Thanksgiving Day in Mexico
Our son and his wife asked us to come down for Thanksgiving. What a challenge preparing a holiday
dinner... not only in another country but also gluten-free.
Our sweet granddaughter has Celiac Disease. That means
we cook gluten-free when she is with us.
Cooking started early in the morning at our son's home.
Cornbread for dressing (gluten-free cornbread recipe and then I used GF croutons for the dressing.
We had green bean bundles, mashed potatoes,
cranberry sauce, GF gravy. I prepared a dessert for
the adults but brought Santa chocolates for the kids.
Thank goodness that was a big hit!
I must admit that the men had decided to take
charge of the turkey. What a hoot watching them!
They waited until it was nearly time to put the turkey
in the oil-less fryer to read the directions. Then my husband
had to go hunt down a gas connection. Oh well... not to worry. They still managed to get it on in good time.
Then... we had to drop everything and run to
our granddaughter's school for a program...
in English. She goes to a bilingual school...Spanish-English.
Since our granddaughter has been in a bilingual
home all of her life, she has an advantage.
Anyhow... the day turned out great!
And I hope your day was just as great!
Here is the GF cornbread recipe I used:
2 c. yellow or white cornmeal (I used yellow)
1/2 c. boiling water
1 T. sugar (I omitted since using in dressing)
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 large egg
2 T. canola oil
I baked this in a 325 degree oven for about 25 minutes. Excellent!
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