Discover easy gluten-free Thanksgiving recipes with Shelbi at ShopRite. Celebrate with delicious dishes everyone will love!
Delicious and Simple Dishes for a Stress-Free Holiday Feast
For a memorable gluten-free Thanksgiving feast, consider trying these delicious recipes that cater to various tastes and preferences. One standout dish is the gluten-free chicken gravy, which is made using simple ingredients such as chicken broth, butter, cornstarch, salt, and pepper. The preparation is straightforward: whisk the ingredients in a saucepan over medium heat until thickened, and serve warm to complement your holiday spread.
Another fantastic option for utilizing Thanksgiving leftovers is twice-baked potatoes. Start with baked potatoes, scoop out the centers, and mix them with chopped leftover turkey, vegetables, stuffing, and melted butter. After filling the potato skins, you can optionally top them with cheese and bake until golden. This dish not only reduces food waste but also adds a comforting touch to your meal.
Finally, no Thanksgiving dinner is complete without dessert, and a gluten-free apple pie fits the bill perfectly. The crust combines gluten-free flour, sugar, and butter, while the filling features fresh apples mixed with brown sugar, apple pie spice, and cornstarch. Once baked to a golden finish, this pie is sure to please both gluten-free and traditional dessert lovers alike.
Delightful Dishes for a Festive Feast: Celebrate Thanksgiving Without the Gluten!
Gluten-free guests coming to your Thanksgiving we can wow them with these two delicious gluten-free recipes so I’m showing you how to make a gluten-free gravy and then we’re going to turn our leftovers into a delicious post Thanksgiving Day dinner so let’s start with our gravy this is three ingredients super simple so even if you’re making a.
Traditional one that takes a little bit longer that’s okay this one is going to be really quick and really delicious for those at your table who are gluten-free and can’t have the flour so we’re using corn starch instead of flour you could use a Ono one glutenfree flour if you want in your traditional just make sure any potential gravy flavorings that you.
Use you want to make sure that they don’t have gluten in them so that you don’t accidentally have any issues so I’m just going to let this melt in our saucepan this a/4 cup of butter with a/4 cup of cornstarch so that one to one and we’re going to make that R which is just a fat and a flour all.
Right adding in that corn starch make sure we get all of it cuz this is how it’s going to thicken and it’s always nice when you have those ingredients that are naturally gluten-free so that you aren’t necessarily having to go out of your way to maybe purchase a substitute but you.
Can use something that is already in your pantry okay and this is melting up and it’s getting nice and gluey so you can see that’s what you want you don’t necessarily want it to be super duper super liquidy and brown just yet we’re looking for a nice beige R okay I’m adding two cups of chicken.
Stock I’m going to let that come to a boil and this is really a simple base gravy if you want to make it a little bit more interesting and add in some Rosemary and Fage add in you know a little bit of onion I love doing a caramelized onion with my gravy totally up to you and now we’re just going to whisk that.
Together okay so in this case instead of using leftover mashed potatoes which if you’re in my home there’s no such thing as leftover mashed potatoes that is always going to get eaten first so I am using some turkey breast that I already made we’re pretending that is a leftover turkey that you have uh and then I have some leftover brussels sprouts leftover.
Stuffing which we have a really delicious uh gluten-free stuffing recipe on shoppr.com so make sure you check that out if you’re in need of a stuffing recipe that’s gluten-free cuz I find even more so than the gravy that tends to be the one that can be a little tricky but if you use a gluten-free cornbread mix it is so good and then you.
Have a bread option as well as something to use for that breading if you’re doing a stuffing gluten-free so all good all around all right so this is really simple anytime you make Choice baked potatoes you’re going to cook up your potatoes and then we’re going to take the f filling and that’s going to act as our mashed potato and when you make.
Choice baked potatoes you don’t want to get all the filling out you want to kind of curve it on I’ll show you in a second you want to curve it and give yourself a little bit of the edge so that way you can really fill it up I’ll show you in a sec so you see I still have that edge going around so that’s going to really give us some weight we want to create.
That nice boat for our potato and you want to have a little bit left over because the filling is only part of it we don’t want to necessarily get rid of it all so what I like to do is I kind of curve around with my spoon create that scoop and then pop it out and it’s okay if you have like this one I got a little bit of a hole in.
There that’s okay the filling is going to be packed together enough so that we could just fill it back up and it’s not a big deal that you have that in there and what I really love about this is is you could if you wanted to when you’re making your mashed potatoes you could very easily make the baked potatoes at the same time just throw them in the.
Oven do them in advance and then you have them ready to go because the filling part when you’re scooping it out you want to do that when they’re cool so it’s a great thing to have done in advance we’re going to stick with our four we have here then I’m going to take some turkey now whether or not you have it sliced.
Chopped up however you want to have it totally up to you I’m going to do it chopped from the slices because I just think that’s going to give us a better bite cuz the goal with a twice baked potato is you want to make sure that you are getting all of the goodness in every bite that’s what makes them so.
Delicious and that’s what makes it kind of this nice replacement for our post Thanksgiving sandwich all right so in we go with that and you could use any vegetables you have left over brussels sprouts mushroom carrots green bean casserole regular green beans whatever you have is perfect and then our.
