This Thanksgiving was a last minute stay-cation with some good family FaceTime. The this year I tried to go more traditional. We also included apple and pumpkin pie (not pictured). Below are the recipes or links to the recipes. My hope is that this helps make your gluten-free meals easier! Bon Appetit!
Spiced Apple-Cranberry Sauce
- 12 oz. fresh cranberries
- 2 apples, peeled and diced
- 1 c. Water
- 1 c. Sugar
- Pinch of salt, nutmeg, cloves, and cinnamon
In a small sauce pan, dissolve sugar into the water and bring to a boil. Add cranberries and boil 1 minute. Reduce heat, add apples and spices. Simmer 15-20 minutes until sauce thickens.
Gluten free Cornbread Dressing
Click here for the cornbread recipe from Thoughts and Songs.
Click here for the dressing recipe from Healthier Steps.
Roasted Butternut Squash and Brussels
Click here for the recipe from Julia’s Album. Note: halve the brussel sprouts and roast then cut side down. Roast pecans in a skillet while the squash and sprouts are roasting. Add crasins to the hot baking sheet immediately after removing from oven. Let veggies cool a bit before stirring in pecans, crasins, and maple syrup.
Use Vegan butter and coconut milk or chicken stock to make them gluten free and dairy free. Use a hand mixer to cream the potatoes.
Click here for the recipe from Gluten Free Palate. Note: I used arrowroot starch. If it doesn’t thicken, cool the gravy and stir in 2 more Tablespoons of arrowroot and bring back to simmer. Be sure to stir frequently for best results.
Thyme & Sage Chicken
Place 4-5 chicken breasts in the crockpot. Sprinkle with 2 Tbs. Thyme, 1 Tbs. Sage, 2 tsp. Salt and 2 tsp. Rosemary. Cook on high 4-5 hours or until done.