50+ Deliciously Inclusive Thanksgiving Gluten and Dairy-Free Recipes You’ll Love

As the Thanksgiving holiday approaches, many of us are filled with joy and excitement at the prospect of gathering with family and friends around the dinner table.

However, for those with dietary restrictions, such as gluten and dairy sensitivities, planning the perfect feast can feel daunting. The good news is that Thanksgiving doesn’t have to be a stressful experience for anyone.

In this blog article, we present 50+ Thanksgiving gluten and dairy-free recipes that not only cater to various dietary needs but also celebrate the rich flavors and traditions of the holiday.

From savory sides and hearty mains to decadent desserts, this collection showcases delicious and satisfying dishes that everyone can enjoy.

Embrace the spirit of Thanksgiving with meals that are inclusive and flavorful, ensuring that all your guests leave with full bellies and happy hearts.

Whether you’re preparing a feast for a crowd or an intimate gathering, you’ll find plenty of inspiration to create a memorable holiday meal.

50+ Deliciously Inclusive Thanksgiving Gluten and Dairy-Free Recipes You’ll Love

Thanksgiving is a time for gratitude, reflection, and most importantly, togetherness. By incorporating gluten and dairy-free recipes into your holiday menu, you can ensure that everyone feels welcome and included at the table.

With 50+ delicious options to choose from, there’s no shortage of creativity and flavor to elevate your Thanksgiving celebration.

From comforting classics like creamy soups and savory casseroles to vibrant salads and sweet treats, this collection proves that dietary restrictions don’t mean compromising on taste.

Embrace the season’s bounty and discover how easily you can create a beautiful and diverse feast that everyone will love.

As you gather with loved ones this Thanksgiving, remember that it’s not just about the food—it’s about the memories you create together.

Cheers to a joyful, inclusive, and delicious holiday!

Herb-Roasted Turkey

This herb-roasted turkey recipe is a showstopper for your Thanksgiving feast. Juicy and tender, it’s seasoned with a blend of fresh herbs, citrus, and garlic to create a flavor-packed bird that everyone will enjoy. Best of all, it’s gluten-free and dairy-free, making it a perfect centerpiece for those with dietary restrictions.

Ingredients:

• 1 whole turkey (12-14 lbs), thawed
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• Zest of 1 lemon
• Zest of 1 orange
• 1 lemon, halved
• 1 orange, halved
• Fresh herbs (rosemary, thyme, and sage) for stuffing the cavity

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Prepare the Turkey: Remove the turkey giblets and pat the turkey dry with paper towels. Place it in a large roasting pan.
3. Season: In a bowl, mix the olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, rosemary, sage, and zests of lemon and orange. Rub this mixture all over the turkey, including under the skin and inside the cavity.
4. Stuff the Cavity: Place the halved lemon and orange along with the fresh herbs inside the turkey cavity.
5. Roast the Turkey: Tent the turkey loosely with aluminum foil and roast in the preheated oven. Cooking time is approximately 13-15 minutes per pound. Remove the foil in the last 30-45 minutes for a crispy skin.
6. Check for Doneness: The turkey is done when it reaches an internal temperature of 165°F (75°C) in the thickest part of the breast and thighs.
7. Rest and Serve: Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.

This herb-roasted turkey is not just a dish; it’s a centerpiece that brings everyone together. The combination of herbs and citrus infuses each bite with delicious flavors, ensuring that even your gluten- and dairy-free guests feel included in the feast. Pair it with your favorite gluten-free sides for a memorable Thanksgiving dinner that everyone will enjoy.

Creamy Cauliflower Mashed Potatoes

These creamy cauliflower mashed potatoes are a healthy alternative to traditional mashed potatoes, offering a rich and satisfying texture without the gluten or dairy. The addition of garlic and olive oil enhances the flavor, making this dish a fantastic side that complements any Thanksgiving spread.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup unsweetened almond milk (or other dairy-free milk)
• Salt and pepper to taste
• Fresh chives, chopped, for garnish (optional)

Instructions:

1. Steam the Cauliflower: In a large pot, bring water to a boil and steam the cauliflower florets until tender, about 10-15 minutes.
2. Sauté Garlic: In a small skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to burn it.
3. Blend the Ingredients: Once the cauliflower is tender, drain it and transfer it to a food processor. Add the sautéed garlic, olive oil, almond milk, salt, and pepper. Blend until smooth and creamy. You may need to adjust the almond milk for desired consistency.
4. Serve: Transfer the creamy cauliflower mash to a serving dish, garnishing with chopped chives if desired.

