These three gluten-free Thanksgiving recipes are reason to celebrate:
- 4 medium beets, scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10-ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- Place beets in a saucepan and fill with water to cover. Bring to a boil and simmer for 20 to 30 minutes, until tender. Drain, cool and cut into cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, remove from heat and set aside.
- In a small bowl, make the dressing by whisking together the orange juice concentrate, balsamic vinegar and olive oil.
- Divide the baby greens among four salad plates and sprinkle with candied walnuts. Top with the beet cubes and dabs of goat cheese. Finish each plate with a drizzle of the dressing.
(Makes 6 servings, about 347 calories per serving)
- 5–6 cups gluten-free bread (about 2 loaves)
- 2 tablespoons olive oil
- 3 cups celery, chopped
- 1 large yellow onion, chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1–2 teaspoons fresh rosemary, finely chopped
- 1–2 cups gluten-free chicken broth
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cut bread into 1-inch cubes and toast at about 350 degrees in the oven on cookie sheets until barely golden.
- Sauté the onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another minute or two.
- In a small saucepan, bring the chicken stock to simmer.
- Place the egg yolk in a large bowl and whisk constantly while slowly adding a quarter cup of chicken stock, making sure egg doesn’t scramble. Add the rest of the chicken stock.
- Add the cooled celery, onion and herbs mixture into the egg-stock mixture. Toss the bread cubes into the mixture and coat thoroughly.
- Season with salt and pepper and toss again.
- Preheat oven to 400 degrees. Place the stuffing in a greased casserole dish and cover with aluminum foil. Bake for 40–50 min. Test for doneness by inserting a toothpick into the stuffing. The stuffing is done when the toothpick comes out clean. (Note: If you want to cook the stuffing inside the turkey, decrease chicken broth to 1 cup.)
(Makes 6–8 servings, about 324 calories per serving)
Gluten-free Pumpkin Pie
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15-ounce) Libby's 100% Pure Pumpkin
- 1 can (12 fluid ounces) evaporated milk
- 1 unbaked 9-inch (4-cup volume) gluten-free deep-dish pie shell
- Whipped cream (optional)
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl until fluffy. Stir in pumpkin, then add sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into gluten-free pie shell.
- Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
(Makes 6–8 servings, about 170 calories per serving.)