Gluten Free Thanksgiving Menu (Recipe for Printing)

Plan the ultimate gluten free Thanksgiving feast this November, featuring turkey, mashed potatoes, stuffing, green beans, and pumpkin pie. Includes tips for safe gathering, gluten free sides, and desserts. Save & click.

# What You Need:

→ Main Course

01 - 1 whole turkey (12-14 lb)
02 - 4 tablespoons olive oil
03 - 2 teaspoons fresh thyme, finely chopped
04 - 2 teaspoons fresh rosemary, finely chopped
05 - 1 teaspoon garlic powder
06 - Kosher salt and freshly ground black pepper, to taste

→ Stuffing

07 - 8 cups gluten-free bread, cut into cubes
08 - 2 cups certified gluten-free chicken broth
09 - 1 large onion, diced
10 - 3 celery stalks, chopped
11 - 2 tablespoons fresh sage, finely chopped
12 - 1 large egg, beaten
13 - 4 tablespoons unsalted butter
14 - Kosher salt and freshly ground black pepper, to taste

→ Mashed Potatoes

15 - 3 pounds Yukon Gold potatoes
16 - 1/2 cup unsalted butter
17 - Kosher salt, to taste

→ Green Bean Casserole

18 - 2 pounds fresh green beans, trimmed
19 - 1 cup gluten-free cream of mushroom soup
20 - Crispy fried onions, gluten-free, for topping
21 - Sliced almonds, for garnish

→ Pumpkin Pie

22 - 2 cups pumpkin puree
23 - 1 1/2 cups almond flour
24 - 1/2 cup coconut oil, melted
25 - 3 large eggs
26 - 3/4 cup brown sugar, packed
27 - 1 teaspoon ground cinnamon
28 - Pinch kosher salt
29 - 1/2 teaspoon ground nutmeg

→ Condiments & Complements

30 - Gluten-free cranberry sauce with fresh orange zest and chopped walnuts
31 - Gluten-free dinner rolls made with rice flour blend
32 - Roasted Brussels sprouts with bacon
33 - Sparkling apple cider, wine, flavored sparkling water
34 - Coffee, gluten-free shortbread cookies, pecan pie or apple crisp

# How to Make It:

01 - Preheat oven to 325°F. Remove turkey from refrigerator 30 minutes before roasting to bring to room temperature.
02 - Pat turkey completely dry with paper towels. Place turkey in roasting pan. Mix olive oil, thyme, rosemary, garlic powder, salt, and pepper. Rub mixture evenly under and over turkey skin. Roast for 15 minutes per pound until internal temperature reaches 165°F. Let turkey rest 20 minutes before carving.
03 - Cut gluten-free bread into cubes. Toast at 350°F for 10 minutes until golden and crisp. Set aside.
04 - In a large skillet, sauté onion and celery in butter over medium heat until softened, about 8 minutes.
05 - In a mixing bowl, combine toasted bread cubes, sautéed vegetables, and fresh sage. Slowly add warm chicken broth until the mixture is moist but not soggy. Stir in beaten egg and season with salt and pepper.
06 - Place stuffing in a greased baking dish. Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 15 minutes until top is golden and crisp.
07 - Peel and quarter Yukon Gold potatoes. Boil in salted water for 15-20 minutes until fork-tender. Drain thoroughly and return to pot over low heat to remove excess moisture. Mash potatoes until smooth, then mix in butter and season with salt.
08 - Blanch green beans in boiling water for 4 minutes until crisp-tender. Drain immediately and transfer to ice bath. Mix beans with gluten-free cream of mushroom soup. Transfer to baking dish, top with crispy fried onions and sliced almonds. Bake at 350°F for 25 minutes until bubbly and golden.
09 - Process almond flour with melted coconut oil, pinch of salt, and press into 9-inch pie pan. Pre-bake crust for 10 minutes at 350°F.
10 - In a bowl, whisk pumpkin puree, eggs, brown sugar, cinnamon, and nutmeg until smooth. Pour mixture into pre-baked crust.
11 - Bake pumpkin pie at 350°F for 45-50 minutes or until center is just set. Cool completely before slicing.
12 - Arrange turkey, stuffing, mashed potatoes, and green bean casserole on serving platters. Offer cranberry sauce with orange zest and walnuts, warm gluten-free rolls, and roasted Brussels sprouts as accompaniments. Serve sparkling cider and coffee alongside desserts.

# Extra Tips:

01 - Using certified gluten-free products is essential for the safety of those with celiac disease. Cross-contamination precautions should always be observed during preparation.
02 - Almond flour provides a tender, rich pie crust, but gluten-free flour blends can be substituted if necessary.
03 - Stuffing can be assembled in advance and baked just before serving for convenience.
04 - These dishes taste identical to traditional recipes and are suitable for anyone, not just those avoiding gluten.

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