Spiced Cranberry Sauce

It's almost Thanksgiving and I am going to my daughter-in-law's family Thanksgiving Dinner and I am bringing my Gluten Free Dressing and Gravy. But I also decided to make a Cranberry Sauce because I like mine to be a bit more tart and more like a Chutney. My son Stephen was over today and he commented that he always liked the Cranberry Relish that had the flavor of Orange, except that it didn't keep well and thought we could use those same flavors in a cooked sauce and I wanted to add some spice. So, we zested the outside of one Orange and squeezed the juice out of it along with another Orange and then added in some Cinnamon and Cloves. We were going to add in some grated Ginger, but I had the idea of using candied Ginger instead, as I just bought some. We only used 3/4 of a cup of Brown Sugar, but you can add more if you like it sweeter  We loved this Cranberry Sauce so we are sharing it with you and will happily serve it alongside our Turkey in two days - Happy Thanksgiving!

Spiced Cranberry Sauce

12 ounces fresh Cranberries

1 cup fresh squeezed Orange Juice (from about 2 Navel Oranges)

¾ cup – 1 cup Brown Sugar

¼ cup minced Candied Ginger

1 teaspoon Orange Zest

½ teaspoon ground Cinnamon

1/8 teaspoon ground Cloves

Use a microplane and zest one of the Oranges. Then squeeze the Juice our of the Oranges and add to a saucepan (If you don't have 1 cup, add in some Water). Rinse the Cranberries in a strainer and pick out any soft ones and place them in the saucepan. Add in the Brown Sugar, Candied Ginger, Orange Zest, Cinnamon and Cloves. Bring to a boil and reduce to a simmer. Cook until the Cranberries pop and the sauce thickens, about 10 - 15 minutes. Cool and refrigerate until ready to use. 

Five Element Analysis

Cranberries belong primarily to the Fire Element due to their bright red color. But they are very sour so they also bring in some of the Wood Element too. The Orange Zest brings in even more of the Fire Element and the Juice, because it is sweet, adds some Earth. The Brown Sugar adds in even more Earth. The Ginger bridges both Earth and Metal and the Cinnamon and Cloves contributes the Metal Element. So, if you make sure to have a Water food to serve this with, you will already have found some balance. 

Thanksgiving Dressing Muffins

My favorite dish at Thanksgiving is actually the Dressing, which last year I made into Muffins and I'm going to do that from now on. This isn't a recipe - it's a way of cooking the Dressing so that you have individual servings. Just be sure to use the Egg in the recipe to hold the Dressing together. We split the Dressing Muffins in half and poured Gluten Free Gravy all over them and we were all very happy, We will be making these again this Thanksgiving!

Thanksgiving Dressing Muffins

1 recipe of Gluten Free Bread and Sausage Dressing or Southern Cornbread Dressing mixed with Egg

Heat the oven to 350 degrees. Spray cupcake tins with oil. Then scoop dressing into the cupcake tins, rounding the top of each with a spoon.  Place in the oven and cook for 25 - 40 minutes or until the tops are browned.

Other Thanksgiving Recipes on this Blog:

