40+ Gluten-Free Thanksgiving Recipes

Navigating Thanksgiving with a gluten sensitivity or celiac disease doesn’t mean you have to miss out on your favorite holiday dishes. With a few smart swaps and the right recipes, you can create a stunning and delicious gluten-free Thanksgiving menu that everyone at the table will enjoy. This comprehensive guide features over 40 recipes, from the star of the show—the turkey—to stuffings, side dishes, and decadent desserts. Whether you’re hosting a fully gluten-free feast or simply accommodating guests with dietary restrictions, these recipes will help you plan your most delicious and worry-free Thanksgiving yet.

Table of Contents

• Main Dishes
• Stuffing & Breads
• Side Dishes
• Soups & Salads
• Appetizers
• Gravy & Sauces
• Desserts
• Tips for a Gluten-Free Thanksgiving

Why Choose Gluten-Free for Thanksgiving?

For those with celiac disease or gluten sensitivity, consuming gluten can lead to serious health consequences. However, creating a gluten-free Thanksgiving doesn’t mean sacrificing flavor or tradition. Many classic Thanksgiving dishes are naturally gluten-free, including roasted turkey, mashed potatoes, roasted vegetables, and cranberry sauce. The dishes that typically contain gluten—such as stuffing, gravy, and baked goods—can be easily adapted using gluten-free alternatives that taste just as delicious as their traditional counterparts.

Main Dishes

The centerpiece of any Thanksgiving meal is the turkey. Luckily, turkey is naturally gluten-free! The key is in the preparation and avoiding any hidden gluten in brines, rubs, or stuffings. Here are some fantastic recipes to ensure your main course is both safe and spectacular.

1. Herb-Roasted Turkey Breast

For smaller gatherings, a turkey breast is a perfect choice. This recipe delivers a juicy and flavorful result with a fragrant herb rub.

Prep Time: 10 minutes | Cook Time: 1.5-2 hours | Servings: 6-8

Ingredients:

• 1 whole (6 to 7-pound) bone-in turkey breast, with skin
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 cup dry white wine

Instructions:

1. Preheat the oven to 325°F. Place the turkey breast on a rack in a roasting pan.
2. In a small bowl, combine the thyme, rosemary, salt, and pepper. Sprinkle the mixture evenly over the turkey breast.
3. Drizzle the melted butter over the turkey.
4. Pour the white wine into the bottom of the roasting pan.
5. Roast for 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the breast registers 165°F.
6. Let the turkey rest for 15 minutes before carving and serving.

2. Perfect Roast Turkey

This classic roast turkey recipe is naturally gluten-free and produces a beautifully golden, moist bird that will be the star of your Thanksgiving table.

Prep Time: 30 minutes | Cook Time: 3-4 hours | Servings: 12-14

Ingredients:

• 1 (14 to 16-pound) whole turkey
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Zest of 1 lemon
• Salt and freshly ground black pepper
• 1 onion, quartered
• 1 lemon, quartered
• Fresh herb sprigs (thyme, rosemary, sage)

Instructions:

1. Preheat the oven to 325°F. Remove giblets and neck from turkey cavity. Pat the turkey dry with paper towels.
2. In a small bowl, mix together the softened butter, thyme, rosemary, and lemon zest. Season with salt and pepper.
3. Carefully loosen the skin over the turkey breast and spread half of the herb butter under the skin. Rub the remaining butter all over the outside of the turkey.
4. Stuff the cavity with the onion, lemon, and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips under.
5. Place the turkey on a rack in a roasting pan. Roast for 3 to 4 hours (about 13-15 minutes per pound), or until a thermometer inserted into the thickest part of the thigh registers 165°F.
6. Let the turkey rest for at least 20 minutes before carving.

3. Garlic Clove Chicken

For those who prefer chicken to turkey, this garlic-infused chicken is a fantastic option. It’s full of flavor and naturally gluten-free.

