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      The Curry Girls’ Ultimate Guide to a Gluten-Free Thanksgiving

      • November 21, 2016
      560 315 Curry Girls Kitchen

      The Curry Girls’ Ultimate Guide to a Gluten-Free Thanksgiving will help you make the most delicious and enjoyable Thanksgiving ever!  For many, Thanksgiving can be overwhelming! Peg’s created this organizational planning guide that will take you from four days out to hours just before serving up your Thanksgiving meal. This guide will help those who feel a bit overwhelmed from the shopping to preparing your beautiful feast.  TheUltimate Thanksgiving Guide, and all the tips, have helped many students  plan, prepare and execute a deliciously relaxing Thanksgiving dinner.

      Being in a state of grace and having our family gather around the table, is always a blessing for us! Megs and I do love the entire ritual from shopping to cooking, to baking, to setting and decorating the table to the final moments when all the food hits the buffet.  It is an all out effort in those final moments. Then, just before we dig in, we hold hands in a circle and give thanks. It always feels like a miracle when the food is warm and everyone is seated eating at the same time! That’s why we thought it would be perfect to share in the magic of our own delicious gluten-free Thanksgiving and give you the game-plan to make one of your own!

      We hope that you too will find it helpful when planning your Thanksgiving meal! Our wish for you is to have a stress free dinner AND so that YOU too will enjoy your family and friends!

      Wishing you and your family abundant blessings! We are grateful for you!

      Thanksgiving and celebrating our FIRST Grandnephew’s birthday.

      The Curry Girls Countdown to a Delicious & Gluten-Free Thanksgiving! 

      1 Week Out: Plan Your Thanksgiving Dinner Menu & Get Organized!

      1. Decide on your menu and make your guest list. Always plan for a little more food, as leftovers are as important as the day itself! This plan is for up to 20 people with leftovers but is also easily expandable for more.
      2. Timing: Organize yourself by making your lists starting four days out. Then plan your time accordingly SEE BELOW
        1. See what you can prepare ahead of time
        2. What must be prepare the day of
        3. What’s left to finish in the last hour and what dishes need attending in the final minutes just before serving.
      3. Buy a small notebook and make notes so you will have them for years to come. What worked & what didn’t

      The Curry Family Gluten-Free Thanksgiving Dinner Menu:

      *Note:* Our menu is 100% Gluten Free and easily adaptable for dairy free too.

      1. Stuffed Herb Roasted Turkey
      2. Traditional giblet gravy
      3. Vegan Mushroom Gravy, recipe coming soon.
      4. Mashed Potatoes and or Cauliflower & Parsnip Mashers (for a lighter lower carbohydrate substitute)  
      5. Scalloped sweet potato and apple tart or Aunt Cathy’s baked sweet potatoes
      6. Gluten-Free Bread Stuffing   (we also make a traditional stuffing to keep everyone happy 🙂
      7. Cranberry Jello mold
      8. Grand Ma’s fresh cranberry relish
      9. Vegetables to choose from below.  Click on a link for the recipe.
        1. Roasted vegetables (parsnips, carrots, beets, butternut squash)
        2. Blistered green beans 
        3. Greens (Swiss chard with fennel)
        4. Sauteed Brussel sprouts, shiitake mushrooms, and carrots 
        5. Organic frozen or fresh peas

      Gluten Free Thanksgiving Desserts:

      5-6 Days Out: Enlist your guests to bring something.

      Below are some suggestions, as everyone wants to help in some way, even the non-cooks. So here is something for everyone to contribute to the festivities. You just don’t want to end up with too many of the same things or flowers or bottles of wine. Make a list of what everyone is bringing so you dont forget.

      1. Beverages such as wine, beer, sodas, waters such as natural sparkling or flavored.
      2. Bread and/or Rolls (not everyone at our household on Thanksgiving is gluten-free
      3. Deserts; Pumpkin pies, cheesecake, apple pie, or pecan pie, ice cream or fresh whipped cream
      4. Appetizers; Celery sticks with cream cheese, or hummus, edamame mixed with dried cranberries, artichoke dip.
      5. Crudités, (vegetable platter and a dip)
      6. A side dish, if appropriate
      7. A honey baked ham    

      Reminder: appetizers should be light, not heavy so there is room for dinner.

