Being that this is my second gluten free Thanksgiving I feel more confident that I will have an entirely gluten free thanksgiving. For me that is not only knowing what not to eat but having the will power to resit my favorite dishes, I am talking about the pineapple stuffing and corn souffle that I love so much! Last year I would say oh just a little bit wont hurt, but a little bit turned into a lot a bit and at that point I should have just had a piece of bread. So this year I am educated on what I can and cannot have, my family is educated and I will be making most of my own dished!
For the Turkey luckily my family is not stuffing the Turkey so I will be able to enjoy that but what I will be making is gluten free turkey gravy! Previously I have made my own from scratch but then I tried the McCormick GF Turkey Gravy packet and you know what for the price and the ease of making that it what I will be using this year for Thanksgiving.
I will also be making my own side dishes! I listed the recipes below BUT these are NOT my recipes I just found them on Pinterest 🙂
I made this recipe last year and it was good! The Funyuns were a nice touch hah. I will be making this again because I am not ready to give up the green bean casserole just yet and its SO EASY to make. If you can mix ingredients and place a dish in the oven you can make this full proof side dish!
- 1 can (10 3/4 ounces) GF Cream of mushroom Soup
- 1/2 cup milk (or 1/4 cup milk if the soup is not condensed)
- 1 teaspoon GF Soy Sauce (I use Kikkoman Gluten Free)
- Dash ground black pepper
- 4 cups cooked cut green beans (I like to use well drained canned)
- 1 1/3 cups Funyuns Onion Flavored rings (lightly broken up)
DIRECTIONS (preheat oven to 350)
- Mix the soup, milk, GF soy sauce, black pepper, beans and 2/3 cup Funyuns in a 1 1/2-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining Funyuns.
- Bake for 5 minutes or until the Funyuns are golden brown.
For the next dish I have not made yet but I received a recipe from a fellow blogger Lauren McBride that looks amazing and can easily be made into a GF dish.
- 1 1/2 cup white sugar (I buy organic)
- 1 tsp. vanilla extract
- 6 TBSP melted unsalted butter
- 1/3 cup milk (any milk will do, I’ve used dairy-free)
- 2 eggs, beaten
- 3-4 sweet potatoes (cooked or baked)
- 1/3 cup brown sugar
- 1/3 cup gluten free flour
- 1/2 cup coconut shavings/flakes
- 1 cup chopped pecans
- 7 TBSP melted butter
- Boil (or bake) sweet potatoes until they feel soft when poked with a fork.
- Mix all casserole ingredients together in a blender (or food processor) and pour into a 9×13 casserole dish.
- Mix topping ingredients together until mixture becomes crumbly, then spread over sweet potato mixture.
- Bake at 350F for 35-45 minutes, uncovered (until topping is golden brown. I start at 35 and go up from there).
- 4 eggs, beaten
- 15-ounce can pumpkin
- 1 1/3 cups sugar
- 1 cup vegetable oil or applesauce
- 2 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger or nutmeg
- Chocolate chips or raisins optional
- Cream cheese icing of your choice
- Heat the oven to 350 degrees. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9- by 13-inch pan) and set aside. Beat together the eggs, pumpkin, sugar and oil until well blended.
- Add the flour, baking powder, baking soda, salt, cinnamon, the ginger / nutmeg, and chocolate chips or raisins if you desire. Mix until smooth, then spread the batter in your pan. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
- Apply icing, enjoy!
Gluten Free No Bake Pumpkin Cheesecake Pie
- 16 oz softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 16 ounce Heavy Whipping Cream
For the crust I purchased a premade GF graham cracker crust
- In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Fold pumpkin mixture into whipped cream.
- Spread evenly into crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping if desired.
Well that will be my gluten free Thanksgiving, what will you be eating?!