For those on a gluten-free diet, most preparations for turkey and vegetable sides aren’t a problem, but what to do about the stuffings, breads, and desserts? Use our fail-proof method to make your own gluten-free sandwich bread to use in any stuffing recipe, and check out this selection of other gluten-free treats and breads to round out your meal.
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.
Brining turkeys has become de rigueur in many American households. Vanessa Rees
This recipe comes from a true Kentuckian, Rena McClure, who has lived there her whole life. Serve it with cornbread dressing cooked in a cast-iron skillet on the side.
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »
This rolled turkey breast cooks in about an hour, making it perfect for last minute Thanksgiving get-togethers. The delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy. Get the recipe for Turkey Breast Roulade with Chestnut Stuffing »
A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »
This recipe, from Gluten Free Girl & The Chef blogger Shauna Ahern, appeared in our 2012 Cookie Advent Calendar. Shauna says: “Every year when my mother made her pillow-soft molasses cookies, I just sighed with happiness at the holidays. But by the time she was ready to hand over the baking, I could no longer eat gluten, and she couldn’t find that recipe. So I fiddled and baked until I came up with these.” Get the recipe for Gluten-Free Ginger Molasses Cookies »
Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
Assistant editor Anna Stockwell adapted the Piquant Corn Bread recipe that originally appeared in issue 133 to be gluten-free so she could serve it for a summer picnic.
Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »
Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast. This recipe first appeared in our November 2012 issue along with Ben Mims’s story Sugar and Spice. Get the recipe for Pecan Pie Brittle »
