4 Surprisingly Delicious Gluten-Free Thanksgiving Recipes (2024)

Ingredients:
6 tbsp vegetable oil
2 cups turkey or chicken stock
1/2 cup grated Parmesan cheese
1/2 lb white mushrooms
Salt/pepper to taste
1/4 cup white wine
1/2 cup chopped fresh parsley
1 lb Italian sausage
1 recipe/box gluten-free cornbread

Directions:
1. Chop or crumble the sausages, and sauté them in a frying pan with 2 tbsp vegetable oil, until fully cooked.
2. Cut the cornbread into small 1 inch cubes, and set aside.
3. Wash and slice the mushrooms, and sauté them in 4 tbsp vegetable oil
4. Once they are browned add the wine, allow wine to cook off. Season with salt and pepper.
5. Add mushrooms, sausage, cheese and stock to the cubed cornbread and stir together, mixture should hold together. Add more stock if necessary.
6. Bake stuffing in a lightly greased 4qt baking dish, in a pre-heated 350 degree oven until firm. This Staub ceramic baking dish is the perfect size for some delicious stuffing.
7. Serve stuffing warm.

Ingredients:

Dough:
1 cup brown rice flour
1/3 cup potato starch
2 tbsp tapioca starch
2 tbsp white rice flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter (3/4 stick)
1 tbsp distilled white vinegar
2 tbsp ice water

Directions:
1. Combine the dry ingredients with the paddle attachment.
2. Add butter and allow it to work in until it disappears.
3. Combine the eggs, white vinegar and ice water in a small bowl with a whisk and pour it into the dry ingredients and allow it to mix for several minutes until it comes together.
4. Add a few more drops of ice water if necessary.
5. Roll the dough between two sheets of parchment paper to a 10 inch circle, pierce dough all over with a fork and refrigerate until apples are cooked.

Apple Filling:
1 1/2 cup sugar
1 tsp lemon juice
1/4 cup water
4 tbsp butter
5 golden delicious apples

Directions:
1. Peel and core the apples and set aside while cooking the caramel.
2. In a 10 inch frying pan, combine sugar, lemon juice and water.
3. Wash down the sides of the pan very well with a wet brush to avoid sugar crystals clinging to the sides.
4. Cook over medium heat without stirring until an amber caramel in reached.
5. Turn off the heat and arrange the apples rounded side down into the caramel, fitting them as tightly as possible.
6. Cut remaining apple into thick slices and lay the slices on top of the halves.
7. Return pan to the heat and cook the apples over medium flame for 8-10 minutes until apples are softening and taking on the color of the caramel.
8. Top with chilled piece of dough and place frying pan in a preheated oven set at 350 degrees for 25-30 minutes or until crust is golden brown and allow it to cool for 15-20 minutes before unmolding.
9. Working over the sink, carefully invert frying pan onto a serving platter. Cut into wedges and serve with vanilla ice cream or whipped cream.

Ingredients:
6 ounces butter
1 1/4 cup sugar
3 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/2 tsp vanilla extract
2 tsp baking powder
1/2 tsp cinnamon
1 tsp baking soda
1 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 cup xanthan gum

Directions:
1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for several minutes until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Stop to scrape the bowl once each egg is incorporated.
3. Combine dry ingredients into a bowl.
4. Whisk together pumpkin, buttermilk and vanilla extract.
5. Alternate adding the dry and liquid ingredients into the creamed butter.
6. Spread the mixture into a lightly greased 7 ½ x 3 ½ inch loaf pan.
7. Bake in a preheated 350 degree oven for 50-60 minutes or until a knife inserted in the center comes out cleanly.

P.S. Michelle uses Bob's Red Mill for all starches mentioned in these recipe.