13 Gluten Free Thanksgiving Recipes Worth Passing Around

Thanksgiving works because it is built on simple, sturdy food. Roasted vegetables, rich gravy, crispy-edged potatoes, and a turkey that has been basted into tenderness all hold up beautifully without wheat. What makes gluten free cooking succeed here is leaning on naturally gluten free ingredients: cornmeal, rice, potatoes, nuts, and plenty of butter. The versions below take that same foundation and push it into genuinely different directions, from quiet classics to bright, spiced, and make-ahead plates.

Start with the Classic Gluten Free Stuffing if you want the most traditional side, or go straight to the Jalapeño Cheddar Cornbread version when you want heat. The Dairy Free Sweet Potato Casserole is there for anyone avoiding dairy too, and the Make Ahead Gluten Free Gravy will save you real counter space on the day itself.

Which Gluten Free Thanksgiving Recipes Should You Make?

Classic Gluten Free Stuffing

This is the one I keep coming back to, because it tastes like the stuffing you grew up with but built from toasted gluten free bread and plenty of herbs. The key move is drying the bread fully in the oven first, so it drinks up the broth without turning to mush.

Ingredients (makes 8 servings)

• Gluten free white bread, cut into 2 cm cubes: 20 slices, about 680 g (1.5 lb)
• Unsalted butter: 115 g (1/2 cup)
• Yellow onion, finely diced: 1 large, about 2 cups
• Celery ribs, finely diced: 4, about 1.5 cups
• Poultry seasoning: 2 tsp
• Fresh sage, chopped: 2 tbsp
• Chicken or vegetable stock: 480 ml (2 cups)
• Large eggs, beaten: 2
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper

Instructions

Step 1: Turn your oven to 350F (175C) and spread the bread cubes across two baking sheets. Toast them for 12 to 14 minutes, tossing once halfway, until the edges feel dry and lightly crisp, then tip the cubes into a large mixing bowl.

Step 2: Melt the 115 g butter in a wide skillet over medium heat. Add the diced onion and celery and cook for 8 minutes, stirring now and then, until the onion turns soft and translucent but you do not let it brown.

Step 3: Scrape the onion mixture over the bread cubes and add the 2 tsp poultry seasoning, the chopped sage, and the salt and pepper. Pour in the stock and toss with your hands or two big spoons until every cube feels damp but not soaked.

Step 4: Stir in the 2 beaten eggs and fold the mixture gently until you no longer see streaks of egg. Tip everything into a buttered 23 x 33 cm (9 x 13 inch) baking dish and press it into an even layer with the back of a spoon.

Step 5: Cover the dish with foil and bake for 25 minutes. Pull the foil off and bake another 20 minutes, until the top looks deeply golden and crusty. Spoon the stuffing hot onto plates and let people fight over the corner pieces.

Gluten Free Cornbread Stuffing

This version leans on a slightly sweet, crumbly cornbread for a stuffing that feels more Southern and a touch less bready. You want the cornbread a day old if you can plan ahead, because fresh cornbread breaks down too fast in the broth.

Ingredients (makes 10 servings)

• Gluten free cornbread, cut into 2 cm cubes: 8 cups, one 23 cm (9 inch) pan
• Smoked turkey, finely chopped: 170 g (6 oz)
• Unsalted butter: 85 g (6 tbsp)
• Yellow onion, diced: 1 medium, about 1.5 cups
• Poblano pepper, seeded and diced: 1 large
• Ground cumin: 1 tsp
• Fresh cilantro, chopped: 1/3 cup
• Chicken stock: 360 ml (1.5 cups)
• Large eggs, beaten: 2

Instructions

Step 1: Warm your oven to 325F (165C) and spread the cornbread cubes on a baking sheet. Toast them for 15 minutes, turning once, until the edges turn golden and the cubes feel dry to the touch.

Step 2: Melt the 85 g butter in a large skillet over medium heat and add the chopped smoked turkey. Cook for 4 minutes, stirring, until the turkey crispens at the edges, then add the onion and poblano and cook another 5 minutes until they soften.

