Gluten and Dairy-Free Thanksgiving Recipes

Gluten and Dairy-Free Thanksgiving Recipes: Sides, Mains, and Desserts

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Updated on May 29, 2024

Thanksgiving is a time for gathering with loved ones, sharing gratitude, and indulging in a feast of delicious foods. However, accommodating dietary restrictions can be challenging, especially when it comes to traditional holiday recipes. This comprehensive guide to gluten and dairy-free Thanksgiving recipes will ensure that everyone can indulge in the delicious flavours and comforting dishes that make this holiday so special.

We’ve curated a collection of mouthwatering gluten and dairy-free Thanksgiving recipes that cover every aspect of your Thanksgiving meal. From innovative side dishes and hearty main courses to indulgent desserts, each recipe is designed to be free from gluten and dairy without compromising on taste or texture. So, get ready to enjoy all the joys of the holiday season without the worry of dietary restrictions.

Gluten and Dairy-Free Thanksgiving Recipes: Side Dishes

Thanksgiving is not complete without a table filled with a variety of delectable side dishes. For those following a gluten and dairy-free diet, there are plenty of delicious options that don’t sacrifice flavour. Our gluten and dairy-free Thanksgiving recipes for side dishes are designed to complement your main courses, ensuring that every guest can indulge in a hearty and enjoyable meal.

1. Roasted Brussels Sprouts with Balsamic Glaze

Gluten and Dairy-Free Thanksgiving Recipes

Roasted Brussels sprouts are a classic Thanksgiving side dish, but adding a balsamic glaze elevates them to a whole new level. The sweet and tangy glaze perfectly complements the earthy, slightly bitter taste of the Brussels sprouts, creating a dish that’s both healthy and delicious for a gluten and dairy-free Thanksgiving.

Ingredients

  • 500g Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  3. Spread the Brussels sprouts on a baking tray in a single layer.
  4. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
  5. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for about 5-7 minutes until the mixture is reduced by half.
  6. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving, and enjoy this gluten and dairy-free Thanksgiving classic with a twist!

2. Sweet Potato Casserole with Pecan Crust

Gluten and Dairy-Free Thanksgiving

Our sweet potato casserole with a crunchy pecan crust is a comforting and festive addition to any gluten and dairy-free Thanksgiving table. The natural sweetness of the sweet potatoes pairs beautifully with the nutty pecan topping, making it a crowd-pleaser.

Ingredients

  • 1.5kg sweet potatoes, peeled and cubed
  • 200ml coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 100g pecans, chopped
  • 2 tablespoons coconut oil, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Boil the sweet potatoes in a large pot for about 15 minutes until tender. Drain and let cool slightly.
  3. In a large bowl, mash the sweet potatoes with coconut milk, maple syrup, cinnamon, nutmeg, and a pinch of salt until smooth.
  4. Transfer the sweet potato mixture to a baking dish.
  5. Mix the chopped pecans with melted coconut oil and a pinch of salt in a separate bowl.
  6. Sprinkle the pecan mixture evenly over the top of the sweet potatoes.
  7. Bake for 25-30 minutes until the top is golden brown and crunchy, and enjoy your gluten and dairy-free Thanksgiving appetiser.

3. Quinoa Stuffing

Quinoa stuffing is a wonderful gluten-free alternative to traditional Thanksgiving bread stuffing. Our quinoa stuffing, packed with vegetables, nuts, and dried fruits, is not only flavourful but also rich in nutrients, providing a healthier option for your gluten and dairy-free Thanksgiving spread.

Ingredients

  • 200g quinoa
  • 500ml vegetable broth
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 100g dried cranberries
  • 100g pecans, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
  3. In a large pan, heat the olive oil over medium heat. Add the onion, celery, and garlic, and cook for about 5-7 minutes until softened.
  4. Stir in the dried cranberries, pecans, sage, and thyme, and cook for another 2-3 minutes.
  5. Add the cooked quinoa to the pan and mix well. Season with salt and pepper to taste.
  6. Transfer the quinoa stuffing to a serving dish and garnish with additional chopped pecans if desired. Enjoy this gluten and dairy-free Thanksgiving side dish alongside your favourite meals.

4. Garlic and Herb Mashed Potatoes

Gluten and Dairy-Free Thanksgiving Recipes

Mashed potatoes are a staple at Thanksgiving, and our recipe uses olive oil and fresh herbs for a deliciously creamy and aromatic gluten and dairy-free Thanksgiving side dish.