Prep Time: 15 minutes | Cook Time: 1-1.5 hours | Servings: 4-6

Ingredients:

• 1 (4-5 pound) whole chicken
• 2 heads of garlic, cloves separated and peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, halved
• 4 sprigs fresh thyme

Instructions:

1. Preheat the oven to 400°F.
2. Pat the chicken dry with paper towels. Rub the chicken all over with the olive oil and season generously with salt and pepper.
3. Place the lemon halves and thyme sprigs inside the chicken cavity.
4. Scatter the garlic cloves in the bottom of a roasting pan and place the chicken on top.
5. Roast for 1 to 1 1/2 hours, or until the chicken is cooked through and the juices run clear. A meat thermometer inserted into the thickest part of the thigh should register 165°F.
6. Let the chicken rest for 10-15 minutes before carving.

4. Maple-Roasted Chicken & Acorn Squash

This one-pan meal combines tender chicken with sweet roasted squash for a complete and comforting main dish.

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 6

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 acorn squash, seeded and cut into wedges
• 1/4 cup pure maple syrup
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions:

1. Preheat the oven to 425°F.
2. On a large baking sheet, arrange the chicken thighs and squash wedges.
3. In a small bowl, whisk together the maple syrup, olive oil, salt, pepper, and thyme.
4. Brush the mixture over the chicken and squash.
5. Roast for 45-50 minutes, or until the chicken is cooked through and the squash is tender.

Stuffing & Breads

Stuffing and bread are often the most challenging dishes to make gluten-free, but with the right ingredients, you won’t have to miss out. These recipes use gluten-free bread and flours to create the classic flavors and textures you love.

5. Classic Gluten-Free Stuffing

This recipe uses store-bought gluten-free bread to create a traditional Thanksgiving stuffing that’s full of flavor.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 10-12

Ingredients:

• 1 (18-ounce) loaf of gluten-free white bread, cut into 1-inch cubes and left out overnight to dry
• 1/2 cup (1 stick) unsalted butter
• 2 cups chopped yellow onion
• 2 cups chopped celery
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs, lightly beaten

 

Instructions:

 

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Spread the bread cubes on a large baking sheet and bake for 10-15 minutes, or until lightly toasted.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes.
4. Stir in the sage, thyme, salt, and pepper.
5. In a large bowl, combine the toasted bread cubes and the onion mixture. Pour in the broth and eggs and stir until well combined.
6. Transfer the stuffing to the prepared baking dish. Bake for 30-40 minutes, or until the top is golden brown and the center is cooked through.

6. Gluten-Free Cornbread

This gluten-free cornbread is perfect for serving alongside your Thanksgiving meal or for using as a base for cornbread stuffing.

 

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 9

 

Ingredients:

 

• 1 1/2 cups yellow cornmeal
• 1 1/2 cups gluten-free all-purpose flour blend
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup (1 stick) unsalted butter, melted

 

Instructions:

 

1. Preheat the oven to 400°F. Grease a 9-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, and baking soda.
3. In a separate bowl, whisk together the eggs and buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Stir in the melted butter.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool slightly before serving.

7. Gluten-Free Buttermilk Biscuits

Flaky, tender biscuits that are perfect for sopping up gravy or serving with butter and honey.

 

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 10 biscuits

 

Ingredients:

 

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 cup buttermilk

 

Instructions:

 

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in the buttermilk until just combined.
5. Drop rounded spoonfuls of dough onto the prepared baking sheet.
6. Bake for 12-15 minutes, or until golden brown.

8. Gluten-Free Cornmeal Muffins

These savory muffins are perfect for breakfast or as a side dish for your Thanksgiving meal.

 

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 12 muffins

 

Ingredients:

 

• 1 1/2 cups yellow cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/3 cup vegetable oil

 

Instructions:

 

1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, and oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Side Dishes

Thanksgiving sides are where the variety and flavors shine. Many classic side dishes are naturally gluten-free or can be easily adapted. Here is a wide selection of vegetable-based sides to fill your table.

9. Sweet Potato Casserole

A classic Thanksgiving side, this sweet potato casserole is topped with a crunchy pecan streusel.