Thanksgiving Spatchcocked Turkey

Delicious Gluten Free Gravy

Gluten Free Thanksgiving Bread and Sausage Dressing

Southern Style Cornbread Dressing - Gluten Free

Stuffed and Baked Acorn Squash

Brussel Sprout Salad with Bacon and Lemon Dressing

Roasted Brussel Sprouts with Pancetta, Shallots and Parmesan

Umami Brussel Sprouts

Creamed Leeks

Cranberry Relish with Middle Eastern Flavors

Lactose Free Pumpkin Pie

Gluten Free Pumpkin Cake with Cream Cheese Frosting

Steamed Pumpkin Pudding

Chard with Balsamic Glaze and Pine Nuts

I've been auditioning vegetable dishes to add to my Thanksgiving table next week. I like to change up the vegetables every year since the main dishes are always the same - Turkey, Dressing, Gravy, Mashed Potatoes and Cranberry Sauce. So the other night I decided to sauté a big bunch of Chard with Garlic and added some Balsamic Glaze and toasted Pine Nuts. Balsamic Glaze is reduced and thickened Balsamic Vinegar so that it becomes sweet and tangy. If you can't find it, you can make your own by boiling down Balsamic Vinegar until it becomes thick. This dish takes so little time to make and was so good that I ate the whole thing by myself in one sitting. So this dish is definitely showing up next week and I will have to double or triple the recipe so everyone !can have some!

Chard with Balsamic Glaze and Pine Nuts

1 large bunch Red Chard or Rainbow Chard

1 large Garlic Clove, minced

2 Tablespoons Olive Oil

1/4 teaspoon Salt

1 Tablespoon of Balsamic Glaze

1/4 cup Pine Nuts

Wash the Chard and pull off from the Stem and cut into bite size pieces or ribbons.  

In a frying pan, toast the Pine Nuts over medium heat until they are lightly toasted and reserve.

Heat the Olive Oil in the same Pan and add in the Garlic, cooking until you can smell the fragrance. Add in the Chard and stir quickly to sauté all of it.  Sprinkle on the Salt and add the Balsamic Glaze. Stir thoroughly and plate.  Sprinkle with Pine Nuts and serve.

Five Element Analysis

Chard is a leafy green vegetable so it belongs to the Wood Element but the red undertone gives it a bit of Fire too.  The Balsamic Glaze contributes the Wood Element because it is made from Vinegar although the sweetness also gives it a bit of the Earth Element. The Garlic brings in a little of the Metal Element. This dish is mostly from the Wood Element so it contributes well to any meal needing more of that Element.  

Gluten Free Pumpkin Muffins

I much prefer Pumpkin in a cake than in a pie and I wanted to make something Gluten Free, so today I made Pumpkin Muffins. It's based on a recipe from Epicurious and I literally just substitute Bob's Red Mill 1 for 1 Gluten Free Flour for the regular AP Flour. And, I changed the amount of spices as I like Cinnamon more than Nutmeg and Cloves. As with many sweet breads, it is usually better the next day so it will be my dessert after the Thanksgiving meal. I will offer Whipped Cream on the side, but I top these with Candied Walnuts, which is sweet enough for me. They can get very brown in the oven so watch them carefully. They do come out looking a little bumpy and lumpy, but they taste wonderful. If you should choose to make them with regular flour, they will turn out smooth and cupcake like. And, of course, you could also eat them for breakfast. They are full of the traditional Pumpkin Pie Spices and they are delicious!

Pumpkin Spice Muffins with Candied Walnuts

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack Pumpkin

3 cups Gluten Free Flour (I used Bob's Red Mill 1 for 1)

1 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon ground Nutmeg

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup coarsely chopped walnuts (optional) glazed with 2 Tablespoons Butter, 2 Tablespoons Brown Sugar and ½ teaspoon Cinnamon - cook in a small frying pan until you can smell the fragrance of the nuts and most of the sugar syrup has been absorbed.

Preheat oven to 350°F. Put cupcake liners in muffin pan.  Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Stir together the Gluten Free flour, spices, baking soda, baking powder and salt into another large bowl.

Spoon batter into muffin pans, top with walnuts and bake for 25 - 30 minutes or until the muffins are set and a toothpick inserted in the center comes out clean. Repeat with remaining batter.

Makes 24 muffins

Five Element Analysis

Pumpkin belongs to the Earth Element and this is a sweet bread, so it is definitely primarily Earthy. The Eggs and Safflower Oil add the Water Element and the Spices contribute a hint of the Metal Element and the Rice Flour in the GF Flour brings in even more. The Fire Element is missing so be sure to serve this with some Tea or Coffee and the Wood Element needs to be found in the meal to create a balance.

