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Gluten Free Quick Thanksgiving Dinner Recipes

Posted By Carol Kicinski On November 19, 2012 @ 10:55 am In Entertaining | 16 Comments

Gluten Free Quick Thanksgiving Dinner Recipes

Gluten Free Quick Thanksgiving Dinner Recipes:

Gluten Free Cornish Game Hens

Ingredients

3 Cornish game hens
1½ teaspoons kosher or fine sea salt
1 teaspoon black pepper
2 teaspoons gluten free poultry seasoning
2 tablespoons olive oil

Directions

Preheat oven to 450 degrees.
Remove everything from the cavity of the game hens and either discard or reserve for another use. Halve the hens by cutting along both sides of the backbone with scissors or kitchen shears. Cut along one side of the breast-bone to separate into two halves. Rinse the halves and pat dry with paper towels. Combine the salt, pepper and poultry seasoning and rub all over the game hen halves.

Heat the oil in a large skillet over medium high heat and add the hen halves in batches, skin side down (do not crowd the pan). Sauté until golden brown, about 4 minutes, flip and sauté the other side for two minutes. Transfer hens to a roasting pan, skin side up, and roast, uncovered, for 20 minutes or until an instant read thermometer inserted at the thickest part of the breast registers 165 degrees and the juices run clear when pierced with a sharp knife. Cover with foil and let sit for 5 – 10 minutes before serving.

Servings:

Serves 6

Gluten Free Skillet Dressing

Ingredients

4 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1½ teaspoons gluten free poultry seasoning
½ teaspoon black pepper
1¼ – 1½ cups gluten-free chicken stock
2 cups gluten-free panko style bread crumbs

Directions

Melt butter in large skillet over medium heat. Add the onions and celery and cook until they soften, about 5 minutes. Add the garlic, poultry seasoning and pepper and cook for 1 minute. Add 1¼ cups chicken stock and simmer for 5 minutes. Add the bread crumbs, stir to combine, take off the heat, cover the pan and let sit for 8 – 10 minutes. If the dressing seems too dry, add a little more chicken stock. Taste and add salt if needed.

Servings:

Serves 6

Cranberry Gravy

Ingredients

12 ounces (about 3 cups) fresh or frozen whole cranberries
1 cup orange juice (preferably freshly squeezed)
1½ cups gluten-free chicken stock
1/3 cup sugar
Salt & pepper to taste

Directions

Combine cranberries, orange juice, chicken stock and sugar in a large skillet and bring to a boil over high heat. Continue to cook uncovered, stirring occasionally, until the liquid is reduced by half and the berries pop, about 8 – 10 minutes. Season to taste with a little salt and pepper.

Servings:

Serves 6

Maple Mashed Sweet Potatoes

Ingredients

3 pounds sweet potatoes, peeled and chopped
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
3 tablespoons unsalted butter
3 tablespoons maple syrup
4 – 6 tablespoons cream, half and half or milk

Directions

Put the cut-up sweet potatoes in a large pan and cover with cold water. Cover the pan and place over high heat. Bring to a boil and continue to cook until tender, about 10 minutes. Drain the sweet potatoes and return to the hot pot. Put back on the stove over medium heat and cook, stirring constantly for 1 minute to remove extra moisture. Mash the sweet potatoes coarsely in the pot with the salt and pepper. Add the butter and maple syrup and mash to combine. Add the cream, half and half or milk, a little at a time and mash until you reach the desired consistency.

Servings:

Serves 6

Oven Roasted Balsamic Onion Green Beans

Ingredients

1½ pounds green beans; stem ends snapped off
1 medium red onion, peeled, halved and each half cut into 6 wedges
2 tablespoons olive oil
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
2 tablespoons balsamic vinegar
2 teaspoons honey

Directions

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the green beans and onion wedges in the prepared baking sheet and toss with the olive oil, salt and pepper. Spread into an even layer. Roast for 10 minutes.

Combine the balsamic vinegar with the honey in a small bowl. When the beans and onions have roasted for 10 minutes, remove from the oven, pour the vinegar/honey mixture over the beans and onions and toss with tongs to coat. Return to oven and continue to roast for 12 – 15 minutes or until the onions and beans are dark golden brown in spots and the beans are starting to shrivel. Transfer to a serving dish and serve.

Servings:

Serves 6

Pumpkin Mousse Pie

Ingredients

1 – 8 ounce package gluten-free graham crackers (or 1 ½ cups gluten-free graham style crumbs, firmly packed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
¼ teaspoon kosher or fine sea salt
4 ounces cream cheese, at room temperature
1 – 15 ounce can pumpkin puree
2 teaspoons whiskey (optional)
1 – 2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
Pinch ground cloves
1/8 teaspoon freshly grated nutmeg
½ cup brown sugar
2½ cups heavy cream
2 – 3 tablespoons English Toffee Bits

Directions

Preheat oven to 350 degrees.

Break crackers up and place in food processor fitted with a steel blade and grind into crumbs. Or place the crackers in a plastic food bag and crush with a rolling pin. Combine the crushed crumbs with granulated sugar, melted butter and salt. Mix well. Press the mixture into a 9 inch pie plate, pressing down firmly. Bake for 8 minutes. Remove from oven, let cool 5 minutes then put in the freezer for 10 minutes to finish cooling and firm up.

With a hand held mixer, beat the cream cheese, pumpkin, whiskey (if using), vanilla (if not using whiskey, use 2 teaspoons, otherwise use 1 teaspoon), cinnamon, cloves and nutmeg until smooth and creamy.

In a clean bowl with clean beaters, whip the cream until soft peaks form. Mix a little of the cream into the pumpkin mixture, then fold in the rest. Smooth the mixture into the cooled pie crust and refrigerate until serving. Just before serving, garnish the top of the pie with the English Toffee Bits.

Servings:

Serves 6- 8


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