 

Prep Time: 20 minutes | Cook Time: 55 minutes | Servings: 10-12

 

Ingredients:

 

For the casserole:

 

• 4 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup milk
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten

 

For the topping:

 

• 1 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup gluten-free all-purpose flour
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

 

Instructions:

 

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
3. Mash the sweet potatoes until smooth. Stir in the milk, brown sugar, vanilla, and salt. Stir in the eggs until well combined.
4. Spread the sweet potato mixture into the prepared baking dish.
5. In a separate bowl, combine the pecans, brown sugar, and gluten-free flour for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the sweet potato mixture.
7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

10. Creamy Mashed Potatoes

What’s Thanksgiving without mashed potatoes? This classic dish is naturally gluten-free and always a favorite.

 

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 8-10

 

Ingredients:

 

• 5 pounds Yukon Gold potatoes, peeled and quartered
• 1 1/2 cups whole milk or heavy cream, warmed
• 1 cup (2 sticks) unsalted butter, at room temperature
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 20-25 minutes.
2. Drain the potatoes well and return them to the pot. Mash the potatoes with a potato masher or ricer until smooth.
3. Gradually stir in the warm milk or cream and the butter until the potatoes are creamy and smooth.
4. Season generously with salt and pepper.

11. Roasted Brussels Sprouts

Roasting brings out the natural sweetness of Brussels sprouts. This simple recipe is a healthy and delicious addition to your Thanksgiving table.

 

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6-8

 

Ingredients:

 

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

 

Instructions:

 

1. Preheat the oven to 400°F.
2. On a large baking sheet, toss the Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer.
4. Roast for 20-25 minutes, or until tender and caramelized, shaking the pan halfway through.

12. Gluten-Free Green Bean Casserole

This homemade version of the classic green bean casserole is made from scratch and is completely gluten-free.

 

Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 8-10

 

Ingredients:

 

For the crispy onions:

 

• 1 large onion, thinly sliced
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• Vegetable oil, for frying

 

For the casserole:

 

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup gluten-free all-purpose flour
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream or full-fat coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds fresh green beans, trimmed

 

Instructions:

 

1. For the crispy onions, toss the sliced onion in the gluten-free flour and salt. In a large skillet, heat 1 inch of vegetable oil over medium-high heat. Fry the onions in batches until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
2. Preheat the oven to 375°F.
3. For the casserole, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Add the garlic and cook for 1 minute more.
4. Sprinkle the gluten-free flour over the mushrooms and cook for 1 minute, stirring constantly.
5. Gradually whisk in the broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the heavy cream, salt, and pepper.
6. Blanch the green beans in a large pot of boiling salted water for 3 minutes. Drain and transfer to a large bowl of ice water to stop the cooking process. Drain well.
7. Add the green beans to the mushroom sauce and stir to combine. Transfer to a 2-quart baking dish.
8. Bake for 20 minutes. Top with the crispy onions and bake for another 5 minutes, or until the casserole is bubbly and the onions are heated through.

13. Roasted Potatoes, Carrots, and Parsnips

A colorful and flavorful medley of root vegetables, roasted to bring out their natural sweetness.

 

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8-10

 

Ingredients:

 

• 2 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
• 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

 

Instructions:

 

1. Preheat the oven to 425°F.
2. On a large baking sheet, toss the potatoes, carrots, and parsnips with the olive oil, oregano, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer.
4. Roast for 35-45 minutes, or until tender and golden brown, flipping the vegetables halfway through.

14. Lemon-Maple Squash

This simple yet elegant side dish features butternut squash roasted with a sweet and tangy glaze.

 

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

 

Ingredients:

 

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch wedges
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

 

Instructions:

 

1. Preheat the oven to 400°F.
2. On a large baking sheet, toss the squash wedges with the olive oil, maple syrup, lemon juice, salt, and red pepper flakes (if using) until evenly coated.
3. Spread the squash in a single layer.
4. Roast for 25-30 minutes, or until tender and caramelized, flipping the wedges halfway through.

15. Glazed Sweet Potatoes

These sweet and savory glazed sweet potatoes are a simple and delicious side dish that everyone will love.

