Gluten-Free Thanksgiving Recipes 

Whipped Feta Roasted Potatoes

Ingredients

• Kosher salt
• 1 1/2 baby Yukon Gold potatoes, halved crosswise
• 8 oz. feta
• 4 oz. cream cheese, room temperature
• 1 small clove garlic
• 3 Tbsp. extra-virgin olive oil, divided
• Zest of 1 lemon, divided
• 1/4 tsp. onion powder
• 1/4 tsp. smoked paprika
• Chopped fresh dill and parsley, for serving

Directions

Step 1: Preheat oven to 400°. Bring a large pot of water to a boil; generously season with salt. Boil potatoes until just fork-tender but not mushy, 6 to 8 minutes. Drain.

Step 3: Drizzle remaining 2 tablespoons oil on a large baking sheet. Sprinkle with onion powder, paprika, and 1 teaspoon salt. Toss potatoes in oil mixture, then turn each one cut side down.

Step 4: Roast potatoes until underside is golden brown and crispy, 20 to 25 minutes.

Step 5: Spoon potatoes over whipped feta. Sprinkle with dill, parsley, and remaining lemon zest.

Ingredients

•  1 lb. fresh green beans, trimmed
• 2 Tbsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 2 cloves garlic, finely chopped
• 1/4 tsp. freshly ground black pepper, plus more
• 1/2 c. shredded Parmesan
• 1/4 c. shredded mozzarella

Step 3: Heat broiler. Broil beans, watching closely, until cheese is melted and golden brown, 2 to 3 minutes. Season with more pepper and serve.

Gluten-Free Stuffing

Ingredients

• 2 loaves gluten free bread (each about 12 oz.)
• 8 Tbsp. butter, divided, plus more for buttering baking dish
• 2 onions, chopped
• 4 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 1/2 Tbsp. freshly chopped sage
• 1/2 Tbsp. fresh thyme leaves
• 1/2 Tbsp. freshly chopped rosemary
• Kosher salt
• Freshly ground black pepper
• 1/4 c. freshly chopped parsley, plus more for garnish
• 2 c. gluten free low-sodium chicken or vegetable broth

Step 2: Preheat oven to 350º and butter a 9″-1x-3″ baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.

Step 4: Place bread in a large bowl and add skillet mixture and chicken broth.

Step 6: Garnish with parsley and serve.

Air Fryer Moroccan-Spiced Carrots

Ingredients

• 1 lb. medium carrots, peeled, trimmed, and cut ½”-thick on the bias
• 1 Tbsp. extra-virgin olive oil 
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. smoked paprika
• 2 Tbsp. fresh orange juice 
• 2 tsp. fresh lemon juice 
• 1/4 c. pomegranate seeds 
• 2 Tbsp. chopped toasted almonds 
• Torn fresh mint leaves, for serving

Gluten-Free Apple Pie

Dough

• 1 1/2 c. gluten-free flour, such as Bob’s Red Mill Gluten-Free 1 to 1 flour 
• 1 c. stone-ground white cornmeal 
• 1 Tbsp. granulated sugar
• 1/4 tsp. kosher salt 
• 1 c. (2 sticks) cold unsalted butter, cut into cubes
• 3/4 c. ice cold water

Filling & Assembly

• 3 Pink Lady apples (about 400 g.), peeled, cored, and thinly sliced
• 3 Granny Smith apples (about 400 g.), peeled, cored, and thinly sliced
• 3/4 c. granulated sugar 
• 1/2 c. cornstarch
• 1/4 c. fresh lemon juice
• 1 tsp. ground cinnamon
• Pinch of kosher salt
• Cooking spray
• Gluten-free flour, for dusting
• 1 large egg
• 1 Tbsp. turbinado sugar 

Directions

Dough

Step 1: In a large bowl, whisk flour, cornmeal, granulated sugar, and salt. Using your fingertips, mix butter into dry ingredients until large pea-size pieces form. Add water and mix with a fork until combined.

Step 2: Turn out dough onto a work surface and divide in half. Gently knead each half just until dough comes together. Press to a disk, making sure no scraps remain.Step 3Wrap disks in plastic wrap. Refrigerate at least 30 minutes or up to 24 hours.

Filling & Assembly

Step 1: In a large bowl, toss apples, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until coated.

Step 2: Let 1 disk of dough rest at room temperature 10 minutes. Grease a 9″ pie dish with cooking spray. Generously dust work surface with flour (the dough is very soft and fragile, so it will be hard to work with if it sticks).

Step 3: Roll dough to a round 11″ to 12″ in diameter about 1/8″ thick. Gently fold dough into quarters. Transfer to prepared dish (if dough breaks, pinch it back together). Unfold dough and firmly press against sides and bottom of pan. Trim, leaving about 1″ overhang. Pour filling into dough.

Step 4: Lightly dust work surface with more flour. Roll remaining disk of dough to a round 11″ in diameter about 1/8″ to 1/4″ thick. Gently fold dough into quarters and place over filling. Unfold dough, then trim edges of top round, leaving a 1/2″ overhang. Fold edge of bottom round up and over; press together to seal. Using your index finger and thumb from one hand and your index finger from the other, make small indentations around edges. Refrigerate until chilled, about 30 minutes.

Step 5: Arrange a rack in lower third of oven; preheat to 400°. Cut a small X in top of pie. In a small bowl, beat egg with a splash of water until blended. Brush top and edges of pie with egg wash. Sprinkle with turbinado sugar.

Step 6: Bake pie 30 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown, about 30 minutes longer.

Step 7: Let cool about 20 minutes before slicing.