Ingredients

  • 1.5kg potatoes, peeled and cubed
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil and cook for about 15-20 minutes until the potatoes are tender.
  3. While the potatoes are cooking, heat the olive oil in a small pan over medium heat. Add the minced garlic, rosemary, and thyme, and sauté for 2-3 minutes until fragrant.
  4. Drain the potatoes and return them to the pot.
  5. Add the olive oil mixture to the potatoes and mash until smooth and creamy.
  6. Season with salt and pepper to taste, and serve warm. You can drizzle this gluten and dairy-free Thanksgiving comfort food with a luscious warm gravy.

5. Roasted Butternut Squash with Sage

Gluten and Dairy-Free Thanksgiving Recipes

Roasted butternut squash is a delicious and colourful addition to your gluten and dairy-free Thanksgiving menu. This dish pairs the natural sweetness of the squash with the earthy flavour of sage.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cut into cubes
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the butternut squash cubes with olive oil, dried sage, salt, and pepper.
  3. Spread the squash in a single layer on a baking tray.
  4. Roast for 25-30 minutes until the squash is tender and caramelised, stirring halfway through.
  5. Remove from the oven and transfer to a serving dish.

6. Gluten and Dairy-Free Gravy

No Thanksgiving meal is complete without gravy to drizzle over your turkey and mashed potatoes. Our gravy recipe is rich, flavourful, and perfect for complementing your gluten and dairy-free Thanksgiving dishes.

Ingredients

  • 4 tablespoons olive oil
  • 4 tablespoons gluten-free flour blend
  • 500ml vegetable or chicken broth
  • 2 tablespoons tamari or gluten-free soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper, to taste

Instructions

  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add the gluten-free flour blend and whisk continuously for 2-3 minutes to create a roux until it is lightly browned and fragrant.
  3. Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps.
  4. Add the tamari, thyme, sage, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the gravy thickens.
  6. Taste and adjust seasoning if needed.
  7. Serve the gravy warm over your gluten and dairy-free Thanksgiving dishes.

Gluten and Dairy-Free Thanksgiving Recipes: Main Courses

The main course is the star of any Thanksgiving meal, and for a gluten and dairy-free Thanksgiving, there are plenty of delicious options that will leave everyone satisfied. Our main course recipes are hearty, flavourful, and perfect for accommodating dietary restrictions without sacrificing the essence of the holiday feast, and they will make your gluten and dairy-free Thanksgiving truly memorable.

1. Herb-Roasted Turkey

Gluten and Dairy-Free Thanksgiving Recipes

No Thanksgiving is complete without a turkey, and this herb-roasted version is perfect for a gluten and dairy-free Thanksgiving. The fresh herbs infuse the turkey with incredible flavour, ensuring a moist and delicious centrepiece for your meal.

Ingredients

  • 1 whole turkey (4-5kg)
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste
  • 1 lemon, halved
  • 1 onion, quartered
  • 250ml chicken or vegetable broth

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Mix the olive oil, garlic, rosemary, thyme, sage, salt, and pepper in a small bowl.
  3. Rinse the turkey and pat it dry with paper towels.
  4. Rub the herb mixture all over the turkey, including under the skin.
  5. Place the lemon halves and onion quarters inside the turkey cavity.
  6. Place the turkey on a roasting rack in a large roasting pan.
  7. Pour the broth into the bottom of the roasting pan.
  8. Roast the turkey for about 3 to 3.5 hours, or until the internal temperature reaches 75°C (165°F), basting occasionally with the pan juices.
  9. Let the turkey rest for 20-30 minutes before carving. Enjoy this gluten and dairy-free Thanksgiving classic meal with a twist!

2. Green Bean Casserole

Green bean casserole is a traditional favourite for Thanksgiving. Our gluten and dairy-free version uses a creamy mushroom sauce and crispy shallots to recreate the classic dish without the allergens.

Ingredients

  • 500g green beans, trimmed and halved
  • 250g mushrooms, sliced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 250ml coconut milk
  • 250ml vegetable broth
  • 3 tablespoons gluten-free flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 100g gluten-free breadcrumbs
  • 2 shallots, thinly sliced

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Bring a large pot of water to a boil. Add the green beans and cook for 5 minutes until tender-crisp. Drain and set aside.
  3. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions, garlic, and mushrooms, and cook for about 5-7 minutes until softened.
  4. Stir in the gluten-free flour and cook for another 1-2 minutes.
  5. Gradually add the coconut milk and vegetable broth, stirring constantly until the mixture thickens.
  6. Add the thyme, salt, and pepper, and simmer for another 5 minutes.
  7. Mix the green beans with the mushroom sauce and transfer to a baking dish.
  8. In a small bowl, combine the gluten-free breadcrumbs and shallots with the remaining olive oil. Sprinkle this mixture over the green beans.
  9. Bake for 25-30 minutes until the top is golden brown and crispy, and enjoy this delightful gluten and dairy-free Thanksgiving classic.

