Gluten-Free Thanksgiving Dishes

Gluten-Free Thanksgiving Dishes

Just because you (or your guests) are gluten free doesn’t mean you have to miss out on the best part of Thanksgiving: the sides! Our gluten-free Thanksgiving recipes are both fresh and traditional, and the ideal complement to your perfectly roasted turkey. And, really, if you serve any of these, your non-gf guests won’t hesitate to scoop these up, too.

Sweet Potato Casserole

Serves 12

This lightened-up version of a beloved classic delivers sweet and savory. Plus, the recipe feeds a crowd.

Ingredients

• 2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
• ¾ cup packed brown sugar
• ¼ cup butter, softened
• 1 ½ teaspoons Kosher salt
• ½ teaspoon vanilla extract
• ½ cup finely chopped pecans
• Cooking spray
• 2 cups miniature marshmallows (optional; double check that they work for gluten-free guests)

Method

• Preheat oven to 375°.
• Add potatoes to a large pot; cover with water and bring to a boil.
• Reduce heat to medium-low and simmer until tender, about 15 minutes.
• Drain potatoes and place in a large bowl.
• Add brown sugar, butter, salt and vanilla extract; mash with a potato masher until smooth. Fold in ¼ cup pecans.
• Spray an 11x7 baking dish with cooking spray. Add potato mixture and top with marshmallows and remaining pecans.
• Bake for 25 minutes or until golden. Serve immediately.

Adapted from a recipe from Cooking Light.

Herbed Quinoa and Rice Stuffing

Serves 8

This gluten-free stuffing is packed with flavor, thanks to sweet cranberries and a surprising ingredient: lemon zest.

Ingredients

• 1 ½ cups rice and quinoa blend
• 3 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, diced
• 1 10-ounce bag of kale or spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon Kosher salt
• ½ cup dried cranberries
• ½ cup pine nuts
• Zest of 1 lemon
• 1 cup vegetable or chicken stock, warmed
• Cooking spray

Method

• Preheat oven to 375°.
• Prepare the rice and quinoa blend according to package instructions.
• Melt the butter in a large sauté pan over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 6 minutes.
• Add the kale or spinach and continue to stir, allowing the greens to wilt.
• Add the spices and salt and stir, one minute longer.
• In a large bowl, combine the rice and quinoa blend, onion mixture, cranberries, pine nuts, lemon zest and stock, and stir until combined.
• Spray a 13x8 baking dish with cooking spray; add stuffing mixture.
• Bake for 30 minutes or until golden. Serve immediately.

Roasted Root Vegetables

Serves 8

This endlessly adaptable recipe can be made any time of year and works well with meat and poultry. Or serve as a salad or with whole grains for a light supper.

Ingredients

• 3 pounds assorted root vegetables: carrots, parsnips, potatoes, onions, etc.
• 1 head garlic, cut in half
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Freshly chopped parsley, to garnish

Method

• Preheat oven to 425°.
• Peel vegetables (optional) and cut them into 1- to 2-inch cubes.
• Place the cut vegetables and the garlic in a single layer on a baking sheet lined with aluminum foil; use a second baking sheet, if needed.
• Drizzle the vegetables with the olive oil and season with the salt and pepper.
• Roast for 35-40 minutes, stirring once, until tender when pierced with a fork.
• Garnish with parsley and serve.

Adapted from a recipe from Food Network.

We love Thanksgiving because it gathers family and friends together, and reminds us that gratitude builds community. What Thanksgiving recipes and traditions do you bring to the table?