I’m supposed to be packing but, shhh!, I’m making a recipe roundup post for you, just in time for Thanksgiving. It turns out that half the recipes on this site are muffins and humble cakes, and the other half are perfectly fallish, with a Venn diagram effect on quite a few that check both boxes. (Pumpkin Coffee Cake with Apples and Cranberries, anyone?).
Instead of trying to hammer out some hastily photographed, poorly made pretense at anything Thanksgiving-y, here’s something better: a comprehensive guide to gems from the archives that should grace your table this fall…
First, let’s talk bread. Having something to slather butter on at the table can make or break the “I’m a real person who matters” feeling for those gluten-free folks at your table. Try out this Honey Oat Loaf, with minimal weird flours and a pliable, chompable texture for sopping up gravy. If you get a jump on a few loaves tomorrow, you could also have Bread Pudding or a gluten-free stuffing! Just slice it up once cooled, and lay out to dry overnight on a baking sheet.
And don’t even get me started on turkey and stuffing sandwiches the day after, with a good slather of grainy mustard. Hip, hip, hooray for this multi-purpose loaf.
And then there are soups, if you’re hosting a use-all-the-wedding-china multi-course meal. (Good for you!) Moroccan Carrot Soup and this (vegan!) Sexy Roasted Vegetable Puree are light yet warming, with flavors that belie their simple preparation and short ingredient lists.
For sides, may I suggest a salad? I know you’ve got your casserole game on lock. Ain’t nobody needing another green bean or cornbread casserole this time of year. How about an exotic Millet Tabbouleh with Butternut, Hazelnuts, and Pomegranate? Or a Wild Rice Salad with Lentils, Apple, and Kale (and a completely addictive honey-lemon-cider vinegar-Dijon dressing)? Your dad’s going to be skeptical, I admit, but secretly going to chow down some vegan goodness when no one’s looking. Promise. These two also make incredible leftovers for a one-bowl lunch the next day.
And dessert! The main event! (Seriously, who even likes turkey?)
You know I’ve got you covered on dessert.
First, let’s talk pie. If you’re afraid of pie dough, especially gluten-free pie dough, fear not. My tried-and-true 3-2-1 dough will make you a star this Thanksgiving. A star with a big mouthful of Apple & Cheddar Gallette, or a handful of Hand Pies, no less. Get the master recipe and some tips over at the Cherry-Blueberry Pie recipe (which you can of course use to make a big ol’ berry pie).
Moving out of the traditional, we have what I’m making this year: Pear Gingerbread Cake. Sticky moist, intensely spiced with a sigh-inducing kick of molasses and a whisper of pear? Yes. Yes, please. Sub apple butter if you can’t find a pear jam.
And then there are Pomegranate, Tangerine, & Champagne Jellies. Total showstoppers, and just the thing to keep you from crawling under the table for a nap after your big, gravy-soaked meal.
That’s it, right…?
Did you see any muffins or coffee cake in there? You didn’t, did you.
For most of us, Thanksgiving is a weekend event, not just one big afternoon meal. If you’re lucky, there are multiple days of lounging about with family, watching sportsball and drinking pumpkin beer. (Will someone please, please make me a gluten-free pumpkin beer?) When you run out of pie to eat for breakfast, here’s what to make:
Pumpkin Coffee Cake with Apples & Cranberries (and pecan streusel…),
Autumn Apple Cake (with browned butter–yusss!),
Pumpkin Muffins (one of my first and most popular recipes), and
…Just in case you aren’t ready to trade pumpkin spice for peppermint yet.
And when the guests have left and you’ve gotten a good, wine-induced sleep in, treat yourself to a turmeric or just honey and yogurt face mask, with a lil’ rice flour to scrub away all the stress. You did it!
Wishing you and yours a really outstanding Thanksgiving, and I’ll see you in December.