2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
7 slices processed American cheese
1/2 teaspoon salt

Directions:

In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

1 to 2 Tbsp. gluten free Worcestershire sauce
2 to 3 tsp. of Better than Bouillon*

1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.

2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.

3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.

4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock begin adding the cream.

5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce. Cook on low for twenty minutes.

6. Add the gluten free Worcestershire sauce and concentrated broth to the gravy. Stir well.

7. Add water to the gravy to thin it down to the consistency that you like. I usually just pour the water in gradually while whisking the gravy. Taste the gravy to see if it needs any additional seasoning; if so, add it.

8. Pour the gravy over the turkey and dressing on your plate and enjoy!

*1 tsp. of Better than Bouillon mixed with 1 c. water makes 1 c. broth. If you don’t have any, maybe you can use this information to figure out how many bouillon cubes to add.

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper

4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

1. Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

2. Dice the onions and celery. Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent. (Yes, a whole stick of butter. You can diet next year =)

3. Crumble the corn bread into a really large bowl. Add the breadcrumbs, onion and celery, and all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous gloop here.

4. Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

* I used leftover heels from loaves of Finally, Really Good Sandwich Bread and Brown Rice & Buckwheat Sandwich Bread that I had frozen. A short defrost in the microwave and a few pulses with the Cuisinart and I had some lovely breadcrumbs =)

** In the test run I used six cups of stock and the dressing was too moist. I usually use two cups of stock which makes a dressing that is drier than I like, but perfect for John. Thursday I’ll be making it with four cops of stock, so that’s what I put here. If you’re the least bit hesitant about four cups, then just use two and make extra gravy =)

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

Preheat oven to 350 degrees. With serrated knife, cut a two inch slice from the top of the pumpkin and reserve. Remove seeds and fibers.
Blend oil and garlic and rub into the interior of the pumpkin, then place in a large roasting pan. Alternate layers of toast crumbs and cheeses inside the pumpkin.
Combine half and half, salt, pepper and nutmeg and pour over layers.
Replace top and bake pumpkin 2 hours, gently stirring contents after 1 and 1/2 hours. Accompany with French bread, buttered and toasted, if desired, for dipping.

Source:

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

Heat the oven to 350 degrees. Combine the sweet potatoes, egg, sugar, cinnamon, and vanilla extract in a bowl and mix with an electric mixer on medium speed for 2 to 3 minutes. Empty the mixture into a 2-quart ungreased baking dish. Bake uncovered for 25 minutes. Top with the marshmallows and bake for an additional 5 minutes. Serves 4 to 6

Source:

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Source:

http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Turkey/Main.aspx

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.
Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.

Bake at 350 degrees for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

Boil water.

Peel potatoes and cut into small cubes.

Put in boiling water. Let cook until potatoes are soft.

Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer.

Add butter and milk; stir.

Add brown sugar and cinnamon, stir.

Dish onto bowl or plate.

Sprinkle cinnamon lightly over top.

Source:

http://recipes.holidays.net/recipes.php?id=9

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
Bake at 350 degrees F. for 25 min. or until hot. Stir.
Top with remaining onions. Bake for 5 min. more.

this recipe and other great ones can be found at:

http://campbellskitchen.com/

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

TIPS & NOTES
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Note: If you don’t have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.
Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

you can find this recipe and others at:

http://www.eatingwell.com/recipes_menus/collections/thanksgiving_collection_1