Gluten Free Gobble Gobble! A Delish Thanksgiving Menu Minus the Gluten and Dairy

Gluten Free Gobble Gobble! A Delish Thanksgiving Menu Minus the Gluten and Dairy

Thanksgiving is right around the corner and what’s on everyone’s mind? Turkey, stuffing, mashed potatoes, cranberries, pumpkin pie….and lounging in front of the television watching football. If you are gluten free and dairy free, there is no reason you can’t enjoy turkey and all the trimmings.

Although many of the Thanksgiving menu staples are traditionally heavy on the gluten and dairy, I’ve found with a few substitutions, you can take part in the delicious holiday feast. Last year, I opted for a simple but delicious menu with roasted potatoes, balsamic glazed brussel sprouts, and sage stuffing to complete the turkey.

On this year’s menu:

  • Roasted Turkey with Homemade Gravy
  • Apple, Cranberry and Sausage Stuffing
  • Cranberry Relish
  • Roasted Sweet Potatoes with Maple Pecan Glaze
  • Golden Mashed Potatoes with Chives
  • Pumpkin Cheesecake, Libby’s Gluten Free Pumpkin Pie

The Turkey:

If you are looking for a few ways to save time in the kitchen? Buy a whole turkey breast (gizzards already removed) – Honeysuckle White whole turkey breast is a great option. It roasts in 2-3 hours and you get plenty of juicy breast meat. There are several brands of whole turkey that are free from gluten, including Jennie-O, Honeysuckle White, Perdue, Butterball, and Riverside to name a few. Be sure to check ingredients and be careful about the gravy packet. I opt to make my own to be safe.

The Stuffing:

Another great time saver I discovered this year is pre-made, home style stuffing cubes. Gillian’s makes 8oz. bags of wheat and gluten free stuffing cubes (dairy free as well) already seasoned with thyme, oregano, and sage. Bonus – They are produced in a dedicated wheat, gluten and nut free environment. This stuffing recipe is adapted from All Recipes. We made it the other night as a “test run” and no one (I mean no one) could tell it was gluten free. FINALLY!

Sausage, Apple and Cranberry Stuffing
(makes 8 servings)

  • 4 cups cubed white/multigrain bread (I used a few slices of Udi’s Hearty bread, a few slices of Goodbye Gluten bread, and Gillian’s Home Style Stuffing cubes)
  • 13 ounces ground turkey sausage (Jennie-O Sweet Italian sausage is gluten free)
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons dried sage
  • 1-1/4 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 Golden Delicious apple, peeled and chopped
  • 1/2 cup dried cranberries (Ocean Spray is gluten free)
  • 1/4 cup fresh parsley, minced
  • 1 cup turkey stock (Kitchen Basics is gluten free)
  • 3 tablespoons Earth Balance, melted

Preheat oven to 350 degrees. Place all of the stuffing cubes in a large bowl. In a large skillet, cook the sausage and onions until evenly browned. Add the celery, sage, rosemary, and thyme, stirring for several minutes until all flavors are combined. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spread stuffing into 9 x 13 baking dish and bake (covered) for 30-45 minutes.

The Potatoes:

Rather than making the traditional, overly sugary sweet potatoes with marshmallows, I  opted to roast sweet potatoes and drizzle a maple pecan glaze. These are a bit more grown up, and the glaze gives a nod to the traditional sweet potato casserole. So good!

Roasted Sweet Potatoes with Maple Pecan Glaze

  • 4-5 Sweet Potatoes or Yams, peeled and cut into large cubes
  • 3 tbsp olive oil
  • Salt, pepper
  • 2/3 cup chopped pecans
  • 3 tbsp Earth Balance
  • 3 tbsp pure (grade A) maple syrup

Heat oven to 400 degrees. Place pecans on a baking sheet and toast until they smell nutty and are slightly darkened – 4-5 minutes. Remove from oven and set aside. Place cubed sweet potatoes in a large 9 x 13 pan and drizzle with olive oil. Toss potatoes to coat evenly. Season with salt and pepper, then roast 40-45 minutes. Remove potatoes from oven.

On the stove top, melt Earth Balance in a small saucepan. When completely melted, add in the maple syrup and cook for an additional 1-2 minutes. Remove from heat and drizzle over roasted potatoes. Garnish with the toasted pecans.

The Secret to Creamy Dairy Free Golden Mashed Potatoes:

Think you can’t have creamy mashed potatoes without dairy? Think again. My secret ingredients for extra creaminess are a bit of dairy free cream cheese (Galaxy brand is my favorite), a few splashed of gluten free chicken stock, and mayonnaise (Hellman’s is gluten free). Garnish with fresh chives, and there you go!

The Dessert:

Pumpkin pie is delicious, and Libby’s has a great gluten free pie crust recipe that I use every year for a gluten free pumpkin pie. I sub Earth Balance and Coconut milk to make it dairy free. That being said, I’ve fallen in love with pumpkin cheesecake the past few Thanksgivings. Save time in the kitchen again by using Kinnikinnick’s gluten free graham cracker crumbs for the crust.



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