Thanksgiving Dinner

I Know its a few days late but still a good feast for any holiday. I'm showing you my Thanksgiving dinner this year and how you can still have a feast and stay gluten free, dairy free, soy free etc. tastefully so! Turkey is lightly seasoned with salt and pepper and slow cooked at 325* basting a few times until done. The gravy is from the turkey juices in the pan. (cooked down the bones and kept the broth for a later recipe of turkey soup) Made the "Seasoned Stuffing", "Tarragon Carrots" and "Jan's Sweet Potatoes" before the turkey so all would be ready at the same time. Made the gravy when turkey was done and cooling slightly before carving. How you time your feast is totally up to you. Here are the recipes and even though I've had my health issues that temporarily kept me from posting I have a lot to be thankful for. I am still cooking and will keep sharing with you when I can. So with that said... here's to happy cooking and happy eating! ...tastefully gluten free...and then some! ~ Jan

Tarragon Carrots
Ingredients:
1 small bag of baby carrots or 2 cups cut into chunks
2 Tbs. extra virgin olive oil
2 Tbs. fresh or dried tarragon
Instructions:
Steam carrots and then simmer in a pot with extra virgin olive oil. Sprinkle with tarragon. Salt and pepper to taste if desired.
Comment: Replace tarragon with mint for another taste option.

Ingredients for Stuffing:
4 cups toasted & cubed rice bread (aprox.9 slices)	1 Tbsp. parsley
¼ cup diced onion	¾  tsp. salt
1 Tbsp. extra virgin olive oil	¼ tsp. pepper
1 cup fresh or gluten free chicken (or turkey) broth	½ cup raisins
1 tsp. rubbed sage	1/3 cup chopped walnuts or pecans
¼ tsp. ground thyme	INGREDIENTS FOR GRAVY:
¼ tsp. ground rosemary	3 Tbs. extra virgin olive oil
1/8 tsp. clove	3 Tbs. white rice flour
1/8 tsp. nutmeg	2 cups fresh or gluten free chicken(or turkey)broth
Instructions:
Preheat oven to 350*
Place the toasted and cubed rice bread in a large bowl and set aside. Heat oil and onion in skillet and lightly simmer until onion is tender. Remove from heat and set aside. Sprinkle all the spices over the rice bread and lightly toss. Add the sautéed onion and again lightly toss. Pour in the cup of broth until bread is slightly moistened. Fold in the raisins and nuts. Turn stuffing into a lightly oiled baking dish. Bake covered for 35 minutes.
You make the gravy like a roux. Put the extra virgin olive oil in a saucepan. Stir in the rice flour until completely touched with oil. Turn on burner and begin to heat. Slowly add the broth stirring constantly. When desired thickness is reached remove from heat. Salt and pepper to taste.

Jan’s Sweet Potatoes
Ingredients:
	Ingredients for the topping:
3 cups cooked sweet potatoes	¾ cup honey
¾ cup agave syrup (or honey)	¼ tsp. molasses
½ cup extra virgin olive oil	1 cup rice flour
2 eggs	1/3 cup extra virgin olive oil
1 Tbsp. pure vanilla	1 cup chopped pecans
Instructions:
Preheat oven to 350*
Mix the first 5 ingredients with a mixer then turn into a baking dish.  For the topping, first add the molasses to the honey. Then fork together all the rest of the topping ingredients. Sprinkle the mixture over the sweet potatoes. Bake uncovered for 45 minutes.