Gluten Free Thanksgiving – Two Sides

Hi, again. It’s been a while. Lots of good changes happening here that have kept me busy, but I’m back.  So, without further ado…

I’m trying to plan a completely gluten free Thanksgiving.  My brother has celiac disease and I just hate the way the evil wheat makes me feel, so I want to avoid it. But, at the same time, I have lots of guests who have expectations of a regular Thanksgiving meal, you know, with stuffing.  And pie. So my goal is to make this Thanksgiving as gluten free as possible, without forcing some of my favorite guests to find another host next year!  I’m going to try a few recipes every week up until the big day and see what works.  First up is some squash and some stuffing.  Yes, that’s right, stuffing.  And it is delicious.

Gluten Free Thanksgiving Sides

Gluten Free Sage and Cranberry Stuffing

NOTE – I’ll be at least doubling this recipe for Thanksgiving.  This makes about 6 servings

1 Loaf Multigrain Gluten Free Bread

4T Butter, melted

1 cup Gluten Free Chicken Broth (READ YOUR LABELS!  BROTH IS TRICKY AND OFTEN HAS GLUTEN!)

3 Stalks of Celery, chopped

1 small onion, chopped

1 T Olive Oil

1/2 cup of dried cranberries

1 T Sage, chopped

1 T Bell’s Seasoning

1.  In a saucepan, heat the olive oil and add the onion and celery.  Cook until onions are translucent. Remove from heat and set aside.

2.  Preheat the broiler.  Dip both sides of the slices of  bread in melted butter.  Broil until the bread is toasted on one side, flip the slices over and return to the oven to toast the other side.  Watch your bread carefully in the broiler!  Toasted turns into burnt in a hot minute.

3. Allow the bread to cool before cutting it into small chunks.  I cut my bread into 4 slices lengthwise, then cut those 4 slices 4 times across to create small chunks. Add these to a medium size bowl.

4.  Add the celery, onions, cranberries, sage and Bell’s Seasoning to the bowl.

5.  Add chicken broth to the bread mixture and mix all ingredients by hand.  It’s fine.  Just wash your hands.

6.  Place the stuffing mixture in a baking dish and bake at 375, covered for 30 minutes. Remove the cover and bake another 15 minutes until golden brown.

Gluten Free Cranberry and Sage Stuffing

 

 

Gluten Free Browned Butter and Sage Butternut Squash

I made this squash recipe from Cupcakes and Kale Chips Head over there and then lock yourself in for a good couple of hours of recipe reading  and drooling. This squash was such a success. It’s made with browned butter which is delicious and rich, but the clean, fresh taste of the squash really comes through.  I have to admit I did cheat and bought the pre-chopped squash and that made this a pretty easy recipe, too!  

Gluten Free Sage and Browned Butter Butternut Squash

I am so looking forward to Thanksgiving.  If you’re curious about what other recipes I might be trying for my gluten free Thanksgiving, check out my Pinterest board here.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation