What is better than the aroma of a roasted turkey and all the sides filling the house as families come together to celebrate the wonderful day of Thanksgiving. What is even better about this special celebration is that many of the foods prepared for the meal are naturally gluten-free. So, set your oven and grab a few cooking utensils as we help you get prepared in putting together the perfect Thanksgiving feast. Featuring the main dish and favorite sides from Sprouts, as well as classic desserts from Bob’s Red Mill…this Thanksgiving is sure to be gluten-free, fabulous, and a fantastic family dinner.

Gluten-Free Roasted Turkey (shown above)
Recipe compliments of Sprouts

 http://sprouts.com/recipes/gluten-free-roasted-turkey

Ingredients

14 lb turkey

2 garlic cloves

2 cups dried cherries

5 Bosc or d’Anjou pears

5 red onions

Butter

Fresh sage

Salt and pepper

 

Instructions

1. Preheat oven to 475 degrees F.

2. With a clean cloth or paper towel, pat the turkey dry both inside and out. Tie the legs together and tuck the wings under.

3. In a small bowl, combine garlic, sage, salt, and pepper.

4. Brush the turkey with butter and rub or sprinkle garlic and sage mixture over the turkey.

5. Lower oven temperature to 350 degrees F and tent the turkey with foil. Roast for 1 hour.

6. Prepare onions and pears: halve onions, remove skins, and cut large slices; halve pears, remove core and cube.

7. Remove turkey from oven, uncover, and baste turkey with juices from the roasting pan.

8. Place prepared onions and pears around uncovered turkey and continue to roast until your meat thermometer reads 180-185 degrees F deep in the thigh or 170-175 degrees F in the thickest part of the breast. Juices should be clear with no traces of pink.

9. Remove turkey from oven and allow to stand 20-30 minutes before carving. Be sure to keep pears and onions warm to serve alongside the carved turkey.

 

Roasted Sweet Potatoes and Pears
Recipe compliments of Sprouts

http://sprouts.com/recipes/roasted-sweet-potatoes-pears

Ingredients

2 lb sweet potatoes

2 Bosc or d’Anjou pears

Olive oil

Fresh sage

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Salt and pepper

Instructions

1. Preheat oven to 400 degrees F.

2. In a small bowl, combine oil, cinnamon, sage, nutmeg, and cinnamon.

3. On a large baking sheet or roasting pan lined with parchment paper, toss sweet potatoes with half of the spice mixture. Reserve the remainder of the mixture for your pears.

4. Bake sweet potatoes for 30 minutes.

5. While potatoes are baking, toss pears with the reserved spice mixture until they are evenly coated.

6. Add pears to baking sheet and continue to bake for 20-25 minutes or until pears are golden and potatoes are fork-tender.

 

Green Beans with Cranberries and Bacon
Recipe compliments of Sprouts

http://sprouts.com/recipes/green-beans-with-cranberries-bacon

 

 

 

 

Ingredients

1 1/2 lb. green beans

1/4 lb. bacon

1/2 cup dried cranberries

1/4 cup Parmesan cheese

1/2 cup slivered almonds

Juice of 1 lemon

Fresh sage

Olive oil

1 cup water

Salt and pepper

 

Instructions

1. Cook bacon in a large skillet over medium heat until crisp.

2. Transfer bacon to a plate lined with a paper-towel or parchment.

3. In a large pot, bring salted water to a boil. Add green beans and cook for about 3 minutes or until tender.

4. Drain green beans and transfer to a large mixing bowl. Toss with oil, lemon, salt and pepper, and transfer to a serving platter.

5. Sprinkle green beans with bacon, cranberries, Parmesan, and slivered almonds.

 

Lemon Brussels Sprouts
Recipe compliments of Sprouts

http://sprouts.com/recipes/lemon-brussels-sprouts

Ingredients

4 cups Brussels sprouts

1/4 cup Parmesan cheese

Juice of 1 lemon

Olive oil

Salt and pepper

Instructions

1. Preheat oven to 450 degrees F.

2. Divide washed, dried and halved Brussels sprouts between two rimmed baking sheets.

3. Toss each pan with olive oil and Parmesan cheese. Salt and pepper to taste.

4. Roast Brussels sprouts 20 minutes or until brown and tender. Be sure to stir and toss occasionally.

5. Pour Brussels sprouts into a serving dish and top with lemon juice. Add zest if desired.

 

Cranberry and Cherry Sauce
Recipe compliments of Sprouts

http://sprouts.com/recipes/cranberry-cherry-sauce

 

 

 

 

 

Ingredients

12 oz. Frozen Cranberries

1 cup dried cherries

1 cup sugar or 2/3 cups agave

1 cup water

 

Instructions

1. In a large saucepan, combine cranberries, cherries, agave, and water.

2. Bring mixture to a boil and reduce heat. Simmer 20-25 minutes or until cranberries burst and mixture become syrupy.

3. Pour sauce into serving bowl, cover tightly and refrigerate.

 

Pumpkin Pie

Makes 8 servings

Contributed by Sarah House for
Bob’s Red Mill Test Kitchen

http://www.bobsredmill.com/pie/recipes.php

Ingredients

1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled

15-ounce can pumpkin puree

12-ounce can evaporated milk

2 eggs

2 ounce butter, melted and cooled

1 tablespoons vanilla extract

3/4 cup brown sugar, packed

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Instructions

1. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 350°F and prepare the filling.

2. Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar, and spice. Whisk well until fully incorporated.

3. Remove pie shell from freezer and fill with prepared pie filling.

4. Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

5. Let cool fully before serving.

Pecan Pie

Makes 8 – 16 servings

Contributed by Sarah House for
Bob’s Red Mill Test Kitchen

http://www.bobsredmill.com/pie/recipes.php

 

 

 

 

Ingredients

1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled

1  1/2  cups chopped pecans

3/4 cup granulated sugar

1/3 cup brown sugar, packed

1/4 teaspoon salt

1 cup corn syrup

1 tablespoon butter, melted

1 tablespoon bourbon (optional)

1 teaspoon gluten-free vanilla extract

3 eggs

 

Instructions

1. Remove dough from the refrigerator and let sit at room temperature until malleable.  Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap.  Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan.  Press crust into place, then remove remaining plastic wrap.  Trim edges and flute.  Freeze for 15 minutes.  Meanwhile, preheat the oven to 425°F.

2. Combine the sugar, brown sugar, and salt.  Add the corn syrup, melted butter, bourbon, and vanilla and mix well then add the eggs.  Mix until thoroughly combined.

3. Remove the pie crust from the freezer and fill evenly with chopped pecans.  Pour batter over the pecans and bake at 425°F for 15 minutes.  Reduce heat to 350°F and continue to bake until center is set, about 35 – 45 minutes.

4. Let cool at least 2 hours before serving.

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