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Gluten-Free Thanksgiving Side Dishes

Gluten-Free Thanksgiving Side Dishes

Photo: Greg Dupree; Styling: Lindsey Lower

The Thanksgiving table centerpiece, the turkey, is a fairly safe bet for gluten-free eaters, but the appetizers, side dishes, and desserts may not be so clear for people who try to avoid foods that contain gluten. Fortunately, gluten-free side dishes for Thanksgiving are some of the easiest recipes cooks can make. Whether you're the gluten-free eater or you're welcoming people who don't eat gluten to your table this holiday, our collection of gluten-free Thanksgiving sides stretch the full range, from comforting potatoes to fresh asparagus and green beans.

Whole Roasted Cauliflower with Pomegranate and Pine Nuts

This staff favorite adds color and texture to your buffet and makes a splash on the Thanksgiving table. For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley. While most holiday dishes are designed to be delicious warm or at room temperature, this is one dish that's worth saving until the end of your prep and serving straight out of the oven.

Bacon and Brussels Sprout Slaw

Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of fall. You can make it ahead or at the last minute, and it won’t take up valuable oven space. If using a mandoline to shred the Brussels sprouts, hold each by the stem end and slice whole, being careful not to get your fingers too close to the blade (you can also use a sharp knife). Try shredded Brussels sprouts as your salad base all season long, dressing at least 10 minutes before you plan to serve to soften the leaves.

Roasted Cabbage Wedges with Orange and Caraway

These slow-roasted wedges will make a cabbage convert out of anyone and are a beautiful first source sub for the usual appetizer salad. Leave the core intact so the wedges hold their shape. Caraway has an earthy, anise-like flavor, almost like a combination of cumin and fennel seed. Use a mortar and pestle or small heavy skillet to crush the caraway seeds, or pulse in a spice grinder.

Acorn Squash With Wild Rice Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

Buttermilk Mashed Potatoes

Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth and free of lumps. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes. Our Butternut-Swirled Mashed Potatoes and Roasted Garlic and Parmesan Mashed Potatoes variations require a little extra time but are well worth the effort.

Herb-Roasted Carrots

A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief (and ease for the cook) that still looks elegant. Sweet, slightly firm, and tossed with fresh parsley and cilantro, these carrots would fit here and all season long. Use any remaining cilantro in leftover turkey tacos or chili. For an extra-pretty presentation, cut the carrot pieces at a 45° angle before roasting.

Roasted Turnips With Sage Browned Butter

Sage and browned butter is a classic pairing that enhances roasted turnips (which look like white, oversized radishes). Toss with the butter mixture as soon as the turnips are done.

Maple-Caraway Brussels Sprouts

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

Sheet Pan Roasted Vegetables

Opt for simply roasted veggies in place of rich and creamy casseroles and loaded potato dishes brimming with fat and calories. This mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself. A simple mixture of olive oil, whole-grain mustard, apple cider vinegar, thyme, salt, and pepper dresses these vegetables up for the occasion.

Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

Shaved Brussels Sprouts Salad

Photo: Alison Miksch; Styling: Lindsey Lower

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

Balsamic-Glazed Pearl Onions

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

Braised Leeks with Parmesan

Wash leeks after they’re halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit. We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami whallop, making for a supremely satisfying side.

Garlic-Caper Roasted Mushrooms

Roasted mushrooms are a revelation—intensely savory yet still tender and juicy. The mushrooms transform again once tossed with garlic butter, briny capers, and fresh lemon. Use cremini or baby bella mushrooms here—white button mushrooms are too mild. Dress the mushrooms right after roasting so the mixture stays vibrant. Both earthy and bright, this dish pairs well with any combination of fall dishes.

Grapefruit, Endive, and Arugula Salad

Give yourself the gift of one worry-free dish this holiday season. This 15-minute, no-cook, citrus-flecked salad tastes best when it sits at least 10 minutes. No guest will be able to resist our lemony homemade vinaigrette, which adds sweet flavor without lots of fat, calories, or carbs. Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts. Top with chopped walnuts, Gorgonzola cheese, and grapefruit slices.

