Ciabatta Stuffing with Chestnuts and Pancetta (I'm using gluten-free bread crumbs and Irish bacon.)
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter (with gluten-free, all-purpose flour)
AND
Pumpkin Pie (in a gluten-free, pre-made pie crust from Whole Foods)
YUM!
I have been prepping all week for the big celebration, starting with the chestnuts for the stuffing. I could not find chestnuts in the jar, as Giada's recipe recommends, so I purchased whole chestnuts. Yikes. I had no idea what to do with these things. Roasting chestnuts sounds so festive but after researching on the web and finding way too many stories about chestnuts exploding in the oven, I just didn't think it was a good idea for me. So I steamed them to remove the skins, which worked surprisingly well (only a minor injury to my thumb after fighting one shell).
Another make-ahead recipe is the sweet potato gnocchi. I have wanted to make gnocchi for quite some time. I decided to make the full batch and freeze everything so we have some on had for a quick mid-week meal. I followed Giada's recipe but substituted gluten-free, all-purpose flour. I found that I needed a lot more flour than the recipe calls for, but maybe it was just too humid for me to be attempting gnocchi. I heard that's bad for these little buggers.
Though gnocchi are traditionally boiled (as Giada suggests), I once read about someone pan frying them. I believe it was on Heidi Swanson's blog, actually. Ever since I tried the frying method, I can't go back! I hope this will work. I tossed the gnocchi in the freezer and haven't tried them yet. If they taste good, I'll post the updated recipe. Thankfully, Todd eats anything I make. He's such a great sport.
I love all the satisfying food on Thanksgiving, but most of all, it's just a great reminder of all the things I'm grateful for . . . Too many to list here, but no doubt that all of these people are on my list.
Happy Thanksgiving, Everyone!
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