 

Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: 6

 

Ingredients:

 

• 4 large sweet potatoes, peeled and cut into 1-inch chunks
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup packed light brown sugar
• 1/4 cup orange juice
• 1/2 teaspoon salt

 

Instructions:

 

1. In a large skillet, melt the butter over medium heat. Stir in the brown sugar, orange juice, and salt.
2. Add the sweet potatoes and bring to a simmer.
3. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender, stirring occasionally.
4. Uncover and cook for another 5-10 minutes, or until the glaze has thickened.

16. Spaghetti Squash with Feta

A fun and healthy alternative to pasta, spaghetti squash is a great gluten-free side dish.

 

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-6

 

Ingredients:

 

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. Preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Rub the inside of each half with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet.
4. Roast for 30-40 minutes, or until the squash is tender.
5. Use a fork to scrape the squash flesh into strands. Transfer to a large bowl.
6. Toss the spaghetti squash with the feta cheese and parsley. Season with additional salt and pepper to taste.

17. Roasted Herbed Squash with Goat Cheese

This dish is a beautiful and delicious addition to any Thanksgiving table.

 

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4

 

Ingredients:

 

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh herbs (such as parsley, thyme, and rosemary)

 

Instructions:

 

1. Preheat the oven to 400°F. Rub the cut surfaces of the squash with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for 20-30 minutes, or until tender.
3. Flip the squash halves over and fill each with goat cheese.
4. Return to the oven and bake for another 5-10 minutes, or until the cheese is warmed through.
5. Garnish with fresh herbs before serving.

18. Spice-Roasted Cauliflower and Jerusalem Artichokes

This unique and flavorful side dish will be a new Thanksgiving favorite.

 

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

 

Ingredients:

 

• 1 head cauliflower, cut into florets
• 1 pound Jerusalem artichokes (sunchokes), scrubbed and cut into 1/2-inch pieces
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

 

Instructions:

 

1. Preheat the oven to 425°F.
2. In a large bowl, toss the cauliflower and Jerusalem artichokes with the olive oil, cumin, coriander, turmeric, salt, and cayenne pepper until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.

19. Autumn Vegetable Mash

A delicious and colorful alternative to plain mashed potatoes, this mash features a mix of root vegetables.

 

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 12

 

Ingredients:

 

• 2 pounds sweet potatoes, peeled and cubed
• 1 pound parsnips, peeled and cubed
• 1 pound carrots, peeled and cubed
• 1/4 cup olive oil
• 1/2 cup vegetable or chicken broth
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. In a large pot, combine the sweet potatoes, parsnips, and carrots. Cover with water, bring to a boil, and cook until very tender, about 20-25 minutes. Drain well.
2. Return the vegetables to the pot and mash until you reach your desired consistency.
3. Stir in the olive oil and broth. Season with salt and pepper.

20. Grandma Moore’s Creamed Corn

This simple, two-ingredient creamed corn is surprisingly delicious and a comforting addition to any Thanksgiving meal.

 

Prep Time: 5 minutes | Cook Time: 2-3 hours | Servings: 8

 

Ingredients:

 

• 2 (15-ounce) cans whole kernel corn, drained
• 1 (8-ounce) package cream cheese, softened

 

Instructions:

 

1. In a slow cooker, combine the corn and cream cheese.
2. Cook on low for 2-3 hours, or until the cream cheese is melted and the corn is heated through, stirring occasionally.
3. Stir until well combined and season with salt and pepper to taste.

21. Granny’s Apple Scalloped Potatoes

This unique dish combines the sweetness of apples with the savory goodness of scalloped potatoes.

 

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 4

 

Ingredients:

 

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 Granny Smith apples, peeled, cored, and thinly sliced
• 1 cup heavy cream
• 1 cup shredded Gruyere or cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper

 

Instructions:

 

1. Preheat the oven to 375°F. Grease a 2-quart baking dish.
2. Layer half of the potatoes and apples in the prepared baking dish. Sprinkle with half of the cheese, salt, and pepper.
3. Repeat with the remaining potatoes, apples, cheese, salt, and pepper.
4. Pour the heavy cream over the top.
5. Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown.

