Thanksgiving Dinner sans Gluten

I made Thanksgiving dinner for the first time ever, plus I made everything gluten-free (I didn't want to make anything I couldn't eat). Albert's sister and her two kids were there along with my friend/coworker Micah. My sister-in-law helped me Thursday morning, which was a big help. Albert snapped some pics real quick before it got cold.

Here's the table:

-- THE MENU --

Turkey legs stuffed with sausage and cranberries:

The turkey turned out ok, I think if you actually knew how to de-bone a turkey leg it would help and they were kinda difficult to cook all the way through. I decided this was a good recipe because we only had a few people and most turkies are glazed and therefore no longer gluten-free, but turkey legs are safe.

Garlic mashed potatoes, canned cranberries, and sweet potatoes:

The sweet potatoes were probably the best thing on the menu. I used a big can of yams and subsitited the flour with a gf flour mix for the topping. It was tasty!

Green Beans:

I just used the frozen ones and added onions and garlic salt, nothing special there.

Savory Corn Bread Pudding:

Instead of stuffing, I made gluten-free corn bread from my mom's recipe the day before and then used it in the corn bread pudding recipe:

Wendy’s Corn Bread

1 cup warm milk
1cup gf corn meal
1 cup cold milk
1 tsp salt
1/4 cup margarine
4 eggs

Heat the milk in a
sauce pan. Combine the corn meal, cold milk and salt. When heated, stir in the corn meal, milk and salt. Cook and stir until it thickens, about 2 minutes after it hits a boil. Remove from heat. Separate the eggs. Whip the egg whites until stiff peaks form. Beat the egg yolks, and then add some of the cooked mixture into the eggs. Stir until smooth, and then add to the rest of the cooked mixture, stirring until smooth. Gently fold the egg whites into the cooked mixture. Spread into a greased 8"X8" baking dish. Bake for 30-35 minutes at 375*

Serve warm with honey and butter.

Albert bought some festive flowers and we drank sparkling cider for something special :D

Pumpkin Pie:

I made the pumpkin part out of Libby's canned mixture and then put it in this gf pie crust. It turned out really well. The crust recipe makes enough for two crusts (I guess it's for if you put a top on your pie). I was very proud of myself for making a pie all by myself :D

Yum!