Thanksgiving is just around the corner, and while I know many people have jumped right to Christmas, I can’t help but give this food-centric holiday its due. Thanksgiving is my favorite holiday, and to me, it’s the perfect way to send-off the fall season.
Below, I have included a few of our Thanksgiving favorites, which we make every year, as well as a few new recipes I am trying this year. My mom eats a gluten free diet, so I am incorporating a few side dishes for her. There are a bunch more gluten free Thanksgiving recipes in my Pinterest board. And I’m working on a post about alternative desserts if pumpkin pie isn’t your jam.
Image via Oh Happy Day
We have made this Blue Moon Brined Turkey recipe for several years now. Although the actual recipe is a bit hard to pull out from the post, the results are always worth it. We don’t usually add the oranges on the top at the end.
In my opinion, every Thanksgiving gathering must have Mashed Potatoes + Gravy. (Don’t tell, but I always buy gravy packets.)
This Sweet Potato Gratin (+Spinach) was on my menu last year, and I cannot remember anything about it for the life of me. So, I think I will go back to this Spinach and Cheddar Soufflé, which I made a few years ago and really liked.
If sweet potatoes are your thing, this Sweet Potato Casserole with Pecan topping sounds good. This Smashed Sweet Potatoes with Maple Bourbon Butter sounds and looks heavenly. Or for a very traditional, simple option, this Cinnamon Roasted Sweet Potatoes with Cranberries fits the bill nicely. All three are also gluten free.
I love, love, love this Orange Bourbon Cranberry Sauce recipe. Go easy on the bourbon, though, because it can easily overpower the other flavors.
In terms of salad, I am torn between this Shredded Brussels Sprouts with Cranberries, Pistachios, and Parmesan or this Balsamic Beet Salad with Arugula, Goat Cheese, and Walnuts.
It would not be Thanksgiving for my husband if we didn’t make our beloved Cheesecake.
I tried this recipe for Black Bottom Pumpkin Pie last year, and I don’t think I left enough time for the pumpkin to set properly. It tasted good but was a bit too runny. If I was making it this year, I think I would use a baking sheet so the crust and chocolate end up being a much thinner layer. It is way too rich otherwise.
I’m planning to make these Maple Baked Pears with Chocolate Crumble and Coconut Cream for Thanksgiving dinner with my parents. They sound amazing, are gluten free, and seem pretty easy to put together.
If you need another gluten free option, this Ginger-Apple Crumble Pie sounds good. And these Individual Pumpkin Custards are a nice gluten free option if you want pumpkin pie but don’t want to deal with the crust.
Ok, so tell me, do you have any Thanksgiving favorites? Anything you are excited to try this year?