Thanksgiving - Gluten-free style

This may be one of my favorite weeks of the year - and my husband's favorite holiday, where cook together, go to the parade on the Upper West Side of Manhattan, and watch football (Go Green Bay!) 

I am so thankful to have a great partner in life who will do a 100% Gluten Free Thanksgiving for me, including gluten-free stuffing, mashed potato casserole, and pumpkin pie in a gluten-free crust.  I have many recipes already on my blog from year's past but here is a quick re-cap with links to all my favorites made gluten-free:

Gluten-free pumpkin pie

Gluten-free stuffing

Sweet potato casserole with marshmallows

Citrus-glazed carrots

Mashed potato casserole

Gluten-free string bean casserole

Gluten-free brined turkey

Gluten-free apple pie

What are you making this year? 

Thanksgiving Recap: Stuffed!

Thanksgiving is one of my new favorite food-fest holidays.  And since I made very similar meals to the ones I've posted last year on here, I didn't feel the need to bore you with the same recipes.  However, I did add some new tricks to the dishes and those I'd love to share.  Our menu included a brined 11 pound turkey, mashed potato casserole, stuffing, steamed broccoli, and pumpkin pie.

The biggest improvement was on the mashed potato casserole, where I used a potato ricer to get the mixture even creamier than usual. 

I used a new pie crust, for the pumpkin pie which made me nervous, but it came out even better than the Whole Foods gf pie crust I usually use.  Gillian's GF pie crust had a much nuttier taste to it, and tastes more similar to a graham cracker crust than the buttery flavor of the Whole Foods brand.

Add some homemade whipped cream (1/2 cup heavy whipping cream, sugar and a touch of vanilla extract, blended with handmixer until creamy) and you are all set!!