22. Rice Pilaf with Apples & Raisins

This flavorful rice pilaf is a great alternative to traditional stuffing.

 

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4

 

Ingredients:

 

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 apple, cored and chopped
• 1/2 cup golden raisins
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 

Instructions:

 

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the rice and cook, stirring, for 1-2 minutes, or until the rice is lightly toasted.
3. Stir in the broth, apple, raisins, salt, and pepper. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff with a fork before serving.

23. Cider Baked Squash

This simple and elegant side dish features acorn squash baked in a sweet and tangy cider glaze.

 

Prep Time: 10 minutes | Cook Time: 1 hour | Servings: 4

 

Ingredients:

 

• 2 acorn squash, halved and seeded
• 1 cup apple cider
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 

Instructions:

 

1. Preheat the oven to 400°F.
2. Place the squash halves cut-side up in a baking dish.
3. In a small saucepan, combine the apple cider, maple syrup, butter, salt, and pepper. Bring to a simmer over medium heat and cook until the butter is melted.
4. Pour the cider mixture over the squash.
5. Bake for 45-60 minutes, or until the squash is tender, basting with the pan juices every 15 minutes.

Soups & Salads

Start your Thanksgiving meal with a light and flavorful soup or salad. These recipes are a refreshing contrast to the richer dishes on the table.

24. Acorn Squash Soup

This velvety soup is a perfect way to begin your Thanksgiving feast.

 

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 6

 

Ingredients:

 

• 2 acorn squash (about 1 1/2 pounds each), halved and seeded
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or full-fat coconut milk
• 1/4 cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. Preheat the oven to 400°F. Rub the cut surfaces of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes.
3. Scoop the roasted squash flesh out of the skin and add it to the pot with the onion. Add the broth and bring to a simmer. Cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and Parmesan cheese (if using). Season with salt and pepper to taste.

25. Spinach Salad with Goat Cheese and Beets

This festive and flavorful salad is a beautiful addition to your Thanksgiving table.

 

Prep Time: 15 minutes | Cook Time: None | Servings: 10

 

Ingredients:

 

For the vinaigrette:

 

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper to taste

 

For the salad:

 

• 10 ounces fresh spinach
• 1 (15-ounce) can whole beets, drained and sliced
• 4 ounces goat cheese, crumbled
• 1/2 cup toasted pecans or walnuts

 

Instructions:

 

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper.
2. In a large bowl, combine the spinach, beets, goat cheese, and nuts.
3. Drizzle with the vinaigrette and toss to combine.

26. Roasted Potato Leek Soup

Roasting the potatoes and leeks before pureeing them gives this soup a deep, rich flavor.

 

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8

 

Ingredients:

 

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 large leeks, white and light green parts only, cleaned and sliced
• 1/4 cup olive oil
• 6 cups vegetable or chicken broth
• 1 cup heavy cream or full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Chopped fresh chives, for garnish

 

Instructions:

 

1. Preheat the oven to 400°F. On a large baking sheet, toss the potatoes and leeks with the olive oil, salt, and pepper.
2. Roast for 20-25 minutes, or until tender and lightly browned.
3. Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer. Cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
5. Garnish with fresh chives before serving.

27. Yellow Squash Soup

This delicate and lemony soup is a light and refreshing starter for your Thanksgiving meal.

 

Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 8

 

Ingredients:

 

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 pounds yellow squash, chopped
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the yellow squash and cook for 5 minutes more.
3. Add the broth and bring to a simmer. Cook for 15-20 minutes, or until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and lemon juice.
5. Season with salt and pepper to taste.

28. Festive Cranberry Fruit Salad

A light and refreshing fruit salad that adds a pop of color and flavor to your Thanksgiving table.

 

Prep Time: 15 minutes | Chill Time: 1 hour | Servings: 14

 

Ingredients:

 

• 1 (12-ounce) bag fresh cranberries
• 1 cup sugar
• 1 (20-ounce) can pineapple chunks, drained
• 2 oranges, peeled and segmented
• 2 apples, cored and chopped
• 1 cup chopped pecans or walnuts

 

Instructions:

 

1. In a food processor, pulse the cranberries and sugar until the cranberries are finely chopped.
2. In a large bowl, combine the cranberry mixture, pineapple, oranges, apples, and nuts.
3. Stir to combine and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Appetizers

Keep your guests happy while they wait for the main event with these delicious and easy gluten-free appetizers.