Green Beans with Dried Cranberries and Hazelnuts

Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

Orange-Tarragon Sheet Pan Roasted Vegetables

You'll wow friends and family with this simple side that will be a guaranteed hit. A vibrant citrus dressing brightens fresh-cut vegetables for a Thanksgiving side you'll come back to again and again. Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe, then follow remaining steps.

Braised Brussels Sprouts with Cider and Bacon

The sweetness of the cider complements the saltiness of bacon bits. One bite will leave you craving more (and more, and more).

Coal-Roasted Sweet Potatoes

Photo: Tara Donne; Styling: Alistair Turnbull

Roasting sweet potatoes in a lightly ashed-over bed of coals turns their flesh fluffy and smoky. Drizzle with sour cream, and garnish liberally for a riot of textures, colors, and tastes.

Bacon-Powered Broccoli

The sizzling fat from bacon crisps the vegetables and coats them in a layer of smoky flavor.

Glazed Parsnips

This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.

Lemon-Herb Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe in a large bowl, then follow remaining steps.

Braised Brussels Sprouts with Mustard and Thyme

Arranging the Brussels sprouts cut side down in the pan allows them to brown evenly.

Glazed Sweet Potatoes with Maple Gastrique

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.

Mom's Smashed Mashed Potatoes

To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.

Roasted Broccoli with Pistachios and Pickled Golden Raisins

This dish came to us from kitchen of longtime Cooking Light friend Rich Landau. Landau, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli. Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dairy-free dish, with its beautifully balanced flavors, is much lighter—and vegan.

Grand Marnier Cranberry Sauce

What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding. This jammy sauce is punctuated by pops of whole cranberries. You can sub fresh orange juice for the orange liqueur if you like. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

Roasted Brussels Sprouts

With only 5 minutes of hands-on time, you'll have this side dish on the table in no time.

Roasted Sweet Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen

The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note. Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.

Rutabaga Champ

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comforting hearty spin on classic Irish champ.

Roasted Red and Golden Beet Salad

This composed two-toned beet salad is a showstopping way to highlight the vegetable's natural beauty. We recommended dressing the red beets separately from the golden beets to preserve each one's rich jewel coloring (red beets aren't shy about spreading their natural beauty around).

Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

Butternut Squash with Orange

Photo: Randy Mayor; Styling: Claire Spollen

Orange zest and fresh orange juice provide a delicate hint of citrus to naturally-sweet butternut squash. Use freshly-squeezed orange juice instead of the bottled kind so you avoid unnecessary added sugar, which will be too sweet with the squash.

Asparagus with Crispy Pancetta

Photo: Randy Mayor; Styling: Claire Spollen

Dress up plain asparagus by sprinkling with pancetta, often referred to as Canadian bacon, and seasoning with pepper and lemon juice for a fresh taste.

Cauliflower Salad

A fresh, crisp salad balances the lineup of heavier, rich side dishes. You can follow a recipe or just compose one with pretty cuts of your favorite vegetables and herbs tossed with a light vinaigrette. Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.

Cardamom-Glazed Carrots

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation, as we did in the photo. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

Carrot Mash With Crème Fraîche

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.

Goat Cheese and Basil Polenta

Photo: Randy Mayor; Styling: Claire Spollen

This delicious polenta dish has a texture similar to grits or mashed potatoes. The goat cheese gives it a slightly tart and extra creamy taste.

Green Beans with Walnuts

Photo: Randy Mayor; Styling: Claire Spollen

Simple green beans are a crowd-pleasing side that’s easy on the pocketbook. The toasted walnuts provide an extra dose of heart-healthy omega-3s.

Honey-Roasted Butternut Squash

This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey-butter drizzle.

Roasted Cauliflower Mashed Potatoes

Photo: Romulo Yanes; Styling: Claire Spollen

Tired of plain mashed potatoes? Cauliflower, milk, and butter are added here to create a rich, creamy side.

Sautéed Green Beans with Spice-Glazed Pecans

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

Sweet Potato Stacks with Sage Browned Butter

Holiday sweet potato sides can lean toward too-sweet territory; a dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in muffin cups as you follow behind with the browned butter. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

White Balsamic and Rosemary Cranberry Sauce

If you’re looking for a way to amp up your traditional sauce, this is it. Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). White balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries. If you don’t have white balsamic, use white wine vinegar or cider vinegar—regular balsamic is a bit too strong and would darken the finished sauce. Beyond your holiday plate (and inevitable holiday leftovers), add to a cheese plate or sandwich buffet. Omit the orange liqueur from the master recipe. Simmer cranberries with rosemary sprigs, sugar, water, and cranberries. Stir in balsamic vinegar.

