Gluten Free Bakery

Ingredients


1 bag Rudi's Gluten-Free Rosemary and Olive Oil Ciabatta Rolls


9 oz. 100% baby kale


2 Tbs. unsalted butter


2 garlic cloves, minced


1/2 tsp. crushed red pepper


1/2 cup heavy cream


3/4 cup gluten free crumbled blue cheese


Salt and freshly ground pepper to taste


fresh parsley for garnish (optional)


Directions


Slice Ciabatta Rolls into quarters and toast on low until slightly golden-brown. In a small pan, cook kale until just tender (3-4 minutes). Drain, squeeze, and chop finely. In a large skillet, melt butter and add garlic. Cook over medium heat, stirring occasionally for 2 minutes or until just starting to brown. Add kale and cook an additional 2 minutes, adding in red pepper and cream. Let sit on simmer until cream has thickened. Slowly stir in the blue cheese. Spread creamed kale over tops of toasted Ciabatta Rolls and garnish with more cheese and/or and fresh parsley if desired. Best served warm.




Traditional Cranberry Sauce



Ingredients


1 bag (12 oz.) cranberries


1 tsp. grated lemon zest


3/4 cup sugar


1 cup water


Directions


In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature. Can be stored in an airtight container for up to 1 week.



Pumpkin Dip



Ingredients


1 (8 oz.) package cream cheese, softened


2 cups confectioners' sugar


1 (15 oz.) can solid pack pumpkin


1 Tbs. ground cinnamon


1 Tbs. pumpkin pie spice


1 tsp. frozen orange juice concentrate


Gluten free graham crackers or sliced apples for dipping


Directions


In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until well blended. Chill before serving. Serve with sliced apples or gluten free graham crackers.




Traditional Pumpkin Pie



Ingredients


1 unbaked gluten free pie crust*


1 (15 oz.) can pumpkin


1 (12 oz.) can condensed milk


2 eggs or 4 egg whites


1 tsp. McCormick cinnamon


1/2 tsp. McCormick ginger


1/2 tsp. McCormick nutmeg


1/4 tsp. McCormick ground cloves


3/4 cup granulated sugar


Directions


In a large bowl, combine the pumpkin, eggs, condensed milk, spices and salt. Pour into pastry shell. Bake at 425 degrees for 15 min. then at 350?F for 35-40 min. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.


*See recipe below for the Perfect Flour Rolled Pie Crust recipe.




Perfect Flour Rolled Pie Crust



This recipe provided by Namaste Foods


Ingredients


2 1/4 cups Namaste Foods-Perfect Flour Blend


2 Tbs. sugar


2 tsp. xanthan gum


1/2 tsp. salt


1/8 tsp. baking soda


3/4 cup shortening


2 tsp. baking powder


1/2 cup milk


1 tsp. vinegar


Directions


Combine first 7 ingredients with pastry cutter or food processor pulses until mixture becomes loose crumbs. Add milk and vinegar and stir until dough forms a ball. Knead until smooth. Shape into 2 one inch thick discs. Wrap in plastic wrap and chill for 1 hour. Roll out in circle between 2 pieces of wax paper or plastic wrap. Use in recipe as directed. (Makes 2 single pie crusts)





Pumpkin Pecan Rice Pudding



This recipe provided by Riviana Foods


Ingredients


2 bags Success Brown Rice


1 cup pecans, chopped and toasted


4 cups milk


1 (15 oz.) can Solid-pack pumpkin


3/4 cup brown sugar


2 tsp. pumpkin pie spice


1/2 tsp. salt


3 eggs, beaten


1/2 tsp. gluten free vanilla


1 cup heavy whipping cream


2 Tbs. maple syrup


Directions


Prepare rice according to package directions. Preheat oven to 350?F. Spread pecans on baking sheet and toast for about 8-10 minutes. Cool. In a large saucepan, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to a boil over medium-high heat, stirring constantly. Slowly add about 1/2 cup of hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans. Pour mixture into a greased 13x9-inch baking dish. Bake, uncovered at 350?F for 30 minutes or until a knife inserted near the center, comes out clean. Meanwhile, whip the heavy cream to soft peaks then add the maple syrup and continue to beat until peaks form. Serve with warm pudding. Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.




Sweet and Salty Chocolate Almond Cups



This recipe provided by Blue Diamond


Ingredients


1 (10 to 11.5-oz.) bag milk, semi-sweet or bittersweet chocolate chips


1 cup Blue Diamond Dark Chocolate or Brown Sugar and Cinnamon Almonds, coarsely chopped


24 Blue Diamond Almond Nut-Thins, coarsely broken


Directions


Line 18 mini muffin cups with paper liners; set aside. Place chocolate in a large microwave-safe bowl; microwave on HIGH for 2 to 3 minutes or until chocolate is mostly melted; stir until completely melted. Stir in remaining ingredients and spoon equal amounts into prepared muffin cups. (Makes 18 cups.)


*Variations:

Mexican Mocha: Add 1 teaspoon instant espresso powder and 1/4 teaspoon cinnamon to mixture.

Double Almond: Add 1/2 cup crumbled almond paste to mixture.

Fruit and Chocolate: Add 1/2 cup coarsely chopped dried cherries to mixture.
Crunchy Granola: Add 1/2 cup gluten-free granola to mixture.




Pumpkin Fudge


Ingredients


2 cups granulated sugar


1 cup packed light brown sugar


3/4 cup butter


1 (5 oz.) can evaporated milk


1/2 cup solid pack pumpkin


2 tsp. pumpkin pie spice


2 cups white chocolate chips


1 (7 oz.) jar Marshmallow Fluff


1 cups chopped pecans


1 1/2 tsp. Singing Dog Vanilla Pure Extract


Directions


In a heavy medium saucepan, combine the sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234? to 240? F (soft-ball stage). Stir in white chocolate chips, marshmallow fluff, nuts and vanilla extract; stir vigorously for 1 minute until chips are melted. Pour immediately into a 9x13 inch pan sprayed with cooking spray and lined with aluminum foil. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch pieces.




Tito's Classic Cosmo



This recipe provided by Tito's Handmade Vodka


Ingredients


1.5 oz. Tito?s Handmade Vodka


.5 oz. Cointreau Liqueur


Splash Cranberry


Squeeze lime


Method


Shake all ingredients over ice

Strain into cocktail glass

Garnish: Lime wedge


Glass: Martini





tags:  crescent rolls, miscellaneous, cornbrread, thanksgiving, salad
 
 
1. posted by: Lucy Burkett   8 years ago

Thank you for making this easier for me. I have had so much help with these recipes. It is good to know that I can rely of good people like you. Have a Happy Holiday. Having recipes to try is GREAT! This is all still new to us. LBurkett

 
 
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