7 Gluten-Free Sides Guests Will Be Grateful for This Thanksgiving
For those hosting a gluten-free Thanksgiving, coming up with sides might seem like an impossible feat. After all, most classic Turkey Day dishes — like gravy, stuffing, and rolls — are off-limits to those on a gluten-free diet. However, by following these 7 recipes, you can still make sure your holiday feast includes superb sides that adhere to gluten allergies. These delicious dishes are so good that even your gluten-loving guests will be giving thanks for them!
1. Gluten-Free Thanksgiving Stuffing
Allrecipes.com makes sure that stuffing is still able to make an appearance at gluten-free Thanksgivings. The sage and dried thyme add fresh flavors to this marvelously moist dish. The recipe yields 8 servings.
- 1 (1 pound) loaf gluten-free bread
- 3 tablespoons olive oil
- 2 onions, diced
- 3 stalks celery, diced
- 1 teaspoon fresh sage
- 1 teaspoon dried thyme leaves
- ¾ teaspoon salt
- Ground black pepper, to taste
- 2 cups gluten-free chicken broth
- 2 large eggs
Directions: Preheat oven to 325 degrees Fahrenheit. Grease a 3-quart baking dish. Cut bread into cubes about ¾-inch squares and spread onto a baking sheet. Bake in the preheated oven until crisp, 12 to 17 minutes. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
2. Sweet Potato and Turnip Mash with Sage Butter
If you’re looking for a healthy alternative to serve in place of mashed potatoes, Eating Well’s Sweet Potato and Turnip Mash with Sage Butter is an excellent choice. The fresh sage, turnips, and sweet potatoes work wonderfully together, creating an invigorating and nutritious holiday dish. It yields 6 servings.
- 1 pound sweet potatoes, peeled and diced
- 8 ounces turnips (about 2 medium), peeled and diced
- 3 large cloves garlic
- 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
- 2 tablespoons butter
- 1 teaspoon kosher or sea salt
- ½ teaspoon coarsely cracked pepper
Directions: Place potatoes, turnips, garlic, and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered. Heat butter in a small skillet over medium-high heat. As it melts and turns light brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
3. Gluten-Free Gravy
Your guests won’t be able to get enough of Gluten-Free Girl’s creamy gravy. We recommend pairing it with Taste of Home’s Gluten-Free Mashed Potatoes; it’ll create one sensational side that’s guaranteed to be a crowd pleaser!
- ¼ cup unsalted butter
- ¼ cup sweet rice flour
- 2 cups chicken stock (or juices from the roasted turkey)
- Salt and pepper, to taste
Directions: Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir. When you have added all the flour and the mixture has become coherent, let it cook in the pan for 2 to 3 minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment. Heat the stock on high heat.
Slowly, in small amounts, add in bits of roux, whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, until the stock and roux have expanded and liquified into gravy. This will take awhile, about 10 minutes. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve immediately.
4. Gluten-Free Cornbread
Babble uses potato and tapioca flour in place of wheat in this Gluten-Free Cornbread, ensuring you have a simple and mouthwatering dish to serve your family and friends. If you’d like to show off your cornbread’s sweeter side, prepare Gluten Free Gigi’s Cinnamon Honey Butter to serve alongside it.
- ¾ cup sugar
- ⅔ cup corn meal
- ⅔ cup tapioca flour
- ⅔ cup potato flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 eggs lightly beaten
- ⅔ cup milk
- ⅔ cup buttermilk
- 1 stick butter, melted
Directions: Preheat oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan. In a medium-size bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
5. Braised Kale With Bacon
Braised Kale With Bacon is a Thanksgiving host’s dream come true: it’s gluten-free, can be whipped up in 30 minutes, and is packed with rich and smoky flavors. Food & Wine’s recipe yields 4-6 servings.
- 4 thick slices of bacon
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1½ pounds kale, stems and inner ribs discarded, leaves coarsely chopped, washed and dried
- Salt and freshly ground pepper
- 1½ tablespoons white wine vinegar
Directions: In a large, deep skillet, cook the bacon in the oil over moderately high heat, turning once, until crisp, about 6 minutes. Drain the bacon on paper towels, leaving the fat in the skillet. Coarsely chop the bacon. Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the kale, season with salt and pepper, and toss until slightly wilted. Stir in the vinegar, cover and cook over high heat until the kale is tender, about 5 minutes. Stir in the chopped bacon and serve.
6. Raw Cranberry Sauce
In addition to being gluten-free, Elana’s Pantry’s Raw Cranberry Sauce is also vegan-friendly. If you’d like this tart and tangy sauce to be a touch sweeter, feel free to add a few more dates. Not only will it taste delicious, but it’s also an extremely healthy side to serve your Thanksgiving guests. Web MD explains that cranberries are filled with vitamin C, fiber, and antioxidants.
- 1 orange, peeled, sliced, seeds removed
- 1 lemon, peeled, sliced, seeds removed
- 2 dates, pitted and chopped
- 2 cups fresh cranberries
Directions: Blend orange, lemon, and dates in a food processor. Add cranberries and process until coarsely chopped. Serve.
7. Healthy Sweet Corn Pudding with Scallions
This sweet casserole is a healthy must for any Thanksgiving feast! Using almond milk and gluten-free flour, Feed Me Phoebe’s Healthy Sweet Corn Pudding with Scallions is a nutritious dish that caters to gluten and dairy allergies. The recipe yields 4 servings and only requires 5 minutes of prep time.
- 2 extra large eggs
- ¼ cup raw honey
- 2 tablespoons melted coconut oil
- ½ cup almond milk
- 2 tablespoons organic cornmeal
- 1 tablespoon organic corn starch
- ½ teaspoon salt
- 2 cups sweet corn kernels
- 2 scallions, thinly sliced
Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels, and scallions. Whisk until just combined. Lightly grease an 8-by-8-inch casserole or baking dish and pour in the corn mixture. Bake in the oven until the pudding is set, about 30 minutes. If you want the top to be browned, transfer the dish to the broiler for 1 minute. Allow the pudding to rest in the pan for 5 minutes, then serve.