GFCF Thanksgiving Recipes

I had planned to cook up a fancy Thanksgiving meal ahead of time and take lots of pictures.  But seven kids and the  never ending football season had other plans for me.  So here are all the recipes for our gluten and casein free Thanksgiving meal.

Menu Plan

Main Dishes

Brined and Oven Roasted Turkey


Layered Salad
Waldorf Salad

Side Dishes

Southern Style Green Beans
Apple, Bacon and Onion Stuffing
Oven Roasted Root Vegetables
Mashed Potatoes
Cranberry Sauce


Gluten Free Casein Free Pumpkin Pie
Apple Crisp


Brined and Roasted Turkey


 1 gallon of chicken stock (not low sodium, you need the sodium to brine the turkey)
 1 cup kosher salt
 ½ cup brown sugar
 1 tablespoon whole peppercorns
 12-18 pound turkey
 Butter substitute
 4 cloves garlic, chopped


  • Bring the chicken stock and seasonings to a boil. Let cool to room temperature and add in a gallon of ice water.
  • Pour into a large, approximately five gallon container and submerge turkey.
  • Keep in brine solution for at least 6-8 hours and up to 24 hours.
  • Remove the bird from the solution and pat dry.
  • Mix the butter and the garlic and rub between the skin and flesh of the turkey. Lightly salt and pepper the outside of the turkey.
  • Roast the turkey in the oven according to the package directions. It is usually a 325 degree oven for 3-4 hours, depending on the weight of the turkey.


  • Brining is putting moisture and seasonings into the turkey through osmosis. It allows for a juicier, more flavorful bird.
  • Basting a turkey is useless. It does not keep the bird moist, nor does it add any flavor to the meat of the turkey.
  • Opening the door of the oven to baste a turkey slows down the cooking process.

Apple, Bacon and Onion Stuffing


 9 cups gfcf bread cubes (12-15 slices gfcf bread)
 Nonstick cooking spray
 9 slices bacon
 2 tablespoons butter
 1 ½ cups coarsely chopped red onions
 3 stalks celery, chopped
 1 teaspoon dried sage, crushed
 1 teaspoon dried thyme, crushed
 2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups)
 1 tablespoon minced garlic (6 cloves)
 ¼ teaspoon ground black pepper
 1 cup chicken broth
 Small fresh sage leaves (optional)


  • Preheat oven to 300 degrees. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
  • Preheat oven to 375 degrees. Lightly coat a 9 by 13 inch baking dish with cooking spray; set aside.
  • In an extra large skillet, cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 2 tablespoons drippings in skillet.
  • Add butter to skillet. Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened. Transfer to an extra large bowl.
  • Add gfcf bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine. Add broth and toss until moistened.
  • Spoon into the baking dish and press to pack tightly. Bake, uncovered, for 25 to 30 minutes or until stuffing is hot and top is light brown. Cool about 10 minutes. Makes 12 servings.

Southern Style Green Beans

 ¾ pound of nitrate free bacon, diced (or salt pork fatback)
 2 ½ quarts of water
 3 pounds of fresh green beans
 Salt and Pepper


  • Bring the water to a boil and add the bacon. Reduce the heat to medium low and simmer, covered for one hour.
  • Stir in the green beans and cook covered for an additional 40-45 minutes.
  • Drain and season with salt and pepper.

Oven Roasted Root Vegetables

 2 sweet potatoes
 2 turnips
 2-3 beets
 2 parsnips
 6 carrots
 1 clove of garlic
 2 Tablespoons olive oil
 ¼ teaspoon salt
 1/8 teaspoon pepper


  • Preheat oven to 425 degrees.
  • Peel and dice all the vegetables in one to one and half inch cubes. Separate and peel the garlic cloves. In a large bowl, combine the vegetables with oil, salt and pepper and toss to coat.
  • Spread the vegetables in a sheet pan in a single layer and bake in the oven for 45 minutes.

Mashed Potatoes


 5 pound of russet potatoes
 8 tablespoons butter substitute
 ½ to ¾ cup chicken stock
 Salt and pepper to taste


  • Peel and quarter the potatoes. In a large pot of salted water, boil the potatoes for 30-40 minutes, until fork tender. Make sure the fork easily pierces the potatoes. If it is not fully cooked, you will have lumps in your mashed potatoes. Nobody likes lumpy mashed potatoes.
  • Add the butter substitute, salt and pepper and ½ cup of the chicken stock and mash with a potato masher. If you need to add more chicken stock, you can do so now. But it’s easier to add more later. You can’t take it back out.
  • Now the most important step. TASTE your potatoes. Make sure you don’t need to add more salt.
  • You can also add in other seasonings. We sometimes like to add garlic powder. On Thanksgiving, because we are going to be putting large quantities of gravy over them, we do not add the garlic.

