Gluten-Free Thanksgiving Recipes from Iron Chef Cat Cora

Are you looking for some new twists to your Thanksgiving dinner and haven’t figured it out yet?  Iron Chef Cat Cora has teamed up with Pillsbury (and General Mills) to bring you some new recipes.

 

Wow your guests with this crowd-pleasing do-ahead dessert.

 

Chocolate Chip, Raspberry and White Chocolate Trifle

Prep Time: 30 Min
Start to Finish: 2 Hr 30 Min

  • 2 containers (14.3 oz ) Pillsbury® Gluten Free chocolate chip cookie dough
  • 1 pound white chocolate, chopped
  • 1 1/2 pints whipping (heavy) cream
  • 2 packages (8 oz each) cream cheese, softened
  • 3 pints fresh raspberries

1.   Heat oven to 350F. Make and bake cookies as directed on container. Cool; crumble cookies and set aside.

2.   In 2-quart heavy saucepan, melt white chocolate with 3 tablespoons of the cream, over low heat until smooth. Cool to room temperature.

3.   In medium bowl, beat cream cheese until smooth. Fold in melted white chocolate.

4.   In large bowl, beat whipping cream until soft peaks form. Fold white chocolate mixture into whipped cream.

5.   In 12- cup clear trifle bowl layer 1/3 of the cookies; 1/3 of the white chocolate mixture and 1 pint raspberries. Repeat layering using remaining cookies, white chocolate mixture and raspberries, ending with raspberries. Top with cookie crumbs.

12 servings

 

Toffee bits and pecan pieces update the traditional holiday pie to a 2-in-1 pie-lover’s delight.

 

Toffee Pecan Pumpkin Pie

Prep Time: 15 Min
Start to Finish: 1 Hr 15 Min

  • 1/2 container (15.8 oz ) Pillsbury® Gluten Free pie and pastry dough
  • 1/2 cup toffee bits
  • 1/2 cup chopped pecans
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/2 cups light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup whipping (heavy) cream
  • 3 eggs

1.   Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.

2.   Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.

3.   Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.

12 servings

 

The Pomegranate Honey Glaze adds a piquant flavor and lovely burgundy hue to November’s favorite food.

 

Honey Pomegranate Roasted Turkey

Prep Time: 15 Min
Start to Finish: 3 Hr 45 Min

  • 1 (10- to 12-lb) whole unbasted turkey, thawed if frozen
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup pomegranate juice
  • 1/4 cup honey

1.   Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.

2.   In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.

3.   Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.

4.   Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.

5.   Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.

12 servings

 

Leeks and herbs lend fabulous flavor to this update on traditional gravy. Everyone will be a fan,whether they avoid gluten or not.

 

Leek and Herbed Gravy

Prep Time: 15 Min
Start to Finish: 15 Min

  • Pan juices from Honey Pomegranate Roasted Turkey
  • 1/2 cup diced leeks (white and pale green parts only)
  • 1 cup dry white wine
  • 2 cups Progresso® chicken broth (from 32 oz carton)
  • 1/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1 tablespoon finely chopped Italian parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1.   In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.

2.   Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

12 servings

 Gluten Free Leek and Herbed Gravy

Try this twist on sausage-rice stuffing by swapping out white rice for wild rice and using flavorful-packed chorizo.

 

Wild Rice, Chorizo and Gluten Free Bread Stuffing

Prep Time: 30 Min 1 Hr

  • 3 cups water
  • 1 cup uncooked wild rice
  • 1 teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1/2 container (13 oz) Pillsbury® Gluten Free refrigerated pizza crust dough
  • 2 tablespoons extra virgin olive oil
  • 1/2 lb gluten-free chorizo sausage, diced
  • 1/2 cup finely chopped yellow onion
  • 3 cloves garlic, finely chopped
  • 3 tablespoons finely chopped Italian parsley
  • 2 teaspoons finely chopped fresh sage
  • 1/2 cup Progresso® chicken broth (from 32 oz carton)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1.   In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.

2.   Meanwhile, heat oven to 400°F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.

3.   Reduce oven temperature to 350°F. Grease 2-quart casserole.

4.   In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.

5.   In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.

8 servings (1/2 cup)

 Wild Rice, Chorizo and Gluten Free Bread Stuffing

Tired of mashed potatoes and gravy? This flavor-packed side dish may be just what you are looking for.

 

Potato, Pear and Mushroom Saute

Prep Time: 25 Min
Start to Finish: 30 Min

  • 1  1/2 lb Yukon gold potatoes, peeled and cut into 1/4-inch slices
  • 2 tablespoons extra virgin olive oil
  • 1 pkg (8 oz) cremini mushrooms, quartered (about 2 cups)
  • 1 medium yellow onion, thinly sliced
  • 1 firm ripe Bosc or Bartlett pear, peeled, cored and cut into 1/4-inch slices
  • 1 tablespoon chopped fresh sage
  • 1/2 cup  Progresso® chicken broth (from  32-oz carton)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  •  Fresh sage leaves

1.   In 2-quart saucepan, cover sliced potatoes with salted water. Heat to boiling. Cover and reduce heat. Simmer 8 to 10 minutes or until potatoes are almost tender. Drain; set aside.

