Thanksgiving dinner frightens many, especially first-timers or new cooks who lack the confidence to pull off a feast. Tonight’s cooking live was designed to show you how to make tasty, seasonal dishes in a fraction of the time.

No, it wasn’t a full feast in under an hour. But, if you WANT to buy a prepared turkey or dessert, no one would fault you. In this season of Thanksgiving, please be kind to yourself.

Stuffing has always been my favorite part of Thanksgiving. I wanted to make a gluten-free alternative that did not use bread. I tried Kasha, with all of the familiar stuffing ingredients. It was terrific, and it will be even better with gravy.

Kasha Stuffing
1 1/2 c EACH diced onion, celery, mushroom
3 T butter, unsalted
1 c kasha (buckwheat)
1 egg
1 1/2 c chicken or veggie broth
salt & pepper to taste

Set a skillet over medium heat and add vegetables and butter. Sweat over low to medium heat until softened, stirring occasionally. Season to taste then remove from heat.

In a bowl, beat one egg. Stir in the kasha, coating each granule. Heat a saucepan over medium heat until hot. Add the egg-coated kasha to the DRY PAN. Stir frequently, breaking up clumps with a spoon, until the kasha is dry and separate.

Add in broth, then bring the mixture to a boil. Reduce to a simmer and cover tightly, cooking another 7-10 minutes until all liquid is absorbed and grains are tender. Fluff with a fork, then add in the cooked vegetables. Taste for seasoning and serve.

This version of creamed spinach is NOT gloppy and heavy. I like that it can be made a day or two ahead and then reheated with additional heavy cream. If you prefer to make it all at once, you can certainly blanch the spinach several days ahead. Squeeze out any excess liquid and store the spinach in a container in the refrigerator for up to 3 days.

Creamed Spinach
Blanch cleaned spinach in boiling water for about 30 seconds. Remove to a colander to cool, then squeeze out excess liquid. Chop coarsely and set aside.

Melt a few pats of butter in a skillet and add minced shallots. Cook gently for a few minutes, then stir in a generous pour of heavy cream. Season with salt and pepper, then boil gently to reduce and thicken. Stir in chopped spinach and heat through.

Cinnamon Whipped Cream
1/2 c heavy cream
1 T sugar
1/2 t vanilla extract
heavy dash cinnamon

Combine all ingredients in a tall container or bowl. Whip with a hand mixer or whisk until soft peaks form. Serve immediately with pumpkin pie or custard cups.

** Quick Nosh
Your choice of crackers with a bit of cream cheese, Lunagrown Chipotle Jelly, and a candied jalapeno on each. For a group, spread softened cream cheese on a plate, top with jelly and jalapenos, and allow guests to dip their own crackers.