29. Cheese-Stuffed Dates with Prosciutto

These sweet and savory bites are the perfect start to your Thanksgiving meal.

 

Prep Time: 15 minutes | Cook Time: None | Servings: 12

 

Ingredients:

 

• 12 large Medjool dates
• 4 ounces goat cheese or cream cheese, softened
• 6 slices of prosciutto, halved lengthwise

 

Instructions:

 

1. Make a slit in each date and remove the pit.
2. Fill each date with about 1 teaspoon of cheese.
3. Wrap each stuffed date with a half-slice of prosciutto.
4. Arrange on a platter and serve.

30. Goat Cheese with Fresh Dill

This simple yet elegant appetizer is perfect for spreading on gluten-free crackers or sliced vegetables.

 

Prep Time: 5 minutes | Cook Time: None | Servings: 8

 

Ingredients:

 

• 8 ounces goat cheese (chevre)
• 1/4 cup chopped fresh dill
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. Roll the goat cheese log in the chopped dill until it is evenly coated.
2. Drizzle with olive oil and season with salt and pepper.
3. Serve with gluten-free crackers, sliced cucumbers, or bell peppers.

31. Creamy Pumpkin Hummus

This seasonal twist on classic hummus is a festive and flavorful appetizer.

 

Prep Time: 10 minutes | Cook Time: None | Servings: 12 (3 cups)

 

Ingredients:

 

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup pumpkin puree
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt to taste
• 2-3 tablespoons water, as needed
• Toasted pumpkin seeds, for garnish

 

Instructions:

 

1. In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, and paprika. Process until smooth.
2. Season with salt to taste. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency.
3. Transfer the hummus to a serving bowl and garnish with toasted pumpkin seeds.

32. Deviled Eggs

A classic appetizer for any occasion, deviled eggs are naturally gluten-free and always a crowd-pleaser.

 

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 24 halves

 

Ingredients:

 

• 12 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• Salt and freshly ground black pepper to taste
• Paprika, for garnish

 

Instructions:

 

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. In a small bowl, mash the yolks with a fork until they are a fine crumble.
3. Stir in the mayonnaise, Dijon mustard, and vinegar until the mixture is smooth and creamy.
4. Season with salt and pepper to taste.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Garnish with a sprinkle of paprika.

33. Rosemary Roasted Nuts

Warm, fragrant, and slightly addictive, these roasted nuts are a perfect snack to have on hand while your guests are mingling.

 

Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4 cups

 

Ingredients:

 

• 4 cups mixed raw nuts (such as almonds, pecans, and walnuts)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

 

Instructions:

 

1. Preheat the oven to 350°F.
2. On a large baking sheet, toss the nuts with the olive oil, rosemary, salt, and cayenne pepper until evenly coated.
3. Spread the nuts in a single layer.
4. Roast for 10-15 minutes, or until fragrant and lightly toasted, stirring once or twice.
5. Let cool completely before serving.

Gravy & Sauces

No Thanksgiving plate is complete without a drizzle of gravy or a dollop of cranberry sauce. These gluten-free versions are so good, no one will know the difference.

34. Gluten-Free Gravy

This rich and flavorful gravy uses sweet rice flour as a thickener, which creates a silky smooth texture without any gluten.

 

Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 8 (4 cups)

 

Ingredients:

 

• 4 tablespoons unsalted butter or pan drippings from a roasted turkey
• 1/4 cup sweet rice flour
• 4 cups low-sodium chicken or turkey broth, warmed
• Salt and freshly ground black pepper to taste

 

Instructions:

 

1. In a saucepan, melt the butter or heat the pan drippings over medium heat.
2. Whisk in the sweet rice flour and cook for 1 minute, stirring constantly, to form a roux.
3. Gradually whisk in the warm broth until the mixture is smooth.
4. Bring the gravy to a simmer and cook, whisking occasionally, until it has thickened to your desired consistency, about 5-10 minutes.
5. Season with salt and pepper to taste.