Delicious Gluten Free Gravy

Here's the last Thanksgiving recipe I am going to post today. This recipe for gravy was a special request at our Thanksgiving celebration. Although this is a Gluten Free Gravy, it was so good that the person who asked me for it isn't even interested in that - she just loves the way it tasted! I love when Gluten Free food doesn't taste like it's Gluten Free! Now, I personally think that Gravy is the trickiest Gluten Free food to make for Thanksgiving. If you use Cornstarch or Potato Starch, the Gravy comes out kind of gluey and gummy. I've spent several years now missing the rich gravy that comes from creating a roux - that mixture of butter and flour that you cook until it is a rich brown that is the flavor base of gravy. 

So, today I experimented with a recipe from Shauna James - the brilliant blogger of Gluten Free Girl. She recommended using Sweet Rice Flour (often called Glutinous Rice Flour but there is no Gluten in it! And, regular Rice Flour won't do....) She mixes that with Butter to make a real roux before adding the Chicken Broth. Her version says that the roux turns into a kind of paste, which she then adds back carefully in pieces to her hot broth. Mine didn't do that and it was a simple thing to pour cold (pre-made broth) into the roux to make the best Gluten Free Gravy I have ever had!  It is creamy and rich and just so perfect with Turkey!  

I think the secret was using homemade broth. I didn't make the Turkey this year and if I had, I would have used the neck and wing tips and drippings to make the gravy. Instead, I made a savory Chicken Broth from the bones of a Rotisserie Chicken that I bought at the store  the other day. I cooked it for a long time with Celery, Carrots and an Onion. I salted it just the way I like it so I wouldn't have to do that when making gravy. It was waiting for me it the refrigerator, which gave me one less thing to do on Thanksgiving Day.

And, because I can't leave well enough alone and I had enough broth left, I made another version with Roasted Garlic - 10 cloves!  I'll post that recipe below too. It was just divine! Probably too adventurous for some people, but I loved it. I could also see adding in some sautéed Mushrooms and using Beef Broth when you have a roast.  I plan on using this tomorrow with the leftover Turkey I plan to make a Turkey Tettrazini with Gluten Free Spaghetti and Mushrooms. Finally, a good Gluten Free Gravy recipe has been created - thank you Shauna!

Delicious Gluten Free Gravy from the Gluten Free Girl

4 Tablespoons (1/2 stick) unsalted Butter

1/4 cup Sweet Rice Flour (also called Mochiko or Glutinous Rice Flour)

2 - 2 1/2 cups of Chicken Broth or Turkey Stock (see recipe below)

In a large frying pan, melt the Butter. Add in the Sweet Rice Flour and stir constantly with a wooden spoon. Cook over medium low heat for 6 - 7 minutes or until the roux is a golden brown. Add in the Chicken Broth and stir constantly until the gravy is thickened - about 6 - 7 minutes.

Homemade Chicken Stock

Bones, Skin and Drippings from a Roast Chicken (or reserved Chicken Backs from Spatchcocking) or 6 bone-in Chicken Thighs

6 cups of Water

1 medium Onion, roughly chopped

2 stalks of Celery, trimmed and roughly chopped

1 large or 2 medium Carrots, washed and stem and root ends removed, chopped roughly

1 Tablespoon of Salt and more to taste

fresh ground Pepper

In a large pot, add in all the ingredients and bring to a boil. Reduce to a simmer and cook for 2 - 3 hours. Taste and add more Salt and Pepper as desired. Strain and reserve Stock for later use. 

If you decide to add the Roasted Garlic Cloves, puree the Roasted Garlic with about 1/2 cup of Water in a food processor or blender and add into the roux along with the other 1 1/2 cups of Broth.