Chorizo and Roasted Poblano Wild Rice Stuffing

Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for ground, raw Mexican chorizo rather than Spanish chorizo (cured, cased sausage). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.

Grilled Radicchio and Sorghum Pilaf

The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.

Potato and Leek Gratin

A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

Side: Buttery Roasted Cauliflower

This quick 30-minute side gets its flavor from a mixture of shallots butter and fresh chives.

Olive Oil Mashed Potatoes

Olive oil is beautifully complex in flavor—a characteristic that gets muted in cooking—so we love it best when the flavor can really shine: drizzled over greens, roasted veggies, or velvety mashed potatoes. We skip the butter in this classic dish and add richness and depth with full-bodied extra-virgin olive oil. The oil saves a hefty 5.4g sat fat per serving over butter and adds a burst of full, fruity flavor when drizzled on top.

Supersavory Wild Rice Pilaf

The fluffy pilaf will soak in all the delicious juices from your plate making it the perfect side dish.

Sweet Potato Casserole With Crunchy Oat Topping

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.

Roasted Kabocha and Kale Salad

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

Buttery Mirin Mushrooms

Super easy to get to the table, button mushrooms coated in butter and garlic makes this side dish melt-in-your-mouth delicious.

Roasted Cranberries and Grapes with Rosemary

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

Braised Brussels Sprouts with Balsamic and Grapes

Braising is a simple technique that locks moisture and flavor into ingredients. Here, sweet grapes downplay pungent Brussels sprouts, and simmering these two ingredients together intensifies their unexpectedly satisfying flavor combination. For vegetarian or vegan diets, substitute olive oil for butter and water for chicken stock.

Cheesy Sorghum and Shaved Squash Pilaf

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Fresh button mushrooms don't have loads of flavor, but they have a wonderfully meaty, dense texture. A sprinkle of garlicky gremolata, typically served with osso buco (braised veal), punches up the dish and makes it special.

This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season—roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

Roasted Balsamic Radicchio with Pancetta and Walnuts

There are so many types of radicchio at the market, such as Castelfranco with its scarlet speckled leaves and Verona with its long, curled fingers. Round Chioggia is delicious roasted and topped with crispy pancetta and a drizzle of honey.

Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef. Or, to turn it into a main course, chop and toss with hot cooked pasta.

Roasted Parsnips with Lemon and Herbs

Photo: Greg Dupree; Styling: Lindsey Lower

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.


The Best Gluten-Free Thanksgiving Side Dishes

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Look no further, here is the BEST GLUTEN-FREE THANKSGIVING SIDE DISHES, that will let you enjoy Thanksgiving just like you did before going GLUTEN-FREE!

These days many people have become gluten-free because of their health.

I do not have Celiac&rsquos disease, but I do have a gluten-intolerance. Anytime I get &ldquoglutened&rdquo I am sick for days.

At first, I had no idea how I would give up my favorite foods like bread and pasta.

I tried the gluten-free versions, and I just wasn&rsquot sold.

However, I had been sick for so long, that I didn&rsquot remember what &ldquowell&rdquo felt like until I finally gave up gluten for good. What a huge difference it made in my life, and I will never go back.

The gluten-free lifestyle can be difficult at times.

From finding gluten-free restaurants to explaining it to your family and friends, sometimes it seems like such a hassle.

The holidays are no different and are actually more difficult.

Thanksgiving is a holiday all about the food!

Although, for us gluten-free people, that is just another challenge because most of those delicious side-dishes contain gluten.

It&rsquos not just your favorites like stuffing and rolls, but many dishes have gluten hidden in their cream bases.

As if giving up many of your favorite foods wasn&rsquot already bad&ndashhow are we supposed to give-up stuffing, hot rolls, gravy, and the beloved green-bean casserole?

What kind of punishment is that!?

Well thankfully, I have rounded up some of the BEST GLUTEN-FREE THANKSGIVING SIDE DISHES that will let you forget about the &ldquoG&rdquo word this holiday.


