Well the Art Show turned out to be a smash success! But since one of my darling son’s sponsors was Grey Goose Vodka (meaning lots and lots of free vodka!) it took me awhile to – well, let’s just say rest up!
Time to continue with our gluten-free Thanksgiving makeover.
Just for the record, this is what constitutes the traditional feast in our home:
Chicken Liver Pate with Mushrooms
Gluten-Free Cornbread and Sausage Stuffing
Gluten-Free Giblet Gravy
Creamed Spinach Gratin
Green Beans with Balsamic Onions
Mustard Cheddar Potato Gratin
Yams topped with Marshmallows
Granddad’s Jell-O Salad
Homemade Cranberry Sauce
Store Bought Canned Cranberry Sauce (I know but it does have its appeal!)
Gluten-Free Chocolate Cake and about another five desserts.
I really love this spinach dish which I adapted from Ina Garten’s Barefoot Contessa Parties! It originally called for flour as a thickening agent, which just goes to show you that even though you think that lots of Thanksgiving dishes would naturally be gluten-free – there are indeed unexpected places that pesky little gluten can show up.
I hope your family enjoys this dish as much as we do.
Gluten Free Thanksgiving – Creamed Spinach Gratin Recipe
2 large white onions – chopped
¼ teaspoon freshly grated nutmeg
1 teaspoon freshly grated black pepper
2 tablespoons cornstarch
2 cups milk — use divided
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 cup grated Gruyere cheese
Preheat oven to 425 degrees.
Squeeze as much liquid as possible from the spinach.
Melt butter in a heavy-bottomed sauté pan over medium heat. Add onions and sauté until translucent but not browned — about 15 minutes. Add the nutmeg, salt and pepper. Cook for about 2 more minutes.
Mix cornstarch with about ¼ cup of cold milk.
Add rest of milk and heavy cream to onion mixture and cook until hot — about 5 minutes. Add the cornstarch and milk mixture and cook until sauce has thickened. Add spinach and ½ cup Parmesan cheese to the cream mixture. Mix well.
Transfer the spinach to a 9-inch square or round baking dish. Top with remaining cheeses. Bake for 20 minutes or until hot and bubbly.
Can be made ahead up to point where the dish goes into the oven – just cover with plastic wrap and refrigerate. Let dish come to room temperature before final cooking.
Serves 8 gluten free people for a regular meal, 10 – 12 (or more) for Thanksgiving.
Ready for dessert?
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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.
“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.
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