Many of you will be preparing a Thanksgiving Dinner soon. I will be taking some shortcuts this year to make it easier, and have to make modifications to make it gluten-free, so here is my intended menu:
Sangria (I will probably make it this time with alcohol-free red wine and brandy extract instead of brandy, in order to spare my liver)
Roast turkey breast
Mashed potatoes (Readymade) with gluten-free turkey gravy (canned).
Cranberry relish (canned)
Slow-cooked Green beans with toasted sliced almonds
Instead of my traditional cornbread dressing this time I will have a pilaf of quinoa (gluten-free) cooked with cranberries, celery, onion and orange zest, all cooked in chicken broth.
Tomato aspic with celery, onion, and sliced pimento olives in it.
Dessert: Grandma's pumpkin pie, made with a gluten-free pecan shortbread cookie crumb crust. Served with heaps of light whipped cream.
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