Thanksgiving is right around the corner and we are getting very excited about the upcoming holiday. Thanksgiving has always held a special place in my heart as I’ve always loved getting together with family and sharing a delicious meal, especially considering all the women in my family are amazing cooks. Think pies, turkey, stuffing and everything in between. Let’s just say I don’t leave hungry.
It seems everyone has their own special traditions when it comes to holiday gatherings and recipes are no exception. While passing down recipes such as your grandma’s signature “green marshmallow fluff” does hold sentimental value, more and more people are becoming conscious of their diets and desire real, whole foods instead of fake, processed ones. This is where recipe makeovers comes in. (more…)
Wendy Gregory Kaho blogs about the care and feeding of a gluten-free family at Celiacs in the House.
My family has a list of holiday dishes that are not to be tinkered with or changed. They must look and taste the same way each and every year. We even have serving dishes and casseroles for each recipe, like the 28-year-old wedding gift baking dish to hold the stuffing.
When we found out about celiac disease and that three of us would be gluten free for the rest of our lives, one of the challenges was to get those textures and flavors from our traditional holiday foods without gluten. It’s gotten easier over the last six years to make our traditional stuffing recipe now that there are good gluten-free store-bought breads, cornbread mixes, and recipes available.
I created this gluten-free stuffing recipe especially for DietsInReview.com. This recipe combines two kinds of gluten-free bread that is cubed and toasted in a low oven, then it’s combined with gluten-free cornbread that is also cubed and toasted. This is all added to the rest of the ingredients and baked. We never stuff anything in our turkey but onions, celery, garlic and a carrot because we like a drier stuffing to soak up lots of gravy.