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Gluten-Free Recipes


Gluten-Free Recipes for Thanksgiving

Mary's Apricot Stuffing

Mary's Gone Crackers

 

Courtesy of Mary's Gone Crackers

Mary's Apricot Stuffing

Ingredients:

  • 1 jar Mary’s Gone Crackers Original or Savory Crumbs (or crumble Mary’s Gone Crackers Sticks & Twigs or crackers)
  • 1 cup onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/3 cup parsley (chopped)
  • 1/2 to 3/4 lb. Shiitake or other mushrooms (sliced and chopped)
  • 6-8 dried apricot halves, finely chopped
  • 4 Tbsps. olive oil or other cooking oil
  • 1/2 cup white wine (optional)
  • 1-2 cup gluten-free stock (turkey, chicken, or vegetable)
  • 1 tsp. dried or fresh rosemary (crumbled)
  • 1 tsp. dried or fresh sage (crumbled)

Directions:

  1. In a large skillet, add several tablespoons of olive oil, sauté onion on medium heat, stirring often, then cover to keep in the moisture, until soft.
     
  2. Add celery and continue to cook several more minutes.
     
  3. Add mushrooms and 1/2 cup wine (or a little broth). Continue to cook, stirring frequently, until the vegetables are nicely cooked.
     
  4. Add parsley, herbs and chopped apricots and cook a few more minutes to blend in the flavors.
     
  5. Turn off heat and keep covered.
     
  6. In a large bowl, pour in Mary’s Gone Crackers Original or Savory Crumbs. Add vegetable/apricot mixture to the bowl and mix well.
     
  7. Pour in broth and mix thoroughly. Add more liquid if needed (if stuffing a turkey, let it be drier, as the juices from the turkey will moisten it sufficiently; if baking in a casserole, adjust liquid so it doesn't dry out).
     
  8. Season with salt and pepper to taste, if desired.
     
  9. Bake in covered casserole dish for 30 minutes at 350 degrees or until heated through and browned. Add more broth if stuffing looks too dry. Mary’s Gone Crackers Original or Savory Crumbs should absorb the liquid and soften somewhat.
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Tags: Side Dishes, Thanksgiving, Holiday

Hazelnut Sage Stuffing

Rudi's Gluten-Free Bakery logo

 

 

Courtesy of Rudi's Gluten-Free Bakery and Renegade Kitchen


Makes one 9 x 13 dish.

Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

[Click on the photo to watch a video of this recipe.]

Ingredients:Alternative Appetites - Gluten-Free Stuffing

  • 1 loaf Rudi’s Gluten-Free Multigrain Bread
  • ¼ cup olive oil
  • 1 whole yellow onion, chopped
  • 1 bulb fennel, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons sage, minced
  • ~1 pound Cremini mushrooms, chopped
  • salt and pepper
  • 1 ½ cup veggie stock (homemade is always better)
  • 2 eggs
  • ½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

6. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

7. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

9. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

10. Get a spoon, a turkey and a bib. It’s Thanksgiving.

For more family friendly gluten-free recipes, see Rudi's Gluten-Free Recipe Box.

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Tags: Side Dishes, Vegetarian, Thanksgiving

Vegan Pumpkin Mousse or Pie Filling

From Laura of Laura Friendly

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:Gluten-Free Vegan Pumpkin Pie Filling

  • 2 cups cooked pumpkin (fresh or canned)
  • 12 oz. package of extra firm tofu, drained
  • ½ cup maple syrup
  • ¼ cup coconut milk
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • dash of sea salt

Directions:

1. Combine all ingredients into a food processor and blend until smooth and creamy.

2. Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked gluten-free pie crust and chill until firm.)

Note: If you would like this to be lighter and more whipped-cream like, use soft tofu in place of the extra firm.

For more recipes, see NFCA's Gluten-Free Holiday Recipe Box.

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Tags: Dessert, Vegetarian, Vegan, Dairy-Free, Thanksgiving

Sweet Potato Casserole

Crunchmaster
Courtesy of Crunchmaster

 

 

Ingredients:

For casseroleGluten-free sweet potato 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.

ham and cheese on gluten-free cracker*Got a recipe that can top this dish? Enter it in NFCA's "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster's website.

For complete details and to submit your recipe, visit www.beyondceliac.org/Contest

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Tags: Side Dishes, Vegetarian, Thanksgiving, Holiday

Green Bean & Mushroom Casserole

Courtesy of Full Flavor Foods

Ingredients:

  • 1 cup Shitake MushroomsGluten-Free Green Bean Casserole
  • 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.

Check out our Full Flavor Foods Product Review on Gluten-Free Hot Products

 

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Tags: Side Dishes, Thanksgiving, Holiday

Cauliflower Mashed Potatoes

Gluten-free cauliflower mashed potatoes

Ingredients:

  • 4 ½ cup cauliflower
  • ¾ cup cashews, soaked in water for 4 hrs. (optional)
  • 2 Tbsp. olive oil
  • 1 ½ tsp. salt
  • 1 Tbsp. lemon juice
  • 1 medium garlic clove

Directions:

Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.

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Tags: Side Dishes, Vegan, Dairy-Free, Paleo, For Kids, Thanksgiving, Holiday
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