3. Turkey Roulade

Turkey roulade is an elegant and flavourful alternative to the traditional roast turkey. Our gluten and dairy-free version is stuffed with a delicious mix of vegetables and herbs, making it a perfect centrepiece for your gluten and dairy-free Thanksgiving dinner.

Ingredients

  • 1 boneless turkey breast (about 1.5kg), butterflied and pounded thin
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 100g gluten-free breadcrumbs
  • 100g dried cranberries
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • Butcher’s twine

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook for about 5-7 minutes until softened.
  3. Stir in the gluten-free breadcrumbs, dried cranberries, thyme, sage, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let cool slightly.
  4. Spread the stuffing mixture evenly over the butterflied turkey breast.
  5. Carefully roll up the turkey breast and secure it with butcher’s twine.
  6. Place the roulade in a roasting pan and roast for about 1.5 hours, or until the internal temperature reaches 75°C (165°F).
  7. Let the turkey roulade rest for 10-15 minutes before slicing and serving.

4. Lentil Loaf

Gluten and Dairy-Free Thanksgiving Recipes

For a hearty vegan option packed with flavour, this lentil loaf is a perfect main course for a gluten and dairy-free Thanksgiving. Lentils provide a robust texture and taste, while the vegetables and spices add depth and richness to the dish.

Ingredients

  • 200g green or brown lentils
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 100g gluten-free oats
  • 2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax egg)
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Rinse the lentils and cook them in a large pot of water for about 20-25 minutes until tender. Drain and set aside.
  3. In a large pan, heat the olive oil over medium heat. Add the carrot, celery, onion, and garlic, and cook for about 5-7 minutes until softened.
  4. Combine the cooked lentils, sautéed vegetables, gluten-free oats, flax egg, tomato paste, thyme, oregano, salt, and pepper in a large bowl. Mix well until everything is combined.
  5. Transfer the mixture to a loaf pan lined with parchment paper, pressing down to compact it.
  6. Bake for 40-45 minutes until the top is golden brown and firm to the touch.
  7. Let the lentil loaf cool slightly before slicing and serving.

5. Stuffed Acorn Squash

Gluten and Dairy-Free Thanksgiving Recipes

Stuffed acorn squash makes for a beautiful and nutritious main course for your gluten and dairy-free Thanksgiving menu. The combination of wild rice, cranberries, and pecans creates a festive and flavourful filling that complements the natural sweetness of the squash.

Ingredients

  • 4 acorn squashes, halved and seeded
  • 200g wild rice
  • 500ml vegetable broth
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 100g dried cranberries
  • 100g pecans, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil and place them cut side down on a baking tray. Roast for 25-30 minutes until tender.
  3. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
  4. Heat the remaining tablespoon of olive oil over medium heat in a large pan. Add the onion and garlic, and cook for about 5-7 minutes until softened.
  5. Stir in the dried cranberries, pecans, sage, and thyme, and cook for another 2-3 minutes.
  6. Add the cooked wild rice to the pan and mix well. Season with salt and pepper to taste.
  7. Fill each roasted acorn squash half with the wild rice mixture.
  8. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through. Savour this gluten and dairy-free Thanksgiving dish warm.

Gluten and Dairy-Free Thanksgiving Recipes: Desserts

No Thanksgiving meal is complete without a sweet ending. For those following a gluten and dairy-free diet, there are plenty of delicious dessert options that will satisfy your sweet tooth without compromising on flavour or texture. Our dessert recipes are the perfect conclusion to your gluten and dairy-free Thanksgiving feast.

1. Gluten and Dairy-Free Pumpkin Pie

Gluten and Dairy-Free Thanksgiving Recipes

Pumpkin pie is a quintessential Thanksgiving dessert. Our recipe uses a creamy coconut milk filling and a gluten-free crust, ensuring everyone can enjoy this holiday classic on a gluten and dairy-free Thanksgiving table.

Ingredients

For the crust:

  • 200g gluten-free flour blend
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon salt
  • 100g coconut oil, solid but scoopable
  • 4-6 tablespoons cold water

For the filling:

  • 425g pumpkin puree
  • 200ml coconut milk
  • 150g coconut sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Combine gluten-free flour, coconut sugar, and salt in a food processor. Add the coconut oil and pulse until the mixture resembles coarse crumbs.
  3. Gradually add cold water, one tablespoon at a time, until the dough comes together. 
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the dough between two sheets of parchment paper and fit it into a 9-inch pie dish. Trim and flute the edges.
  6. In a large bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  7. Pour the filling into the prepared crust.
  8. Bake for 50-60 minutes until the filling is set and the crust is golden brown.
  9. Let the pie cool completely before serving, and enjoy this gluten and dairy-free Thanksgiving classic dessert.

