Sigh. I already long for the days of summer when I could photograph something at 7 pm and it would turn out beautiful! Since I don’t normally prep food before 4pm on weekdays, my photo hours are super limited now, which makes it much more difficult to prepare for posts! There are so many yummy things I’ve made the past few weeks that I can’t post due to the worst photos ever taken. It would be a major embarrassment for me, so I’ll spare you.

Anyhow, I have lots of things to share, like my gluten free birthday dinner at the Inn at Little Washington, and the newest issue of Delight, gluten free magazine, but today, let’s talk turkey.

To be honest, Thanksgiving scares me this year. Not because I have to cook much, clean my house or prep for family. But because I’m nervous about what I’ll be able to eat and what I’ll stare at longingly. I came to a stark realization the other day that I will never be able to have my Grandma’s stuffing again (which, when I say it’s the best, it really is the best). This year, my husband and I are headed to our cousin’s house (Hi, Beth!) for dinner and here’s what I plan on doing:

• Bring dessert!
• Bring a side
• Kindly request the dressing not be stuffed into the turkey
• Bring lots of wine to make up for being complicated

While I touched a bit on eating gluten free at parties in this post, it is so much easier when you’re with family and don’t have to feel weird about asking in advance! This year I am thankful that our amazing family cares about me enough to have offered to cook the stuffing separately. (Also, isn’t it technically safer this way anyhow?). I will be in mourning over stuffing this year, but c’mon, Thanksgiving isn’t Thanksgiving without turkey!

A few years ago, I discovered this pie on The Kitchn and have made it every Thanksgiving since. I’ve never been a huge fan of pie crust and I get psyched about anything with cookies involved. This pie is a spicy, gingery blend of pumpkin, on a crunchy graham crust that seriously rocks. Everyone I’ve made this for has loved it, so hopefully they’ll appreciate the gluten free version as well! Luckily, pumpkin pie is super conducive to Gfree, as it really is only the crust you have to worry about. This week, I plan on testing a few different options (gluten free grahams or gingersnaps? make a mini one for myself?) and will let you know what comes up best. I’ve made this recipe for Christmas events as well, and it’s always one of the first to go. Pumpkin isn’t just for Thanksgiving, people! (I make a few substitutions, so look out for my review later this week!)

Happy Thanksgiving to all, gluteny and gluten free.

How do you plan on surviving the holidays? What are your go-to gfree holiday dishes? I’m always looking for yummy additions to my menu!

Ps fellow bloggers: what do you do when your daylight is limited?