The theme for this week’s Holiday Food Fest is Fall Dishes. If you have a favorite fall or Thanksgiving dish, please link up below to share! By doing so, you’ll enter for a chance to win a Flirty Apron! But more on that in a minute.
With Thanksgiving only 2 weeks away, I’m starting to form plans for how I will successfully host yet another big dinner for our family. Many families, including ours, have a variety of people with dietary restrictions. In our family, some cannot tolerate gluten, some cannot handle corn, and some are intolerant of sugar or dairy. I’m hoping to make a few dishes that will accommodate all of these restrictions, without sacrificing flavor. And to make it easier on myself, I’m planning ahead – making these dishes now, and freezing them until the big day.
Two of my favorite dishes to make ahead are gravy and stuffing. Yes, gluten-free gravy and stuffing! Not only is it gluten-free, it’s also sugar-free and dairy-free, so everyone can indulge in these Thanksgiving comfort foods. Making them ahead makes such a crucial difference the day of the big event. Have you ever tried to frantically make the gravy, while the bird rests, you’re finishing up other dishes, and there’s just not enough space or time? This gravy simplifies the whole process, as you only have to reheat it to serve. The stuffing only has to bake, so throw it in the oven as soon as the turkey comes out. Easy peasy! Once you have these two dishes in the bag, you can focus your energy on that beautiful bird, some mashed potatoes, or maybe a vegetable or two. I don’t know about you, but I can hardly wait!
Don’t forget to link up below for the chance to win an apron from Flirty Aprons! They sent me one to review, and it’s wonderfully well-made, machine-washable, and so cute! The straps are adjustable, so the aprons can fit any size. Absolutely the perfect gift for yourself or a loved one. Link your favorite fall or Thanksgiving recipe, and comment below letting me know you did so. If you don’t have a blog, no worries – just leave me a comment sharing your recipe! The links will be available until Wednesday, November 18, at 11:59pm CST. Please make sure you leave your email address, so I can get in touch with you if you win!
The winners for this week’s Holiday Food Fest giveaways at Hoosier Homemade are:
Don’t forget next week’s Holiday Food Fest: Gifts of Good Taste! Phoebe at Cents to Get Debt Free will be hosting, so be sure to link up your favorite edible gifts. She will be giving away a Digital Precision Pro Kitchen Scale. I’m excited about this one too! I personally love making or receiving goodies packaged as gifts – so I want to see what everyone makes!
Gluten-Free Make-Ahead Gravy, adapted from Woman’s Day
4 lbs turkey wings, or turkey wings and drumsticks
2 medium onions, sliced
1 c water
8 c chicken broth
1 chopped carrot
1 stalk celery, chopped
1/2 t thyme leaves, chopped
1 t fresh parsley, chopped
1/2 t sage leaves, chopped
1/2 c potato starch
1/2 t freshly ground black pepper
Heat oven to 400 degrees. Put turkey wings/drumsticks in a single layer in a roasting dish; scatter onions on top. Roast for 1 – 1 1/2 hours or until turkey is browned.
Put turkey and onions into a large saucepan or pot. Add water to roasting pan, stir to scrape up brown bits. Add water to saucepan. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, celery, and herbs. Simmer, uncovered, for 1 1/2 hours.
Remove turkey and set aside. When cool, pull off skin and meat. Discard skin; reserve meat for another use. Strain broth into saucepan; skim fat off of broth.
Bring broth to a gentle boil. In a separate bowl, whisk the potato starch with the remaining 2 cups of broth until smooth. Whisk into broth, simmering 5 minutes to thicken gravy. Sprinkle pepper over, taste; add additional salt if necessary.
You can freeze gravy for up to a month. Reheat, whisking as necessary. You can even add fat-skimmed drippings from the turkey to the broth before serving. Makes 8 cups.
1 recipe gluten-free french bread, cubed, or about 4 cups of any cubed gluten-free bread (I used agave nectar instead of sugar in the recipe)
1/4 c olive oil
3 c butternut squash, cut into 1/2 inch cubes
1/2 onion, diced
1 c celery, diced
2 c low-sodium chicken broth
2 T fresh parsley, chopped
1 t fresh rosemary needles, chopped
1/2 t sage leaves, chopped
1/2 t thyme leaves, chopped
salt and pepper to taste
Place the cubed bread on a baking sheet and place in the oven at 250 degrees for 30 minutes to an hour, or until sufficiently dried out. Place cubed bread in a large bowl.
In a large skillet, place 1 T of the olive oil. Bring to a medium heat and add butternut squash. Saute until tender, but not mushy, about 10 minutes. Remove and set aside. Add remainder of oil, and add onions and celery. Saute for a few minutes more, until onions are translucent.
Add broth and herbs to the onion-celery mixture, and bring to a boil. Add butternut to bread cubes and toss. Ladle broth mixture over bread cube mixture, tossing after each ladle, tasting the whole way. Salt and pepper to taste. If the mixture isn’t quite moist enough, add more broth and toss again.
At this point, you can either place in a baking dish, or stuff your bird. If baking right away in the baking dish, bake at 350 degrees for 20-25 minutes. If stuffing your bird, stuff just before you are ready to roast your turkey. What did I do? I placed the stuffing in a baking dish, wrapped it tightly, and placed in the freezer to save for Thanksgiving. (I only baked a little amount just for the photo – and a taste test.) I’ll defrost in the refrigerator for a day before Thanksgiving, and bake it for 25 minutes or so in the oven, until it’s browned. Might even put some turkey drippings over and toss, just for added flavor.
Make sure you click on the “Click Here” link below in order to enter your link, and/or to see the list of entered dishes. Contact me if you’re not sure how to submit them. Thanks!
Powered by MckLinky
Click here to enter your link and view the entire list of entered links…