If you eat gluten-free, Thanksgiving can be a miserable time of year — almost everything has gluten in it. Check out these delicious recipes for a gluten-free Thanksgiving meal.
Chef James Rigato
The Root Restaurant & Bar
340 Town Center Blvd.
White Lake, MI 48386
Michigan-native and White Lake resident James Rigato is a graduate of Schoolcraft College, where he enrolled in the culinary program at age 17. He was exposed to Italian food and culture early in life, as his first culinary influences were his grandfather and great-grandmother. He has formerly worked at Morels, Shiraz, Rugby Grille at the Townsend Hotel, and Bacco Ristorante. James opened The Root Restaurant & Bar with proprietor Ed Mamou at the young age of 26, and the restaurant features "seasonal, sustainable cuisine that honors the artisans and farmers behind it." When not cooking, James enjoys exploring, cycling, kayaking, camping and, of course, eating.
Cider Brined Turkey
- 1 15-20 lb turkey
- 2 gallons local apple cider
- 2 gallons water
- 2 cups brown sugar
- 4 cups kosher salt
- 4 cinnamon sticks
- 4 dried ancho or pasilla chilies
- 8 cloves garlic
- 2 lemons, split
Bring all ingredients to a boil. Cool. Adding water in the form of ice helps cool the liquid down faster. Submerge a fully thawed turkey in a large nonreactive container for 24-36 hours in the brine. Drain, discarding the brine. Let the turkey air dry for about an hour before cooking. Season the turkey lightly. Stuff with aromatics if desired. Roast as preferred.
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Sausage, Brussels Sprouts & Yukon Gold Potato Hash
- 1 lb high-quality sausage
- 2 lbs Yukon Gold potatoes, rinsed clean, cut into wedges
- 1 lb Brussels sprouts, split in half, removing dark green outer leaves
- 4 tablespoons olive oil
- 2 teaspoons fresh thyme
- 1/2 cup white wine
- Salt, pepper to taste
Heat olive oil in a large saute or roasting pan. Cook sausage about half way in olive oil. Add potatoes. Allow to sear slightly. Add Brussels sprouts over the top of the potatoes and sausage. Place pan in 400 degree F oven for about 30-45 minutes, until the potatoes are cooked through. Remove from oven and immediately add white wine. This should deglaze the delicious browned bits from the bottom of the pan. Let rest for about 5 minutes. Serve with grated pecorino sprinkled on top.
Buttermilk Panna Cotta
- 2 cups Guernsey Farms Dairy heavy whipping cream
- 2 cups Guernsey Farms Dairy buttermilk
- 1/2 cup sugar
- 1 vanilla bean, scraped
- 2 packets (4.5 teaspoons) powdered gelatin
- 6 tablespoons cold water
Bloom the gelatin by sprinkling it into the cold water in a small bowl. Let the gelatin sit for a few minutes. Heat the cream, sugar and vanilla bean together, and then pour the cream mixture over the gelatin, making sure all of the gelatin is dissolved into the hot cream mixture. Let it cool on the counter until approximately 90-100 degrees. Stir in buttermilk. Ladle into clean small casserole dishes or disposable muffin tins. Chill for at least 4 hours and serve with a local blueberry or cherry jam and shaved toasted almonds.
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