Nine family members gathered (some dubiously) for Thanksgiving dinner at our house, which was going to be strictly vegetarian (except for the turkey) and completely, utterly gluten-free (including the turkey.)
The appetizers were maybe the biggest crowd-pleasers: Tostitos corn tortilla chips and Spicy Cranberry Salsa; warm Brie and apples; Mediterranean Snacks lentil crackers and Riceworks chips with Baked Artichoke Dip; and an enormous antipasto platter (oh, yeah, another thing that wasn’t vegetarian, but which pleased the low-carb dieters.)
But the dinner was widely considered a success, thanks to the variety of available sides and desserts, and especially to the centerpiece dish, the Thanksgiving turkey, cooked to perfection by my husband. He made sausage-free stuffing the usual way with celery and onions, but substituted cubes from two loaves of store-bought g-f bread, one wheat and one white. (The gluten-free bread seemed dry even when fresh, and so was well suited to becoming stuffing.)
The vegetarian main dish, Thanksgiving Meatless Loaf with Savory Mushroom Gravy, wasn’t as impressive-looking a centerpiece as something like Acorn Squash Stuffed with Quinoa and Roasted Almonds might have been, but it was very tasty except for the mushroom gravy being too sweet from accidentally using vanilla-flavored almond milk in it.
The after-dinner drink that we had on Friday night was a delicious digestif recommended by Lynne Rossetto Kasper on The Splendid Table.
Where we really missed gluten was the rolls and pies. The gluten-free rolls were not that great, but the gluten-free cornbread (that also got added to the stuffing) was pretty good. My mother-in-law brought g-f pecan pie and chocolate-covered macaroons from Twist Bakery & Cafe in Millis, Mass., that were delicious.
Our homemade gluten-free pies and spectacular gluten-free pumpkin cheesecake will require their own Gluten-Free Baking post!
Happy Weekend Cooking!