Top 5 Gluten-Free Thanksgiving Recipes

Top 5 Gluten Free Thanksgiving Recipes

We know that there are many great dishes to choose from, but we hand picked five of our favorite gluten-free side dishes that will complement your family's turkey or ham this year.  

Enjoy and Happy Thanksgiving!

Sausage, Apple & Cranberry Stuffing

1 lb Sweet Italian Turkey Sausage

¼ C. Butter

2 C. Chopped Onions

1 Tart Apple, Cored, chopped

1 C. Diced Celery

½ C. Dried Cranberries

8 C. Diced GF Artisan Baker Bread – Cubed, brushed with butter, and baked for 350 for 20 min.

2 tsp Dried Rosemary

4 tsp GF poultry seasonings

1 ½ C. GF Chicken Broth

Salt and Pepper to Taste

1. Cook Sausage in large skillet over medium heat, crumbling coarsely, for about 10 min.  Remove sausage to a large bowl with a slotted spoon.  Empty pan of grease.
2. In the same pan, melt the butter, add onions, celery and poultry seasoning; cook until softened, about 10 minutes.  Add the rosemary, dried cranberries, apples and cooked sausage.  Mix in all the dried bread cubes, season to taste with salt and pepper.  Add in chicken broth to moisten the stuffing.
3. Place the stuffing in a covered buttered casserole dish and bake for 45 min at 350 degrees.  Uncover and bake for another 15 min to brown top.

Slow Cooker Candied Yams

6 Large Yams – Peeled, and cut into ½-inch-thick slices

½ C of Melted Butter

2 tsp Vanilla Extract

¼ tsp Salt

1 C Light Brown Sugar

1 C Sugar

Cooking Spray

¼ C Corn Starch

1. Mix the sugars together in a medium bowl.
2. Mix the melted butter, salt and vanilla extract together.
3. Spray the inside of a slow cooker with cooking spray (or use one of those great plastic liners)
4. Layer the potatoes and sugar mixture starting with potatoes and ending with sugar
5. Pour Butter mixture over the top.  Cover and cook for 4 hours on LOW or until potatoes are tender.
6. Transfer the potatoes to a serving dish with a slotted spoon, reserving the liquid in the slow cooker.  Keep the potatoes warm.
7. Remove 1/3  C liquid from the slow cooker and whisk in the cornstarch until smooth.   Carefully remove remaining liquid from slow cooker into a medium saucepan.  Whisk in cornstarch mixture and bring to a boil over medium heat.  Cook for 1 – 2 minutes until thickened.  Pour over the potatoes and serve immediately.

Roasted Brussel Sprouts

1 ½ lb Brussels sprouts, ends trimmed, yellow leaves removed and cut in half

3 tbsp Olive Oil

1 tsp Coarse Sea Salt

½ tsp Freshly Ground Black Pepper

 

1. Preheat Oven to 400 degrees
2. Place trimmed brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag.  Seal tightly and shake to coat.  Pour onto a baking sheet, and place on a center oven rack.
3. Roast in the preheated oven for 30-45 min, mixing every 10 minutes for even browning.  Reduce heat when necessary to prevent burning.  Brussels sprouts should be dark brown, almost black when done.  Adjust seasoning with salt, if necessary. 
4. Serve immediately.

Cheesy Mashed Cauliflower

1 Large Head of Cauliflower, cut into florets with stems cut into bite-size pieces

1 C. Shredded Cheddar Cheese, divided

½ C Reduced-Fat Sour Cream

4 oz. Reduced-Fat Cream Cheese, softened

¼ C. Grated Parmesean Cheese

1.     Place a steamer insert in a saucepan and fill with water to just below the bottom of the steamer.  Bring water to a boil.  Add cauliflower, cover and steam until very tender, about 5 minutes.

2.     Transfer the cauliflower to a bowl and mash with a potato masher until few chunks remain.  Add ½ C cheddar cheese, sour cream, cream cheese, and Parmesean cheese and mix thoroughly.  Spread the mixture into an 8-inch square casserole dish and top with remaining cheddar cheese.  Cover with aluminum foil.

3.     Bake in pre-heated oven until hot and bubbling, 20 – 25 minutes.  Remove foil and continue baking until the top is browned, about 10 minutes more.

Next Day Turkey Tetrazzini

We know you’ll have leftovers, here’s something to make that will have your family craving more turkey!

1 12ox box of Schar Tagliatelle GF Pasta

½ C Butter

3 C Sliced Fresh Mushrooms

1 C Minced Onion

1 C Minced Green Bell Pepper

2  cans GF Condensed Cream of Mushroom Soup

2 C. Chicken Broth

2 C. Shredded Sharp Cheddar Cheese

1 10 oz Package Frozen Green Peas

½ C Cooking Sherry

1 tsp Worcestershire Sauce

1 tsp Salt

¼ tsp Ground Black Pepper

4 C Chopped Cooked Turkey Breast

1 C grated Parmesean Cheese

1.     Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente, drain and set aside.

2.     Preheat oven to 375 degrees

3.     Meanwhile, melt butter in a large saucepan over medium heat.  Add onion, mushroom and peppers and saute until tender.  Stir in GF Cream of Mushroom Soup and Chicken broth.  Cook, stirring until heated through.  Stir in pasta, cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and turkey.  Mix well and transfer mixture to a lightly greased 11x14 inch baking dish  Sprinkle with Parmesean cheese.

4.     Bake in preheated oven for 20-35 minutes, or until heated through.

5.     This dish also freezes and reheats well if you can’t eat more turkey.