35. Homemade Cranberry Sauce

This simple, homemade cranberry sauce is a world away from the canned variety. It’s naturally gluten-free and can be made ahead of time.

 

Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 8 (2 cups)

 

Ingredients:

 

• 1 (12-ounce) bag fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced

 

Instructions:

 

1. In a medium saucepan, combine the cranberries, sugar, water, orange zest, and orange juice.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. Remove from the heat and let cool completely. The sauce will continue to thicken as it cools.
4. Store in an airtight container in the refrigerator for up to a week.

Desserts

Dessert is the grand finale of the Thanksgiving meal, and with these gluten-free recipes, no one has to miss out on the sweet treats. From classic pies to creative cakes, there’s something for everyone to enjoy.

36. Gluten-Free Pie Dough

This versatile gluten-free pie dough is perfect for all your Thanksgiving pies. It’s flaky, tender, and easy to work with.

 

Prep Time: 15 minutes | Chill Time: 1 hour | Yield: 2 pie crusts

 

Ingredients:

 

• 2 1/2 cups gluten-free all-purpose flour blend (one that contains xanthan gum)
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup ice water

 

Instructions:

 

1. In a food processor, pulse the gluten-free flour and salt until combined.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. With the processor running, slowly add the ice water until the dough just starts to come together.
4. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour before using.

37. Gluten-Free Apple Pie

A classic apple pie with a flaky, gluten-free crust. This recipe is a must-have for any Thanksgiving celebration.

 

Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 8

 

Ingredients:

 

• 1 recipe for Gluten-Free Pie Dough (above)
• 6-8 medium baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons gluten-free all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten with 1 tablespoon of milk (for egg wash)

 

Instructions:

 

1. Preheat the oven to 425°F. On a lightly floured surface, roll out one disk of the Gluten-Free Pie Dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
2. In a large bowl, toss the sliced apples with the sugars, gluten-free flour, cinnamon, nutmeg, allspice, and lemon juice.
3. Spoon the apple filling into the pie crust and dot with the pieces of butter.
4. Roll out the second disk of pie dough into an 11-inch circle. Place the dough over the filling. Trim and crimp the edges of the crust. Cut a few slits in the top crust to allow steam to escape.
5. Brush the top of the crust with the egg wash.
6. Bake for 15 minutes. Then, reduce the oven temperature to 375°F and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it with foil.
7. Let the pie cool for at least 2 hours before serving.

38. Gluten-Free Pecan Pie

This gluten-free version of the classic Southern pecan pie has a rich and gooey filling and a perfectly flaky crust.

 

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 8

 

Ingredients:

 

• 1 recipe for Gluten-Free Pie Dough (above)
• 1 cup light corn syrup
• 3/4 cup packed light brown sugar
• 3 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

 

Instructions:

 

1. Preheat the oven to 350°F. On a lightly floured surface, roll out one disk of the Gluten-Free Pie Dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges.
2. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until well combined.
3. Stir in the pecan halves.
4. Pour the filling into the prepared pie crust.
5. Bake for 50-60 minutes, or until the center is set. If the crust starts to brown too quickly, cover it with foil.
6. Let the pie cool completely before serving.

39. Gluten-Free Pumpkin Pie

It wouldn’t be Thanksgiving without pumpkin pie! This recipe features a smooth and spicy pumpkin filling in a delicious gluten-free crust.

 

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 8

 

Ingredients:

 

• 1 recipe for Gluten-Free Pie Dough (above)
• 1 (15-ounce) can pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 (12-ounce) can evaporated milk

 

Instructions:

 

1. Preheat the oven to 425°F. On a lightly floured surface, roll out one disk of the Gluten-Free Pie Dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges.
2. In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt.
3. Whisk in the eggs and evaporated milk until smooth.
4. Pour the filling into the prepared pie crust.
5. Bake for 15 minutes. Then, reduce the oven temperature to 350°F and bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
6. Let the pie cool completely before serving.