This creamy cauliflower mashed potatoes recipe is not only a healthier choice but also an incredibly flavorful alternative to traditional mashed potatoes. With its silky texture and aromatic garlic, it makes a delightful addition to your Thanksgiving table. Your guests may not even miss the dairy, making it a win-win for everyone at the gathering.

Pumpkin Pie with Coconut Whipped Cream

This pumpkin pie is the ultimate gluten-free and dairy-free dessert that captures the essence of fall. It features a homemade gluten-free crust filled with a spiced pumpkin filling, topped with a light and fluffy coconut whipped cream. It’s the perfect sweet ending to your Thanksgiving feast that everyone will love.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 egg

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 3/4 cup coconut milk (full-fat)
• 3/4 cup maple syrup
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the coconut whipped cream:

• 1 can (13.5 oz) full-fat coconut milk, chilled
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, coconut flour, and salt. Add melted coconut oil, honey (or maple syrup), and egg. Combine until a dough forms. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork.
2. Bake the Crust: Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool slightly.
3. Make the Filling: In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, vanilla, and salt until well combined.
4. Fill the Crust: Pour the filling into the pre-baked crust and smooth the top. Bake for an additional 45-50 minutes, or until the filling is set and the edges are lightly browned. Let it cool completely before slicing.
5. Prepare the Coconut Whipped Cream: In a mixing bowl, scoop out the solid part of the chilled coconut milk, leaving the liquid behind. Whip the solid coconut milk with a whisk or mixer until fluffy. Add maple syrup and vanilla extract, whipping until combined.
6. Serve: Top each slice of pie with a dollop of coconut whipped cream.

This pumpkin pie with coconut whipped cream is a delicious conclusion to your Thanksgiving meal, embodying the flavors of the season while catering to gluten and dairy-free diets. The combination of the nutty crust, spiced pumpkin filling, and creamy coconut topping creates a harmonious dessert that will impress your guests and leave them asking for seconds. It’s a great way to ensure that everyone, regardless of dietary restrictions, can indulge in the sweet traditions of Thanksgiving.

Maple-Glazed Brussels Sprouts

These maple-glazed Brussels sprouts are a perfect side dish for Thanksgiving, bringing a delightful sweetness that balances their natural earthiness. Roasted until crispy and then drizzled with maple syrup, this dish is not only gluten-free and dairy-free but also incredibly easy to prepare. It’s a colorful and nutritious addition to your festive table.

Ingredients:

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pure maple syrup
• 1/4 cup balsamic vinegar
• 1/4 cup pecans, chopped (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
4. Make the Glaze: In a small saucepan, combine the maple syrup and balsamic vinegar over medium heat. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Combine and Serve: Drizzle the maple glaze over the roasted Brussels sprouts and toss to combine. If using, add the chopped pecans for extra crunch. Garnish with fresh parsley before serving.

This maple-glazed Brussels sprouts recipe elevates the traditional vegetable dish into a standout side that’s both vibrant and flavorful. The combination of sweet maple syrup and tangy balsamic vinegar creates a perfect harmony that enhances the Brussels sprouts’ natural taste. This dish not only pleases the palate but also adds a pop of color to your Thanksgiving spread, making it an ideal choice for any holiday table.

Sweet Potato Casserole with Coconut Topping

This sweet potato casserole is a warm and comforting dish that captures the essence of Thanksgiving. It’s naturally gluten-free and dairy-free, featuring creamy sweet potatoes topped with a crunchy coconut and pecan mixture. This casserole is sure to be a hit with everyone, combining sweetness and texture in every bite.

Ingredients:

For the sweet potato filling:

• 4 cups sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt to taste

For the coconut topping:

• 1 cup shredded unsweetened coconut
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Sweet Potatoes: In a large pot, boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain and return to the pot.
3. Mash the Sweet Potatoes: Add coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and creamy.
4. Prepare the Topping: In a separate bowl, combine shredded coconut, chopped pecans, maple syrup, and melted coconut oil. Mix until well combined.
5. Assemble the Casserole: Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish. Sprinkle the coconut topping over the sweet potatoes.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.

This sweet potato casserole with coconut topping brings a delightful twist to a Thanksgiving classic. The creamy filling is rich and satisfying, while the coconut and pecan topping adds a delightful crunch and a hint of sweetness. It’s a dish that not only complements the Thanksgiving menu but also provides a heartwarming and nostalgic experience, making it a must-have for your holiday gathering.

Apple Cranberry Crisp

This apple cranberry crisp is a delicious and fruity dessert that perfectly balances the tartness of cranberries with the sweetness of apples. Topped with a crunchy oat and almond flour topping, this gluten-free and dairy-free dessert is an excellent way to end your Thanksgiving meal on a sweet note.