Stuffing okay and then I have some melted butter here that I’m just going to pour over and that’s just going to help to get everything mashed together you can also if you want put a uh a cheese in here if you like maybe like a cranberry goat cheese if you want to sprinkle that on top to add that element of a big potato I’m just going to top it.
Though with my cranberry sauce to just really keep that going and then I find it a lot easier to use your hands when it comes to stuffing a potato for a twice baked potato because again the filling you want it to be together it shouldn’t be falling apart so I just like to kind of mash it together and you really want to kind of over stuff that.
Is the point of that potato and I just think it works so much better if you use your hands I made a lot of choice baked potatoes one of my favorite appetizers to make during tailgate season and I just think it works so well in that veggies as a vehicle to go that direction all right so we’re stuffing.
That okay and then you’re going to put them back in the oven for about 10 minutes you just want to warm everything through and this is where if you do put a little bit of Parmesan cheese or a little bit of a nice sharp cheddar on top to just get that crispiness you can and then we’re going to take a little spoonful of our cranberry sauce I’m.
Going to use my hands again they’re already a little bit uh dirty anyway we’re going to pack that on top and then last but not least I’m going to check on my gravy which has thickened up and that’s going to finish off our twice baked Thanksgiving.
Potatoes want a dessert that’ll wow whether your guests are gluten-free or not this homemade apple pie is perfect and we are even going to make the crust so I am starting with a gluten-free flour I like to use something that is one to one when it comes to substitutions we have a lot of options in the baking aisle at Cho right so.
Choose the one that you like best we’re going to start with two cups of that gluten-free flour and we’re going to make this all in a food processor rather than by hand for those of you who are skilled enough at baking that you can do the crust by hand more power to you but I am definitely going this route so two cups of gluten-free flour then we have.
Two uh excuse me a/4 cup plus 2 tspoons 1/4 cup plus 2 tablespoon of sugar and then the important part to any sort of pie crust and pastry type dough is the butter now you want to put this in the freezer because cold is key when it comes to cooking that pie crust so that is very very important we want to make sure that.
Everything is cold including our water I had um I had ice in my water that we’re going to use in here and so we’re cutting up our two sticks of butter into little cubes because the goal here is when we put everything together we want a little bit of butter in every single bite so we want to make sure when we pulse it together.
That it’s going to get all combined but it’s going to be even throughout very important all right so we’re putting that in there then we have two eggs do this way I always like to crack my eggs into a separate Bowl just in case I get a shell in there I notorious for that so I’d rather know that I’m.
Going to make a mistake and do it right beforehand there we go no shells okay two eggs going in there all right I’m going to pulse everything together first before I start adding my cold water two tablespoons at a time there we go now you want to keep knocking it so.
That way the butter is getting evenly distributed you saw it was on the top so we just kind of want to keep banging it to the bottom so as we pulse it’s getting in there all right now I’m going to pop this off we’re going to add a little bit of ice water you want to do two tablespoons at a time cuz you’re really just looking.
For it to come together where that butter is doing the majority of the work cuz that’s the flavor we want all right so once it is almost combined in the food processor you can pour it out into a bowl and finish it with your hands we don’t want to over.
Mix like I said you can make this by hand I just think it’s a little bit easier to do to use the food processor for help first and it’s really nice even if all year round maybe making pie crust isn’t something that you do but it’s a nice thing to do I think especially when you have people who have certain food allergies or intolerances there’s.
Nothing nicer to show that you care than making something special for for them all right so I am just going to knead This and like I said the most important thing is that the butter isn’t in clumps it’s okay if it’s like little p siiz throughout because when you bake it in your pie tray it’s going to um it’s going to melt out and you’ll have a nice.
Buttery crust in there okay so a little bit more flour for dusting and this will be really good to go if you don’t want to make your own crust for from scratch we have plenty of gluten-free options that you can find in the freezer section at Sho rate and you can just bake the crust up and get ready for our filling so for our filling I’m.
Going to talk you through we are using honey crisp apples you can use a Macintosh if you want but I like the flavor of the honey crisp and I like that it maintains its texture a little bit better um so that you really get that Apple bite you’re going to want to peel your apples pour them and then chop them into qu in pieces most important.
Thing is you want those pieces to be pretty even so that it all Cooks evenly in the filling and you don’t have some pieces that are undercooked and some that are overcooked you’re going to add some brown sugar some apple pie spice lemon juice and corn starch and that’s your filling lastly you are going to do an egg wash on your pie shell you can do.
That beforehand so that you get that Browning and if you want to if it is a double shell like for this you can be a little bit fancy you can can cut this into strips and you can do that kind of lattice you can have the kids make maybe some turkey ham prints if you want you can have a lot of fun with it you can certainly do that with your homemade.
Dough as well but it’s just a fun way if you want to put a Topper on that pie to get something um a little bit more festive so then you’re just going to bake this at 375 until it is warm and bubbling through top it with some whipped cream and you have a delicious gluten-free honey cream apple pie like and follow for more.
