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Ingredients:Olive Oil, Italian Seasoning, Garlic, Garlic Powder, Onion (diced), pepper, Salt, Breadcrumbs (for meatballs), Diced Tomatoes, Tomato Sauce, Tomato Paste, Spaghetti Noodles, Garlic Bread and Black Olives (optional). Full recipe at bottom.

Spaghetti Sauce: Salt, Pepper to taste, Diced Tomatoes, tomato paste, diced onions, garlic powder, diced garlic, tomato sauce, and mix and heat until ready.

Boil water, with a pinch of salt in the water. Add Noodles to the boiling water. Cook until tender.

Tender Spaghetti (look at picture below)

Meatballs:

Place ground meat into a bowl, breadcrumbs, salt, pepper, garlic powder, garlic (diced), onion (diced), and 1-2 eggs. Mix together, once throughly mixed form into balls. Cook in a hot pan with hot Olive Oil. Cook until get a nice color on the outside.

Finish meatballs in oven at 400 degrees F. Cook until fully cooked. (no pink inside)

Garlic Bread:

follow directions on box.

serving size: 4-8
Spaghetti Sauce
1-2lbs. Spaghetti noodles
2-3 small cans of tomato sauce
1 small can of tomato paste
1-2 large cans of diced tomatoes (depending on how much you like tomatoes)
about 20 black olives chopped
2tsp- garlic powder
1tsp- pepper
1 tsp- salt
2tsp- onion powder
1/2 onion diced
4 cloves of garlic diced
3 tsp- Italian Seasoning

In a large pot combine the tomato sauce, tomato paste, diced tomatoes, garlic powder, pepper, salt, onion powder and stir together. In a seperate cooking pan heat about 4 tablespoons of Olive Oil and cook off the diced onion and garlic. Once the onion and garlic has cooked off pour into the tomato sauce mixture and stir until throughly mixed. Keep on the heat at the lowest setting then once the meatballs are ready place the meatballs into the tomato sauce and stir together and heat until the noodles and mozzarella sticks or garlic bread) are ready and serve.

Fill cooking pot with water until boils add about 1/2 teaspoon (tsp) of salt, add spaghetti noodles and about 2 tablespoons (tbls) of Olive Oil. Cook the noodles until al dente ( with some bite to it but soft).  Drain the spaghetti noodles and pour into a bowl then mix in a little bit of  olive oil to help keep the noodles from sticking. ( do not rince noodles as the good starches will be washed away)

Meatballs
1- 1 1/2 lbs ground beef
1/2 finely grated parmesan cheese
1 whole egg
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 cup bread crumbs

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

16 oz. mushrooms (whatever kind you want)
1 tsp. olive oil
4 Tbsp. unsalted butter (or the appropriate casein free or vegan substitute)
1/2 c. gluten free flour (I used brown rice flour because of its subtle flavor)
2 c. chicken or vegetable stock
1 1/2 c. light cream or half & half (or 1 1/8 c. plain soymilk + 3/8 c. canola oil)
squirt of lemon juice
white pepper to taste
a tiny pinch of nutmeg

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 recipe Gluten Free Southern Cornbread
2 c. gluten free bread crumbs*
2 c. onion, diced
1 c. celery, diced
1 stick butter or margarine

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/

1 pumpkin, 4 lb., washed and dried
2 Tbs. vegetable oil
2 cloves minced garlic
6 oz. baby Swiss Cheese shredded
4 slices white bread, toasted and crumbled
2 oz. mozzarella, shredded
1 pt. half and half
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. freshly grated nutmeg
French bread fingers for dipping

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/

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