We happily join friends for Thanksgiving, and since he is gluten/dairy/soy free, we make stuffing each year when we join them. This year I found a recipe in Eating Well magazine that I wanted to try. I baked 2 loaves of bread, and SpecialK took over from there.
We brought 3/4 of the stuffing we made for the Thanksgiving meal, and put 1/4 in a dish in our fridge.
I have been holding back on sharing this, but look what I found at Sprouts, in the clearance section. If I had known they carried this product I would have paid full price! I found one can in clearance and I grabbed it quickly!
So, if you know us, you know what we had to make. String bean casserole! Four cans of French style string beans, a can of Progresso Cream of Mushroom Soup (gluten free, from their Vegetarian Classics line) and we were ready.
I can honestly say that I loved eating a few from the can, but I might just be over string bean casserole. It’s almost sad, but I have lots more waiting to be eaten.
For our Friday evening Thanksgiving leftovers, SpecialK cooked a turkey breast. He used a cranberry compound butter I had made to coat the turkey, under the skin and on top of the skin. He cooked a moist turkey breast. Thanks SpecialK!
I also cooked up some quick cranberry sauce, as I knew we weren’t going to make gravy.
This was my plate. SpecialK wanted some sweet potato too, so he baked one up to have with his dinner. For me, the green bean casserole in the upper right, stuffing lower right and turkey with cranberry sauce on the left of my plate, was plenty of food.
Unfortunately, I have been baking breads with (home ground) brown rice flour and sorghum flour, and my body is now reacting to sorghum as it previously had to wheat. For future flour blends, I will grind up oat groats and use brown rice flour and oat flour as my inhouse flour blend.
Did you have a good Thanksgiving? Do you like leftovers as much as we do?