Menu Plan Nov 20 #glutenfree #thanksgiving

Well the holiday season is here.  Do you have your menu plan ready?  I’m super excited about Thanksgiving this year because I’ve finally worked out the kinks to making some of our traditional favorites both gluten and dairy free.

We ordered a veg-fed, organic, antibiotic free bone-in turkey breast from the Wheatsville Co-Op.  I really like the way it turned out last year so I’m going to baste it again in chardonnay and Earth Balance buttery spread using Martha Stewart’s method (http://www.marthastewart.com/353184/perfect-roast-turkey).

This is what we did last year:  7 lb bone-in breast and we cooked it covered with the wine/ghee cheesecloth at 450 degrees for 30 minutes.  Baste and turn the temp down to 325 degrees for 1 hour basting at 30 minutes.  Remove the cheesecloth, baste with remaining liquid, turn the oven up to 350 for 30 minutes (that’s when the stuffing went into the oven).  Pull the turkey out to drain the drippings, then cook at 350 until it reached the internal temp of 165 and had browned nicely (about 20 minutes more).

Instead of traditional green been casserole, we opt for fancy green beans instead.  It’s a healthier and less fattening option.  Super tasty. too.  They are tossed in a vinaigrette and sprinkled with crispy fried shallots and toasted walnuts.  Yum!  I usually make a jalapeño cranberry sauce, too.  But I might cheat on that and just pick up some store made jelly.

The most exciting part for me was finally coming up with a stuffing that has the taste and texture I like.  I used to eat stove top stuffing from a box all the time so it was hard to get used to any of the gluten free ones.  Brown rice flour would disintegrate.  I don’t like corn bread stuffing.  Anyway, last year we used Olivia’s Gluten Free Rosemary & Sage Stuffing and I bought a few boxes extra boxes.  The croutons do contain xanthan gum, but I think it should be okay.  You should check out my recipe link below if you are struggling to find a good gluten-free stuffing, too.

And we’ll use the leftover turkey to make curried turkey salad lettuce wraps.  It so easy to whip up homemade mayo with avocado oil then add toasted pecans, granny smith apples, cranberries, celery, curry powder and cayenne pepper to the cold turkey.  My husband loves it!  We are also celebrating his birthday this week so I’m going to make a pineapple upside down cake using the batter from this recipe for blueberry muffins.

Have a wonderful week everyone!  And Happy Thanksgiving!

The Weekly Menu Plan


It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan)!

Meatless Monday – Buttercream Potato, Broccoli & Gouda Goat Cheese Soup

Tuesday – Steak Salad with Asparagus & Marinated Red Onions

Wednesday – Take Out

Thursday – Turkey, Fancy Green Beans, Stuffing, Cranberry Sauce, Gravy

Friday – Curried Turkey Salad Lettuce Wraps, Pineapple Upside Down Cake

Saturday – Dinner at ATX Cocina

Sunday – LEFTOVERS! 🙂

SaveSave

SaveSave

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.

You may also like...

Leave a Reply