Gluten Free Turkey Day Recap & Super Simple Kale Dip

Part of the reason I'm able to stay healthy and stick to my gluten-free diet is because I have a wonderfully supportive family who does whatever they can to adapt and change their recipes to be safe for me to eat. For instance, this Thanksgiving there wasn't a single dish with gluten in it: turkey, ham, pureed butternut squash, cranberry bread, potato celery root puree, mushroom gravy, spinach pomegranate salad, sausage and cornbread stuffing, braised brussel sprouts, spiced cranberry chutney, Indian corn pudding, carrot cake and pies galore.

I could eat it all (and did). I'm one lucky gal.

I should really have my mother write a guest post describing how she did it; how she fed thirteen people with a deliciously satisfying meal, using mostly local ingredients and remaining sane while doing it. The whole family played a large role in fact -- my sister made the spinach salad, pureed butternut squash and braised brussel sprouts. I was in charge of the potato and celery root puree (aka mashed potatoes), pumpkin pie and kale dip. My soon-to-be mother in law made the cranberry chutney (made with wild picked Maine cranberries) and amazing cranberry bread (with a bit of orange zest in it -- yum) and the rest was up to dear mom. Hopefully, she'll take me through how she made the stuffing, because really it should be a staple in all gluten-free cooks repertoire.

And Dad. Dear Dad did all the dishes (and a lot of the food prep). The kitchen was overflowing with dishes once we were done and it was spotless when he was through with it. Now that's a team player.

I thought I'd finish off this post with a super simple recipe for kale dip that I made for our appetizer spread (which also included a cheese tray, shrimp cocktail, and rock crab).


Super Simple Kale Dip

gluten-free, dairy-free, vegetarian

1 cup light mayonnaise
9 oz package of frozen chopped kale, thawed
1/2 onion, chopped
salt and pepper to taste

Combine all the ingredients in a blender or food processor and blend until combined (your goal is to make it look like a typical spinach artichoke dip, so try not to over-puree it).

Serve with gluten-free crackers (we used Blue Diamond brand nut thins -- the smokehouse flavor is also dairy-free), carrot sticks and celery.


And of course Henry was there right under the table, just waiting for the occasional crumb to drop.