I just finished cooking my first grain free Thanksgiving!
I was given the greatest tip for grain free gravy by a gf friend. Take the drippings and plenty of bone stock. Add to a large pot that has some cream boiling in it and allow to boil until reduced and thickened. Take off the heat and add some egg yolks or butter to further thicken if desired. Salt and pepper to taste.
Shrimp salad served in half and avacado, garnished with baby heirloom tomatoes.
Mascarpone peas that were loved by all.
Roasted garlic root veggies (I used potatoes, turnip, celery root and jicama and 8 heads of garlic, 1/2 a cup of melted butter and 1/2 cup of white wine. Cover with foil and roast at 375 for 45 min, uncover and continue roasting for 15 min or until golden brown. Pull out and remove garlic heads. Hold them with a cloth covering your hand (or gloves) and squeeze out the cloves. Mix into veg and place in serving bowl. Don't forget the buttery garlicy delicious oil in the pan.) These were the best.
Brined and buttered turkey stuffed with apple, fennel, garlic and onion and sausage. This was my first time eating bread free stuffing and I really enjoyed it.
Baked ham with garlic mustard dipping sauce. (Um... I'm starting to see a garlic trend!
Pumpkin brulee. (torched top and everything.)
Vegan offerings (My future SIL is vegan!
I'm always trying to make her healthier food as she doesn't eat very well imo)
Quinoa coconut cream curry stuffed peppers (These were scarfed down by EVERYONE. The flavor was so good and the richness of the coconut cream curry really satisfied!)
Dilly potato salad with coconut cream dressing. I mixed coconut cream into an italian style CO vinegrette and then added fresh dill.
Chai Apple crisp (The crisp was maple glazed pecans and almonds)