THE TURKEY- Turkeys don't have any bread or pasta in them but not all turkeys are created equal. Some turkeys are injected with flavorings/preservatives containing gluten so make sure to read the label or contact the company in advance.
Butternut Squash - Ingredients: 1 butternut squash, 1 tbsp. coconut oil, 2 tbsp. cinnamon, 1/2 tsp. raw honey. Cut squash in half lengthwise and remove seeds. Place one half face down in a small glass baking dish with 1 inch of water. Microwave on high for about 6 minutes, to slightly soften the squash. Remove and cool. Remove outer skin of squash, and cut into 1 inch cubes. Add coconut oil to a pan, heat on medium. Add squash, cinnamon, honey. Cook until mostly soft and serve.
THE GRAVY- Make the gravy from turkey drippings using corn starch or gluten-free flour as the thickener.
THE STUFFING - The core ingredient in stuffing is dried bread, so this will need some gluten free modifications. Purchase a gluten-free mix from a local gluten free bakery such as Apple Gluten Free Kitchen. Check for gluten in the stuffing's sausage and get gluten-free turkey stock: Kitchen Basic Gluten Free Turkey Stock is available at Jewel stores.
Gluten Free Kale and Cranberries - Ingredients: 2 large bunches of kale, 1/4 c. pine nuts, 1/4 c. dried cranberries, 3 tbsp. olive oil. Steam kale until bright green. Meanwhile, toast pine nuts until golden brown. Allow both to cool, then mix together in a large serving bowl. Add cranberries and olive oil, serve.
THE CRANBERRY SAUCE - Instead of using a sugar-filled, preservative-full fruit sauce that comes from a can, make homemade raw cranberry sauce to ensure no contaminants!
Homemade Raw Cranberry Sauce - In a food processor, add 1 orange (remove peel and seeds), 1 lemon (remove peel and seeds), 4 dates (pitted and chopped). Slowly add 2 cups fresh cranberries and process until coarsely chopped. To make less tart, add more dates!
THE SIDES - The more fresh, colorful veggies the better! A green bean casserole contains soup (not gluten-free) and onion toppings. To make gluten-free, substitute crumbled "funions" for the onion topping, and purchase a gluten-free soup from a local food store. In the Chicago-land area, Fruitful Yield stores will have a complete green bean casserole mix! If serving bread/rolls, gluten-free options are available at practically any store.
Thanksgiving Green Beans - Steam 1 lb. fresh green beans for about 8 minutes (about half-done). Meanwhile, prepare ingredients for your skillet: 1 tbsp. coconut oil, 1/2 tsp. sea salt, 1/4 cup hazelnuts (finely chopped), zest of one lemon, 2 tbsp. chopped rosemary. Add those ingredients to the skillet, on medium heat for about 3 minutes. Add green beans, coat, and cook for about 5 more minutes. Serve and enjoy!
THE PUMPKIN PIE - Pie crust is not gluten-free, so modifications are necessary. Use crumbled gluten-free graham crackers (or gluten-free gingerbread cookies) as a substitute in a pie crust recipe. Or, pre-made gluten-free pie crusts are available at Whole Foods.
Pumpkin Pie - Filling Ingredients: 1 can pumpkin puree (or 1 3/4 c. fresh home made pumpkin puree), 2 eggs, 1/2 c. raw honey, 1/2 c. coconut milk, 2 tbsp cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. fresh grated ginger. Crust Ingredients: 1 c. pecans, 1/2 c. hazelnuts, 4 tbsp. coconut oil, pinch of sea salt. Instructions: Preheat oven to 350 F. Process nuts in food processor until flour like consistency. In a bowl, mix nuts, salt, and coconut oil - then spread the crust mixture into a pie pan and bake for 10 minutes. Mix all filling ingredients in a bowl. Fill evenly into the baked crust and bake additional 45 minutes.
Look out for ingredients that could have been processed in a plant containing wheat and remember to read all labels carefully!