2.   Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Saute mushrooms and onion 7 minutes or until mushrooms are soft and onion is tender. Stir in pears, cooked potatoes and sage. saute 3 to 4 minutes longer or until potatoes are tender. Stir in broth, vinegar, salt and pepper. Cook and stir 1 to 2 minutes longer or until broth is reduced slightly. Garnish with sage leaves.

10 servings

 

 

Update an old-fashioned hash with sweet potatoes and by adding a flaky pastry top.

 

Sweet Potato Hash Pie

Prep Time: 30 Min
Start to Finish: 45 Min

  • 3 tablespoons olive oil
  • 1 1/2 lb white potatoes, peeled and cut into 1/2-inch cubes (2 1/4 cups)
  • 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 medium onion, diced
  • 1/2 medium red bell pepper, cut into 2-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/4 cups  Progresso® chicken broth (from 32 oz carton)
  • 2 tablespoons Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1/2 container (15.8 oz) Pillsbury® Gluten Free refrigerated pie and pastry dough
  • 1 teaspoon gluten-free grated Parmesan cheese, if desired

1.   Heat oven to 400°F. Grease 2 quart round baking dish.

2.   In 12-inch nonstick skillet, heat oil over medium-high heat. Saute white potatoes 5 minutes, stirring occasionally; add sweet potatoes and saute 5 minutes, stirring occasionally. Stir in onion, bell pepper and garlic; cook and stir 5 minutes longer or until potatoes are firm but tender. Stir in basil, oregano, salt, pepper and cayenne.

3.   In 2 cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in broth mixture until bubbly; stir potato mixture into sauce; cook and stir 1 to 2 minutes or until thickened. Spoon potato mixture into baking dish.

4.   Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Cut dough into 6 to 8 circles,  using a 2 1/2-inch biscuit cutter. Place circles of dough evenly over sweet potato mixture. Sprinkle dough with Parmesan cheese.

5.   Bake 12 to 18 minutes or until pastry is dry and begins to brown.

 

8 servings

 

 

A generous amount of crumb topping soaks in the herb-infused tomato juices.

 

Stewed Green Beans with Crumb Topping

Prep Time: 20 Min
Start to Finish: 40 Min

  • 1/2 container (15.8 oz) Pillsbury® Gluten Free refrigerated pie and pastry dough
  • 1/4 cup finely chopped almonds
  • 1/4 cup extra virgin olive oil
  • 2 cups chopped yellow onions
  • 1 clove garlic, finely chopped
  • 1 lb fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes in juice
  • 1 tablespoon finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled gluten-free feta cheese

1.   Heat oven to 425°F. Grease baking sheet. Crumble dough and almonds with hands until dough is softened. Shape into a flat disk. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Bake 6 to 8 minutes or until bottom of crust begins to brown; cool on wire rack.

2.   In 12-inch skillet, heat oil over medium heat. Cook and stir onions 5 minutes or  just until softened. Stir in garlic; cook 1 minute. Stir in green beans; cover and heat over medium-low heat 7 to 10 minutes or until beans are crisp tender, stirring occasionally. Stir in undrained tomatoes, oregano, salt and pepper; heat to boiling. Spoon mixture into 2-quart casserole.

3.   Meanwhile ,in medium bowl crumble crust and cheese until combined. Sprinkle crumb mixture evenly over bean mixture.

4.   Bake 8 to 10 minutes or until topping begins to brown.

 

8 servings

Stewed Green Beans with Gluten Free Crumb Topping

 

Lightly spiced apples get topped with a crunchy, crumb topping full of savory Cheddar cheese.

 

Cheddar Apple Crumble

Prep Time: 15 Min
Start to Finish: 50 Min

  • 1/2 container (15.8 oz) Pillsbury® Gluten Free refrigerated pie and pastry dough
  • 1/2 cup finely chopped pecans
  • 1 tablespoon powdered sugar
  • 2 cups finely shredded Cheddar cheese
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 4 medium apples, peeled, cored, diced (about 6 cups)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon

1.   Heat oven to 400F. In medium bowl, mix pie dough, pecans, powdered sugar and cheese until well blended. Place crumb mixture on parchment lined baking sheet. Bake 12 to 14 minutes or until golden brown. Cool; crumble.

2.   In 12 inch skillet, melt butter over medium high heat; stir in sugar. Cook and stir 2 to 3 minutes or until mixture begins to caramelize. Stir in apples, lemon juice and cinnamon (caramel will harden). Reduce heat to medium; simmer 8 to 10 minutes, stirring occasionally, or until apples are tender and caramel is dissolved. Cool.

3.   Spoon apple mixture into six 6 oz ovenproof ramekins. Top with crumb mixture.  Bake 5 to 6 minutes or until warm. Top with whipped cream or vanilla ice cream, if desired.

 

6 servings

 Gluten Free Cheddar Apple Crumble

 

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