Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

• 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
• 3 eggs, beaten
• 3/4 cup packed brown sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 can (15 oz.) pumpkin
• 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
4. Form dough into a ball. Press onto bottom and up sides of pie plate.

Makes 6-8 servings

Ingredients:

• 16 ounces of gluten-free bread (the crustier the bread, the better) cut into ½” cubes.
• 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
• ½ dozen eggs, beaten lightly
• 1 and 1/2 lbs. ground sausage
• ¼ stick butter, plus extra to butter a baking dish and foil cover
• 3 chopped leeks (light green and white parts only)
• 3 cups onions, chopped (about 2 medium)
• 1 cup carrots, peeled and diced
• 1 large fresh fennel bulb, trimmed and diced
• 2 Tbsp. fennel seeds
• 5 garlic cloves, minced
• 1 cup golden raisins
• 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining oregano, sage, marjoram and rosemary)
• Salt and pepper, to taste

Directions:

1. Several hours before starting the recipe, dice up the gluten-free bread. Place it on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.
2. When ready to cook, preheat oven to 350°F.
3. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
4. Increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and remove the sausage to a large bowl.
5. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Add the chopped fennel bulb, leeks, onions, and carrots and sauté until leeks and onions are brown and soft, around 20 minutes.
6. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so.
7. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins and remaining spices.
8. Add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
9. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil and butter. Cover the dish (buttered side down) with the tinfoil, and cook for about 40 minutes, or until the stuffing is heated through.
10. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowly drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).

Makes 8 servings

Ingredients:

• 1 loaf French Meadow Gluten-Free Multigrain Bread
• 1/4 cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 Tbsp minced rosemary
• 1 cup dried cranberries
• 2 cups gluten-free chicken broth

Directions:

1. Pre-heat oven to 350 degrees.
2. Cut bread in cubes.
3. Bake cubes for about 10-15 minutes.
4. Melt butter in large pan over medium heat.
5. Add onion, celery and rosemary to pan. Season with salt and pepper.
6. Cook for about 10 minutes, stirring occasionally.
7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
8. Place mixture in greased 8×8 inch pan.
9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.

Ingredients:

Ingredients:

• 1 cup fresh or frozen cranberries
• ½ cup sugar
• ½ cup water
• 2 tablespoons gluten-free flour
• 1 large egg, beaten
• ½ cup finely ground Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil
• 1 – 7 ounce round of brie
• 2 tablespoons olive oil
• 2 tablespoon unsalted butter
• Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil

Directions:

1. Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool.

2. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated.

3. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown.

4. Place the brie on a serving plate and top with the cranberries. Serve with crackers.

For more gluten-free holiday recipes, tips and giveaways:

Visit Gluten-Free Holiday Central

Ingredients:

For casserole

• 2.5 lbs sweet potatoes
• 2 eggs
• 1 teaspoon dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg

For topping

• ½ cup finely ground Crunchmaster Multigrain Crackers
• 1/3 cup packed dark brown sugar
• 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

Ingredients:

• 1 cup Shitake Mushrooms
• 7 oz. Crimini Mushrooms
• 3 Shallots (chopped)
• 1 clove Garlic (minced)
• 6 T. Butter
• 16 oz. (2C) fresh, cut Green Beans
• 1 cup Parmesan Cheese
• ½ cup chopped Almonds
• 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
• Salt and Pepper

Directions:

• Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
• In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
• (Note: The above can be prepared the day before and kept refrigerated).
• Preheat oven to 350F.
• Prepare the package of FFF Mushroom Sauce Mix as directed.
• In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
• Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
• Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

Ingredients:
1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit www.lundberg.com.