Tastey Gluten-Free Holiday Recipes
Want to avoid gluten and dairy while enjoying a traditional holiday meal? Use these recipes and tips to safely savor the season’s best—a memorable turkey dinner with all the wonderful trimmings.
The secret to creating a moist, delicious turkey dinner is selecting the best bird and then properly cooking it. We’ve got you covered on both points.
The following innovative menu is gluten free and dairy free and yet offers something for everyone. Round out the meal with your favorite cranberry sauce, steamed green beans, a fresh salad and Coconut Pumpkin Pie (page 37) or Chocolate Cabernet Spice Cake with Creamy Chocolate Frosting. Enjoy!
Cranberry Maple Turkey Glaze
MAKES 2 CUPS
This glaze gives roasted turkey a delicious sweet-tart flavor and a rich mahogany color. Brush it on the roasted bird during the last 30 minutes of cooking.
1 (12 ounce) bag fresh or frozen cranberries
2 teaspoons orange zest
1 cup pure maple syrup
1/2 cup orange juice, freshly squeezed
1. In a medium saucepan, combine the cranberries, orange zest, maple syrup and orange juice. Bring to a boil over high heat, stirring occasionally.
2. Reduce to a simmer and cook for 10 to 15 minutes, uncovered or until the cranberries burst and sauce is very thick.
3. Puree the mixture in a blender. If the glaze is too thick, thin it with a small amount of water. Refrigerate glaze until ready to use.
Each serving contains: 65 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 17g carbohydrate, 2mg sodium, 1g fiber, 0g protein
While the turkey is roasting in the oven, make this stock as a base for delicious gravy. Save or freeze leftover stock for making turkey soup later. For a richer broth, add chicken backs or wings.
Turkey neck and giblets (not the liver)
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large white onions, quartered
2 tablespoons vinegar or fresh lemon juice Cold, purified water (at least 3 quarts)
1 bay leaf Handful fresh parsley and/or thyme sprigs
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
3-4 dried juniper berries, optional
1. Place the turkey pieces, vegetables and vinegar in a large stockpot over medium heat. Pour enough cold water to cover. Add bay leaf, parsley and thyme, peppercorns and cloves. Slowly bring to a boil.
2. Lower heat and gently simmer for at least 1 to 1½ hours, with the lid partially covering the pot. The longer the stock simmers, the more flavorful and nutritious it becomes. Occasionally skim the soup as impurities
rise to the surface.
3. Remove soup from the heat. Remove the turkey pieces and discard. Strain the stock through a fine sieve or cheesecloth. Season with salt and juniper berries, to taste.
Follow these instructions to make rich, flavorful gravy. Allow at least ½ cup gravy
for each person.
Turkey or chicken stock
Arrowroot or cornstarch, for thickening
Salt and pepper, to taste
1. Remove turkey from the pan. Deglaze the roasting pan by adding 2 cups stock to the pan and placing pan over low heat. Stir and scrape the bottom of the pan for any bits of turkey left behind.
2. Strain the gravy through a sieve into a saucepan. Add additional turkey stock to saucepan and simmer uncovered.
3. Make a slurry by dissolving arrowroot or cornstarch into cold water. The amount of starch depends on the amount of gravy you’re making. Start with less starch; you can always add more. For 1 quart of gravy, dissolve about 2 tablespoons starch into ½ cup cold water.
4. Stir the slurry into the saucepan. Increase heat to medium, stirring occasionally until gravy reaches desired thickness. Add additional slurry to further thicken the gravy or more stock or water to thin, as needed.
5. Taste and adjust seasoning.
TIP Arrowroot slurry takes longer to thicken than a slurry made with cornstarch.
Fresh Herb Bread Stuffing
Traditional bread stuffing gets a delicious makeover with fresh herbs. For a New England variation, try Oyster Bread Stuffing (recipe below). This recipe can be doubled.
½ cup butter or gluten-free, dairy-free margarine or oil
2 cups celery, diced
1 cup onion, diced
1 cup sliced leeks
5 cups dry gluten-free, dairy-free bread cubes (purchased or homemade)
2 tablespoons fresh sage, minced
1 cup fresh parsley, minced
1 tablespoon fresh thyme
1 teaspoon salt
½ teaspoon pepper
1–1½ cups gluten-free, dairy-free chicken, turkey or vegetable broth
1. Preheat oven to 350 degrees.
2. In a large pan, heat butter (or margarine or oil). Add celery, onion and leeks and sauté over medium heat for 3 to 4 minutes. Let cool.
3. In a large bowl, mix remaining ingredients, except broth.
4. Add cooled vegetables. Gently mix in broth.
5. Loosely spoon the stuffing into an oiled 3-quart baking dish. Do not pack.
6. Cover and bake in preheated oven for 30 minutes. Uncovered, bake for 20 minutes.
Each serving contains: 267 calories, 13g total fat, 5g saturated fat,
0g trans fat, 5mg cholesterol, 34g carbo-hydrate, 543mg sodium, 2g fiber, 3g protein
Oyster Stuffing Variation
For Oyster Bread Stuffing, replace the broth with one 16-ounce container of fresh raw oysters, undrained. Measure oysters and liquid, adding broth or water to equal 1½ cups. Prepare and cook as above.