20 Gluten-Free Side Dishes You'll Make Over and Over Again

Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat.

The Spruce Eats / Leah Maroney

As eating gluten-free has become progressively common, choices for side dishes have grown well beyond simple baked potatoes or rice. There are countless fun and interesting ways to use naturally gluten-free ingredients such as vegetables, beans, and most grains to round our meals. We've collected a variety that span the globe and the seasons. Not only are they free of standard gluten-containing foods such as wheat, barley, or rye, we've also ensured they don't include any ingredients like soy sauce or prepared cream soups that have gluten ingredients unless expressly purchased as GF versions. From light and vegetable forward to filling and hearty, these side dishes will please every eater at your table!

Note that some of these recipes use vegetable broth. While most brands of vegetable broth are gluten-free, it's important to read the label to verify that there are no gluten ingredients in the product.


I wanted to compile all of my favorite gluten-free side dishes to make it easier to plan out your holiday menu. Because lets be honest, Thanksgiving is all about the side dishes.

Stuffing:

These two stuffing options are both equally delicious. I made the cauliflower rice stuffing for anyone who is currently doing a Whole30. And for the one’s who are gluten-free, grain-free, paleo this grain-free stuffing is the one for you.

Sweet potato dishes:

I love sweet any sort of sweet potato dishes and these two are my favorite Thanksgiving side dishes.

Potato dishes:

It isn’t Thanksgiving without some traditional potatoes right? I think that both of these are so delicious and the instant pot garlic mashed potatoes are super easy to prepare.

Salads:

I know that most traditional Thanksgiving dinners tend to neglect the greens, but not on my menu. I personally decide on my salad first before anything else. Because this girl loves her greens!

Vegetable dishes:

I can’t leave out the vegetable side dishes, another one of my favorites, can you tell by this list. If I had to choose my top 3 favorites I would have to go with bacon wrapped green beans, roasted root vegetables, and maple mustard roasted fall vegetables.

Meal prep ahead of time:

I like to prep as much as I can a few days prior to Thanksgiving. So, I first start off by chopping up all the vegetables I will need for my dishes. I will measure everything out, add everything to the dishes I plan on cooking them in, and store in the refrigerator. Because this leaves less dishes needing to be washed. Then the day of I add seasonings, dressings, oils, etc. and cook.

I hope this helps make planning your menu’s easier this Thanksgiving. And I can’t wait to see your creations over on Instagram.


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Of course, the one thing people have come to expect about Thanksgiving is the turkey, but that doesn't mean the side dishes can't shine, too. I'm a HUGE fan of the vegetable sides at Thanksgiving. So much so that I usually only eat the vegetables and the meat (mashed potatoes count as a vegetable. right?).

But seriously. why waste stomach space on a plain dinner roll when there are SO much delicious flavors in dishes like these?


10 Gluten-Free Thanksgiving Recipes

Have a stress-free Turkey Day by making your main course gluten-free.

Mushroom & Red Rice Stuffing with Roasted Carrots

This low-carb stuffing tastes just as good as it looks!

Olive Oil Mashed Potatoes

This recipe is gluten-free, dairy-free and vegetarian to satisfy all the "avoidivores" at your table.

Zesty Rosemary Green Beans

Simple, bright and delicious.

Creamy Potato-Mushroom Gratin

Mushrooms will bring a hit of umami to your Thanksgiving table.

Figgy Baked Brie

Apple slices go great with Brie - no crackers required!

Sweet Potato & Orange Casserole

Sweeten the deal with this show-stopping side dish.

Crudités Party Platter

Photography by Shana Novak

If you leave off the pita chips, this pretty platter is totally gluten-free!

Twice-Baked Sweet Potatoes, Three Ways

This sweet baked potato has three variations, so you&aposre sure to please every palate.

Fricassee of Brussels Spouts & Bacon

Brussels sprouts lovers, this one&aposs for you.

Wild Rice Stuffing

Want to mix stuff up? Swap out bread for rice!

Cauliflower Confetti Rice

Surprise! There’s actually no grain in this colorful side. 

Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples

Photography by Christopher Testani

Thanksgiving for two? Try this small, fancy-ish dinner that comes together in only 30 minutes.


