It’s about that time again where we start digging out the traditional recipes for our holiday meals and start preparing for the feast! Our family recipes need a bit of altering now that we have a gluten-intolerant family member, so I set out to make everything we usually do, but so they still taste awesome and everyone at the table can enjoy them.
The holidays just aren’t the holidays here without a nod to our New Orleans roots and gluten-free Andouille Sausage Stuffing. If we’ve got a crowd, I always make an extra pan just to make sure we have leftovers! Figuring out how to make the cornbread gluten-free was the key to making this gluten-free and great.
Another of my thanksgiving day favors is our gluten-free Sweet Potato Soufflé. Really, you can never go wrong when you start with a stick of butter and two cups of sugar. The flour was removed from the crumble on top, making it safe to eat.
Creamy casseroles are a little bit of work to make gluten-free, so I did sacrifice the deep fried onions and cream of mushroom soup in favor of what might even be a better choice in this Garlic Green Bean recipe.
Then, of course, there is the turkey. As to how we cook our turkey? Always been a fan of Alton Brown’s brined turkey. Best. Ever. Moist everytime. Unless you’re using a Sous Vide, which is equally awesome and a bit easier to manage.