Thanksgiving sure has a way of sneaking up on us, doesn’t it? I can’t believe it’s next week! Although I must say, I’m pretty pumped because we’ll be spending Thanksgiving Day with Isaac’s family (per the usual) BUT we’re also attending a Friendsgiving this weekend. Double Thanksgiving = double the fun!
It just recently dawned on me that things will be a little different at the Thanksgiving table this year — I’ll probably be enjoying a bit of turkey (for the first time in 5 years) but I’ll also be avoiding gluten. Lucky for me my all-time favorite Thanksgiving side, sweet potato casserole, will be easy to make gluten-free. I’m going to use my mom’s recipe and make a healthier version.
As for the stuffing, that’s a different story. I’m sure gluten-free bread (like this 3 seed sprouted bread from Food for Life) would make a tasty stuffing, but I also like the idea of quinoa stuffing. Sooo, I did a little experimenting last weekend and came up with this recipe.