Roasted Garlic Cloves

10 Garlic Cloves peeled

2 teaspoons Olive Oil

Sprinkling of Salt

Heat oven to 425 degrees.  Place Garlic Cloves on a piece of Aluminum Foil and make a little cup with the foil. Pour in the Olive Oil and sprinkle with Salt.  Close up and place in a heat proof little pan and roast for 40 minutes. Remove and cool.

Five Element Analysis

Chicken and Turkey Broth belong to the Wood Element and the Celery in the broth adds even more.  The Onion from the broth and the Roasted Garlic, if you use it contribute the Metal Element along with the Butter. The Carrots in the broth bring in some of the Earth Element. The Salt is the only representative for the Water Element so be sure to serve a Water food in the meal to create a Five Element balance.

Gluten Free Pumpkin Cake with Cream Cheese Frosting

Here's the other different thing I made for our Thanksgiving meal. My daughter in law requested a Pumpkin Cake and she wanted a Cream Cheese Frosting so I got a recipe from Betty Crocker actually as it is based on their Gluten Free Yellow Cake Mix. I did however, have to change things up a bit as that's what happens when I get a recipe from someone else. However with baking, I tend to follow the main part of the recipe because that's chemistry. Anyway, the original recipe was for Pumpkin Spice Bars, which is more of a cookie. So, I cooked it in a smaller pan and cooked it for less time. I also used Pumpkin Spice Mix, as I had some from a previous recipe that I wanted to use up since I won't use it again until next year and I left out the raisons as I don't really like them. I used my own Cream Cheese Frosting recipe (good on Carrot Cake and the previously posted Butternut Squash Almond Cake) because the recipe from Betty Crocker wanted you to use their packaged frosting and I like homemade much better! I also made Candied Cinnamon Pumpkin Seeds to sprinkle on top instead of using Walnuts. It was fabulous - so delicious! It was moist and tasted like a Thanksgiving cake should taste - full of Pumpkin Pie flavors. The frosting was rich and creamy and tangy and the Candied Pumpkin Seeds just took it over the top. Of course I tasted it before I served it so I could post this for you and I will arrange slices on individual plates when I serve it. I actually think this cake would be good anytime and not just for Thanksgiving. I hope you had a wonderful one!

Gluten Free Pumpkin Cake with Cream Cheese Frosting

1 box of Betty Crocker Gluten Free Yellow Cake Mix

1 can (15 oz) Pumpkin

1/2 cup Butter (1 stick) softened

1/4 cup Almond Milk (can also use Soy Milk or regular Milk)

2 heaping teaspoons Pumpkin Pie Spice

3 Eggs

Heat the oven to 350 degrees  Lightly grease a 9 x 11 inch pan. In a large bowl, mix the Cake Mix, Pumpkin, Butter, Milk, Pumpkin Pie Spice and Eggs for a bout 2 minutes.  Spread the mixture in the pan.  Bake for about 20 minutes or unit the top is lightly browed and very slightly springy to the touch. Remove from oven and let cool for 2 hours.

Sugared Pumpkin Seeds

1 cup Pumpkin Seeds (Pepitas)

2 Tablespoons Butter 

2 Tablespoons Brown Sugar

1/4 teaspoon Cinnamon

Pinch of Salt

Melt the Butter in a small frying pan and add the Brown Sugar. Stir to mix thoroughly and add in the Pumpkin Seeds and Salt. Cook, stirring frequently for 5 minutes. Remove from heat and pour the Pumpkin Seeds onto a plate to cool.

Frosting

8 ounces of Cream Cheese

1/3 cup Powdered Sugar

1 teaspoon Vanilla Extract

When ready to frost, mix the Cream Cheese, Powdered Sugar and Vanilla Extract thoroughly.  Spread on the cake with a spatula in a thin layer.  Sprinkle the Sugared Pumpkin Seeds on top.