40. Gluten-Free Pear and Almond Cake

This beautiful and delicious cake is a wonderful alternative to pie. The almond meal gives it a moist and tender crumb, while the pears add a lovely sweetness.

 

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 8

 

Ingredients:

 

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe pears, peeled, cored, and thinly sliced

 

Instructions:

 

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Spread the batter evenly in the prepared pan.
7. Arrange the pear slices on top of the batter in a decorative pattern.
8. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

41. Gluten-Free Pumpkin Muffins

These pumpkin muffins are like a taste of pumpkin pie in a portable package. They are perfect for a Thanksgiving breakfast or as a light dessert.

 

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

 

Ingredients:

 

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup vegetable oil

 

Instructions:

 

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, spices, and salt.
3. In a separate bowl, whisk together the pumpkin puree, sugars, eggs, and oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

42. Baked Apples with Rum and Cinnamon

This simple and elegant dessert is naturally gluten-free and a wonderful way to end your Thanksgiving meal.

 

Prep Time: 15 minutes | Cook Time: 1 hour | Servings: 4

 

Ingredients:

 

• 4 large baking apples (such as Rome or Honeycrisp)
• 1/4 cup packed light brown sugar
• 1/4 cup chopped pecans or walnuts
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cut into small pieces
• 1/4 cup dark rum
• 1/4 cup water

 

Instructions:

 

1. Preheat the oven to 375°F.
2. Core the apples, being careful not to cut all the way through the bottom.
3. In a small bowl, combine the brown sugar, nuts, raisins, and cinnamon.
4. Stuff the apple cavities with the sugar mixture and top with the butter pieces.
5. Place the apples in a baking dish. Pour the rum and water into the bottom of the dish.
6. Bake for 45-60 minutes, or until the apples are tender, basting them with the pan juices every 15 minutes.
7. Serve warm, with a scoop of vanilla ice cream if desired.

Tips for a Gluten-Free Thanksgiving

Planning a gluten-free Thanksgiving requires some extra attention to detail, but with these tips, you can ensure a safe and delicious meal for everyone.

Avoid Cross-Contamination

Cross-contamination is one of the biggest concerns when preparing gluten-free meals. Use separate cutting boards, utensils, and cookware for gluten-free dishes. If you’re preparing both gluten-free and regular dishes, prepare the gluten-free items first to minimize the risk of contamination.

Read Labels Carefully

Many ingredients and products contain hidden gluten. Always read labels carefully, especially for items like broth, seasonings, and processed foods. Look for products that are certified gluten-free to ensure they meet strict standards.

Use Quality Gluten-Free Flour

Not all gluten-free flours are created equal. For best results, use a high-quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum. These ingredients help mimic the binding properties of gluten and create better texture in baked goods.

Make It a Team Effort

If you’re hosting guests with gluten sensitivities, communicate with them ahead of time about the menu. They may have specific brands or products they prefer, or they might offer to bring a dish to share. Making it a collaborative effort takes some pressure off the host and ensures everyone feels included.

Focus on Naturally Gluten-Free Foods

Many traditional Thanksgiving dishes are naturally gluten-free, including roasted turkey, mashed potatoes, roasted vegetables, salads, and fruit-based desserts. By focusing on these dishes and making simple adaptations to others, you can create a full and satisfying menu without too much extra work.

Conclusion

Creating a gluten-free Thanksgiving feast doesn’t mean sacrificing flavor, tradition, or variety. With these 42 recipes, you have everything you need to plan a complete holiday menu that everyone at your table can enjoy safely. From the perfectly roasted turkey to the flaky pie crust, each recipe has been designed to deliver the classic Thanksgiving flavors you love without any gluten. Whether you’re cooking for someone with celiac disease, gluten sensitivity, or simply exploring gluten-free options, these recipes prove that dietary restrictions don’t have to limit your holiday celebration. This Thanksgiving, gather around the table with confidence, knowing that every dish is both delicious and safe for all your guests to enjoy.

Happy Thanksgiving!