2. Apple Crisp

Gluten and Dairy-Free Thanksgiving Recipes

Apple crisp is a warm and comforting dessert perfect for a gluten and dairy-free Thanksgiving. The combination of tender apples and a crunchy, spiced topping will make this a favourite at your holiday table.

Ingredients

For the filling:

  • 6 large apples, peeled, cored, and sliced
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

For the topping:

  • 100g gluten-free oats
  • 50g gluten-free flour blend
  • 100g coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 100g coconut oil, melted

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Combine the sliced apples, coconut sugar, cinnamon, nutmeg, and lemon juice in a large bowl. Mix well and transfer to a baking dish.
  3. Combine the gluten-free oats, gluten-free flour, coconut sugar, cinnamon, and nutmeg in another bowl. Add the melted coconut oil and mix until the topping is crumbly.
  4. Sprinkle the topping evenly over the apples.
  5. Bake for 35-40 minutes until the apples are tender and the topping is golden brown.
  6. Let the apple crisp cool slightly before serving.

3. Pecan Pie Bars

Pecan pie bars are a delightful twist on the classic pecan pie, and they’re perfect for a gluten and dairy-free Thanksgiving. These bars have a buttery crust and a rich, caramel-like pecan topping that’s sure to please.

Ingredients

For the crust:

  • 200g gluten-free flour blend
  • 50g coconut sugar
  • 1/4 teaspoon salt
  • 100g coconut oil, solid but scoopable

For the filling:

  • 200g coconut sugar
  • 120ml maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon gluten-free flour blend
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 200g pecans, chopped

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Combine the gluten-free flour, coconut sugar, and salt for the crust in a food processor. Add the coconut oil and pulse until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of a lined 9×13-inch baking dish.
  4. Bake the crust for 10-12 minutes until lightly golden.
  5. Mix the coconut sugar, maple syrup, melted coconut oil, gluten-free flour, vanilla extract, and salt for the filling in a medium bowl.
  6. Stir in the chopped pecans and pour the filling over the pre-baked crust.
  7. Bake for 25-30 minutes until the filling is set and the top is golden brown.
  8. Let the pecan pie bars cool completely before cutting into squares.

4. Sweet Potato Brownies

Gluten and Dairy-Free Thanksgiving Recipes

Sweet potato brownies are a decadent and indulgent dessert that’s surprisingly healthy. These brownies are moist, fudgy, and packed with rich chocolate flavour, making them a perfect addition to your gluten and dairy-free Thanksgiving spread.

Ingredients

  • 2 medium sweet potatoes, cooked and mashed (about 2 cups)
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 180°C (350°F) and grease a baking dish.
  2. In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, coconut sugar, cocoa powder, vanilla extract, baking powder, and salt. Mix until smooth and well combined.
  3. Fold in the dairy-free chocolate chips.
  4. Pour the batter into the prepared baking dish and spread it out evenly.
  5. Bake for 25-30 minutes or until the brownies are set and a toothpick inserted into the centre comes out mostly clean.
  6. Allow the brownies to cool in the pan for 10-15 minutes before slicing them into squares.
  7. Serve warm or at room temperature, and enjoy the rich, chocolaty goodness of this gluten and dairy-free Thanksgiving dessert!

5. Coconut Rice Pudding

Gluten and Dairy-Free Thanksgiving Recipes

This creamy coconut rice pudding is a comforting and satisfying dessert, perfect for a gluten and dairy-free Thanksgiving. The rich coconut milk adds a luxurious texture, while the cinnamon and vanilla infuse the pudding with warmth and sweetness.

Ingredients

  • 200g short-grain rice
  • 800ml coconut milk
  • 200ml water
  • 100g coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Combine the rice, coconut milk, water, coconut sugar, vanilla extract, cinnamon, and salt in a large saucepan.
  2. Bring the mixture to a boil over medium heat, then reduce to a simmer.
  3. Cook for about 30-35 minutes, stirring frequently, until the rice is tender and the pudding thickens.
  4. Remove from heat and let cool slightly before serving.
  5. Serve warm or chilled, garnished with a sprinkle of cinnamon or fresh fruit if desired.

Final Notes & Further Inspiration

Creating a memorable and inclusive gluten and dairy-free Thanksgiving feast doesn’t have to be a daunting task. With the right recipes, you can offer a spread that delights all your guests. Our collection of gluten and dairy-free Thanksgiving recipes ensures that everyone can enjoy the traditional flavours of the holiday without compromising on taste or texture.

For further inspiration, take advantage of our website’s wealth of resources, like our collection of gluten-free dairy-free freezer meals categorised for breakfast, lunch, and dinner, which allow you to prepare delicious dishes in advance. For those with a sweet tooth, explore our collection of gluten-free dairy-free cake recipes, which prove that delicious desserts are achievable regardless of dietary restrictions.

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