It’s almost Thanksgiving!

Creole Roasted Turkey

It’s almost Thanksgiving and I’m trying out a few new recipes this week.  Do you like to experiment with new sides and dishes or are you a traditionalist who sticks with your tried and true recipes?

Over the last 20 something years, one of the few things that I knew how to cook was a Thanksgiving dinner.  My mom taught me her recipes before she died and I made them year after year for family and friends.  Perfectly cooked turkey in a bag, stuffing, green bean casserole, mashies, gravy, etc.  In that sense I was very traditional and always used our family recipes.

Then I got sick and had to cut gluten out of my diet.  So there went the stuffing – one of my favorites – and believe me we tried and tried many different recipes but yuck.  So I was forced out of my Thanksgiving comfort zone and started experimenting.

Last year we made this Creole seasoned roasted turkey breast (without a bag) and it was really delicious.  I could still eat cheese so we made cheesy mashed potatoes with an aged white cheddar and a green bean salad with a tangy vinaigrette, toasted walnuts and crispy shallots (the essence of a green bean casserole –  that recipe is on the blog  The next night we made a cheesy turkey tetrazzini with the leftovers and froze some of the turkey to add to salads. These recipes are in The Weekly Menu II – The Winter Edition.

The Weekly Menu II

This year I’m going to do the Creole turkey again.  I’m experimenting with cranberry sauce and trying a tequila jalapeño cranberry relish that sounds amazing so I hope it’s good.  I don’t know if I have the patience to make dinner rolls from scratch so we’ll probably buy some GF dinner rolls, too.  I’m not sure about sides yet – maybe Parmesan roasted Brussels sprouts and probably a sweet potato dish.  Anyway, I feel very lucky we can overindulge a little.

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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