Wednesday, November 18, 2009

Are you full yet? More Thanksgiving dishes for the big day…

Traditional mashed potatoes and gravy, no Thanksgiving table would be complete with out them. I updated the mashed potato recipe from last year since finding the wonderful, Earth Balance natural buttery spread soy free. It makes the potatoes more creamy and fluffy, something I am particularly thankful for!

Next up, desserts… all free of the Big Bad 8 allergens and gluten.

Mashed Potatoes

3 pounds of potatoes, peeled and cut in cubes
¼ cup Earth Balance natural buttery spread soy free
¼ cup Rice Milk
Kosher Salt to taste
Black Pepper to taste

Add potatoes to a cool pot of water.
Bring water to boil and add a tablespoon of Kosher salt to water.
Cook potatoes until knife tender.
Strain potatoes and put thru rice mill if you have one, otherwise use a masher.
Add Earth Balance spread and Rice Milk, blend into potatoes, making sure not to over mix as potatoes will become gluey.
Season with Kosher salt and black pepper to taste.

Traditional Gravy

1 small carrot, diced small
1 small celery stalk, diced small
1 small onion, diced small
3 tablespoons canola oil or drippings from turkey pan
1/4 cup all purpose allergen free flour
4 cups chicken broth
1 bay leaf
1/4 cup fresh thyme, diced
4 whole black peppercorns
Kosher salt to taste

Heat 2 tablespoons canola oil or pan drippings in a medium saute pan over a medium high flame.
Add onion and cook until soft and translucent.
Add carrot and celery and saute until nicely browned.
Stir in flour and remaining oil/drippings and cook, stirring constantly for about 5 minutes.
Using a whisk to continue stirring, slowly add broth.
Bring mixture to a boil and then reduce heat and add seasonings.
Simmer gravy for 20 minutes, stirring occasionally.
Strain vegetables and seasonings out of gravy.

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