Ingredients:

For the filling:

• 4 cups apples, peeled and sliced
• 1 1/2 cups fresh cranberries (or frozen)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)

For the topping:

• 1 cup rolled oats (gluten-free)
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a large bowl, combine sliced apples, cranberries, maple syrup, cinnamon, lemon juice, and cornstarch. Mix well and transfer to a greased 9×13-inch baking dish.
3. Make the Topping: In another bowl, combine rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Stir until well combined.
4. Assemble: Evenly sprinkle the oat topping over the apple and cranberry filling in the baking dish.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is bubbling and the topping is golden brown.

This apple cranberry crisp is not only a delicious way to incorporate seasonal fruits into your Thanksgiving feast but also a heartwarming dessert that captures the spirit of the holiday. The combination of sweet apples and tart cranberries, topped with a crunchy oat mixture, creates a comforting dish that everyone will love. Serve it warm with a scoop of coconut ice cream for an indulgent treat that adheres to gluten-free and dairy-free diets, ensuring that all guests can enjoy this festive dessert.

Herb-Roasted Turkey

This herb-roasted turkey is the star of any Thanksgiving feast, offering a juicy and flavorful centerpiece that everyone will rave about. Marinated with a blend of fresh herbs, garlic, and citrus, this turkey is gluten-free and dairy-free, making it suitable for a wide range of dietary preferences. With its golden, crispy skin and tender meat, this dish captures the essence of Thanksgiving.

Ingredients:

• 1 whole turkey (12-14 lbs)
• 1/4 cup olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 4 cloves garlic, minced
• 1 lemon, halved
• 1 onion, quartered
• 4 cups gluten-free chicken broth

Instructions:

1. Prepare the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
2. Make the Marinade: In a bowl, mix olive oil, salt, black pepper, rosemary, thyme, sage, and minced garlic.
3. Marinate the Turkey: Rub the herb mixture all over the turkey, including under the skin. Stuff the cavity with lemon halves and quartered onion for added flavor.
4. Roast the Turkey: Place the turkey in a roasting pan and pour the gluten-free chicken broth into the bottom of the pan. Roast for about 3-4 hours, or until the internal temperature reaches 165°F (75°C), basting every 30 minutes.
5. Rest and Serve: Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.

This herb-roasted turkey not only delivers exceptional flavor but also brings an inviting aroma to your Thanksgiving gathering. The combination of fresh herbs and citrus elevates the dish, making it a memorable centerpiece for your feast. Serving a perfectly roasted turkey allows everyone to enjoy a traditional holiday experience while accommodating gluten-free and dairy-free diets, ensuring that no one feels left out during this festive occasion.

Quinoa Stuffing with Cranberries and Pecans

This quinoa stuffing is a nutritious and hearty alternative to traditional bread stuffing, combining the nutty flavor of quinoa with sweet cranberries and crunchy pecans. It’s gluten-free and dairy-free, making it a perfect side dish for Thanksgiving that everyone can enjoy. This stuffing is not only flavorful but also packed with protein, fiber, and healthy fats.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup fresh cranberries (or dried cranberries)
• 1/2 cup pecans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion, celery, and garlic, and sauté until the vegetables are tender, about 5-7 minutes.
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, cranberries, pecans, thyme, sage, salt, and pepper. Mix well to combine.
4. Bake (Optional): If you prefer a baked stuffing, transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through.
5. Garnish and Serve: Garnish with fresh parsley before serving.

This quinoa stuffing with cranberries and pecans is a delightful and nutritious addition to your Thanksgiving spread. Its unique combination of flavors and textures provides a fresh twist on traditional stuffing while accommodating those with gluten and dairy restrictions. Packed with protein and fiber, this dish not only satisfies the palate but also contributes to a well-rounded holiday meal that everyone can enjoy.

Pumpkin Pie with Coconut Cream

This pumpkin pie is a holiday classic made gluten-free and dairy-free without sacrificing flavor. The rich and spiced pumpkin filling is encased in a flaky almond flour crust, topped with luscious coconut cream. This dessert is sure to impress your guests and provide a comforting finish to your Thanksgiving feast.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/4 cup cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the coconut cream topping:

• 1 can (13.5 oz) full-fat coconut milk, chilled
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Gradually add cold water until the dough comes together. Press the mixture into a 9-inch pie pan and bake for 10-12 minutes until lightly golden. Let it cool.
2. Prepare the Filling: In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth.
3. Fill the Pie Crust: Pour the pumpkin filling into the cooled crust and smooth the top.
4. Bake the Pie: Bake in the preheated oven for 45-50 minutes, or until the filling is set and slightly firm to the touch. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
5. Make the Coconut Cream: In a chilled mixing bowl, scoop out the solid part of the coconut milk. Whip with a hand mixer until fluffy, then mix in maple syrup and vanilla extract.
6. Serve: Slice the pumpkin pie and serve with a dollop of coconut cream on top.