Cranberry Sauce

 1 cup sugar
 1 cup water
 4 cups fresh cranberries (a 12 ounce package)
 Optional chopped walnuts, orange zest, cinnamon, nutmeg


  • Combine the sugar and water in a saucepan and simmer over medium heat until the sugar dissolves.
  • Add the washed cranberries and return to a simmer for 10 minutes, or until the cranberries burst.
  • At this point, remove from heat and add in your optional ingredients. I like to add a half cup of chopped walnuts or pecans. My kids however, like it without the nuts.

Layered Salad

 Romaine Lettuce
 Baby Spinach
 6 hard boiled eggs, roughly chopped
 6-10 slices of cooked bacon, roughly chopped
 4 whole tomatoes, Diced
 Chopped green onions
 1 ½ cups frozen green peas, thawed
 ½ cup mayonnaise (I use spectrum)
 1 ripe avocado
 1 tablespoon lemon juice
 Salt
 Garlic powder
 Pepper


  • In a large glass bowl, start layering the salad. The bottom layer should be shredded romaine. Please add salt and pepper after this layer and the next. The next layer is the baby spinach. The salad will be much tastier if you have seasoned these two layers.
  • The third layer is boiled eggs and the fourth layer is bacon. I like the edges of the salad to look pretty when they are in a glass bowl, so if the eggs and bacon don’t go all the way, layer them around the edges so they show and add more lettuce to the center.
  • The next layer is tomatoes, then diced green onions. The next layer is the peas.
  • In a blender, combine the avocado, mayonnaise, lemon juice, ¼ teaspoon salt, ¼ teaspoon garlic powder and 1/8 teaspoon pepper and blend to combine.
  • Spread this layer over the top of the salad, all the way to the edges. This will seal in the salad and allow you to store in the refrigerator while you finish your other dishes.
  • This is also a good recipe to take to picnics and potlucks.

Waldorf Salad

 2 apples, cored and diced
 1/2 cup grapes, halved
 1/2 cup chopped celery
 1/2 cup walnuts, roughly chopped
 1 tablespoon lemon juice
 1/3 cup mayonnaise
 ½ teaspoon salt
 ¼ teaspoon pepper


  • Combine the apples, grapes, celery and walnuts in a large bowl.
  • In a small bowl, combine the mayonnaise, lemon juice, salt and pepper and stir to combine. Pour over the fruit and nuts and mix well.
  • This can be made the night ahead and stored in the refrigerator.

Pumpkin Pie

 1 ¾ cups of Pamelas Bread Mix and Flour Blend
 8 tablespoons of butter sub
 3-5 tablespoons of cold water
 1 can of Pumpkin puree
 1 Tablespoon of Pumpkin pie spice
 ¼ teaspoon of salt
 2 medium eggs
 ½ cup of brown sugar
 1 cup of milk substitute


  • In a chilled bowl, cut the butter sub into the gfcf flour mix. You can do this using a pastry cutter, or two butter knives. Once incorporated, add the water in, one tablespoon at a time until the mixture comes together. DO NOT overmix. Wrap in plastic and store in the refrigerator for 30 minutes.
  • When ready to roll, put between two pieces of wax paper and roll out to a ¼ inch thickness. This recipe makes one 9 inch pie. Remove the top piece of wax paper and flip into a pie plate, then flute the edges. If the crust comes apart in places, don’t worry, just press it back together with your fingertips.
  • To prepare the filling, beat the eggs until frothy. Once beaten, add the spices and the brown sugar and stir to incorporate. Then add in the can of pumpkin puree. Do not use pumpkin pie mix, because it has dairy products in it. Once mixed in, add the milk substitute of your choice and stir. Pour into unbaked pie shell.
  • Bake at 450 degrees for 10 minutes, then lower your temperature to 350 degrees and continue cooking for 30-35 more minutes.
  • Let cool and serve with your favorite non dairy whipped cream.

Apple Crisp

 4 medium tart apples, peeled, cored and diced
 ¾ cup brown sugar
 ½ cup gfcf flour blend
 ½ cup certified gluten free oats or ½ cup roughly chopped pecans
 1/3 cup butter substitute (plus more for greasing the baking dish)
 ¾ teaspoon cinnamon
 ¾ teaspoon nutmeg


  • Preheat the oven to 375 degrees.
  • Grease the baking dish well with the butter substitute.
  • Spread the apples in an 8×8 baking dish.
  • In a small bowl, combine the remaining ingredients and sprinkle over the top of the apples. If your child can not tolerate the gluten free oats, just substitute them with a roughly chopped nut. We like pecans, but you can also use walnuts.
  • Bake for 30 minutes.
  • We like to serve this with either a diary free ice cream or whipped cream.
  • Another delicious variation is to use 2 apples and 2 cups of thawed frozen blueberries.


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