Step 3: Tip the cornbread cubes into a big bowl and scrape in the turkey mixture, the 1 tsp cumin, and half the cilantro. Pour in the stock and fold everything with your hands, squeezing gently, so the cornbread absorbs the liquid without turning to paste.

Step 4: Beat the 2 eggs and stir them through the stuffing, then transfer the mixture to a greased 23 x 33 cm (9 x 13 inch) dish. Press it down lightly and bake uncovered for 30 minutes, until the top browns and crisps in spots.

Step 5: Scatter the rest of the cilantro over the top and dig in while it is still hot. A spoonful of cranberry sauce on the side works better than you would expect.

Gluten Free Sausage Stuffing

Beef sausage gives this stuffing a deep, spiced backbone that makes it hearty enough to carry the plate on its own. I like to use a garlic-forward sausage here, since the flavor has to stand up to all that bread.

Ingredients (makes 10 servings)

• Gluten free bread, cut into cubes: 750 g (1.65 lb), about 22 slices
• Beef sausage, casings removed: 450 g (1 lb)
• Unsalted butter: 55 g (4 tbsp)
• Yellow onion, diced: 1 large
• Celery, diced: 3 ribs
• Garlic cloves, minced: 3
• Fennel seeds, lightly crushed: 1 tsp
• Dried thyme: 1 tsp
• Chicken stock: 480 ml (2 cups)

Instructions

Step 1: Heat your oven to 350F (175C). Spread the bread cubes on two baking sheets and toast them for 12 minutes, shaking the pans halfway through, until the cubes are dried and faintly golden at the corners.

Step 2: Set a large Dutch oven over medium-high heat and crumble in the beef sausage. Cook for 7 minutes, breaking it up with a wooden spoon, until the pieces are browned and sizzling, then lift them out with a slotted spoon and set them aside.

Step 3: Drop the 55 g butter into the same pot and add the onion, celery, and garlic. Cook for 6 minutes over medium heat, scraping the browned bits from the bottom, until the vegetables soften and the garlic smells fragrant.

Step 4: Return the sausage to the pot along with the 1 tsp fennel seeds and the thyme. Add the toasted bread cubes and pour in the stock, then fold gently until all the liquid is absorbed and no dry bread remains.

Step 5: Cover the pot and transfer it to the oven for 20 minutes. Remove the lid and bake another 15 minutes so the top gets crispy. Scoop the stuffing into a serving bowl while the sausage is still glistening.

Gluten Free Sweet Potato Casserole

Mashed sweet potatoes under a crackly pecan and marshmallow top is the side that disappears fastest at my table. Roasting the potatoes whole before mashing concentrates their sweetness far more than boiling them does.

Ingredients (makes 8 servings)

• Sweet potatoes, scrubbed: 1.4 kg (3 lb), about 5 medium
• Unsalted butter, softened: 85 g (6 tbsp)
• Brown sugar: 50 g (1/4 cup)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Salt: 1/2 tsp
• Mini marshmallows: 150 g (3 cups)
• Pecan halves, roughly chopped: 100 g (1 cup)

Instructions

Step 1: Set your oven to 400F (200C) and prick each sweet potato a few times with a fork. Roast them directly on the rack for 50 to 60 minutes, until a knife slides through the center with no resistance.

Step 2: Let the potatoes cool for 10 minutes so you can handle them, then split the skins and scoop the flesh into a large bowl. Add the 85 g softened butter, the brown sugar, cinnamon, nutmeg, and salt, then mash with a potato masher until smooth but not pasty.

Step 3: Taste the mash and add a pinch more salt if it needs it, since sweet potatoes vary in sweetness. Spread the mixture into a buttered 20 x 30 cm (8 x 12 inch) baking dish and smooth the top with a spatula.

