Nov 19, 2013 8:00 AM

Author: Office of Public Affairs

These three gluten-free Thanksgiving recipes are reason to celebrate:

Beet Salad


  • 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


  1. 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.
  2. 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.
  3. In a small bowl, make the dressing by whisking together the orange juice concentrate, balsamic vinegar and olive oil.
  4. 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)

Gluten-free Stuffing


  • 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


  1. Cut bread into 1-inch cubes and toast at about 350 degrees in the oven on cookie sheets until barely golden.
  2. 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.
  3. In a small saucepan, bring the chicken stock to simmer.
  4. 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.
  5. Add the cooled celery, onion and herbs mixture into the egg-stock mixture. Toss the bread cubes into the mixture and coat thoroughly.
  6. Season with salt and pepper and toss again.
  7. 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)


  1. 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.
  2. Pour into gluten-free pie shell.
  3. 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.)

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