Author Katie Mettner

Don't Forget The Pie!



Happy Thanksgiving Eve! I know, this post is late, but with these tried and true gluten free recipes you can whip them up in a heartbeat and still enjoy them tomorrow with everyone else. We all know that turkey, potatoes, corn, etc. are gluten free, but what about the pie???? We gotta have pie, green bean casserole, and stuffing, so those are the recipes I'm sharing below!

*STUFFING

This is easy, right? I'm mentioning it only if you don't know that Aldi's makes a gluten free stuffing at Thanksgiving (Only during this time of year. They will be closed Thanksgiving, but if you like stuffing hop over there Friday and grab a bunch.)

If you've missed the Aldi's hours, you aren't out of luck. I make my own using a regular stuffing recipe, but replacing the bread with my own homemade that I cut up and toast, or by using Schar bread you can get in the gluten free aisle at Walmart. It's SO good, my two love it for sandwiches, but you can also cut it and toast it for instant stuffing. Then, I just using my favorite Betty Crocker recipe and away we go. Remember, gluten free bread will suck up more moisture so make sure you have some extra chicken or turkey broth on hand just in case. Also, don't stuff the bird with it, it will be mush. I don't even microwave mine, I find room in the oven so it's crispy and not mushy. 




Green Bean Casserole

2 cans of french cut beans (make sure to drain WELL)
1 can of Progresso Cream of Mushroom soup (Did you know it's gluten free? It is!)
1 can of dried onions from Aldi's that are gluten free. If you can't get those I used toasted almonds

Make as ordinary green bean casserole, but I tend to whisk a little bit of corn starch liquid into the soup before I mix in the beans so that it's thicker. Without the gluten it tends to be runnier. You can get the soup at Walmart (open 24 hours!)



Pumpkin Pie

1 regular size can pumpkin
1/2 cup of Bisquick gluten free or King Arthur Gluten free
1/2 cup sugar
1 cup evaporated milk
1 T butter softened
1 1/2 t pumpkin pie spice
1 t salt
2 eggs
Any whipped topping

Mix all ingredients together (I whisk the eggs already beaten into the rest of it and then add the bisquick last)

Grease pie pan (The picture above is 2 batches and I bake it in a 9 x 13)
Bake at 350 for 40 minutes or until knife comes out clean. 
Cool 30 minutes on counter and then 3 hours in the fridge. If not serving after those 3 hours cover and store in fridge.




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