Step 4: Scatter the chopped pecans over the mash in an even layer, then pile the marshmallows on top. Bake at 350F (175C) for 18 to 20 minutes, until the marshmallows puff and turn deep golden brown in spots.

Step 5: Pull the casserole out and give it 5 minutes to settle so the top does not slide when you scoop it. Serve it hot next to the turkey and watch it go first.

Dairy Free Sweet Potato Casserole

No butter and no marshmallows here, just sweet potatoes roasted until caramelized and topped with a crumble of nuts, oats, and coconut oil. It tastes bright and spiced, and nobody will miss the dairy.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and cubed: 1.2 kg (2.6 lb)
• Coconut oil, melted: 80 ml (1/3 cup)
• Maple syrup: 45 ml (3 tbsp)
• Ground ginger: 1 tsp
• Ground cinnamon: 1/2 tsp
• Salt: 1/2 tsp
• Gluten free rolled oats: 70 g (3/4 cup)
• Almond flour: 50 g (1/2 cup)
• Pecans, chopped: 60 g (1/2 cup)
• Coconut sugar: 40 g (3 tbsp)

Instructions

Step 1: Heat your oven to 400F (200C) and toss the sweet potato cubes with 2 tbsp of the melted coconut oil on a large baking sheet. Roast them for 30 minutes, stirring halfway, until the edges turn deep brown and the centers feel soft.

Step 2: Tip the roasted sweet potatoes into a food processor with the maple syrup, ginger, cinnamon, and salt. Pulse for 20 to 30 seconds, scraping the bowl once, until the mixture is smooth and thick like a purée.

Step 3: Spread the purée into a 20 cm (8 inch) square baking dish and set it aside. In a small bowl, rub together the oats, almond flour, pecans, coconut sugar, and the remaining melted coconut oil with your fingertips until crumbly.

Step 4: Scatter the crumble evenly over the sweet potato layer and bake for 20 minutes at 350F (175C), until the top browns and the edges bubble faintly. Pull it out and let it sit for 5 minutes before serving.

Step 5: Bring the whole dish to the table and let guests scoop it themselves. A spoonful of this next to sharp greens is a proper dinner.

Gluten Free Green Bean Casserole

Crisp green beans in a rich mushroom cream sauce, with a fried onion topping that actually stays crunchy. Homemade fried onions take ten extra minutes and make the whole casserole taste like you cared, which you do.

Ingredients (makes 8 servings)

• Fresh green beans, trimmed and halved: 900 g (2 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Unsalted butter: 85 g (6 tbsp)
• Gluten free all-purpose flour: 35 g (1/4 cup)
• Chicken stock: 240 ml (1 cup)
• Heavy cream: 240 ml (1 cup)
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Yellow onions, very thinly sliced: 2 medium
• Cornstarch: 50 g (1/2 cup)
• Vegetable oil, for frying: 240 ml (1 cup)

Instructions

Step 1: Toss the sliced onions with the 50 g cornstarch and a pinch of salt in a bowl. Heat the vegetable oil in a large skillet over medium-high heat and fry the onions in two batches for 4 minutes per batch, until deeply golden and crisp, then drain them on paper towels.

Step 2: Bring a large pot of salted water to a boil and blanch the green beans for 4 minutes. Drain them and run under cold water to stop the cooking, then pat them dry so the sauce clings to the beans instead of sliding off.

Step 3: Melt the 85 g butter in the same skillet over medium heat and add the mushrooms. Cook for 8 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown at the edges.

Step 4: Sprinkle the 35 g gluten free flour over the mushrooms and stir constantly for 2 minutes, so the raw flour taste cooks out. Slowly pour in the stock while whisking, then add the cream and simmer for 5 minutes until the sauce coats the back of a spoon.

Step 5: Fold the green beans into the sauce and tip everything into a 23 x 33 cm (9 x 13 inch) baking dish. Bake at 350F (175C) for 20 minutes, then pile the fried onions over the top and bake 5 minutes more. Serve hot, spooning plenty of sauce over each portion.

