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Creating a Thanksgiving menu everyone can enjoy can feel intimidating if you need it to be gluten free but this complete holiday guide makes it easy delicious and celebratory without compromise. Every dish carries the comfort of tradition but avoids the gluten found in so many holiday staples so everyone has a safe seat at the table. From juicy herb roasted turkey to comforting stuffing creamy mashed potatoes a classic green bean casserole and from-scratch pumpkin pie you truly can serve the full feast and no one will taste what’s missing.
My family’s first gluten free Thanksgiving felt daunting but these recipes became instant classics and our holiday table has only grown since then. No one misses the gluten and everyone looks forward to seconds.
Gather Your Ingredients
- Whole turkey twelve to fourteen pounds: look for plump skin and minimal added solution
- Olive oil four tablespoons: choose extra virgin for best flavor
- Fresh thyme two teaspoons: opt for lively green sprigs
- Fresh rosemary two teaspoons: deeply fragrant sprigs will infuse the turkey
- Garlic powder one teaspoon: adds mild aromatic warmth
- Salt and pepper to taste: always use kosher salt and freshly cracked black pepper
- Gluten free bread cubes eight cups: use your favorite brand let dry overnight for best texture
- Chicken broth certified gluten free two cups: look for clear labeling and full flavor
- Large onion one diced: choose firm and heavy for moisture
- Celery stalks three chopped: crisp and unblemished
- Fresh sage two tablespoons: aromatic and woodsy pick vibrant leaves
- Egg one beaten: helps hold stuffing together
- Butter four tablespoons: unsalted for flavor control
- Yukon Gold potatoes three pounds: buttery flesh gives the best mash
- Butter half cup for mashed potatoes: brings extra richness
- Salt to taste for mashing: finely ground for even seasoning
- Fresh green beans two pounds: bright green and firm for snap
- Gluten free cream of mushroom soup one cup: homemade or store bought
- Pumpkin puree two cups: pure not pie filling for best flavor
- Almond flour one and a half cups: finely ground for tender crust
- Coconut oil half cup: best when melted and cooled
- Eggs three: for pumpkin pie custard filling
- Brown sugar three quarters cup: pack tightly for rich depth
- Cinnamon one teaspoon: fresh for warming spice
- Cranberry sauce with orange zest and chopped walnuts: certified gluten free for bright acidity and texture
- Gluten free dinner rolls: with rice flour for soaking up gravy
- Brussels sprouts with bacon: roasted for smoky crunch
- Beverages like sparkling apple cider wine and sparkling water: for a festive feel
- Shortbread cookies or pecan and apple crisp: for pie variety
How to Make It
- Prepare the Turkey:
- Pat the thawed turkey completely dry with paper towels thirty minutes before roasting and place breast side up in a large roasting pan. Mix olive oil with chopped thyme rosemary garlic powder salt and pepper in a small bowl. Gently loosen skin and rub half the mixture under skin over breasts and legs. Massage the rest over the outside of the bird. Tuck wingtips and truss legs if you like. Roast at three twenty five degrees for fifteen minutes per pound basting once an hour until internal temperature at thickest part reaches one sixty five degrees. Let rest out of the oven covered loosely with foil for twenty minutes to keep juices inside.
- Make Gluten Free Stuffing:
- Toast bread cubes on a sheet pan in a three hundred fifty degree oven for ten minutes until golden and dry to the touch. In a large skillet over medium heat melt butter then cook diced onions and chopped celery with a pinch of salt for about eight minutes until soft and fragrant. Stir in finely chopped sage and cook one minute more. In a big mixing bowl combine toasted bread cubes sautéed vegetables and warm gluten free chicken broth a bit at a time until bread just holds its shape. Stir in beaten egg salt and pepper to taste. Transfer to a greased baking dish cover with foil. Bake at three fifty for thirty minutes then uncover and bake fifteen more minutes for a crisp top.
