Gluten Free Thanksgiving Dinner

Just be sure to check that everything is gluten free, because “they” sneak wheat in everywhere.  🙂

Below I’ve posted our menu, some recipes, and links I found helpful when creating our Thanksgiving feast.



Roast Turkey
Mashed Potatoes
Green Bean Casserole
Butter Beans…
Holiday Jello Salad
Blueberry Cobbler Dump Cake
Apple Fritters


Perfect Turkey in an Electric Roaster Oven

This is the recipe I followed because the oven is not working.   I used 2 sticks of butter (want to do the EVOO next time if I do it in the roaster.  The skin was brown but not as crispy as if it was cooked in the oven. )  I also seasoned it in the cavity and on top – under the skin – with poultry seasoning and sage and salt and pepper.  My Dad taught me that “you can’t over-season a turkey” (within reason of course :).  The same is NOT true of his famous dressing!


Here’s a good recipe –
But basically, wash and cut up potatoes – the smaller you cut them, the quicker they cook.  I sometimes (Ok, almost always) leave the skin on.
Put just enough water to cover them.
Boil them until you can stick a fork in them easily and they are done.
Drain them add a little milk, lots of butter, some salt and pepper and YUM!  I used my KitchenAid mixer to mix them (don’t over-mix!) and it was easy peasy lemon squeezy!


1 Loaf of Udi bread
1 onion chopped
3 stalks celery
2 eggs
liquid drippings – too much = too rich
stock broth – needs lots for GF
chopped up heart, liver, nicek meat, gizzard (cooked slowly on stove top – save 1/2 for gravy)
Mix until fairly moist, not runny (if runny add more bread; if dry, more liquid)
Season with sage, poulty seasoning, and salt and pepper.
Cook @ 350 for 20-30 min (to cook eggs)

Nice GF recipe with photos

I also found this helpful


I used the GF packet that came with the turkey.  CHEATER!  🙂
Here’s a nice one with photos –


This recipe uses Sweet Onion Kettle Chips
This one suggests Funyuns

Here’s the original French’s recipe
I did this only used a GF brand (HEB carries Tasty from Canada that is GF) of cream of mushroom soup and canned green beans and only 1/2 c milk – but watch to make sure it’s condensed cream of mushroom if you add milk.  Otherwise, omit the milk if it’s not condensed.

How to make GF homemade onion rings for the Green Bean Casserole



Directions for butter beans (from pkg):

Sort & rinse beans before cooking.

Quick Soak: rinse & sort beans in a large pot.Add 6-8 cups hot water To 1 lb of beans (about 2 cups). Bring To rapid boil; boil for 2 minutes. Remove from heat. Cover & let stand 1 hour.Drain soak water & rinse. 

Overnight Soak: rinse & sort beans in a large pot. Add 6-8 cups cold water To 1 lb beans (about 2 cups). Let stand overnight or at least 6-8 hours. Drain soak water & rinse.

Cooking Instructions: add 6 cups of hot water to drained & rinsed beans. Simmer gently w/lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.

—Add the salt, pepper to taste and 1 stick of butter!



2 boxes (30z each) gelatin or 1 lg strawberry or strawberry-banana flavor
1 or 2 bananas
1 small apple
1 jar fruit coctail
1/2 bag mini marshmallows (or more 🙂
chopped nuts to top (optional)

Follow directions for jello.
NOTE:  Save juice and use instead of water (in part – will take more liquid than this).

 My mom made this on Thanksgiving in 1999.  Best pumpkin pie EVER!  And this GF version is so good everyone loves it.  Except my Dad.  He says it’s “slimy raw pie.”  Whatever.  Make it!  🙂


1 1/2 c. milk
1 (6 oz.) pkg. Kraft vanilla instant pudding
1 c. canned pumpkin
1 c. Cool Whip
1 tsp. Pumpkin pie spice

Combine ingredients in deep bowl with electric mixture at low speed for 1 min.  Pour into crust (see recipe below).  Chill to set – approx 3 hrs.

NOTE:  Again, check to be sure everything is GF.  The original recipe called for a  cup of prepared dreamwhip.  But using coolwhip saves you a step!  And it does look like a pudding pie when finished – if that makes a difference.  No, don’t worry about that.  🙂

Gluten Free “Graham Cracker” crust
I really like the nutty flavor of the crust in this.  YUMMY!  It’s probably BETTER than the regular crusts.  YES!

NOTE:  I don’t bake the crust for this recipe.  And you don’t have to use the nuts but I like the added texture and flavor.

I would like to try different cookies as this recipe suggests –



I basically followed the first recipe except I used Bob’s Red Mill All purpose Baking Flour and 1/2 tsp xantham gum and milk (like the second recipe) but I liked the different tips offered in both recipes.  So, here they both are.
I want to try these as a donut!


Only used a can of blueberry.  It wasn’t really juicy enough, IMO.  Everyone liked the taste.  It was “berry” sweet.  🙂  I’m sure it is much better with peaches.  I used the Betty Crocker gluten free yellow cake mix like the recipe called for.  I want to try it with peaches (only used blueberry because it’s what I had).

Here’s to a great GF Holiday Meal!

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One Response to Gluten Free Thanksgiving Dinner

  1. JoAnn says:

    Looks like a very yummy menu. Merry Christmas. 🙂

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