Five Element Analysis

As a dessert, you know that this is going to fall under the Earth Element and because it is also made with Pumpkin, it's even Earthier!  The Metal Element is represented by the Rice Flour in the Cake Mix (although it adds more Earth too as it also has Potato Starch) and the Spices. The Pumpkin Seeds contribute the Water Element. Only the Fire Element is missing and that is easily remedied by serving this cake with some Tea or Coffee!

Cranberry Relish with Middle Eastern Flavors

It's Thanksgiving tomorrow and I've had a fun day prepping. Several things are best made ahead so that the cooking doesn't get overwhelming the day of the big dinner. And, every year I have to take at least one dish and change it up so that the meal doesn't get too traditional. This year I chose to change the Cranberry Sauce and convert it into a slightly more savory relish. I decided to go with some vaguely Middle Eastern flavors as I decided on using Pomegranate Molasses instead of Vinegar. That led me to adding some chopped Dates and Honey and some Shallots sautéed in Olive Oil. I also added a tiny bit of Cinnamon to give it that special flavor and some Chicken Broth to make it more savory. It reminded me a bit of Fessenjan without the Walnuts and I love it!  I did make a regular, simpler Cranberry Sauce for the purists in my family, but I am very pleased with this new version - it's tart and tangy with a deep sweetness from the Honey and Dates and savory too from the Chicken Broth and Shallots. This may be a regular on my Thanksgiving table!

Cranberrry Relish with Middle Eastern Flavors

1 12 oz bag of fresh Cranberries, washed and picked over (remove soft ones)

2 Tablespoons Olive Oil

2 Shallots, minced

1/4 cup chopped Dates

3 Tablespoons Honey

1/4 cup Pomegranate Molasses (can substitute Lemon Juice)

1 large clove Garlic, Minced
1/4 teaspoon Cinnamon

1/4 teaspoon Salt

1/4 cup Chicken Broth (can also use Vegetable Broth or Water)

In a large frying pan, heat the oil and add the Shallots and Garlic. Cook until softened. Stir in the Dates, Honey, Pomegranate Molasses, Chicken Broth and Salt. Cook until the Cranberries pop stirring frequently and the sauce is thickened. Chill to serve later.

Five Element Analysis

Cranberries belong to the Fire Element as does the Pomegranate Molasses, but they are both so sour that they bring in the Wood Element too. The Chicken Broth adds more of the Wood Element. The Fire Element is represented by the Dates and Honey and the Garlic and Shallots contribute the Metal Element. Only the Water Element is missing so this condiment would also be great with Fish or Pork and is a good Fire Element addition to a multi course meal like Thanksgiving!

Gluten Free Butternut Squash Almond Cake

I don't get a craving for sweets very often and when I do, I don't want something too sweet.  I tend to like sweet breads - usually Banana Bread. But I didn't have any Bananas. I thought about making Zucchini Bread, but didn't have any Zucchini either. I did have a big Butternut Squash and I only used a little of it.  Since I was seriously in the mood for something sweet, I decided to experiment and I made a wonderful Gluten Free Butternut Squash Almond Cake that was so good! I adapted a recipe from Martha Stewart for Zucchini Cake that turned out to be a little bit more complicated than I expected. The tricky part was getting the Eggs and Sugar really whipped and frothy in an adapted double boiler before mixing it with the other ingredients. Her recipe was for a Zucchini Cake and it had a Cream Cheese Frosting. I'm not a big frosting fan, so I opted for a sprinkling of Cinnamon Sugar and instead of Vanilla Extract, I used Pumpkin Pie Spice. The Butternut Squash gave it just the right moistness and the cake was even better this morning - yes I did eat cake for breakfast!  It tasted a lot light Carrot Cake, only lighter. I might serve this instead of Pumpkin Pie for Thanksgiving  I liked it so much!

