The word glutton reminds me of the word gluten. A thing until very recently I relied on for practically every meal. Gluten intolerance has left me
My sponsor, Foodbuzz, does a monthly challenge called 24x24. 24 Featured Publishers across the world are chosen to blog about a unique meal and all within 24 hours. Mangia was chosen. November’s challenge: Get creative on a Thanksgiving meal.
The task at hand: turning the most gluten-ous Italian Thanksgiving into GF deliciousness. Oh, and no one can know . . . Italians are very proud of their gluten.
GF French Bread
Fruit and Vegetable platters
Malone y Prosciutto
Penne Rice Pasta with Chicken Sausage Marinara
Orange Cinnamon Cranberry Sauce
Grandma’s Sausage Stuffing with Dessert Lab Gluten Free Bread
Garlic Mashed Potatoes
Quinoa Flour Gravy
Brown Sugar Yams
Green Beans with Pancetta
Gluten Free Pumpkin Pie
Chocolate Hazelnut Cheesecake
Dessert Labs Apple Pie
Fresh Vanilla Bean Whipped Cream
The De Marco stuffing if I may say so myself, is not only our signature dish, but the best stuffing in all of the world. It’s not your typical dried out mush. Its full of flavor and texture. We decided to have a little test –which stuffing was better? GF or G filled? Let me just say the table was passing around both stuffings and not a word was mentioned.
Sides, sides and more sides . . .
|Pancetta Green Beans--to die for. Nothing more then beans, olive oil and pancetta.|
Our 26 lb turkey. Perfectly roasted. Cheers to dad for not drying it out.
On to dessert . . . Pumpkin Pie, GF Apple Pie from Dessert Lab and homemade Chocolate Cheesecake with a gluten free hazelnut crust. Brilliant and delicious.
Mi Familia . . .
Grandma’s Sausage Stuffing
1lb Italian Sausage (ground)
1 lb pancetta or bacon
1 cup sliced mushrooms
2-3 cloves garlic
2 cups white onion
2 cups chopped celery
3 bags of spinach
1 cup red wine
1 cup chicken broth
1 0-16 oz dried bread crumbs (depending on how bready you like your stuffing)
*We bought gluten free breadcrumbs from a local bakery
1 teas sage
1 teas marjoram
1 teas rosemary
Cook Italian sausage and bacon and put aside. Sauté mushrooms, garlic, onions and celery in ½ cube butter. Once cooked add spices and salt and pepper to taste. Cook for an additional 1-2 minutes. Steam or boil spinach and drain. Don’t cook longer than 60 seconds. Transfer cooked vegetables to a large mixing bowl. Add sausage and chopped bacon, bread crumbs, spinach, eggs, red wine and chicken broth. Mix the stuffing together until its well coated. Stuff the bird and enjoy!