Gluten,Gluten-free diet,Thanksgiving,Sautéing,Mincing,Butter,Spinach,Black pepper,Garlic,Mushroom

8 Gluten-Free Recipes For Thanksgiving Dinner

November 11, 2016

This holiday season, you will most likely find that one or more of your guests may have a special dietary restriction. The gluten-free diet was one of the fastest-growing diets in 2016 so it may not be surprising for a guest to request wheat free options this Thanksgiving. Gluten is found in grains like wheat and even unsuspecting foods like turkey. The best way to a successful meal is to plan ahead. Be sure to buy a turkey that doesn’t contain any harmful added gluten ingredients and follow these easy and healthy recipes that everyone will enjoy. Sausage, Garlic And Quinoa Stuffed Mushrooms Prep: 5 min Cook: 30 min Total Time: 35 minIngredients 25 standard-large whole button mushrooms [24oz] 1/2 cup dry quinoa, rinsed 3/4 cup beef broth or water 3 hot Italian chicken sausage links [the larger sized ones] 1/2 cup minced onion 2 large cloves of garlic, smashed and minced 5 button mushrooms, diced 2 tablespoons garlic powder 1/4 tsp sea salt 1/4 tsp paprika salt and pepper, to taste Directions Preheat oven to 350 degrees Fahrenheit. Clean mushrooms and remove the stems. Arrange the mushrooms on a well oiled baking sheet. In a small pot, bring to a boil 3/4 cups of water or beef broth. Add the quinoa and cook, partially covered for 12-13 minutes until fluffy. On medium-high heat, in a skillet add the sausage, removed from casings, and cook until it’s no longer pink stirring often to create small crumbles. In the same skillet, add the onion and a little bit of broth to deglaze the pan and saute. When the onions begin to become translucent, add in the garlic and chopped mushrooms and reduce heat to medium. Cook until onions are completely translucent and stir occasionally. Add the quinoa to the sausage mixture, season with salt, paprika and garlic powder. Spoon the mixture into the mushroom caps and bake for 15-20 minutes or until mushrooms are tender. Let cool for a few minutes then serve! Pumpkin Soup Prep: 10 min Cook: 55 min Total Time: 1 hour 15 minIngredients 1 pumpkin handful of fresh rosemary sprigs 1 fresh garlic bulb 1 1/2 tablespoons of olive oil salt and pepper 1 diced onion 1 teaspoon nutmeg fresh parmesan 27 oz. ham stock 3 oz. cream mushrooms butter Directions Preheat oven to 350 degrees Fahrenheit. Cut pumpkin in half, seeds removed. Score the pumpkin flesh to help even roasting. Season with salt and pepper to taste then add the rosemary to each half. Rub the pumpkin all over with garlic bulb then split the bulb inside both pumpkin halves. Add the olive oil to the pumpkin halves and roast for 40-50 minutes. Scoop pumpkin flesh from the top to the bottom until only the shell remains. Remove the garlic from the pumpkin, saute in olive oil, add the diced onion and nutmeg. Add pumpkin flesh and grated parmesan. Add ham stock and bring to a boil for 10 minutes. 30 seconds before completion add the cream. Add everything into a blender with a spoon of butter and blend till you achieve a smooth consistency. Next, sauté mushrooms with olive oil and 1 tablespoon of butter. Place sautéed mushrooms in a bowl and garnish with strips of parmesan. Pour the hot pumpkin puree around the mushroom and serve. Crispy Butternut Squash Spinach Salad With Bacon Shallot Vinaigrette Prep: 10 min Cook: 30 min Total Time: 40 minIngredients 1 small butternut squash, peeled, seeded, and cubed or cut into half moons 1 tbsp. extra-virgin olive oil 6 slices bacon 1 shallot, minced...

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