Gluten Free Butternut Squash Almond Cake

3 Large Eggs

½ cup packed Light Brown Sugar

1 teaspoon Pumpkin Pie Spice

4 ounces of Butter (1 stick), melted

1 ½ cups Almond Flour (Almond Meal)

¼ cup Potato Starch + 2 Tablespoons

1 ¼ teaspoon Baking Powder

¼ teaspoon Salt

1 heaping Cup grated Butternut Squash

1 ½ teaspoon Sugar

¼ teaspoon Cinnamon

Butter a round 8 or 9 inch cake pan.  Heat oven to 350 degrees.

In a bowl, mix together the Almond Flour, Potato Starch, Baking Powder and Salt. Put aside until needed.

In another small bowl, combine the Sugar and Cinnamon.

Heat a pot with one inch of water in the bottom, bring to a boil and turn down to a very low simmer. Put a heat proof bowl big enough to go on top. Crack the eggs in and whisk until foamy, about one minute. Then add in the brown sugar and whisk until the Sugar is dissolved and the mixture is very foamy. Take off the heat and use either a hand mixer or pour into the bowl of a stand mixer, using the whisk attachment on high until the mixture is thick and frothy – about 7 to 10 minutes.

Then gently fold in the melted Butter and the Almond Flour mixture with a spatula and pour into the prepared pan. Sprinkle with the Cinnamon Sugar mixture place in the oven. Cook for 25 – 30 minutes or until a toothpick comes out with some crumbs sticking to it.  Let the cake cool completely before serving.

Five Element Analysis

As a dessert, you know that this is going to be an Earth food, but this one is particularly Earthy as it is made with Almond Flour, Potato Flour and Butternut Squash along with Brown Sugar. So, this is a an almost Completely Earth dish, except for the bit of the Metal Element with the Spices and the Water Element with the Eggs. The good news is that it is very grounding as well as delicious and satisfies the sweet craving while being full of Squash!

Creamed Leeks

Here's a recipe I've been meaning to post for several years now (yes, really!) because I tend to make it only at Thanksgiving. I actually don't know why I don't make it more often because it is truly an exceptional side dish to any kind of roast. Creamed Onions have long been a Thanksgiving staple, but I once tried making them and peeling all those little tiny onions drove me crazy. Besides that, I like the mild flavor of leeks even better. I ran across a recipe in Gourmet Magazine a number of years ago and of course I had to tweak it extensively and this is the result. Instead of Breadcrumbs on top, I use Parmesan Cheese and I also add in a bit of Chicken Broth to soften the Leeks and give it a richer flavor. It is a wonderful Gluten Free dish, but not Lactose Free. However, both Cream and Parmesan Cheese actually have very little Lactose in them. Creamed Leeks is a flavorful side dish with a creamy and savory flavor that is incredible. It's also great as a sandwich spread the next day. You need to add this to your Thanksgiving Table! 

Creamed Leeks

1 ½ pounds of Leeks, root ends & upper green parts cut off (about 5 cups when cut)
½ teaspoon Salt

¼ teaspoon fresh ground Black Pepper

3 Tablespoons unsalted Butter

¼ cup Chicken Broth (or Vegetable Broth)

½ cup Cream

¼ cup or more grated Parmesan Cheese

Butter a glass pie pan and turn the oven on to 450 degrees.

Cut each leek lengthwise into quarters and then cut into 1 inch long pieces.  Place in a bowl of cold water and wash thoroughly and drain.

In a large frying pan, melt the Butter and add in the Leeks, the Salt and the Pepper. Cook for 5 minutes over medium heat and then add in the Chicken (or Vegetable) Broth.  Cook for an additional 10 minutes or until leeks are tender. Turn off heat and add in the Cream and mix thoroughly. Pour into the prepared pan and pat down with the spatula. Sprinkle Parmesan Cheese all over the top and place into the oven. Cook until the top is Golden Brown and bubbly – about 15 - 20 minutes.

Note:  This dish can be made ahead and covered until ready to cook. Then place in the cold oven and turn the oven to 450 degrees and cook for about 25 minutes. 