Roasted Beets with Balsamic Vinaigrette
The vibrant color and nutrient density (high in folate, manganese and potassium) make this dish a worthy addition to your holiday meal.
4 medium beets
1 tablespoon olive oil
Salt and pepper
Balsamic vinaigrette (recipe below)
2 tablespoons fresh parsley, chopped
1. Preheat oven to 400 degrees.
2. Peel beets (wear gloves to protect your hands from red stains) and cut into eight pieces.
3. Place beets on a sheet of parchment paper and drizzle with olive oil. Sprinkle with salt and pepper and wrap parchment around beets to form a package.
4. Place beets in a roasting pan and cook for 40 to 45 minutes.
5. Unwrap parchment and place beets and juices from cooking in a serving dish.
6. Toss with vinaigrette. Before serving, sprinkle with fresh parsley.
¼ cup balsamic vinegar
1 teaspoon gluten-free Dijon-style mustard
¼ teaspoon agave syrup or honey
1 small shallot, finely minced
½ cup olive oil
½ teaspoon dried tarragon
Salt and pepper, to taste
1. Whisk vinegar, mustard, agave and shallot together.
2. In a slow stream, blend in olive oil to create an emulsion.
3. Add tarragon, salt and pepper. Taste and adjust seasonings.
Each serving contains: 222 calories, 21g total fat, 3g saturated fat,
0g trans fat, 0mg cholesterol, 8g carbo-hydrate, 66mg sodium, 2g fiber, 1g protein
SERVES 6 TO 8
Puréed winter vegetables make a great side dish for people avoiding potatoes or for those who simply want to vary the taste and up the nutrition of mashed potatoes. Creamy and delicious, un-potatoes are good with or without gravy. Un-potatoes can be frozen for up to a month. Thaw completely; then reheat in a 350-degree oven for at least 30 minutes.
1 pound turnips, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
1 pound cauliflower, cut into florets
1 green apple, peeled, cored and cut into chunks
½ cup butter or gluten-free, dairy-free margarine
¾ cup unsweetened coconut milk
¼ teaspoon ground nutmeg
Salt and white pepper, to taste
1. Fill a large stockpot with water and bring to a boil. Add turnips, parsnips, cauliflower and apple and cook for about 15 minutes or until fork-tender. Strain in a colander until water is removed.
2. Purée in a food processor or use a potato ricer or food mill.
3. Add butter (or margarine or oil), coconut milk, nutmeg, salt and white pepper. Stir to combine.
4. Serve immediately or spoon mixture into an oiled 2-quart casserole and refrigerate for up to two days. Reheat in a preheated 350-degree oven for
30 minutes. Serve hot.
Each serving contains: 213 calories, 16g total fat, 9g saturated fat,
0g trans fat, 0mg cholesterol, 18g carbo-hydrate, 170mg sodium, 4g fiber, 2g protein
TIP For another dairy-free variety, omit ½ cup butter and add ¼ cup coconut oil + ¼ olive oil. Or add ¼ cup oil of choice + ¼ cup ghee. Ghee, clarified butter with the lactose, whey and casein removed, is available in the baking section of grocery stores or in Indian markets.
TIP Don’t like coconut milk? Try cashew cream in this recipe. Puree 2/3 cup raw cashews in a blender with ½ cup boiling water until mixture is the consistency
Sweet Potato Biscuits
MAKES 12 BISCUITS
These gluten-free, dairy-free, egg-free biscuits are rich in antioxidants.
11/4 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum or guar gum
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes (about 2 medium-size sweet potatoes)
1 tablespoon agave, honey or sugar
1/4 cup gluten-free, dairy-free stick margarine or shortening, *softened, or grapeseed oil
2-3 tablespoons milk of choice (rice, soy, almond, hemp)
Tapioca flour, for dusting
1. Preheat oven to 400 degrees. Cover
a cookie sheet with parchment paper.
2. Whisk together flour blend, xanthan gum, baking powder and salt. Set aside.
3. In a large mixing bowl, mix together the sweet potatoes, agave and shortening (or oil).
4. Fold the flour mixture into the sweet potato mixture. Add milk, one tablespoon at a time, until the dough holds together and is smooth, not sticky.
5. Dust your work surface with tapioca flour. Place dough on surface and pat it to ½-inch thickness. Cut
out biscuits with a floured 2-inch biscuit cutter.
6. Place biscuits on prepared cookie sheet and bake in preheated oven for about 15 minutes or until done.
Each serving contains: 106 calories, 4g total fat, 2g saturated
fat, 0g trans fat, 0mg cholesterol, 17g carbo-hydrate, 347mg sodium, 1g fiber, 1g protein
*TIP Try Spectrum Organic Shortening (www.spectrumorganics.com) or Fleischmann’s margarine (www.fleischmanns.com). LW