Of course, the Thanksgiving Dinner can be one of the most important food holidays and what do you do if you can not have gluten? There is many new GF products that have developed just for the holidays. We made use of some of them in the recipes that follow.  We sampled the first two recipes during the last Celiac Support Meeting on November 22.

 

Gluten-Free Turkey Stuffing Casserole

All you need:

1- 1.5# turkey tenderloin (about 2 cups)

¼ cup water

6 Tablespoons butter

½ onion, diced

2 ribs celery, diced (about 1 cup)

1 large carrot, diced

1 bag (12 oz.) Aleia’s Gluten Free Stuffing or Glutino Stuffing (new to our store this year)

2 – 3 cups Kitchen Basics Chicken broth, No salt added.

All you do:

1. In a large pot with tight fitting lid, add turkey and water. Add to preheated oven at 325 degrees. Bake for 40 minutes to 1 hour until internal temperature is 165 degrees.
2. Meanwhile, in a large skillet, on medium heat, melt butter add onions, celery and carrots. Sauté until vegetables are tender. Add broth and bring to a boil. Add stuffing to mixture. Cut turkey roast into large cubes and add to mixture.
3. Toss lightly until mixed. Pour mixture in greased casserole dish. Cover with foil and bake for 20minutes or until hot. For a crispy top, remove foil and bake uncovered for additional 10 minutes. Serve with Imagine Roasted Turkey Gravy. Serves 8

The following recipe is one my daugher Michelle found, it has become one of our favorite squash recipe that goes well with turkey, ham, salmon  or smoked chicken.   You can substitute walnuts for the Sahale mix, if you know they are Gluten-free.  Hy-Vee took off their brand of walnut and pecans from the GF Product listing.

Also new this year, the Funjuns used in the Green Bean Casserole were not GF anymore, so we found alternatives. See recipe below.

Gluten-Free Acorn Squash stuffed with Wild Rice

Serves 6-8

All you need:

1 3/4 cups water

1 cups Lundberg wild blend rice® (HealthMarket)

1 small acorn squash, cut in half and seeded

2 tablespoons canola oil

1 finely chopped onion

2 teaspoons crumbled sage leaves or ¾ teaspoon ground sage

1 tablespoons lemon juice

1 cup Sahale crunchers® cranberries, sesame, honey mix

(HealthMarket)

½ cup Newman’s own dried cranberries

All you do:

1. Prepare rice according to package directions. Transfer to large bowl.
2. Preheat oven to 375 degrees. Oil large baking sheet. Place squash, cut side down, on sheet. Bake until tender about 40 minutes. Cool. Using spoon, scoop out pulp, leaving ¼ inch shell. Reserve shells for serving. You can also microwave squash for 8 minutes.
3. Preheat oven to 350 degrees.
4. In large skillet, add oil, when warm, saute onion until tender about 15 minutes. Add sage and stir. Add rice, squash and lemon juice until mixed well. Mix in Sahale crunchers with almonds, cranberries and sesame seeds and dried cranberries.

5.Place stuffing in squash shells or on baking sheet. Bake for about 25 minutes

Gluten-Free Green Bean Casserole                                

All you need:

1 can (18 ounces) Progresso Vegetable GF classic creamy mushroom soup

1 teaspoon gluten-free soy sauce (San-J)

Dash ground black pepper

4 cups Hy-Vee cut green beans, divided (or 2 [14 oz] cans)*

1 1/3 cups crushed Kettle brand Sweet Onion potato chips or

Pop chips –sour cream onion or Piknik shoe string potatoes or TGI Friday’s onion

Rings.

All you do:

1. Stir the soup, soy sauce, black pepper, beans and 2/3 cup potato/onion rings in a 1-1/2-quart casserole.
2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining potato/onion rings.
3. Bake for 5 minutes or until the onions are golden brown. Makes 12 servings.

Recipe Tips

• *Tip: Use 1 bag (16- to 20-ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans (drained) or about 1 1/2 pounds fresh green beans for this recipe.
• For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
• For cheese lovers, stir in 1/2 cup shredded cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup shredded cheddar cheese when adding the remaining potato chips or onion rings. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
• Nutritional Facts: 1 serving contains, 60 calories, 3 g. fat, .5g.saturated fat, 480 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 1 g. protein.

