Thanksgiving is a holiday surrounded by luscious food, like mac and cheese, stuffing, green bean casserole and turkey slathered in gravy. However, these dishes only sound mouthwatering to those not suffering with celiac disease or a gluten intolerance. To them, these dishes sound like a trip to the ER! This Thanksgiving, celebrate by serving food everyone can eat with this decadent, gluten-free menu!
Loaded baked potato soup, butternut squash risotto, brown butter braised chicken, and cheesecake baked apples will make everyone happy this Thanksgiving. Plus, by replacing plain mashed potatoes with soup and turkey with chicken, you're adding some variety and flair to a normally boring (and overdone) menu. After an hour of stuffing yourself with these delicious gluten-free recipes, you won't even remember or miss the gluten!
Preheat oven to 350 degrees F. Lightly grease a baking dish with nonstick cooking spray. Liberally coat chicken with salt and pepper.
Heat one tablespoon of butter in a nonstick pan. Heat butter until browned. Add chicken and cook until lightly browned on both sides. Place chicken and garlic cloves in the pan and bake for 25 minutes, or until fully cooked.
While chicken bakes, boil chicken cube and two cups of water in a small pot. Once broth cube has dissolved, add lentils. Boil lentils for 10 minutes, covered. Add one more cup of water, reduce heat to medium, and heat another 10 minutes, or until lentils are softened.
Finely chop the onions and bacon. In the same pan as before, heat two tablespoons of butter over medium-high heat. Add onions, bacon and mushrooms and cook until fragrant and brown. Add half of the lentils to the pan and garnish with salt and pepper.
Once chicken has baked, place into the pan with the mushrooms and bacon. Heat until chicken is golden brown on each side. Garnish with additional salt and pepper. Serve with roasted garlic cloves.
Loaded baked potato soup recipe
Serves about 4
4 medium potatoes, baked and peeled
2 cans (28 ounces) low-sodium chicken broth
1/2 medium red onion, chopped
4 tablespoons plain Greek yogurt
Dash of salt and pepper
1/2 cup shredded white cheddar cheese
3 slices pork bacon, cooked and crumbled
2 tablespoons red onion chopped
Quarter the potatoes and place in the body of a food processor. Add broth and cover; blend until smooth. Pour mixture into a saucepan over medium-high heat.
Stir in Greek yogurt, salt and pepper. Add onions and cover on low heat and cook until warm, about 10 minutes. Serve with bacon crumbles and cheddar cheese.
Preheat oven to 375 degrees F. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.
Pour slightly cooled squash into the body of an eight-cup food processor (or do two batches). Add about one-quarter cup of broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure one and one-third cups of puree (what you need for this recipe) and save the rest for a later date.
Heat remaining broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.
Meanwhile, heat tablespoon butter in a large pan on medium heat. Add onions and cook until fragrant, about two minutes. Add in garlic and cook another two minutes. Pour in rice, rosemary and oregano. Cook about one minute. Add wine and cook until it's fully absorbed, about five minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch as fully absorbed before you add in more.
After the last spoonful of broth has been added, cook risotto an additional 5 to 10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in Parmesan cheese and additional salt and pepper to taste.
Serve with a garnish of rosemary and a dash more freshly grated Parmesan.
Cut the top off each apple. Using a spoon, carefully scoop out the insides of the apples until you're left with about a one-half to three-quarters-inch thick shell. Keep apple insides. Place apples in a greased baking dish.
To prepare the filling, beat the cream cheese, brown sugar, vanilla and egg together with a handheld mixer until creamy. Add in cinnamon and apples, stir to combine.
Carefully fill each apple about two-thirds of the way full with cheesecake filling. Bake apples for about 25 minutes, or until insides are almost set and apples are beginning to soften. Place in the fridge to chill for at least three hours. One chilled, serve with caramel and enjoy!