Gluten Free Mac and Cheese

Sharp cheddar and a little smoked gouda melted into a stovetop sauce that clings to every elbow. The trick is undercooking the pasta by a minute, because it keeps soaking up liquid as the dish bakes.

Ingredients (makes 6 servings)

• Gluten free elbow pasta: 450 g (1 lb)
• Unsalted butter: 55 g (4 tbsp)
• Gluten free all-purpose flour: 35 g (1/4 cup)
• Whole milk, warmed: 720 ml (3 cups)
• Sharp cheddar cheese, shredded: 300 g (3 cups)
• Smoked gouda, shredded: 150 g (1.5 cups)
• Dry mustard powder: 1 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Gluten free breadcrumbs: 60 g (1/2 cup)

Instructions

Step 1: Boil the pasta in salted water for 1 minute less than the package says, then drain it and rinse briefly with warm water so it does not clump. Set the pot aside, you will use it again for the sauce.

Step 2: Melt the 55 g butter in that same pot over medium heat and whisk in the flour. Cook for 2 minutes, whisking constantly, until the mixture smells nutty and turns a shade darker.

Step 3: Pour in the warm milk slowly while whisking hard, so no lumps form, and bring the sauce to a gentle simmer. Cook for 6 minutes, stirring often, until it thickens enough to coat a spoon.

Step 4: Drop the heat to low and stir in both cheeses a handful at a time, letting each addition melt fully before adding the next. Stir in the mustard powder, salt, and pepper, then fold in the cooked pasta until every piece is coated.

Step 5: Scrape the mixture into a buttered 23 cm (9 inch) baking dish and scatter the breadcrumbs over the top. Bake at 375F (190C) for 18 minutes, until the top browns and the sauce bubbles at the edges. Let it rest 5 minutes before you serve it, so the sauce sets up.

Gluten Free Corn Casserole

This is somewhere between cornbread and pudding, with a soft, spoonable center and crisp brown edges. Creamed corn does the heavy lifting so the casserole stays moist without any special flour blends.

Ingredients (makes 8 servings)

• Whole kernel corn, drained: 420 g (15 oz can)
• Creamed corn: 420 g (15 oz can)
• Sour cream: 240 g (1 cup)
• Unsalted butter, melted: 115 g (1/2 cup)
• Large eggs, beaten: 2
• Gluten free cornmeal: 140 g (1 cup)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Shredded cheddar cheese: 100 g (1 cup)

Instructions

Step 1: Turn your oven to 350F (175C) and grease a 20 cm (8 inch) square baking dish. In a large bowl, stir together both cans of corn, the sour cream, melted butter, and beaten eggs until you have a loose, yellow batter.

Step 2: In a smaller bowl, whisk the cornmeal, baking powder, and salt so the leavening is evenly distributed. Fold the dry mixture into the wet ingredients with a spatula, using just a few strokes so the casserole does not turn tough.

Step 3: Stir in the shredded cheddar and scrape the batter into your prepared dish. Smooth the top and bake for 55 minutes, until the center is set but still wobbles slightly when you shake the dish.

Step 4: Let the casserole cool for 10 minutes, because the center finishes setting as it sits. Run a knife around the edge and cut it into big squares while it is still warm.

Step 5: Serve the squares next to turkey and greens, and do not be surprised when people reach for a second one. It keeps well overnight too, if any survives.

Gluten Free Dinner Rolls

Soft, pull-apart rolls with a tender crumb and a brush of melted butter on top. The dough needs a stand mixer and a little patience, but the result is worth every minute of rising time.

Ingredients (makes 12 rolls)

• Gluten free all-purpose flour blend with xanthan gum: 450 g (3.5 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Sugar: 25 g (2 tbsp)
• Salt: 1 tsp
• Warm milk: 300 ml (1 1/4 cups)
• Large eggs, room temperature: 2
• Unsalted butter, softened: 55 g (4 tbsp)
• Melted butter, for brushing: 2 tbsp

Instructions

Step 1: In the bowl of your stand mixer, whisk together the flour blend, yeast, sugar, and salt. Warm the milk to about 110F (43C), just hotter than your wrist but not steaming, and pour it into the dry ingredients.