Five Element Analysis

Leeks, like all Alliums belong to the Metal Element as does the Cream, Butter and Parmesan Cheese. Only the Chicken Broth (or Vegetable Broth too) brings in some of the Wood Element.  So this is a very Metallic Side Dish that helps balance the Thanksgiving meal or any meal that is short of that Element.

Gluten Free Thanksgiving Bread and Sausage Dressing

I know we still have a month to go before my favorite holiday of the Year - Thanksgiving. But, I've had a request for my Gluten Free Thanksgiving Dressing made with Bread and Sausage, so here it is. I change each year and make the Cornbread Dressing (previous post) one year and this one the other. I used to use this recipe as a Stuffing, but I've long abandoned that idea as it is hard to get it to cook thoroughly inside a bird and I love having a crispy crust. So now I make it in a baking dish, so it has to be called "Dressing". This is a classic recipe that I got from my former Grandmother-in-law who used Hamburger or Hotdog buns as the bread she used to make croutons. Now that I'm completely Gluten Free, I've updated her recipe and use a Gluten Free White Bread instead.

The only difficult part about making this dressing is actually remembering to make the croutons ahead of time. Basically, you cut the bread into little pieces and then toast them in a low temperature oven until they are dry and very lightly browned. They can be stored for several days before you need to use them as long as they are completely dried out. 

Then when it is time to make the dressing, the smell of the Onions, Celery and Sausage sizzling in the pan on Thanksgiving morning is the best smell of the day for me. You can make this Dressing Vegetarian by leaving out the Sausage, but I think the Cornbread Dressing is better as a Vegetarian version than this one.  

Once the Vegetables are tender and the Sausage is no longer pink, it is added to the Bread Cubes along with the Poultry Seasoning and Chicken Broth. I like a lot of Poultry Seasoning but you can also use Ground Sage. You then mash it together and then bake it in the oven until it is crisp and golden brown on top. If you like your Dressing more bread-like, you can add two eggs to the mixture, but I never do. One of the more unusual ways to cook it is to put it into Cupcake tins to make individual servings, but I am a traditionalist and like to bake it all together and serve it in squares and my favorite way is in a cast iron pan that I serve it in.  

Dressing is the best part of Thanksgiving for me although you don't have to serve this just once a year. It's also really good as a Stuffing for Pork Chops.

Gluten Free Thanksgiving Bread and Sausage Stuffing

6 cups Gluten Free White Bread, cut into cubes, crust removed (I used Udi's)

6 Tablespoons Butter

1 pound Pork Breakfast Sausage 

2 cups chopped Onion

2 cups chopped Celery

1 - 1 1/2 cup or more Chicken Broth (heated) - I used 2 cups

3 teaspoons up to 2 Tablespoons Poultry Seasoning + a little more for the top (or you can use Ground Sage)

1 1/2 teaspoon Salt
Optional:  2 beaten Eggs

Heat the oven to 200 degrees.  Place bread cubes on a large baking sheet and toast, tossing every 15 minutes until lightly browned. This step can be done ahead and bread cubes can be stored in Ziploc Bags until ready to use.

Heat oven to 350 degrees

In a large frying pan, melt the butter and then add the Onions, Celery and Sausage. Cook until the Sausage is no longer pink and the Celery and Onion are soft.  Pour into a large mixing bowl and add the Toasted Bread Cubes, the Poultry Seasoning, Chicken Broth and the Salt.  Mash up the bread with a large wooden spoons (or your hands). Dressing should be able to form a soft ball when pressed together. If it is too dry, add more chicken broth. Add the broth in small amounts as you don't want it to be too wet. If you are using eggs, add them now and mix thoroughly. 

Place in a buttered baking dish (I like to use a square one). Sprinkle the top with a little more more Poultry seasoning and place in the oven. Cook for 45 minutes or until the top is lightly browned. If using a cast iron pan, it may take up to 1 hour. This dressing can be reheated in a low temperature oven (200 degrees). Or the next day, it can be reheated as individual pieces in a frying pan. 