      Crunch Time! Thanksgiving Meal Prep Plan

      3-4 DAYS AHEAD:

      • Decide on your menu, who’s attending and what they’ll bring
      • Make lists for farmers market, grocery stores
      • Make a beverages list
      • Shop for all fresh and staple ingredients
      • Don’t forget to have on hand: meat thermometer, fat separator, lasers and trusses, a nice size roaster, heavy duty tin foil

      2 DAYS AHEAD:

      • Make portabello vegan stock
      • Prepare herb butter
      • Prep all vegetables: dice onions, carrots celery, mince garlic, ready herbs

      NOTE: Store whole celery and carrots in water to keep them fresh. Diced onions, carrots and celery keep well in a glass container or baggie. Store fresh minced garlic in a glass container covered in olive oil.

      • Cube breads for stuffing (Udi’s chia flax and or Rye Style GF bread to cube)
      • Make cranberry raspberry jello mold
      • Arrange flowers and decorate tables

      1 Day Ahead: Have Any Volunteers? This is the day to say YES!

      Happy Volunteer Pie Bakers with Megs!

      • Make Vegan Mushroom Gravy
      • Prepare scalloped sweet potatoes and apple tart (par-cook the sweet potatoes)
      • Ready pie crusts
      • Make pumpkin and pecan squares 
      • Make turkey stock using the giblets
      • Prep green beans and or greens and fennel (If cooking greens, wash and thoroughly dry them)
      • Prep roasted vegetables* (butternut squash, parsnips, cauliflower, carrots, beets, brussel spouts)
      • DO NOT STUFF BIRD until day of.

      *NOTE: When prepping, try to keep all the roasted vegetables the same size to ensure even cooking. 1” is a good size to cut or dice them

      • Set tables with plates, forks, glasses etc.
      • Prep celery for appetizer but do not add cream cheese until day of serving
      • Organize platters and label them. Also include the utensil for serving so helpers will know what goes where.

      Thanksgiving Day: Show Time!! And Your Day Plan

      STEP #1 on Thanksgiving: Determine what time you wish to eat and count backward as to when the turkey will be ready. Remember an UNstuffed turkey takes less time than a stuffed one~ AND it will need to rest for 15 minutes or up to 30 minutes before carving.

      Thanksgiving Day: Begins at 7 or 8 am

      • Pre-heat ovens to 400 degrees
      • Rinse turkey with coarse or Kosher salt and thoroughly pat dry or butter wont stick
      • Prepare stuffing
      • Ready roaster with rack and place heavy duty tin foil  around roaster for tenting later on
      • Place turkey on rack in roaster
      • Stuff turkey and baste with herbed butter
      • Keep butter on stove in a heatproof container with baster brush. It’s great when it melts.
      • Put turkey in pre-heated 400 degree oven for 20 minutes uncovered, then reduce temp to 325 degrees.
      • Ready and prepare mashed potatoes set aside to reheat 20 minutes prior to serving
      • Make pumpkin pie and or other desserts
      • Clean up morning mess
      • RELAX FOR A LITTLE: shower, go for a walk on the beach, read…visit.
      • Set timer for every 30 minutes to baste the big bird. It’s ok not to baste if walking
      • If cooking a 30-32 lb stuffed bird it took 6 ½ hours at 300 degrees in at 10am, done by 4:30pm
      • If cooking a 24 lb. stuffed turkey,  I put it in oven at 11:00am was done at 5:00pm.
      • Remember every oven cooks differently!
      • Blanch green beans, drain and set aside in pan.

      2 hours prior:

      • Cover turkey if necessary (if looking too brown and crispy on top)
      • Bake sweet potato tart and mashed potatoes
      • Set out appetizers, drinks
      • Put ham in the oven
      • Put roasted vegetables in the oven

      1 Hour prior to eating:

      • Warm the Vegan Mushroom Gravy
      • Put stuffing’s in the oven
      • Ready peas in a pot if serving (Add frozen peas to boiling water. Cover and turn off. Drain before serving.
      • Check to see if Turkey is done, if reads 170degrees in breast, and 185 in thigh it’s done. Make sure you don’t hit the bone when checking the temperature. Set turkey on stove covered. Let rest for at least 15 minutes before carving.
      • Prepare vegetables ie: green beans or leafy greens or brussels and carrots.
      • Make turkey gravy (takes about 5-10 minutes)
      • Check things in oven, pull out if done and keep covered and warm.
      • Set out jello mold, breads, and begin to have helpers plate those foods that are ready as the turkey is being carved.
      • 5:30 ready to EAT. Share in a Blessing after everyone is seated and ready to eat. Enjoy your deliciously wonderful Thanksgiving Feast! ]

      We wish you and your family a wonderful and delicious Thanksgiving!

      We are grateful for all of you who follow us and support us here at Curry Girls Kitchen!

      May we all be abundantly blessed!

      With Love and gratitude ,

      Megs and Pegs