Recently, I visited my son in his kindergarten class to pass out some birthday treats and meet all his new friends. While I was there, we crossed our legs on the circle carpet as the teacher told the kids the tale of the first Thanksgiving.

The kids were enthralled as they learned about the voyage of the Pilgrims, the Indians native to America and their inspiring friendship and collaboration. The moral of the story, of course, is that the Pilgrims would not have survived another winter if it had not been from the help of the American Indians. Without their knowledge about food and the land, the settlers would likely have perished.

I'm thinking of that story a lot more than I usually do this Thanksgiving. The lessons of that first Thanksgiving remind me that I, too, had to learn a new way to prepare food. I am reminded that food's basic function of nourishment should never be taken for granted, as my son is healing so he can absorb the nutrients celiac wants to take away. And knowing how to prepare that food from him is a blessing I am most thankful for.

Those with celiac have a duty to pass on the wisdom they have obtained so others may get the much-needed nourishment and sustenance that can help them grow and give them energy to live the lives the Pilgrims hoped for.

Happy Thanksgiving.

The turkey
In the last post, I listed a link for gluten-free turkey brands. I highly recommend using the Bicentennial Rub by Penzey's to flavor your bird. See the full recipe here, along with a good gravy recipe!

The potatoes
A good way to make mashed potatoes if you are not using dairy is to boil potatoes in broth and leave some of the liquid in the pot after the potatoes are tender. Then, add salt and pepper to taste and some buttery spread, such as Smart Balance or Earth Balance. Smash with a smasher or use a hand mixer to blend. If sweet potatoes are your thing, consider slicing them into thick disks, skin on, brushing with olive oil and seasoning. Roast on a cooking sheet in 375 F oven for 20-35 minutes or until fork tender.

The veggies
I know a lot of people like green bean casserole on Turkey Day, but we actually skip it. After all, the Native Americans and Pilgrims didn't have cream of mushroom soup in 1621! Green beans are delicious steeped in boiling water for 5 minutes, then tossed into a pan with olive oil, sliced garlic and diced tomatoes. Saute for 5-10 minutes and they are good to go. Or, serve up a bowl of plain steamed beans with a sprinke of salt and pepper and a pat of buttery spread. Top with slivered almonds for a little something extra. You'd be surprised how many people enjoy pure, steamed veggies. My grandmother always made a heaping bowl of steamed carrots cut on the angle. I didn't tell my mom, but they were always my favorite!

The stuffing
If you are actually "stuffing" the turkey, make sure it reaches 165 F with a thermometer. I enjoy this recipe from Rachael Ray, which I have modified to omit cream and instead double the chicken stock. If you can tolerate dairy, Rachael says to add 1/4 of cream with 1/4 stock. I use Bob's Red Mill cornbread mix and make a few batches of cornbread in a 9-by-13 pan. You would use half of that for the recipe. I reserve the rest to serve with the meal.

Carmelized Onion and Cornbread Stuffing
2 tablespoons buttery spread
2 onions, chopped
1 batch cornbread, cubed
Handful of fresh sage leaves, chopped
1 egg
1/2 cup chicken stock
Salt and pepper to taste

Preheat the oven to 375 F. Melt butter in medium skillet over medium heat. Add onions and cook, stirring, for about 10 minutes. Add sage and scrape into large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Squash
Some people say the turkey is the heart of the meal, some people like pumpkin pie. I would say the staple for me is the squash. But that's probably because it happens to be one of my favorite foods of all time. I enjoy winter squash sliced lengthwise and brushed with olive oil with a sprinkle of salt and pepper roasted in an oven or grilled on an open grill. I like to serve spaghetti squash tossed with salt, pepper and dried sage. I have talked a lot about stuffing the inside of a halved acorn squash with diced apples, cinnamon and butter. But for a big table, you may want to make an autumn casserole.

Squashed squash casserole
1 large (about 3 pounds) butternut or buttercup squash
1/4 cup buttery spread, plus 4 tablespoons separated
1 tablespoon brown sugar
Salt and pepper to taste1 dash white pepper
5-6 apples, sliced and peeled
1/4 cup sugar

Topping
2 cups crushed gf cornflakes
1/2 cup chopped pecans (optional)
1/2 cup brown sugar


Wash squash and poke with fork to make holes for air to escape. Place on microwave safe plate and cook 5 minutes to make cutting easier. Slice in half, take out seeds and cut into cubes, taking skin off as you go. Preheat oven to 350 F. Place in large pot and cover with water. Bring to a boil and cook about 15 minutes, or until squash is just tender. Drain and mash squash with 1/4 cup butter, 1 tablespoon brown sugar, salt and pepper. Heat 2 tablespoons buttery spread in large skillet over low heat and stir in apples and sugar. Cover and cook over low heat for 5 minutes. Spread apples into 3-quart casserole dish. Spoon mashed squash over apples and top with cornflake mixture and remaining butter, melted. Bake in oven about 15 minutes. Cover with foil until ready to serve.

Pumpkin Pie
Ah, the star of the show. If you can find a gluten-free crust let me know! I enjoy the Basic Pastry for Single- or Double-Crust Pie recipe myself. It comes from Carol Fenster's "Gluten Free Quick & Easy" cookbook. I modified it because it calls for a mix of ingredients I never seem to have on hand. I find using a flour blend from the store (like Bob's Red Mill) with a mix of starches and flours works well. Make sure tapioca flour is included in the blend.

Crust
1 2/3 cup gluten-free flour blend
1/2 cup rice flour
1 teaspoon xanthan gum
1 teaspoon guar gum (may be included in mix, too)
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 tablespoons cane sugar, divided
1/2 cup shortening, Crisco or buttery spread
1/2 cup milk (soy or rice work fine)
1 teaspoon cider vinegar

Mix dry ingredients in food processor, 2 tablespoons sugar and shortening. Mix well and then add milk and vinegar. Blend until ball forms and remove dough from processor. Flatten into 1-inch disk, wrap in plastic wrap and chill for 1 hour.

Remove the dough from refrigerator and knead until warm and pliable. Roll half the dough to 10-inch circle between two pieces of plastic wrap dusted with rice flour. Remove and place place on bottom of pie plate. Fill with filling and bake 25-30 minutes in 375 F oven.

Filling:
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon each of cinnamon, ginger, allspice
1/3 cup sugar or 3 tablespoons honey
3 beaten eggs
1 cup lite coconut milk

That should be enough to chew on for one feast. Throw in some corn on the cob and a giant salad for good measure, and it's Thanksgiving for everyone.

Tip: Watch out for buffet-style serving. Ask your host (if you're not hosting) if you may eat first to avoid cross contamination.