GFCF Thanksgiving recipes

Here are some recipes we love:

Turkey: Cuban style (Delicious!!)
2 t minced garlic
1 T black pepper
1 T ground cumin
1 T dried oregano
1 t. salt
6-8 oranges, depending on turkey size*
1 c. dry white wine
1/8 c. lemon juice

1. Peel oranges and stuff turkey cavity with peeled oranges.
2. In a medium bowl, whisk together garlic, pepper, cumin, oregano, salt, lemon juice and juice from any leftover oranges.
3. Using a sharp knife, pierce holes in turkey to pour marinade into. Fill holes and cover turkey with marinade.
4. Cover with aluminum foil and cook as the package directs. Average is 325 degrees F for 5 hours.
*save out 2 T. orange juice for sweet potato casserole.

Green Beans Disney Style:
I learned this on our trip to Disney. They have the best food and all the parks are very accommodating. We had this particular side at the Garden Grill in Epcot.
1. Steam green beans and matchstick carrots.
2. Toss in 1 T. olive oil; sprinkle with salt and pepper or Mrs. Dash as desired.

Stuffing:
1 small loaf GFCF bread (aren't they all? LOL)
1 can Swanson's chicken broth
1/2 c. chopped celery
1/4 c. finely chopped onion
2 T olive oil
1 t. sage
1/2 c. craisins
1/4 c. fresh chopped parsley

1. Chop the bread and let it dry out. Cook celery and onion in olive oil until tender.
2. Place bread chunks in a large bowl. Pour broth evenly over bread chunks; mix with hands.
3. Add remaining ingredients as desired (they are all optional); season with salt and pepper.
4. Cover and bake for 45 min. I use a casserole dish sprayed with GFCF cooking spray.

Sweet potato casserole:
4 sweet potatoes
1/2 t. cinnamon
1/4 t. nutmeg
2 T. orange juice
1 package Jet-puffed mini marshmallows

1. Peel and cube sweet potatoes. Boil them until tender - approx. 15 min.
2. Drain potatoes, place in mixing bowl. Using a mixer, add orange juice, cinnamon and nutmeg.
3. Spread into rectangular baking dish. Top with marshmallows and bake for about 25 minutes - until marshmallows are golden brown on top.

Pie Crust:
2/3 c. rice flour
1/4 c. + 3 T. corn or tapioca starch
1 t. xanthan gum
1/4 t. salt
1 T. sugar
1/4 t. baking powder
6 T GFCF shortening
1 egg yolk
3 t. cold water
1 t. apple cider vinegar

1. Blend dry ingredients, cut in shortening.
2. Add egg, water, and vinegar. Mix well.
3. Roll into ball and chill 1 hour.
4. Roll dough between 2 pieces of plastic wrap. remove top layer of plastic wrap and turn crust into pie pan. Keep bottom piece of plastic wrap to pat crust into pan evenly. When finished, remove plastic wrap and fill with your choice pie filling.


Pumpkin Pie Filling vegetarian
for one 9" pie - filling looks funny but tastes really good
1 package firm tofu
2 c. cooked pureed pumpkin (Libby's is GFCF)
2/3 c. honey
1 t. vanilla
1 1/2 t. cinnamon
1 t. ginger
1/4 t. nutmeg
1/4 t. cloves

Mix all ingredients with a mixer, and pour into pie shell. Bake at 350 degrees F for one hour.
Refrigerate leftover pie.

Grandma's GFCF Pumpkin Pie Filling
for one 9" pie -
2 c. (1 can) cooked pureed pumpkin (Libby's is GFCF)
1 1/4 c. milk substitute (I use vanilla rice milk)
1/2 c. sugar
3 eggs
1 t. vanilla
1 T. cinnamon
1 t. ginger
1 t. nutmeg
1/2 t. cloves
1 t. allspice

Mix all ingredients with a mixer, and pour into pie shell. Bake at 350 degrees F for one hour.
Refrigerate leftover pie.

A great 'from scratch' recipe:
http://www.recipezaar.com/Pumpkin-Pie-Filling-256585

And some pie recipes from a friend of mine:
GFCF Crustless Pumpkin Pie from Kimberlee

• 1 can (or 2 cups) of pumpkin
• 1 1/2 cups milk substitute
• 3/4 cup sugar
• 2 1/2 Tbsp GFCF margarine
  
• 2 1/2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 3 eggs
• 1/2 cup GFCF flour (I use a rice flour blend)
• 1 tsp baking powder
• 1/4 tsp xanthan gum

*If you are not on a GFCF diet, you can use milk, your choice of butter or margarine, and an all purpose flour and omit the xanthan gum.

Beat all ingredients together, pour into a greased pie pan, and bake at 350 degrees Fahrenheit for 50 minutes. Cool and refrigerate until ready to serve.

GFCF Crustless Apple Pie from Kimberlee

• 6 apples peeled and thinly sliced (I usually make really small apple chunks.....my favorite apples to use are either Fuji or Gala apples)
• 3/4 cup sugar
• 1 egg
• 1/2 cup GFCF flour (I use a rice flour blend)
• 1/2 tsp xanthan gum
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1 Tbsp lemon juice
• 1/2 cup GFCF margarine
  
• 1/2 tsp vanilla extract

*If you are not on a GFCF diet, you can use your choice of butter or margarine and an all purpose flour and omit the xanthan gum.

1. Peel and slice apples and mix with lemon juice.
2. Beat eggs well on medium speed (about 5 min, or until fluffy). Add and beat in sugar, vanilla extract, and GFCF margarine.
3. In a separate bowl mix together flour, xanthan gum, nutmeg, salt, and cinnamon. Add flour mixture to egg mixture and blend together.
4. Add apples to mix and fold in. Pour into 9" greased pie tin and bake at 350 degrees Fahrenheit for 45 minutes.

Mashed Potatoes Substitutions
instead of milk, use rice milk
instead of butter, use smart balance light buttery spread or Earth balance sticks
I also add some garlic and parsley to punch up the potatoes and 'hide' the rice milk flavor. No one ever knows they are GFCF :)