Brining delivers a turkey that is juicy and tender. This recipe includes apple cider, imbuing the meat with a wonderful flavor. Similar to marinating, brining is an overnight process. Be sure your turkey is completely thawed before placing it in the brine. Remove turkey from the brine and bring to room temperature before roasting. For juicier breast meat, roast your turkey unstuffed.
Gluten free beef enchiladas are made super easy with Hatch Chile Co.'s Red Enchilada sauce!
A combination of apples, cranberries, juice and spices makes this gluten free sauce a bright complement to the Thanksgiving meal. It can be made a day ahead and refrigerated. Return to room temperature before serving.
This gluten free turkey bowl is the perfect way to utilize your Thanksgiving leftovers. Use our gourmet instant Garlic & Mushroom Q cup™ with shiitake mushrooms, garlic and chives for a super flavorful gluten-free stuffing base.
This Wild Rice and Spinach Stuffed Acorn Squash recipe makes a flavorful and healthy vegetarian main dish for four or you can serve it as a tasty and satisfying side for eight. Store leftovers in an airtight container in the refrigerator.
Roasting Brussels sprouts with bacon and drizzling them with balsamic vinegar and oil brings out amazing flavor.
This scrumptious allergy-friendly roast chicken with fig pancetta stuffing is ideal for a special holiday meal. It calls for a whole chicken that's deboned. Ask your butcher to debone it or use whole boneless chicken breasts with skin on. With nimble hands, it can be prepared in less than 1 hour. The results are worth it.
Homemade gnocchi is delicious - and much easier to make than you think. Gluten Free & More's test kitchen tweaked Mary Capone's wonderful recipe to create an egg-free option. (It works great!) Serve gluten-free gnocchi with your favorite gluten-free Italian-style tomato sauce. For vegan gnocchi, omit the Italian-style sausage.
My family has made this marinara sauce recipe for generations. My grandparents harvested fresh tomatoes from the garden, blanched them (removing the skin and seeds) and diced them fine to create a base sauce. Fortunately, whole tomatoes from a can achieve the same wonderful flavor.
This gluten-free antipasto starts with a simple chickpea flatbread. Add roasted tomatoes, pan-fried artichoke hearts, roasted peppers and olives. Serve all ingredients on a large tray so that guests can help themselves. They'll have fun building their own crostini.