I'm almost done shopping for this year's version of gluten-free thanksgiving. On the menu: turkey, cranberry sauce with oranges & red wine, wild rice & apricot stuffing, mashed potatoes, sweet potatoes, spinach, pumpkin pie, and chocolate cream pie. My mom is bringing the sweet potatoes.
I've only really made two major changes to the thanksgiving menu since making it gluten free. I don't do a bread stuffing anymore, and I had to de-gluten the pie crust recipe. I *could* do a bread stuffing with gluten-free bread. I really love the corn bread recipe in the Nearly Normal cookbook, and would happily make that into stuffing for the bird. Perhaps I will next year. But last year I tried out the recipe for the wild rice & apricot stuffing, and liked it so much that I want to repeat it. Here's how it goes:
In a large heavy saucepan, melt 4 tablespoons of butter. Add and cook for 3 - 5 minutes: 2 finely chopped onions, 2 stalks finely chopped celery, 5 cloves of minced garlic. When those ingredients have stirred around and gotten to know each other, add 16 ounces sliced fresh mushrooms and some chestnuts. How many chestnuts? I guess that depends on how much you like them. For years I got fresh chestnuts, roasted them, and wrestled the darned things out of their shells, cutting up my fingers in the process. Last year I bought a jar of peeled chestnuts. It was pricey, but it was my present to myself. I just did the same today, and my fingertips are already thanking me.
Anyway... stir all this stuff around for a few minutes, then add 2 1/2 cups chicken stock, and 2/3 cup orange juice. Bring to a boil. Stir in 2 cups long grain brown rice, 3/4 cup wild rice, and a teaspoon each of sage and thyme. Reduce heat to low, cover and simmer 35 minutes. Stir in 1 cup of chopped dried apricots and 1/4 cup craisins. Simmer, covered, for 10 to 15 minutes more or until rice is tender. Add 3/4 cup pine nuts, slivered, toasted almonds, or pecan pieces, 1/4 cup chopped fresh parsley, and a teaspoon of salt (to taste) and pepper (to taste).
You have to let this mixture cool completely before stuffing your turkey. When you baste the turkey while it is cooking, the juices flow through the wild rice stuffing, harmonizing all the flavors into happy eating for your family.
I make a carmelized onion gravy base for the turkey, and the great thing is that it can be made ahead of time. I'm off to do that now, along with other obligations, and have to stop typing. I will try to write about that later this weekend!