For those who love to cook and entertain, you’re probably already hard at work on your Thanksgiving menus, selecting new dishes to try and choosing which beverages to serve. For the gluten free community, a little bit more preparation is required. For those looking for a little extra help, I’ve assembled a guide that includes some of my favorite recipes, the best gluten free products to use, top-notch gluten free beverages as well as restaurants and stores that help prepare gluten-free dishes to serve on America’s favorite holiday.
For those reading who have suggestions and favorites to the list, please email me at email@example.com or tell me on my Facebook Page, Pasta’s Kitchen. Stay tuned for tomorrow for holiday cocktails and much more!
Gluten-free side dishes: recipes & suggestions:
Wild rice stuffing: For a traditional stuffing alternative, try this wild rice stuffing. You can also substitute the rice for quinoa, if so desired.
Traditional stuffing: If you’re looking for something more like the real thing, check out these two recipes
String beans with pancetta: Here are two options for this side dish. Tyler Florence’s recipe includes sour cream and mushrooms for a heartier take and the Bon Appetit article is lighter and sticks to the main ingredients.
Butternut Squash risotto: I love using seasonal ingredients in my various risotto endeavors and butternut squash is perfect for a Thanksgiving side dish. Here is a great recipe from the Pioneer Woman and a more Italian-leaning one, just for good measure.
The Pioneer Woman
Roasted Beet Salad with Garlic Butter Croutons: Here’s a great new side dish crafted by Udi’s, that calls for Udi’s White Sandwich Bread
Roasted Beet Salad with Garlic Butter Croutons *recipe courtesy of Udi’s
6 medium beets with greens attached
¼ cup extra virgin olive oil plus 1 tablespoon
4 tablespoons butter
6 slices Udi’s White Sandwich bread, cut into 1-inch cubes
4 cloves garlic, minced
2.5 ounces baby kale
2 tablespoons pomegranate balsamic vinegar
Salt and pepper
Heat oven to 400 degrees. Trim beets and wash well, remove stems and roots, setting beet leaves aside. Wrap each beet in foil and place on baking sheet. Roast beets until tender, about 50 minutes. Remove from foil and allow to cool. Gently rub off skin. Cut beets into wedges, set aside.
Heat 1 tablespoon olive oil and butter in large nonstick skillet, until butter begins to foam. Add Udi’s White Sandwich bread and cook until golden brown and crisp, adding chopped garlic halfway through cooking, about 5 minutes. Transfer breadcrumbs to baking sheet to cool.
Wash beet greens, remove thick, red stems, and tear into large pieces. In a large skillet heat 1 tablespoon olive oil until shimmering. Add beet greens and baby kale, cook, turning frequently until just beginning to wilt, about 1 minute.
Whisk 2 tablespoons vinegar, remaining 3 tablespoons olive oil, salt and pepper in small bowl. In a large bowl, toss wilted greens and beets with vinaigrette. Transfer to large serving platter and top with breadcrumbs. Serve.