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 http://theweeklymenubook.com/2014/07/21/green-bean-salad/).  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. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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