This pumpkin pie with coconut cream is the perfect way to end your Thanksgiving celebration on a sweet note. The creamy, spiced filling paired with a crunchy almond flour crust makes for a delightful dessert that everyone can enjoy, regardless of dietary restrictions. With its rich flavors and satisfying textures, this pumpkin pie is not just a treat for those avoiding gluten and dairy but a comforting classic that embodies the spirit of the holiday.

Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is a beloved Thanksgiving dish that combines the natural sweetness of sweet potatoes with a crunchy, nutty pecan topping. It’s gluten-free and dairy-free, ensuring everyone can enjoy this delightful side dish. The creamy sweet potatoes are enhanced with warm spices and topped with a delicious blend of pecans, coconut sugar, and oats, making it a perfect complement to your holiday spread.

Ingredients:

For the sweet potato filling:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste

For the pecan topping:

• 1 cup pecans, chopped
• 1/2 cup gluten-free oats
• 1/4 cup coconut sugar
• 2 tablespoons coconut oil, melted
• 1 teaspoon cinnamon

Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Boil the sweet potatoes in a large pot of water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Make the Sweet Potato Filling: In a mixing bowl, mash the cooked sweet potatoes. Stir in coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Prepare the Pecan Topping: In a separate bowl, combine chopped pecans, gluten-free oats, coconut sugar, melted coconut oil, and cinnamon. Mix until the pecans and oats are well coated.
4. Assemble the Casserole: Spread the sweet potato mixture evenly in a greased baking dish. Sprinkle the pecan topping over the sweet potato filling.
5. Bake: Bake for 25-30 minutes, or until the topping is golden brown and crispy.

This sweet potato casserole with pecan topping is a heartwarming addition to your Thanksgiving table. The combination of creamy sweet potatoes and crunchy pecans creates a delightful contrast in textures, making it a crowd-pleaser. Not only is it visually appealing, but it also offers a satisfying blend of flavors that highlight the season’s best ingredients. This dish serves as a testament to how delicious gluten-free and dairy-free options can be, ensuring that everyone can indulge in the holiday spirit.

Green Bean Almondine

Green bean almondine is a fresh and vibrant side dish that brings a touch of elegance to your Thanksgiving feast. This gluten-free and dairy-free recipe features crisp-tender green beans sautéed with toasted almonds and a hint of lemon. It’s quick to prepare and provides a refreshing contrast to the heavier dishes typically found on the holiday table, making it a perfect addition to your spread.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste

Instructions:

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and crisp-tender. Drain and immediately plunge them into ice water to stop cooking. Drain again and set aside.
2. Toast the Almonds: In a large skillet, heat olive oil over medium heat. Add sliced almonds and toast for 3-4 minutes, stirring frequently, until golden brown. Remove and set aside.
3. Sauté the Green Beans: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add the blanched green beans, lemon juice, lemon zest, salt, and pepper. Toss to combine and heat through.
4. Add Almonds: Sprinkle the toasted almonds over the green beans and toss gently.
5. Serve: Transfer to a serving dish and serve warm.

Green bean almondine is a simple yet sophisticated side dish that brightens up your Thanksgiving meal. The combination of crisp green beans and crunchy almonds, enhanced by the brightness of lemon, creates a dish that is both refreshing and satisfying. This gluten-free and dairy-free recipe offers a delightful way to incorporate vegetables into your holiday feast, ensuring a balance of flavors and textures. Guests will appreciate the lightness of this dish amidst the traditional richness of Thanksgiving fare, making it a must-have on your table.

Cranberry Orange Sauce

This cranberry orange sauce is a zesty and refreshing addition to your Thanksgiving spread. With a perfect balance of sweet and tart flavors, this gluten-free and dairy-free sauce elevates any turkey dish. Made with fresh cranberries, orange juice, and zest, this sauce adds a vibrant color and a burst of flavor that enhances the overall Thanksgiving experience.

