Gluten Free Side Dishes for Thanksgiving

Thanksgiving is just around the corner so here are some delicious gluten free side dish recipes for you to try out at your Thanksgiving dinner.

Try our quick and healthy Sage & Onion Stuffing and Winter Kale Salad recipes using TWK gluten free bread crumbs and croutons? 

Sage & Onion Stuffing Recipe

Stuffing is one of the most favourite side dishes during holiday season. Try this delicious Sage & Onion stuffing recipe made with TWK breadcrumbs!

Ingredients:

1 cup butter (226g)
1 cup chopped onion
2 chopped garlic
1/2 cup pine nuts
1/3 cup cranberries
1 pack TWK Gluten Free Bread Crumbs
1 tablespoon minced fresh sage leaves
Salt and freshly ground black pepper
1/2 cup (50g) chopped spring onion
1/2 cup (50g) chopped celery
1/2 cup (30g) chopped fresh parsley leaves

 

Instructions:

  1. Preheat the oven to 180 degrees.
  2. Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the onion and celery cook, stirring, until it softens, about 5 minutes.
  3. Add the nuts and stir constantly, until they begin to brown, about 3 minutes.
  4. Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and spring onion. Toss again. Add the cranberries and parsley and stir. 
  5. Place the stuffing in a casserole dish and bake for about 45 minutes, or until it's golden brown. Enjoy!

Winter Kale Salad

 

Ingredients:

1/2 cup TWK Spiced Pecans
1/3 cup dried cranberries
1/2 cup TWK gluten free croutons
1 pack of kale stems removed and chopped into ribbons 
1 small pomegranate to yield 1/2 cup seeds
1/2 roasted pumpkin with olive oil and salt
1 green apple


Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon salt

Instructions:

  1. In a small bowl whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, and salt. 
  2. Place the kale in a large serving bowl and pour the dressing over the top. Toss to coat, then let the salad rest for 20 minutes. Just before serving, add roasted pumpkins, sprinkle with the spiced pecans, cranberries, and croutons. Toss lightly and serve.
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