Gluten-free Thanksgiving recipes

When the holidays roll around, you want to make meals that everyone can enjoy. These gluten-free recipes from Chef Cat Cora and Pillsbury can make that happen.

Chef Cat Cora, cookbook author, television personality, mom and Iron Chef, has created a variety of holiday recipes using Pillsbury Gluten Free Dough.

Use these recipes to serve gluten-free guests gathered at the Thanksgiving table all of the traditional and tasty holiday classics. These recipes include festive, filling sides and dessert, too!

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Try this twist on sausage-rice stuffing by swapping out white rice for wild rice, and using flavor-packed chorizo.

Serves 8

Ingredients:

• 3 cups water
• 1 cup uncooked wild rice
• 1 teaspoon salt
• 1 teaspoon extra-virgin olive oil
• 1/2 container (13 ounce) Pillsbury Gluten Free refrigerated pizza crust dough
• 2 tablespoons extra-virgin olive oil
• 1/2 pound gluten-free chorizo sausage, diced
• 1/2 cup finely chopped yellow onion
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped Italian parsley
• 2 teaspoons finely chopped fresh sage
• 1/2 cup chicken broth (from 32-ounce carton)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a 2-quart saucepan, heat the water, rice and salt to boiling; stir. Reduce the heat to low. Cover and simmer for 1 hour, or until most of the liquid has evaporated and rice pops open.
2. Drain the water, and set the rice aside to cool.
3. Meanwhile, heat your oven to 400 degrees F. With your hands, grease a baking sheet with the 1 teaspoon olive oil. With oiled hands, press the pizza dough into a 6-inch circle on the baking sheet.
4. Bake for 13-15 minutes, or until the crust is dry and the bottom is golden brown.
5. Remove from baking sheet and cool on a wire rack. When cool, cut the crust into bite-size cubes.
6. Reduce the oven temperature to 350 degrees F. Grease a 2-quart casserole.
7. In a 12-inch skillet, heat the 2 tablespoons of olive oil over medium-high heat. Cook and stir the chorizo, onion and garlic for about 5 minutes, or until the onion is soft. Stir in the parsley and sage and cook 1 minute longer.
8. In a large bowl, stir together the wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper.
9. Spoon the mixture into a casserole dish and cover it with aluminum foil. Bake for 20-25 minutes or until heated through. Serve immediately.

Update an old-fashioned hash with sweet potatoes and a flaky pastry top.

Serves 8

Ingredients:

• 3 tablespoons olive oil
• 1-1/2 pounds white potatoes, peeled and cut into 1/2-inch cubes (2-1/4 cups)
• 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
• 1 medium onion, diced
• 1/2 medium red bell pepper, cut into 2-inch strips
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 1-1/4 cups chicken broth (from a 32-ounce carton)
• 2 tablespoons Betty Crocker All-Purpose Gluten Free Rice Flour Blend
• 1/2 container (15.8 ounce) Pillsbury Gluten Free refrigerated pie and pastry dough
• 1 teaspoon gluten-free grated Parmesan cheese, if desired

Directions:

1. Heat your oven to 400 degrees F. Grease a 2-quart round baking dish.
2. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Saute the white potatoes for about 5 minutes, stirring occasionally. Add the sweet potatoes and saute for 5 minutes, stirring occasionally.
3. Stir in onion, bell pepper and garlic. Cook and stir for 5 minutes longer, or until potatoes are firm but tender. Stir in the basil, oregano, salt, pepper and cayenne.
4. In a 2-cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in the broth mixture until bubbly.
5. Stir the potato mixture into the sauce. Cook and stir for 1-2 minutes, or until thickened. Spoon the potato mixture into the baking dish.
6. Knead the dough until it is softened and no longer crumbly. Flatten it into a round.
7. Place the dough between 2 sheets of cooking parchment or waxed paper. Roll it into a 10-inch circle.
8. Cut the dough into 6-8 circles, using a 2-1/2-inch biscuit cutter.
9. Place the circles of dough evenly over the sweet potato mixture. Sprinkle the dough with Parmesan cheese.
10. Bake 12-18 minutes, or until pastry is dry and begins to brown.

Green beans get even better when a generous amount of cheesy crumb topping soaks in the herb-infused tomato juices.

Serves 8

Ingredients:

• 1/2 container (15.8 ounce) Pillsbury Gluten Free refrigerated pie and pastry dough
• 1/4 cup finely chopped almonds
• 1/4 cup extra-virgin olive oil
• 2 cups chopped yellow onions
• 1 clove garlic, finely chopped
• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounce) diced tomatoes in juice
• 1 tablespoon finely chopped fresh oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup crumbled gluten-free feta cheese

Directions:

1. Heat your oven to 425 degrees F. Grease a baking sheet and set it aside.
2. Crumble the dough and almonds with your hands until the dough is softened.
3. Shape the dough into a flat disk and place it between 2 sheets of cooking parchment or waxed paper. Roll the dough into a 10-inch circle. Carefully peel off the top sheet of paper. Replace the paper to cover it loosely.
4. Carefully turn the dough over to remove the second sheet of paper. Use the paper to carefully turn the dough over filling, then remove paper.
5. Bake 6-8 minutes, or until the bottom of the crust begins to brown. Cool it on a wire rack.
6. In a 12-inch skillet, heat the oil over medium heat. Cook and stir the onions 5 minutes, or just until softened. Stir in the garlic and cook for 1 minute. Stir in green beans, cover and heat over medium-low heat for 7-10 minutes, or until beans are crisp tender, stirring occasionally.
7. Stir in the undrained tomatoes, oregano, salt and pepper and heat to boiling. Spoon the mixture into a 2-quart casserole dish.
8. Meanwhile, in a medium bowl, crumble the crust and cheese until combined. Sprinkle the crumb mixture evenly over the bean mixture.
9. Bake 8-10 minutes, or until the topping begins to brown.

Time for dessert! Toffee bits and pecan pieces update the traditional holiday pie to a 2-in-1 pie-lover’s delight.

Serves 12

Ingredients:

• 1/2 container (15.8 ounce) Pillsbury Gluten Free pie and pastry dough
• 1/2 cup toffee bits
• 1/2 cup chopped pecans
• 1 can (15 ounce) pumpkin (not pumpkin pie mix)
• 1-1/2 cups light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup whipping (heavy) cream
• 3 eggs

Directions:

1. Heat oven to 375 degrees F. Roll 1/2 the container of pie crust between 2 pieces of waxed paper to form a 10-inch circle. Remove the waxed paper; press the dough into a 9-inch deep dish pie plate. Flute the edges of crust.
2. Sprinkle the bottom of the crust with toffee bits and pecans.
3. In medium bowl, mix the pumpkin, sugar, spice, and salt until smooth. Add the milk, cream and eggs, and beat until mixture is smooth.
4. Pour the mixture into the crust-lined pie dish. Bake 55 to 65 minutes or until a knife inserted in the center comes out clean.
5. Cool. Refrigerate pie.

More gluten-free recipes

Chocolate-date truffles with coconut and almonds
Lentil salad with mustard vinaigrette
Individual mixed berry and pecan crisps

Photo credit: Pillsbury