You know that most of this week is going to be Thanksgiving leftovers...so I'm making them good!
I have had great success and accolades the last couple years making the maple roasted acorn squash from the gluten free goddess blog, so I'm not going to mess with a good thing! http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html
For the corn bread I like Bob's Red Mill Gluten free Corn Bread Mix. It makes a nice soft bread that isn't too crumbly, so it holds up well during the mixing.
The curry might sound a little
crazy non-traditional for a Thanksgiving dinner, but trust me - it's delicious and no one will think anything of it except the aromatic spices bring out a nice contrast with the apples and cranberries. YUM!
Then there will be the usual staples:
Turkey - I plan to try my famous roast procurement method (http://cocoasglutenfreeplace.blogspot.com/2012/04/look-i-made-roastand-fab-gf-find.html). Boar's Head has so many yummy sounding options- how will I choose?
Baked potatoes - which can be mashed with milk/butter for the more traditional, then you have leftover baked potatoes for the rest of the week, which adds a little flair to the 3 day turkey sandwich scenario
Cranberry Sauce - homemade, of course. It's seriously faster and better than opening a can, unless you just crave the jellied kind (I understand!)
Raw Mushroom Gravy - to supplement whatever sauce I get from the Turkey. I adore Ani Phyo's recipe: http://aniphyo.com/blog/cauliflower-mash-mushroom-gravy/ No, it's not going to taste like meat but it's savory on potatoes and you'll love it, I promise!
Random Sides as needed
Wine, Gin and Kool-Aid
For the beginning of the week there's Tuna Salad, Steak and Zucchini Parmesean.
What are you having for Thanksgiving?