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Thanksgiving was a success! We had our own little family dinner the night before, then took gluten-free leftovers to the family event on Thanksgiving day.
I roasted a big free-range turkey, which turned out pretty well, though at times I was afraid I'd end up with it on my head while preparing it (a la Mr. Bean's Christmas). I have yet to make plans for all the leftovers. We also had Thanksgiving Risotto (search RecipeBase for this recipe) in place of stuffing and mashed potatoes, cranberry sauce, bacon peas at my husband and son's request, mashed roasted sweet potatoes, pumpkin pie, blueberry pie, and goat chevre cheesecake (click here for link. --I just substituted the milk with soymilk, rice milk should work too. Then I used macadamia nuts for the crust and followed the graham cracker crust recipe, but then I processed the nuts too much, turning them into macadamia butter, so I added some sweet rice flour to make it dry enough to press into the pan. It was a great tart-type crust in the end, one I may not be able to replicate again!)
Here's my new favorite pie crust recipe: http://www.bobsredmill.com/recipe/detail.php?rid=370 I use half rice flour and half sweet rice flour for the flour, then ghee instead of melted butter (butter burns when in the oven too long as in a pumpkin pie).
For the blueberry filling, I sweetened 2-3 cups of frozen blueberries with a bottle of St. Dalfour's blueberry preserves, heated and thickened with 5-8 tablespoons of arrowroot dissolved in cold water. I added a bit too much water, so had extra "sauce" that I ended up using on the cheesecake...
...to be continued...I can cook an entire Thanksgiving Meal with a 2 week old and 3 year old, but haven't yet found the time to write about it all!