Step 2: Add the 2 eggs and the 55 g softened butter, then beat with the paddle attachment on medium speed for 4 minutes. The dough will look more like a thick cake batter than bread dough, and that is exactly what you want.

Step 3: Scoop the dough into 12 equal portions using a greased muffin tin. Dip your fingertips in oil and smooth the top of each roll so they round into soft domes.

Step 4: Cover the tin with a clean towel and let the rolls rise in a warm spot for 45 minutes, until they puff noticeably but do not reach the rim. Near the end of that time, heat your oven to 375F (190C).

Step 5: Bake the rolls for 18 to 20 minutes, until the tops turn golden brown and a toothpick comes out clean. Brush them with the 2 tbsp melted butter the moment they come out of the oven and serve the rolls warm.

Gluten Free Pumpkin Pie

A flaky gluten free crust holding a silky, spiced pumpkin filling that sets to a perfect slice. Blind baking the crust is not optional here, it is what keeps the bottom from turning soggy under all that custard.

Ingredients (makes 8 servings)

• Gluten free pie crust, unbaked: one 23 cm (9 inch) crust
• Canned pumpkin purée: 425 g (15 oz can)
• Heavy cream: 240 ml (1 cup)
• Brown sugar: 150 g (3/4 cup)
• Large eggs: 2
• Ground cinnamon: 1 tsp
• Ground ginger: 1/2 tsp
• Ground cloves: 1/4 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Warm your oven to 375F (190C) and press the gluten free pie crust into a 23 cm (9 inch) pie plate. Line the crust with parchment and fill it with pie weights or dried beans, then bake for 15 minutes, until the edges look dry and set.

Step 2: Pull out the parchment and weights, then bake the empty crust for 5 more minutes so the bottom firms up. Reduce the oven temperature to 325F (165C) while you make the filling.

Step 3: Whisk together the pumpkin purée, cream, brown sugar, eggs, cinnamon, ginger, cloves, and salt in a large bowl. Beat until the mixture is completely smooth and the sugar has dissolved, about 60 seconds of steady whisking.

Step 4: Pour the filling into the warm crust and bake for 55 to 60 minutes. The pie is done when the edges puff slightly and the center still jiggles like soft custard when you nudge the pan.

Step 5: Cool the pie on a wire rack for a full 2 hours, then slide it into the fridge until you are ready to slice. Serve each wedge with a drift of whipped cream if you like.

Gluten Free Pecan Pie

Sticky, deeply caramel filling loaded with toasted pecans, all in a crust that stays crisp. A splash of vanilla and a pinch of salt keep the sweetness from tipping over the edge.

Ingredients (makes 8 servings)

• Gluten free pie crust, unbaked: one 23 cm (9 inch) crust
• Pecan halves: 300 g (3 cups)
• Dark corn syrup: 240 ml (1 cup)
• Brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, melted: 55 g (4 tbsp)
• Large eggs: 3
• Vanilla extract: 2 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Set your oven to 350F (175C) and press the crust into a 23 cm (9 inch) pie plate. Crimp the edges with your fingers and set it in the fridge while you toast the pecans.

Step 2: Spread the pecan halves on a baking sheet and toast them for 7 minutes, just until they smell nutty and turn a shade darker. Let them cool for 5 minutes, then arrange half of them in the bottom of the chilled crust.

Step 3: Whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt in a mixing bowl until the mixture is glossy and the sugar has dissolved. Stir in the remaining toasted pecans so they are coated in the syrup.

Step 4: Pour the filling over the pecans in the crust, using a spatula to spread the nuts evenly. Bake the pie for 50 to 55 minutes, until the center is set and only quivers slightly when you tap the pan.

