It just wouldn’t be Thanksgiving without pumpkin pie—and your special diet is no reason to leave it off the menu. This gluten free pumpkin pie recipe calls for coconut milk, but there's no coconut flavor to this traditional pumpkin pie. It tastes best when made the night before and allowed to sit in the refrigerator. This recipe also can be made egg-free with good results.
These delicious gluten-free dinner rolls are soft and fluffy, ideal for family suppers and dinner parties. This recipe can be made ahead to save time (and lower stress) in the kitchen. (Bake rolls and let them cool in the pan; wrap them in plastic wrap and refrigerate for up to 2 days. Warm them for a few minutes in a 350°F oven and serve.) This recipe can be made egg-free with good results (instructions provided).
Turkey can make or break Thanksgiving. Over the years, I've played around with the best way to get a beautifully browned, juicy turkey and discovered that brining and proper roasting and basting techniques are the answer. The little bit of extra effort involved in brining results in a succulent, juicy turkey. Start brining the turkey the day before. If you can't fit the turkey in the refrigerator while it's brining, use a large cooler. My family enjoys stuffing cooked inside the bird but if you prefer to roast your turkey unstuffed, less roasting time is required.
Frozen chopped spinach is one of the best culinary deals around; it would take mounds and mounds of fresh spinach and lots of effort to produce the amount of spinach called for in this recipe. The great news is that no one will know the difference. These creamy greens with just a hint of nutmeg are a wonderful complement to roasted turkey.
This is a sophisticated version of classic sweet potato casserole with marshmallows. Making your own marshmallow topping may seem over the top but it’s worth it. Not only does it taste better, this marshmallow topping is free of refined sugar and corn.
Balsamic onions elevate ordinary green bean to extraordinary. Make the onions the night before and refrigerate them in a covered container. Reheat in the microwave just before serving.
There is a decidedly Southern twist to this stuffing. The gluten-free cornbread mix makes it simple. Prepare the cornbread the night before, crumble it and then let it sit out overnight to dry out; this way it will soak up all the fabulous flavor of the sausage, vegetables and stock. This gluten-free stuffing recipe can be made egg-free with good results.
I have a small kitchen and there’s always so much going on that last half hour before Thanksgiving dinner is served that I have taken to making my gravy ahead and keeping it warm. This saves me a lot of stress but means I don’t use the pan drippings from the turkey. To use pan drippings, pour drippings into a large measuring cup and let it sit until a layer of fat forms on the top. Skim the fat and use that instead of butter or oil and use the turkey juices mixed with enough gluten-free chicken stock to make 2¼ cups.
In my family, the tradition extends beyond dinner. Every year, each member of the family participates in the Thanksgiving preparations in some way. My husband and sons set up the tables for dinner, drinks and desserts. The grandchildren make place cards and help bake pies. My daughter-in-law and best friend help me prepare food the night before and our guests carry food to the table, light candles and fill water glasses in that last mad dash before our gluten-free dinner. The preparations are as much a tradition as the meal itself.