How many gluten free Thanksgivings have I enjoyed to date? Quite a few. I remember the first year. It was a little different but as I soon learned an adventure. I did some looking back in posts and found my first gluten free Thanksgiving in 2010. Only 5 years ago? I thought it was longer. Here was my menu that first time around:
Thanksgiving Menu 2015
Even with all the planning in the world some things just don’t seem to go right. I trusted the “pork people” to tell me how long to cook the pork loin and while the temperature was spot on the timing was off. Thankfully the weather was great and the pork cooked quite well on the grill. Yesterday I had prepped and had all but the pork ready to go into the oven.
The Chicekn Poulet de Normande recipe was given to me by Aunt Sue. I have made it twice now and it is awesome! It has gotten rave reviews and several people have asked for the recipe. The recipe itself took some adjusting to make it gluten free. The original recipe calls for Pepperidge Farm Herb Seasoned Stuffing Mix as well as Pepperidge Farm Cornbread Stuffing Mix. It also has a can of Cream of Mushroom Soup. The mushroom soup was out because my daughter hates mushrooms. I did substitute cream of chicken soup base.
Have you ever priced a can or carton of gluten free cream soup? How about $2 plus for a carton. Pretty pricey stuff. On ABOUT.com there is an amazing recipe for Cream Soup Base. I have used it often and is easily adjusted to gluten free because all one needs to do is use a gluten free flour or the thickener and gluten free stock.
Now for the cornbread. I have adapted Paula Deen’s recipe for Moist and Easy Cornbread. It was really quite easy and makes some awesome gluten free cornbread.
Moist and Easy Cornbread Made Gluten Free
1 cup cornmeal
3/4 cup gluten free flour blend
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups buttermilk
Preheat the oven to 425 degrees F. While oven is preheating place the butter in a 8-inch or 9-inch cast iron skillet and place in oven. When the oven is preheated the pan should be ready.
In a large bowl, mix together the cornmeal, gluten free flour blend, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. Pour the batter into the warmed cast iron skillet.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 25 to 30 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before turning out of pan.
Chicken Poulet de Normandie
1 medium onion, finely chopped
3 celery ribs, finely chopped
1/2 recipe Gluten Free Stuffing Mix
2/3 to 3/4 recipe of Moist and Easy Cornbread Made Gluten Free, crumbled
1/4 cup sliced green onion tops
2 to 3 cups hot chicken stock
2 to 3 cups cooked chicken, pulled apart (I used Costco’s rotisserie chicken breast meat.)
1 tablespoon poultry seasoning
1/2 cup mayonnaise
Warm the olive oil in a dutch oven over medium high heat. Add in the finely chopped onion and chopped celery. Cook until onion is translucent. Gently mix the remaining ingredients until combined. Spoon half in a 13×9 inch casserole that has been sprayed lightly with a gluten free cooking spray. Top with pulled chicken and spoon the remaining dressing over top. Refrigerate overnight.
Preheat oven to 350°. Mix together 2 eggs 1 1/2 cups milk and Cream Soup Base (Gluten Free). Pour over dressing and bake for 40 minutes. Grate 2 cups cheddar cheese, sprinkle over the top and return to oven for 10 to 15 minutes.
One might ask where is the finished product? Well, there were a bunch of hungry folks hanging around when I took it out of the oven and this is it. Hope all of you had a wonderful holiday. I am truly blessed to be able to share my holiday with family and friends.