Step 5: Cool the pie completely on a rack before you slice it, or the filling will run all over the plate. Serve thin wedges, because this is a rich one.

Jalapeño Cheddar Cornbread Muffins

These muffins bring a real kick to the bread basket, with pockets of melted cheddar and flecks of fresh jalapeño in every bite. Baking them in a hot cast iron skillet gives you the darkest, crispest bottoms.

Ingredients (makes 12 muffins)

• Gluten free cornmeal: 210 g (1.5 cups)
• Gluten free all-purpose flour: 70 g (1/2 cup)
• Baking powder: 1 tbsp
• Salt: 1/2 tsp
• Buttermilk: 300 ml (1 1/4 cups)
• Large eggs: 2
• Unsalted butter, melted: 55 g (4 tbsp)
• Shredded sharp cheddar: 150 g (1.5 cups)
• Fresh jalapeños, finely diced: 2, seeds removed from one
• Honey: 1 tbsp

Instructions

Step 1: Place a 12-cup cast iron muffin pan in your oven and heat it to 400F (200C). In a large bowl, whisk the cornmeal, flour, baking powder, and salt until there are no lumps.

Step 2: In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey. Pour the wet ingredients into the dry and stir with a spatula just until the flour disappears, then fold in the cheddar and both diced jalapeños.

Step 3: Pull the hot muffin pan from the oven and brush each cup with a little extra melted butter, so the edges fry as the batter hits the metal. Divide the batter evenly among the 12 cups, filling each one nearly to the top.

Step 4: Bake for 16 to 18 minutes, until the muffins rise tall and a toothpick inserted in the center comes out with only a few crumbs. The edges will be deep brown and richly crisp.

Step 5: Cool the muffins in the pan for 5 minutes, then lift them out with a knife and pile them into a cloth-lined basket. Serve warm, with extra butter and a drizzle of honey.

Make Ahead Gluten Free Gravy

Silky, savory gravy you can make two days ahead and simply reheat while the turkey rests. Using roasted turkey wings builds a stock with real depth, and a cornstarch slurry keeps the gravy gluten free without any grittiness.

Ingredients (makes 6 servings)

• Turkey wings, split: 1 kg (2.2 lb)
• Carrots, roughly chopped: 2 medium
• Celery stalks, roughly chopped: 2
• Yellow onion, quartered: 1 large
• Water: 1 litre (4 cups)
• Unsalted butter: 30 g (2 tbsp)
• Cornstarch: 25 g (3 tbsp)
• Cold water, for slurry: 60 ml (1/4 cup)
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper

Instructions

Step 1: Turn your oven to 425F (220C) and spread the turkey wings, carrots, celery, and onion on a large baking sheet. Roast for 40 minutes, turning the wings once, until they are deeply browned and the vegetables look caramelized at the edges.

Step 2: Tip everything into a large pot, add the 1 litre of water, and scrape the baking sheet with a splash of hot water to loosen the browned bits into the pot. Bring to a boil, then drop the heat to low and simmer gently for 90 minutes with the lid half on.

Step 3: Strain the stock through a fine sieve, pressing on the solids with a spoon to get every last drop. You should have about 720 ml (3 cups) of stock; if you have more, boil it down until it reaches that amount.

Step 4: Melt the 30 g butter in a clean saucepan over medium heat, then pour in the strained stock and bring it to a simmer. Whisk the cornstarch into the 60 ml cold water until smooth, and drizzle it into the simmering stock while stirring constantly.

Step 5: Cook the gravy for 5 to 7 minutes, until it thickens enough to coat the back of a spoon. Season with the salt and pepper, then cool and refrigerate it. Reheat gently on the stove, whisking in a spoonful of stock if it thickens too much, and pour it over everything.

The single best thing you can do for any of these sides is give yourself a little head start the day before. Toast the bread, roast the sweet potatoes, or make the gravy stock ahead, so on Thanksgiving morning you are assembling rather than scrambling. Pick the one that sounds like the version your table is missing, and let it earn its place on the good platter.