Gluten Free Thanksgiving Menu and Recipes

The holidays can be TRICKY if you have family members with allergies and if you are one of the people with allergies you probably have been sick so many times you are just about ready to stay home!  This is only one reason why I am excited to present to you this scrumptious gluten-free Thanksgiving Menu that the whole family will love!

The following menu is SAFE and DELICIOUS! 

 

 

Gluten-Free Thanksgiving Menu

 

Roast Turkey

Balsamic Green Beans

Cornbread Dressing

Perfect Mashed Potatoes

Southern Sweet Potato Casserole

Orange Ginger Glazed Carrots

Andrew’s Corn Pudding

Brussel Sprouts

Homemade Pumpkin Pie

 

 

 

One word of advice is to make sure your turkey is gluten-free.  I know, can you believe it? Some turkeys are injected with ingredients that have gluten in them.  So please be careful when you are purchasing your turkey.

 

 

 

 

BALSAMIC GREEN BEANS

This recipe is gluten-free, grain-free, sugar-free, dairy-free

 

Serves 8

 

INGREDIENTS

2 pounds  fresh green beans

6 large shallots

olive oil

1/2 cup balsamic vinegar

1 TBS. sugar

3 TBS butter

salt and pepper to taste

1/2 cup chopped salted almonds

1/2 cup fried and crumbled bacon

 

DIRECTIONS

1. Microwave green beans in water for 5 minutes then drain the water off.

2. Cut shallots into thin slices and separate into rings. Heat 1″ of olive oil in a saucepan.  Fry shallots for 1 to 2 minutes until they are crisp. Drain on a paper towel.

3. Cook vinegar and sugar in a skillet over medium heat and stir frequently.  Let cook for 5 minutes and then add in the butter. Combine all ingredients in the large saucepan EXCEPT the shallots, almonds, and bacon.  Plate the green bean mixture and top with the shallots, almonds, and bacon.  Serve immediately.

 

 

CORNBREAD DRESSING

This recipe is gluten-free and can be made sugar-free and dairy-free.

 

Serves 16

 

INGREDIENTS

1 cup butter divided

3 cups white cornmeal

1 cup gluten-free flour mix or cassava flour

2 TBS. sugar or maple sugar 

2 tsp. gluten-free baking powder

1 1/2 tsp. salt

1 tsp. baking soda

7 large eggs divided

3 cups buttermilk or coconut milk

3 cups gluten-free breadcrumbs

2 cups diced onions

3 cups diced celery

1/2 cup finely chopped fresh sage

6 (10 1/2 ounce) cans gluten-free chicken broth

1 TBS. pepper

 

DIRECTIONS

1. Place 1/2 cup butter in a 13×9 inch baking pan; heat in oven at 425 degrees for 4 minutes.

2. Combine cornmeal and the next 5 ingredients in a large bowl; mix in 3 eggs and buttermilk.

3. Pour hot butter into the batter and stir until blended.  Pour batter into the pan. Bake at 425 degrees for 30 minutes or until golden brown.  Cool.

4. Crumble cornbread into a large bowl and stir in gluten-free breadcrumbs; set aside.

5. Melt the remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender.  Stir in the sage and saute 1 more minute.

6. Stir in vegetables, remaining 4 eggs, chicken broth, and pepper into the cornbread mixture; pour evenly into 1 lightly buttered 13×9 inch baking dish and 1 lightly greased 8-inch square baking dish.  Cover and chill for 8 hours.

7. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden brown.

 

 

 

PERFECT MASHED POTATOES

This recipe is gluten-free, nut-free, sugar-free, and grain-free.

 

Serves 12

 

INGREDIENTS

6 pounds Yukon gold potatoes

4 tsp. salt

2/3 cup butter

2/3 cup half and half

8 ounces cream cheese softened

1 1/2 tsp. ground pepper

 

DIRECTIONS

1. Peel, boil  (with 1 tsp. salt), and drain potatoes in a large pot. This should take about 20-30 minutes.

2. Return potatoes to pot and add all other ingredients.  Let the butter melt.

3. Beat potatoes with an electric mixer at medium speed.  Usually, takes about 3 minutes.

4. Serve immediately.

 

 

 

 

SWEET POTATO CASSEROLE

This recipe is gluten-free and can be made sugar-free, dairy-free, and grain-free.

