CHECKLISTS RESOURCES WHAT'S FOR DINNER COUPONS MANUFACTURERS

Thanksgiving Recipes!

posted by regnisaw@yahoo.com 9 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


½ 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 ¼ c. chopped celery including some tender inner leaves


1 ¼ c. onion, diced


1 tsp. McCormick poultry seasoning


¾ c. to 1 ¼ c. 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.





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


½ medium onion, cut into large pieces


1 McCormick bay leaf


¼ c. butter


4 c. water



Directions


Simmer 1 ½ hours.




Thanksgiving Gravy


Ingredients


5 c. prepared broth


¼ c. fat from turkey roaster or ¼ c. butter


1/3 c. corn starch


½ c. 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 c. butter


Juice and grated peel of 2 oranges


4 eggs


¾ c. 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 Tbsp. butter


1 c. brown sugar


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


1 c. coarsely chopped pecans


Topping Directions


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





Cranberry Chutney

Ingredients



4 c. fresh cranberries, chopped


2 ¼ c. brown sugar


1 c. raisins, chopped


1 c. water


½ c. almonds, coarsely chopped


¼ c. snipped candied ginger


¼ c. fresh lemon juice


½ tsp. salt


1 tsp. grated onion


¼ 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 ½ pints so seal at once, or refrigerate until used.



Strawberry Salad with Pretzel Crust


Ingredients


Pretzel Crust


2 c. Glutino Pretzels, crushed


4 Tbsp. sugar


¾ c. butter, melted


Cream cheese mixture


8 oz. Cream Cheese


8 oz. Cool Whip


¾ c. sugar


Jell-O Mixture


1 (6 oz.) package strawberry Jell-O


2 c. 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.






Traditional Green Bean Casserole



This recipe provided by Pamela's Products

Ingredients


GREEN BEANS


1 1/2 lb green beans


1/2 lb mushrooms


4 Tbs. butter


SAUCE


Butter and juice from cooking the mushrooms


1 tsp salt


1 Tbs. Pamela’s Bread Mix


3/4 cup half and half


ONION RINGS


1 onion


1/2 cup Pamela’s Bread Mix


1/2 tsp salt


Directions


PREPARE GREEN BEANS

Trim ends and cut in half. Steam 4 minutes, rinse with cold water to stop cooking.

PREPARE MUSHROOMS

Clean and slice. Saute in butter until slightly limp, about 2 to 3 minutes.

CREATE ONION RINGS

Slice onion into 1/8 to 1/4 inch rings and separate rings. Mix Bread Mix and salt. Dip onions in mix, shaking loose some of the flour. Fry quickly in medium/hot oil and scoop out with a slotted spoon onto newspapers or paper towels to drain.

MAKE SAUCE

Using the butter and juice from cooking the mushrooms, add the salt and Bread Mix, and stir well to mix. Add the half and half, whisking constantly so no lumps occur. Stir over med. heat until cooked and thickened. Mix together with mushrooms and green beans in buttered casserole dish. Cover and bake in pre-heated oven at 350° for 45 to 60 minutes. Remove cover and top with onion rings and bake 10 to 15 more minutes.



Traditional Cranberry Sauce



Ingredients


1 bag (12 oz.) cranberries


1 tsp. grated lemon zest


¾ c. sugar


1 c. 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 c. 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


½ tsp. McCormick ginger


½ tsp. McCormick nutmeg


¼ tsp. McCormick ground cloves


3/4 c. 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


2¼ c. Namaste Foods-Perfect Flour Blend


2 Tbs. sugar


2 tsp. xanthan gum


½ tsp. salt


1/8 tsp. baking soda


3/4 c. shortening


2 tsp. baking powder


½ c. 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 c. pecans, chopped and toasted


4 c. milk


1 can (15 oz.) Solid-pack pumpkin


3/4 c. brown sugar


2 tsp. pumpkin pie spice


1/2 tsp. salt


3 eggs, beaten


1/2 tsp. gluten free vanilla


1 c. heavy whipping cream


2 Tbs. maple syrup


Directions


Prepare rice according to package directions. Preheat oven to 350ºF. 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 350ºF 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 c. granulated sugar


1 c. packed light brown sugar


3/4 c. butter


1 (5 oz.) can evaporated milk


1/2 c. solid pack pumpkin


2 tsp. pumpkin pie spice


2 c. white chocolate chips


1 (7 oz.) jar Marshmallow Fluff


1 c. 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 240º 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   7 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

 
 
Learn More
 

Subscribe For Newsletter

Frequently Asked Questions