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On Black Friday November 27 Denny’s is having a Buy One Build your Grand Slam Breakfast Get One Free!!! Click on the coupon below to get yours.

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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/

1/2 cup whole milk
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground cloves
3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
10 large egg whites
1/4 teaspoon salt

Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

Source:

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

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