Monday, November 23, 2009

A few gluten free Thanksgiving recipes...

Sausage Stuffed Mushrooms
(6-8 servings)

1 tablespoon olive oil
1/2 pound gluten free Italian sausage
1 1/2 teaspoons dried oregano
1 cup (3 ounces) Parmesan cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 ounces cream cheese, room temperature
1 large egg yolk, lightly beaten
24 large mushrooms, stemmed
1/3 cup dry white wine
3 tablespoons Italian parsley, chopped

Preheat oven to 350 F. Lightly grease 15-by-10-by-2-inch glass baking dish. Set aside.

Heat olive oil in large skillet over medium high heat. Add sausage and oregano, cook. Break sausage into small pieces, cook until sausage is brown and no pink traces remain. Using slotted spoon, transfer sausage into large bowl, let cool. Add 1/2 cup Parmesan cheese, Worcestershire, and garlic powder. Stir to combine. Stir in cream cheese; salt and pepper to taste. Stir in egg yolk.

Place mushroom caps in prepared baking dish, stemmed side up. Brush each with white wine. Fill with about 1 tablespoon filling, sprinkle with remaining Parmesan cheese. (Can be prepared ahead, covered and chilled.)

Bake uncovered for 25 minutes. Place under broiler 5 minutes until tops are lightly browned. Serve.

Roasted Parsnips with Horseradish Herb Butter
(6 servings)

3 medium parsnips, peeled and cut into 2-by-1/2-inch pieces
large carrots, peeled and cut into 2-inch pieces
2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 cup gluten free chicken stock
1/4 stick unsalted butter, softened
1 teaspoon prepared gluten free horseradish sauce
1 tablespoon Italian parsley, chopped
1 tablespoon chives, chopped
1 small garlic clove, minced

Preheat oven to 400 F. In medium baking dish, toss parsnips and carrots with olive oil. Season with salt and pepper. Add chicken stock; cover with aluminum foil and roast. Stir once or twice until parsnips and carrots are tender and the stock has evaporated (about 45 minutes). Meanwhile, in medium bowl, mix butter, horseradish sauce, herbs, and garlic. Adjust seasonings to taste with salt and pepper. Toss roasted vegetables with horseradish butter. Serve.

Two additional recipes (Roast Turkey with Apples and Deep Dish Cranberry Pie) can be found at The Saturday Evening Post.

Is there a special dish you particularly enjoy at Thanksgiving?

(Photo via Flickr)


lisa @ dandysugar said...

Both of these recipes sound delicious. Hope you have a wonderful Thanksgiving!

down pillow said...

Mmmm...those mushrooms sound so yummy :) Have a lovely Thanksgiving!

melanie lace said...

Love these. I think we are going to try and make one, I'll let you know how it turns out!

EAT! said...

Love the sausage stuffed mushrooms - they were on our Thanksgiving appetizer menu this year too.