Five Element Analysis

The bread is made primarily of Rice Flour so it actually belongs to the Metal Element and the Onions and Poultry Seasoning add even more Metal. The Pork Sausage contributes the Water Element and the Chicken Broth and Celery bring in the Wood Element. Both the Fire and Earth Elements are missing, which is why this is such a good side in a larger meal, like Thanksgiving,  where there are Sweet Potatoes, Mashed Potatoes or Pumpkin Pie  from the Earth Element and Cranberries from the Fire Element to create a balanced Five Element meal!

Roasted Brussels Sprouts with Pancetta, Shallots and Parmesan

 

I know that we still have a while to go until it is Thanksgiving, but I start thinking about it months in advance!  I try out different recipes and then decide what I am serving.  Since Brussels Sprouts are a traditional dish, I get tired of having it the same way. The last few years, we have been eating a Brussels Sprouts Salad (a previous post) that is delicious, but I'm much more into cooked food right now so I wanted to find year another way to serve these delicious vegetables. Strangely, so many people don't think they like them, but that usually comes from having suffered from the boiled versions of their youth that was odiferous to say the least.  These days, there are so many wonderful ways to make them that are so far removed from the boiled kind. They can be so tasty especially when they are roasted or pan fried.  

Tonight, I decided to use two of my other favorite ingredients, Pancetta and Shallots. I once had a chef tell me that the secret to good restaurant cooking is in the use of Shallots.  Now, I don't know if that's true, but I do know they enhance the flavor of so many foods, particularly Thai dishes. I buy them almost every time I go to the grocery store. They do break down or soften easily to enhance sauces and to me, they are a lovely mild version of both the onion and garlic flavor that I love. I also buy precut Pancetta pieces from Trader Joe's.  

To make this dish, I first roasted the Brussels Sprouts with a bit of Oil and Salt.  Meanwhile, I cooked the Pancetta and Shallots and then when the Brussels Sprouts are nice and browned, I stir in the Shallots and Pancetta and top it with a sprinkling of Parmesan Cheese and then I pop it in the broiler until the cheese melts. My son, who is a connoisseur of all things involving Brussels Sprouts declared it the best version yet. So, this dish is definitely going to be on this year's Thanksgiving menu!

Roasted Brussels Sprouts with Pancetta, Shallots and Parmesan

1 pound Brussels Sprouts, stem sliced off, outside leaves pulled off, cut into quarters

1/2 teaspoon Sea Salt

2 Tablespoons Vegetable Oil plus an additional 1/2 Tablespoon

4 ounces Pancetta, cut in small pieces (or use bacon)

1 large Shallot, chopped

1/3 cup freshly grated Parmesan Cheese

Heat oven to 425 degrees. Place Brussels Sprouts on a large baking pan and sprinkle with the 2 Tablespoons of the Oil and salt, tossing to coat thoroughly.  Place in the oven and cook, turning every 5 minutes for 15 - 20 minutes. 

Meanwhile, cook the Pancetta and Shallots in a small frying pan in 1/2 Tablespoon of Oil until the Shallot is soft and the Pancetta is just starting to brown.  Remove from heat and reserve.

Heat the oven to Broil. When you take out the Brussel Sprouts, add the Pancetta and Shallots and toss to mix thoroughly. Push all the Brussel Sprouts close together and sprinkle on the Parmesan Cheese. Place the pan back in the oven and cook until the Parmesan cheese is melted and just beginning to brown - 3 to 5 minutes.

Five Element Analysis

Brussel Sprouts, even though they belong to the Cabbage Family also grow on tall branches so they are a cross between the Wood Element and the Earth Element.  The Pancetta adds in the Water Element and the Parmesan Cheese and the Shallot contribute the Metal Element. Only the Fire Element is missing so be sure to include that element in the rest of the meal.