It wouldn’t be Thanksgiving without dessert, and pumpkin pie takes center stage in this arena. Unfortunately, the pie crust is full of wheat flour. If you want to enjoy pumpkin pie without problems, try making these pumpkin squares. They use almond flour and rolled oats, making them flavorful and unique. Bonus points since they’re also vegan!

If pumpkin isn’t really your thing, don’t despair. There are many other delicious gluten-free desserts that use apples instead! Rather than eating apple pie, try this paleo and vegan apple crisp. Serve it warm with coconut milk vanilla ice cream and you won’t miss gluten-filled pie at all!

Kendall Stern

Eating gluten-free doesn't mean you can't enjoy Thanksgiving with everyone else. Nearly all recipes can be adapted to make gluten-free Thanksgiving sides. With these recipe ideas, you won't even miss the flour. Happy Thanksgiving!


The Ultimate Gluten-Free Thanksgiving Roundup

With as many as one in three people avoiding gluten these days, it’s more than likely that one of them will end up at your Thanksgiving table. Luckily, this special diet is relatively easy to accommodate. Lots of classic turkey-day dishes are naturally gluten-free, while many more are easily made to fill the bill with just a few simple modifications that remove the gluten without sacrificing character or flavor — now, that’s something everyone can be thankful for!

Let’s start with the naturally gluten-free fare. Gluten is a protein found in wheat, barley and rye that for some people causes allergic reactions and gastrointestinal distress. Gluten is not found in meat or poultry therefore turkey, such as this 5-star classic from Good Eats or Ina Garten’s showpiece classic bird, contains no gluten as long as any accompanying bread-based stuffing is prepared outside the bird.

With the main course covered, let’s move on to that most-important part of the Thanksgiving meal — side dishes! The good news is that many vegetable dishes are gluten-free as long as they don’t contain flour, breadcrumbs, crackers or other items that contain wheat. However, beware of some not-so-obvious ingredients that do contain gluten, such as soy sauce, beer, prepared salad dressings, some broths and bouillon cubes, self-basting turkeys and — sorry, green-bean casserole lovers — packaged french-fried onions. For a roundup of our best gluten-free Thanksgiving sides, including an updated green bean casserole, mashed potatoes, roasted squash and more, check out this gallery.

CLASSIC GLUTENFREE STUFFING Food Network Glutenfree Bread, Turkey or Chicken Stock, Eggs, Olive Oil, Unsalted Butter, Celery, Onion, Rosemary, Sage, Thyme, Pepper, Salt, Gravy

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

But there’s no way around it — a few Thanksgiving-meal superstars are definitely giant wheat-filled gluten fests — and can you imagine hosting a feast without stuffing, gravy, or pie? Not a chance! Luckily, a few adjustments will cut out the gluten and your guests will be none the wiser. For stuffing, use gluten-free bread in this classic recipe.


50 gluten-free holiday side dishes

Maple Glazed Carrots with Bacon from Confessions of an Overworked Mom

Persian Jeweled Rice from The View From Great Island

Shaved Fennel Salad with Pomegranate and Lime from Autumn Makes and Does

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Friday 7th of November 2014

Yes please to ALL of these!! I feel like enough carbs are consumed at dessert anyway, so might as well lighten up during the main meal!

Davida @ The Healthy Maven

Thursday 6th of November 2014

Thanks for including me, love. This is getting my SO psyched for the holidays and especially for my first American Thanksgiving! I may never leave your country. )

Thursday 6th of November 2014

You're so very welcome! Your recipes are always so mouth-watering! Have a wonderful holiday in the states!

Wednesday 5th of November 2014

Epic recipe round up - some of these will be seeing our two-some tgiving!

Wednesday 5th of November 2014

Thanks so much for sharing my recipe. Off to check out the others. Shared!

Wednesday 5th of November 2014

EEE! This roundup is making me giddy. And hungry! Thanks for putting this all together! Inspiration central!

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Gluten-Free Apple Spinach Stuffing Muffins

Delicious stuffing can be the highlight of a meal. This stuffing is made with apples and spinach and seasoned with sage and thyme. Instead of stuffing the turkey, the stuffing is made of individual portions in a muffin pan. The crispy outside and soft inside are what makes this stuffing a winner. Serve with turkey, chicken or pork. The best part is, if there is any stuffing leftover, it is just the thing for mopping up gravy the next day