I have nothing against traditional Thanksgiving dishes. I do think it's fun to get creative and reinvent them, whether it's to accommodate a food sensitivity, or just shake it up a little.
I am not including recipes for classics like roast turkey, because, honestly, there are a million resources already out there. I'm not going to challenge Julia Child on how to cook a magnificent bird.
Here are a few dishes I have tweaked.
I hope you enjoy.
CORNBREAD (gluten free)
1/3 cup butter
2 ounces cheddar cheese
1 1/2 cups sprouted cornmeal, plus more for pan
1/2 teaspoon coarse sea salt
1/2 teaspoon baking soda
2 large eggs
3/4 cup yogurt
3/4 cup frozen corn
1/2 cup heavy cream
Preheat oven to 375F.
In a small saucepan, melt the butter and set aside to cool.
Grate the cheese with box grater or food processor. Set aside.
Combine cornmeal, sea salt and baking soda in a small bowl.
In a medium bowl, whisk the eggs.
Stir in yogurt and melted/cooled butter and mix well.
Stir in dry ingredients.
Fold in the corn, cream, and grated cheese.
Using your fingers, grease the bottom and sides of a glass or non-reactive metal 8X12 pan and dust with cornmeal.
Pour batter into the greased pan.
Bake for 35-45 minutes, or until loaf is golden brown all over the top and starting to pull away from edges of pan.
When done, remove from oven and let cool for at least 15 minutes before slicing.
If desired, freeze by wrapping tightly in plastic wrap (or parchment and foil) then store in a ziplock freezer bag. To serve allow to defrost and then slice. If you would like, remove plastic then warm in the oven before serving.
* adapted from a Real Plans recipe
FIG, SAGE, and PINENUT STUFFING (vegetarian + gluten free)
I've adapted this recipe from My Halal Kitchen (original recipe here)
3-4 gluten free bagels
1 cup walnuts
6-8 tablespoons unsalted butter
2 onions, minced (about 1-1/4 cups)
4 stalks celery (about 2 cups)
4-5 cloves garlic (about 3 tablespoons minced)
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup white grape juice (low sugar content)
1- 1/4 cup dried figs, roughly chopped and stems removed
1/2 cup pine nuts
Few sprigs fresh thyme, chopped or whole
Few sprigs fresh sage, chopped or whole
2 cups vegetable broth
2 large eggs, beaten
Preheat oven to 375° F.
Cut bagels into 1/2-inch pieces then into cubes and place on baking sheets in the oven for about 10 minutes.
Butter a large oven-safe dish. Butter the foil you'll put on top of the dish so the melted butter will drip down into the stuffing.
Next, use a large sauté pan to heat the butter and add the onions, cooking down for about a minute or two.
Next, add the diced celery and garlic. Cook for an additional minute or two to soften. You can brown them slightly if you choose to, as well, which just requires a few more minutes of cooking. Add the juice to sweeten the dish. Evaporate most of the juice, leaving about 2 tablespoons. Remove from heat immediately and set aside.
Pour the vegetable broth into the baking dish. Add the remaining ingredients and the two beaten eggs. Mix together.
Bake in 350° F oven for 20 minutes, covered. Remove covering and bake for an additional 30 minutes. Remove from oven immediately and serve as a side dish or stuff inside a fully cooked turkey or chicken for presentation.
PUMPKIN PIE (gluten free | grain free)
For the crust:
2 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 large egg
2 tablespoons coconut oil
For the filling:
2 large eggs
1 cup pumpkin puree
1/2 cup coconut oil
1/4 cup honey
1/4 cup canned coconut milk
1/2 cup almond milk
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 tablespoon vanilla
For the topping:
2 teaspoons arrowroot
2 cups fresh cranberries, or frozen
1 tablespoon honey, or more to taste
For the crust: Preheat oven to 350F.
Place almond flour, baking powder, and salt in a food processor and pulse to combine. Whisk one egg and add to coconut oil and pulse until the dough forms together.
Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes.
Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand. Pierce the crust with a fork a few times to prevent the dough from bubbling while baking.
Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling.
For the filling: Whisk eggs. Place pumpkin puree, coconut oil, honey, coconut milk, almond milk, eggs, pumpkin pie spice, sea salt and vanilla in a medium sized mixing bowl. Beat on medium speed with a hand mixer until filling is smooth. Pour filling into the cooled pie crust.
Wrap aluminum foil around the crust edges (this will prevent them from getting too brown). Place the pie on a center rack and bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool.
For the topping: While the pie is cooking, you can make yo ok ur cranberry topping. Zest half the orange and juice all of it. Place the orange juice and arrowroot powder in a medium sized saucepan and whisk to combine. Add the cranberries, orange zest and honey and stir to combine. Place over medium high heat and allow to come to a light boil.
Reduce heat to low and allow to simmer for about 5 minutes. Taste and add additional honey, if desired. Remove from heat and allow to cool.
Pour the cooled cranberry topping over the pie and slice. Serve and enjoy!
* adapted from Real Plans
Hi! My name is Sarah. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog. Thanks for reading!