I can’t believe it’s Thanksgiving week already!
I’m wondering if you’ve gotten your shopping done and your cooking schedule all planned out?
The Husband has been in charge of dressing and gravy for our family for nearly 10 years, it’s one my favorite things that he cooks. So this year, which is my first holiday season since being diagnosed with Celiac Disease, I was kinda bummed not to get to eat it.
He makes our family-favorite: Cornbread Dressing. Not stuffing. I know there is a great divide between dressing and stuffing lovers, but this family grew up on Cornbread Dressing.
A few weeks ago he practiced making some gluten-free dressing and gravy to see if he could get it just right. That man is so good to me.
It was perfection people!
I asked him to write down the recipe so I could share it but he swears it’s different every time. He says you have to be there to see and feel the texture as you mix it. He adds more or less liquid according to the texture.
But…here is the thing, after researching gluten-free dressing the biggest complaint was the texture. He found several sources that said using Tapioca Bread (as the white bread in the recipe) worked best.
He found tapioca bread at Whole Foods.
(The Husband also uses sausage in the dressing which gives an amazing depth of flavor.)
So he’s making regular gluten-filled dressing and gravy for all the other 30 people coming to my sister’s on Thanksgiving and for me, I get my own pan of yummy gluten-free dressing. (I’m going to share some with my BFF and fellow Celiac, Julie)
In addition to the dressing and gravy we’re also taking a turkey and I’m making several gluten-free dishes. I’ve been eating gluten free for nearly 7 months and I’m finding my body is super sensitive to any amount, however small, of gluten. I’ve been sick so often that I just don’t want to take any chances on cross contamination, so this year The Husband and I are taking all my food, from spiced cider (from Trader Joes!) and appetizers to all the main dishes and desserts. Maybe next year will be different, but this year I’m weary of getting sick.
While I’m at it, I’m making double for my daughter Stephie and her hubby Jon who will be staying home with new-baby Finley, per doctor’s orders to keep her away from crowds until she’s 6 weeks old…
So I’ve got a lot to cook this week!
Here’s my menu:
Pineapple Cheese Ball
Dressing and Gravy
And a new pie …
Caramel Pumpkin Cheesecake with Ginger Snap Pecan Crust
What are you making for Thanksgiving? And if you’re one of my Canadian friends…what did you make last month for Thanksgiving!?
~Happy cooking my friends~