Giving Thanks (cranberry sauce and sweet potatoes)

With a plate a food that good, it’s hard not to be thankful! I spent Thanksgiving with my sister in Washington, D.C. She was wonderful about making sure things were gluten-free. The only thing with gluten in it was one of the stuffings, but we also made a gluten free stuffing for me. Everything else, including both desserts, was gluten free. That meant I had turkey, stuffing, gravy, sausage, potatoes, sweet potatoes, beans, and cranberry, followed by pumpkin pie and apple crisp. YUM!Here’s a more complete run-down of the menu, in case anyone wants ideas.

The obvious Roast Turkey (free range, organic, from a local butcher shop)
Gravy made with the turkey drippings, corn starch, vegetable stock and water.
Stuffing made from gluten free croutons and vegetable stock, onions, celery, and whatever else my sister put in there. (It was good, but a little dry.)

Jones Sausage (has to be Jones brand; fortunately, some of their flavors are gf)
Basic Mashed Potatoes
Sweet Potatoes with Maple Syrup (recipe below)
Green Beans with Red Bell Pepper, Pine Nuts and Tarragon (from Epicurous)
Cranberry Sauce (recipe below)

Jen’s Cranberry Sauce

Ingredients:

1 pound (16 oz) fresh cranberries
2 cups sugar
1/2 cup fresh orange juice
1/2 cup cranberry juice
zest of 1 orange
1 cup dried cherries

Directions:

- Combine all the ingredients expect the cherries in a medium sauce pan.
- Boil gently for 10 minutes until cranberries pop open.

- Skim off foam.

- Stir in cherries.
- Let cool, then cover and refrigerate.

This will last in the refrigerator up to one month.

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Sweet Potato Puree with Maple Syrup

Ingredients:5 pounds sweet potatoes
1/4 to 1/2 cup maple syrup
5 tablespoons unsalted butter
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Directions:

- Heat oven to 375 degrees.
- Bake potatoes until softened, about 1 to 1 1/2 hours. (In the alternative, you can boil the potatoes, peeling them either before or after – your choice.)
- Slice in half, and scoop out flesh of potato into a saucepan.
- Add maple syrup, butter, and sour cream.
- Mash.
- Season with salt and nutmeg to taste.

Yes, that’s a pineapple with a turkey head. Isn’t he cute?