- Creamy Mashed Potatoes:
- Peel and quarter Yukon Gold potatoes. Boil in salted water until fork tender about fifteen to twenty minutes. Drain well then return to the warm pot over low heat for a minute to steam off excess water. Mash by hand or with a ricer adding butter and a bit of warm cream or milk for silky smooth potatoes. Season with salt and stir until creamy.
- Green Bean Casserole:
- Trim green beans and blanch in salted boiling water for four minutes so they keep a little bite and vivid color. Drain and plunge into ice bath to stop cooking. Mix well drained green beans with gluten free cream of mushroom soup. Pour into a casserole dish. Top with homemade crispy onions and sliced almonds for crunch. Bake uncovered at three fifty for twenty five minutes until hot and bubbling.
- Pumpkin Pie from Scratch:
- For the crust pulse almond flour with melted coconut oil and a pinch of salt until crumbly. Press into a nine inch pie pan and pre bake at three fifty for ten minutes. For the filling whisk pure pumpkin eggs brown sugar cinnamon and a pinch of nutmeg if you like until glossy and smooth. Pour into cooled crust and bake forty five to fifty minutes at three fifty until set in the center but still slightly wobbly. Cool completely before slicing and serving.
- Complementary Sides and Finishing Touches:
- Serve bright gluten free cranberry sauce with fresh orange zest and walnuts alongside main dishes. Gluten free dinner rolls made with rice flour soak up all the extra gravy and juices beautifully. Add roasted Brussels sprouts with bacon for a bright green crispy addition to your plate.
- Drinks and Desserts:
- Offer sparkling apple cider wine or sparkling water as festive drinks. End the meal with fresh coffee plus gluten free shortbread cookies pecan pie or apple crisp so there is something for everyone at dessert.
My favorite ingredient on this menu is definitely fresh sage no Thanksgiving aroma beats that and it always reminds me of my grandmother quietly chopping herbs by the window while the grandkids ran through the kitchen. Every year I ask someone new to help with the stuffing so everyone can share that tradition and the kitchen smells incredible.
Flavor Boosters
Prep vegetables and herb mixtures the night before to ease the day of cooking. Fresh sage rosemary and thyme build signature Thanksgiving flavor — try tripling the herbs in the stuffing for extra aroma or add an extra pat of butter under the turkey skin for deeper richness.
Serving Suggestions
Arranging everything family style encourages sharing and makes the table feel festive. Serve warm rolls in a basket with a dish of softened butter and let everyone help themselves to sides. Cranberry sauce goes great not only with turkey but also with mashed potatoes and stuffing.
Creative Twists
Swap green beans for roasted carrots or parsnips in winter or use sweet potatoes instead of Yukon Golds for a cozy autumn twist. Try oat flour instead of almond flour in pies for a nut free option. Use coconut cream in place of milk or cream for dairy free guests and add seasonal apples or pears to your crisp for more variety.
Every dish on this table was born from a desire to gather without worry and share the holiday spirit freely. With these recipes anyone can deliver a classic Thanksgiving full of gratitude abundance and tradition for everyone they love.
Common Questions About This Recipe
- → What’s the best gluten free flour for pie crust?
Almond flour creates the most tender, flavorful crust, though gluten free flour blends also work well for structure and taste.
- → Can I make the stuffing ahead of time?
Yes! Prepare the gluten free stuffing up to a day ahead, refrigerate covered, and bake fresh before serving for best texture.
- → Are these dishes suitable for other dietary restrictions?
Many menu items can be adapted for additional needs, such as dairy-free or nut-free, by substituting plant-based butter, milk, or nut alternatives.
- → Can I prepare these dishes if I don’t have celiac disease?
Absolutely! These gluten free options taste just like traditional versions, making them great for any Thanksgiving celebration, regardless of dietary needs.
- → How do I prevent cross-contamination when cooking?
Use separate utensils, clean surfaces thoroughly, and verify all ingredients are certified gluten free to ensure safe dishes for sensitive guests.