GF Spice Pumpkin Cake            

Serves 24

All You Need:

1 pkg Full Circle GF Spice Cake Mix

3 large omega-enriched eggs

3 Tablespoon Hodgson Mills Milled Flax seed

½ cup Hy-Vee canola oil

1 cup Libby’s 100% Pure Pumpkin or Farmer’s Market organic pumpkin (15 oz. can)

1 tub Betty Crocker Rich & Creamy Cream Cheese Frosting or Whipped Cream Cheese Frosting

 

All You Do:

Preheat oven to 350˚F. Grease and flour 9×13 inch pan. Combine cake mix, eggs, oil, flax seed and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Frost cake with Betty Crocker cream cheese frosting.

Recipes developed by Becky Guittar, RD, LMNT           bguittar@hy-vee.com       (402) 467-5505

 

Other favorite recipes from support group members were also shared.

 

Cornbread or Corn Muffins

By: Dianne Heidtbrink               dihbrink@gmail.com

Makes 9 muffins or one 8-inch round bread

All you need:

• 1 cup cornmeal
• 1 cup Brown Rice Flour (can use any Gluten-free flour)
• ½ teaspoon xanthum gum
• ¼ cup granulated sugar
• 3 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup canola oil
• 1 cup milk minus 1 tablespoon
• 1 large egg, well beaten
• ¼ teaspoon pure vanilla extract

All you do:

1. Preheat oven to 400˚F. Position rack in center of oven. Spray muffin pan or 8-inch round cake pan with cooking spray.
2. Mix dry ingredients in medium mixing bowl. Combine oil, milk, egg, and vanilla in another small bowl. Add wet ingredients to dry and gently stir to combine. Do not over mix. Pour batter into muffin pan or 8-inch round cake pan.
3. Bake about 20 minutes for muffins or about 25 minutes for bread. Remove from pan and serve immediately.

Dressing

By: Diane Heidtbrink               dihbrink@gmail.com

All you need:

• 4 quarts (16 cups) bread crumbs or cornbread
• ½ cup fat
• ½ cup onion
• 1 ¾ cups celery
• 1 ¾ tsp salt
• ¾ tsp pepper
• 1 ¾ tsp sage
• ¾ tsp poultry seasoning
• 1 ½ — 2 cups stock

All you do:

1. Preheat oven to 350°F.
2. Sauté onion and celery in fat; add seasonings.
3. Add stock and bread crumbs. May need to add more stock to be moist.
4. Cover and bake for 30-40 minutes

Green Bean Casserole

By: Marj Newcomer             m.newcome@icloud.com

 

All you need:

• Pik-Nik Shoestring Potatoes (stated as Gluten-Free on label) ORG.I. Fridays Onion Rings
• 2 tablespoons butter or margarine
• 2 tablespoons corn starch
• 1 ½ cups sour cream
• 1 teaspoon salt
• ¼ teaspoon sugar
• ½ lb Swiss cheese, grated
• 3 16 oz cans green beans, drained

 

All you do:

1. Preheat oven to 400 degrees and grease a casserole dish.
2. Heat the butter or margarine, and add corn starch to make a roux. Once the corn starch is incorporated and thickened, turn to a low heat and add the sour cream. Then add the salt and sugar to complete the white sauce.
3. Layer the green beans and Swiss cheese in the casserole dish. Pour the white sauce over the top. Bake for 15-20 minutes or until bubbly. Remove from oven.
4. Sprinkle on either the shoestring potatoes, Potatoes or T.G.I.F’s onion rings over the top.
5. Bake another 5 minutes and serve.

 

 

Sorry if you missed our last meeting on September 27, we had a good turnout. We  sampled various kinds of pizza. Several members had not gotten a chance to taste the new  GF Frushetta Pizza.  We added spinach, Italian chicken sausage and feta cheese, pizza on the left.  The pizza on the right is Rotella’s pizza crust with Hy-Vee pasta sauce, diced bell pepper and tomatoes.

For the next meeting, we are planning to prepare various types of stuffing, just in time for the holidays.  The group decided to meet on Saturday, November 22 at 10:00 a.m. at Hy-Vee on 84th and Holdrege. Call Becky Guittar at  402-467-5505   for questions or comments.

Here is the slide presentation that I presented to the group.  Click link below.

–Becky Guittar, RD, LMNT

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