Prepping for Thanksgiving

by Jenn on November 16, 2011

in Gluten Free,Tastes

Berry Bushes

One of my favorite things about New England in the Fall is waking up early while it’s still dark, sipping my hot tea, and watching the dim blue of nighttime fade into twilight and eventually watch the trees glow in yellow golden hue of the morning sunrise.  Even in mid-november, there is still some color on a few trees and bushes (those that are still standing after Alfred), and even some fruit left hanging in the orchards.

This precious time spent home has been rejuvenating.  Seeing all of my favorite places, people and food, enjoying independent little cafés with both internet and hot tea (something I desperately miss in Europe), and so many little details that just remind me how much I missed home.

It seems appropriate to be home at Thanksgiving, more so than Christmas even.  Thanksgiving seems to be one of the few holidays that has yet to succumb to the cheapened commercialization that so often plagues many of the holidays of today.  Because at its roots, Thanksgiving is about one thing that can never be put into a plastic box and sold for $5.99 – celebration with friends and family at a table, sharing food, laughter, and memories.

This Thanksgiving, just a little over a week away, I’m excited to make all of our favorite traditions, and try some new ones as well (and of course all gluten free this year!).  I’m also excited to spend time in New England with my parents, my husband, my sister and her family, friends from long ago, and new friends alike.  This whole season is about sharing and giving, and understanding what matters most in our lives.


To get ready for Thanksgiving, I thought I would share with you some of my favorite dishes that I love or am excited to try as part of next Thursday’s festivities, and hopefully give you some ideas as well – it’s important to remember that the holidays shouldn’t be about the stress of making everything perfect – in the kitchen what will happen will happen, success or not.  The main thing is that we all remember for what and whom we are cooking – each other.



Pan Roasted Almonds with Thyme and Truffle Oil
Sweet Potato Chips
Chestnut Pumpkin Fritters
Smoked Salmon Pâté


Roasted Butternut Squash and Pomegranate Salad 
Poached Pear and Gorgonzola Salad


Cream of Chestnut Soup
Butternut & Red Pepper Soup
Clam Chowder
Pumpkin Shrimp Bisque
Buttercup Squash Soup

Breads and Rolls:

Gluten Free Cornbread
Gluten Free Dinner Rolls

_PAG0116orchard Birch Tree, New Hampshire

Side Dishes:

Stuffed Acorn Squash
Baked Pumpkin Chicken and Noodles
Pan-Fried Butternut Squash
Mustard Roasted Potatoes
Celery Root Mash
Pommes de Terre au Gratin
Buttered Bacon Brussels Sprouts
Green Beans in Morel Cream Sauce
Sautéed Spinach and Arugula with Goat Cheese
Artichoke Sausage and Parmesan Stuffing Epicurious – *use your favorite GF bread in this recipe, also make sure broth and sausage are GF


Cider Brined Roast Turkey


Pumpkin Cheesecake with Vanilla Riesling Poached Pears
White Chocolate Pumpkin Truffles
Maple Pumpkin Crème Brûlée
Mini Apple Pies
Poached Apples with Frangipane Cream
Flourless Chocolate Torte

Connecticut Pumpkins

What flavors will you be enjoying this holiday season?