Gluten-Free Thanksgiving Recipes

By Food & Wine
Updated October 18, 2017
Credit: Nicholas Hopper
From a slow-roasted turkey with herb salt to classic sides like stuffing and green bean casserole, these are Food & Wine's very best gluten-free recipes that are perfect for Thanksgiving.
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Slow-Roasted Turkey with Herb Salt

Credit: Christina Holmes
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"The greatest poultry I've ever had was in France, where it's dry-brined to concentrate the flavor," says Frank Stitt.

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Gluten-Free Green Bean Casserole

Credit: Phoebe Lapine
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Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.

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Roast Chicken with Salsa Verde and Roasted Lemons

Credit: Con Poulos
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This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.

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Honey-Bourbon-Glazed Ham

Credit: Petrina Tinslay
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The sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander and star anise.

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Garlic-Stuffed Pull-Apart Buns

Credit: Kamran Siddiqi
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These delicious gluten-free buns are filled with a garlic-parsley butter and brushed with yet more garlic butter. The ingredients in this recipe are available from a well-stocked health food store.

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Gluten-Free Stuffing

Credit: Abby Hocking
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The combination of mushrooms and sausage in this fantastic gluten-free stuffing is super-savory and comforting, making it a great addition to any Thanksgiving table.

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Creamed Spinach Gluten-Free Mac and Cheese

Credit: Kamran Siddiqi
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Cream cheese makes the sauce here especially rich and smooth. In addition to being made with gluten-free pasta, this mac and cheese is topped with crushed rice cereal instead of the usual bread crumb topping.

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Cranberry-Apricot Chutney

Credit: Con Poulos
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Classic cranberry sauce is great—but can be one-dimensional. Make this chutney instead, or try store-bought ones.

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Grouper with Corn "Pudding" and Collard Greens

Credit: Anna Williams
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Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels."

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Baked Butternut Squash-and-Cheese Polenta

Credit: Quentin Bacon
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Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

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Celeriac Soup

Credit: Christina Holmes
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Julianne Jones makes this lovely, luscious soup simply by pureeing celeriac (celery root) with celery and vegetable stock—there’s no cream. For an equally delightful chilled version, Jones recommends thinning the soup with a little more stock.

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Buttered Almond Biscuits

Credit: Food & Wine
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Almond flour makes for a crumbly gluten-free biscuit. These are best when served warm with a pat of salted butter and a drizzle of good honey or jam.

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Indian-Style Mustard Greens

Credit: David Malosh
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Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza.

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Roasted Delicata Squash with Quinoa Salad

Credit: John Kernick
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Quinoa is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland's Lola tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

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Crispy Kale with Lemon-Yogurt Dip

Credit: Frances Janisch
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"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

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Sautéed Spinach with Pancetta and Dried Cranberries

Credit: Con Poulos
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Sweet cranberries and crispy pancetta dress up this quick spinach side dish.

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Apple-Raisin Pie with Walnut-Cream Cheese Crust

Credit: Kamran Siddiqi
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This flaky, gluten-free pie crust can be used with any fruit filling.

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Salted Butterscotch Blondies

Credit: Kamran Siddiqi
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Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking.

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Pumpkin-Coconut Bread

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This lightly sweet pumpkin bread combines coconut flour and traditional pumpkin pie spices for a gluten-free fall treat. It's best when served warm, with salted butter.

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Gluten-Free Chocolate-Chile Cakes

Credit: Nicholas Hopper
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Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes from bloggers Melissa and Jasmine Hemsley. The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat.

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