Turkey Day Dishes

At this this time tomorrow, you’ll probably be sitting down at the table eating your favorite Thanksgiving recipes, unless you have dietary restrictions where your choices may be limited. Good news though, recipe developer Kate Throne joins TCL today share 3 turkey day dishes that are both delicious and gluten free.

Gluten Free Pumpkin Pie

For Crust:

3 cups gluten-free flour
2 sticks cold unsalted butter cubed
½ teaspoon kosher salt
1-2 tablespoons water

For Filling:

1 can pumpkin purée
14 ounces of sweetened condensed milk
2 eggs
1 egg yolk
⅔ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon sea salt


 Pour the flour, salt, and cubed butter into the food processor. Pulse until crumbly.
Slowly add the cold water one tablespoon at a time. The pie dough should form a ball.
Once the dough forms a ball, stop adding the water.
Pat the dough into one disk on a floured surface. Wrap in plastic wrap and refrigerate for at least two hours.
Preheat the oven to 425 degrees.
After two hours, roll the pie dough out on a floured surface and fit it into a pie pan.
Place a piece of parchment paper over the crust and pour either dried beans or pie weights into the pie crust. Bake in the oven for 12 minutes.
Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.
In a large mixing bowl, combine pumpkin puree, condensed milk, granulated sugar, spices, eggs, extra egg yolk, salt, and vanilla extract. Whisk to combine.
Pour into the pie pan over the pie crust.
Bake in the preheated oven at 425 for 12 minutes. Then reduce oven temp to 350 degrees and bake for 40 minutes.
Let the pie cool, and serve at room temperature on a pie plate. Save any leftovers–as with any Thanksgiving food, it’ll be even better next time!

Maple Roasted Nuts


2 cups raw cashews unsalted
¼ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon sea salt
1 tablespoon brown sugar


Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.
Pour the raw cashews into a large bowl and pour the maple syrup over them. Use a spoon or spatula to coat all the cashews in the maple syrup.
Sprinkle the ground cinnamon, brown sugar, and ¼ teaspoon salt over the cashews. Toss to combine using a spoon.
Pour the cashews on the prepared baking sheet with parchment paper and distribute them evenly. Pour any extra maple syrup mixture on the bottom of the bowl over the cashews.
Bake in the oven for five minutes. Take the baking sheet out and give the pan a shake to mix the cashews. Bake for five more minutes.
Take the cashews out and let the cashews cool on the baking sheet. You will end up with caramelized cashew nut clusters. The cashews will be golden brown. You can top the cashews with an extra pinch of salt.


the cashews and maple syrup mixture might look bubbly in the oven. Don’t worry, the bubbles will go away. As long as you shake the pan or stir the cashews halfway through, the cashews will be fine.

Gluten Free Stuffing


1 loaf gluten-free bread
1 ¼ cups chicken stock
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon sage
1 teaspoon powdered onion
1 teaspoon parsley
1 egg
1 tablespoon butter


 Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
Cut the gluten-free bread into small cubes using a serrated knife.
Fill the prepared baking sheet with the gluten-free bread cubes and bake in the oven for 20 minutes. This is going to dry out the bread.
In a bowl, combine chicken broth and egg. Whisk to combine. Set aside.
Melt the butter in a dutch oven on the stove over medium heat.
Add the toasted bread cubes to the dutch oven and stir. Add the dried onion, dried sage, dried parsley, salt, and black pepper, and stir again.
Pour the chicken broth and egg mixture over the bread cubes and stir. Cover the dutch oven with tin foil or the cover and bake in the oven for 20 minutes covered in the preheated oven.
Remove the foil or cover from the dutch oven and bake for 10 more minutes.
Remove from the oven and serve OR use to stuff your turkey. The top of the stuffing will be golden brown.


If you’re using this stuffing to stuff your turkey, make sure to use a stuffing bag or cheesecloth.

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