Let the Countdown Begin…
T minus 7 days until Thanksgiving supper…
Turkey Day is happening at Casa Metcalf this year. Yep, that’s right; David and I are hosting his family. I can’t wait to host everyone in our new house and have an excuse to cook.
So, what are we making this year?
Turkey on the grill: David did such a great job with the turkey last year, so I see no reason to change the preparation method. Also, grilling our bird, frees up our oven for more baking. David plans on brining our bird 24 hours in advance. David has also mentioned covering the turkey with bacon while grilling. I won’t argue with that. After much debate, we went with a fresh turkey from Publix. I had grand plans that we would get a local turkey, that lived a happy and freely roaming life, but the price tag was too steep ($120!!). Does that make me an awful person?
Brussels sprouts: I just can’t get enough of those little bites of goodness! Maybe with a little pancetta? My friend, Hannah, tried brussels sprouts with grapes recently, something I saw in Real Simple. I’m interested.
Canned cranberry: I could attempt making cranberry from scratch, but I’ve always preferred the canned version as I grew up with the oddly smooth cranberry on orange slices. Fortunately, canned cranberry’s GF.
Mashed Potatoes with baby red potatoes, skin on. I love the texture the skin adds.
Butternut Squash (my mother-in-law’s recipe)
Stuffing: This is adventurous, and we’ve never GF stuffing before, but we’re going to try a recipe, substituting Sally’s Sandwich Bread for real bread. Of course our stuffing will have sausage in it!
I will be serving (but not making) pecan pie and dinner rolls, courtesy of Sally’s Bakery.
I’ve also learned that when hosting Thanksgiving, it’s not just the actual Thanksgiving dinner that you have to think about. The Metcalves will be with us from Thursday through Sunday, so just a turkey and some cranberry won’t last us.
Here are some other items I’m going to make to keep our bellies happy when the last bit of turkey has been consumed and there’s no more pie left for breakfast:
Chicken chili for lunches, once the leftovers run out
Honey mustard chicken for a weekend dinner. It’s just so easy.
What are you planning for your Thanksgiving feast? What are your favorite gluten-free holiday recipes?