Serves 6

 

INGREDIENTS

4 1/2 pounds sweet potatoes

1 cup sugar or coconut sugar

1/2 cup butter softened or ghee

1/4 cup milk or almond milk

2 eggs

1 tsp. gluten-free vanilla extract

1/4 tsp. salt

1 1/4 cups gluten-free cornflakes

1/4 cup chopped pecans

1 TBS. brown sugar or maple sugar 

1 TBS. melted butter or ghee

1 1/2 cups mini marshmallows  (omit marshmallows for sugar-free version)

 

DIRECTIONS

1. Preheat oven to 400 degrees.  Bake sweet potatoes in the skin for 1 hour.  Then reduce the heat to 350 degrees.

2. Let the potatoes cool and remove from the skin, then mash the sweet potatoes in a mixer. Add in the sugar and the next five ingredients. Mix until well incorporated.  Spoon the sweet potato mixture into an 11×7 casserole dish.

3. Crush cornflakes and the next three ingredients in a small bowl.  Sprinkle over the casserole.

4. Bake at 350 degrees for 30 minutes.

5. Sprinkle marshmallows over the casserole and bake an additional 10 minutes.

 

 

 

 

ORANGE GINGER GLAZED CARROTS

This recipe is gluten-free, grain-free, sugar-free, dairy-free and nut-free.

 

Serves 6

 

INGREDIENTS

1 – 1 pound package of baby carrots

1 tsp. grated orange rind

2 tsp. butter or ghee

2 tsp. honey

2 tsp. grated fresh ginger

1/4 tsp. salt

1/8 tsp pepper

 

DIRECTIONS

1. Stir all ingredients and 1 cup of water in a large saucepan and cook over medium heat, bringing to a boil. Reduce heat and simmer for 30 minutes or until the liquid evaporates.

2. Serve immediately.

 

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ANDREW’S CORN PUDDING

This recipe is gluten-free, sugar-free, and nut-free.

 

Serves 8

 

INGREDIENTS

1/2 cup butter

5 cups fresh or frozen corn

1 cup chopped onion

4 large eggs

1 cup milk

1 cup half and half

1 cup softened goat cheese

3 TBS. fresh chopped basil

1 TBS. sugar or maple sugar

1 TBS. salt

3/4 tsp. pepper

1 cup shredded extra-sharp cheddar cheese

 

DIRECTIONS

1. Preheat oven to 350 degrees.  Melt butter in a large skillet add corn and onion and saute for 4 minutes.  Remove from heat and let cool for 15 minutes.

2. While the corn and onions are cooling…mix together the eggs, milk, and half and half, then slowly mix in the goat cheese, basil, and the next 3 ingredients.  Stir in the corn mixture and mix on low until barely incorporated. Add 3/4 cup of cheddar to the mixture and again mix on low.  Pour mixture into a buttered 2-quart casserole dish and sprinkle with the remaining 1/4 cup cheddar cheese.

3. Bake at 350 degrees for 40-45 minutes.  Remove from oven and cool for 15 minutes.

 

 

 

 

BRUSSELS SPROUTS AND APPLES

This recipe is gluten-free, grain-free, sugar-free, and nut-free.

 

Serves 6

 

INGREDIENTS

1 1/2 pounds brussels sprouts, cut in half

4 pre-cooked bacon slices crumbled (save bacon drippings for later)

1 large apple peeled and diced

2 TBS. minced shallots

1 garlic clove minced

1/4 cup dry white wine

1/4 cup gluten-free chicken broth 

1 tsp. salt

1/2 tsp. pepper

1/4 cup grated parmesan cheese

 

DIRECTIONS

1. Saute apples, shallots, and garlic in bacon drippings over medium heat.  Stir in wine and the next 3 ingredients.  stirring to loosen particles from the bottom of the skillet.  Bring to a boil, reduce heat, and simmer for 5 minutes.

2. Add brussels sprouts and saute for 8 to 10 minutes.  Top with parmesan cheese and crumbled bacon.

3. Serve immediately.

 

 

 

 

MOM’S PUMPKIN PIE

This recipe is gluten-free and nut-free.

 

Serves 8

 

INGREDIENTS

2 cups pumpkin puree

1 1/2 cup heavy cream

1/2 cup packed brown sugar

1/3 cup sugar

1/2 tsp. salt

2 eggs and the yolk of a third egg

2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp ground cardamom

1/2 tsp. lemon zest

1 gluten-free pie crust 

 

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Mix ( in a large mixing bowl) all the ingredients together EXCEPT the pie crust.  Mix on medium speed.

3. Pour the filling into an uncooked gluten-free pie shell.  Bake at 425 degrees for 15 minutes then turn down the oven to 350 degrees and bake for 40 to 50 minutes more or until a knife inserted in the center comes out clean.

4. Cool the pumpkin pie for at least 2 hours.  Serve with real whipped cream!

HAPPY COOKING! 

 

 

Wishing you and your family a wonderful Thanksgiving!

 

Blessings,

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