Ingredients:

• 12 ounces fresh cranberries, rinsed
• 1 cup orange juice (freshly squeezed if possible)
• 1/2 cup maple syrup or honey (adjust to taste)
• 1 teaspoon orange zest
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Cook the Cranberries: In a medium saucepan, combine fresh cranberries, orange juice, maple syrup or honey, and cinnamon (if using). Bring to a boil over medium heat.
2. Simmer: Reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally until the cranberries burst and the sauce thickens.
3. Add Orange Zest: Stir in the orange zest and mix well. Remove from heat and let the sauce cool.
4. Chill and Serve: Transfer the sauce to a serving bowl and refrigerate until ready to serve. The sauce can be made a day in advance for convenience.

This cranberry orange sauce is the perfect accompaniment to your Thanksgiving turkey, providing a delightful contrast of flavors that brighten up the plate. The fresh cranberries paired with zesty orange create a unique sauce that is both vibrant and refreshing. Not only does it enhance the taste of your meal, but it also adds a beautiful splash of color to your Thanksgiving table. This gluten-free and dairy-free recipe is a wonderful way to celebrate the season’s bounty while ensuring everyone at your gathering can enjoy this classic condiment.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a must-have for any Thanksgiving table, and this gluten-free and dairy-free version features a rich balsamic glaze that elevates the flavor of these little cabbages. The roasting process brings out their natural sweetness and gives them a crispy texture, while the balsamic glaze adds a tangy finish. This dish not only looks beautiful on the table but also provides a nutritious option that everyone will love.

Ingredients:

• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
3. Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the outside.
4. Make the Balsamic Glaze: While the Brussels sprouts are roasting, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and thickened, about 5-7 minutes.
5. Combine and Serve: Drizzle the balsamic glaze over the roasted Brussels sprouts before serving. Toss gently to coat.

This roasted Brussels sprouts recipe is a show-stopping side dish that combines simplicity with sophisticated flavors. The combination of caramelized Brussels sprouts and a sweet-tangy balsamic glaze makes for a delightful addition to your Thanksgiving meal. Not only is this dish gluten-free and dairy-free, but it also provides a healthy option packed with vitamins and nutrients. Your guests will appreciate the effort, and the bright green color will add a festive touch to your holiday table.

Pumpkin Soup with Coconut Milk

This creamy pumpkin soup is a warm and comforting dish perfect for Thanksgiving. Made with fresh pumpkin and creamy coconut milk, it’s both gluten-free and dairy-free. The blend of spices creates a rich, aromatic flavor profile that warms the soul. This soup can be served as a starter or a main dish for those who prefer lighter options during the holiday feast.

Ingredients:

• 4 cups pumpkin puree (fresh or canned)
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional garnishes: pumpkin seeds, fresh herbs, or a drizzle of coconut milk

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
2. Combine Ingredients: Add the pumpkin puree, coconut milk, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine and bring to a simmer.
3. Blend the Soup: Let the soup simmer for about 20 minutes, allowing the flavors to meld. Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth.
4. Serve: Return the blended soup to the pot and heat through. Serve warm, garnished with pumpkin seeds, fresh herbs, or a swirl of coconut milk if desired.

This pumpkin soup with coconut milk is a delightful and cozy addition to your Thanksgiving menu. Its creamy texture and aromatic spices evoke the flavors of the season, making it a comforting choice for chilly autumn evenings. This gluten-free and dairy-free soup not only accommodates various dietary needs but also showcases the beauty of fall produce. It’s a perfect way to start your Thanksgiving meal, leaving your guests feeling warm and satisfied.

Maple Glazed Carrots

These maple glazed carrots are a simple yet elegant side dish that adds a touch of sweetness to your Thanksgiving table. The natural sweetness of the carrots is enhanced by a light maple glaze, creating a vibrant and delicious dish that pairs well with any main course. This gluten-free and dairy-free recipe is easy to prepare, making it a perfect choice for busy holiday cooking.

Ingredients:

• 1 pound baby carrots (or regular carrots, peeled and cut into sticks)
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste

Instructions:

1. Prepare the Carrots: If using regular carrots, peel and cut them into sticks. In a large mixing bowl, combine the carrots with olive oil, maple syrup, thyme, salt, and pepper.
2. Roast the Carrots: Preheat your oven to 425°F (220°C). Spread the carrots evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
3. Serve: Transfer the glazed carrots to a serving dish and drizzle with any remaining glaze from the baking sheet.

These maple glazed carrots are a delightful blend of flavors and colors that will brighten your Thanksgiving table. The sweetness of the maple syrup complements the natural flavor of the carrots, creating a dish that is both delicious and visually appealing. This gluten-free and dairy-free recipe is not only easy to prepare but also adds a festive flair to your holiday spread. Your guests will love this sweet and savory side, making it a memorable part of your Thanksgiving celebration.

Note: More recipes are coming soon!