This will be my third gluten-free Thanksgiving, and the menu gets better every year. A few days ago, I posted the recipe for Grilled Herb-Rubbed Turkey, with a link to my Make-Ahead Gluten-Free Mushroom Gravy. Here is the rest of the menu I’ll be serving on November 28, with links to all the recipes:

We’ll start off with Butternut Squash Hummus with blue corn tortilla chips and carrot and celery sticks as dippers. I’ll make the dip and cut up the vegetables a day or two before the party. Submerged in cold water, the vegetables will stay fresh and crisp.

Cornbread Stuffing (gluten-Free) with Andouille, Red Bell Peppers, and Pecans became an instant favorite last year, and the family is already requesting it again this year.

Here is a recipe for Mashed Yukon Gold Potatoes and Parsnips. I created for the Christmas dinner story in Living Without magazine, and I liked it so much, we’ll have it at Thanksgiving too.

As good at room temperature as when freshly cooked, making Green Beans with Radicchio and Caramelized Onions early in the day helps simplify last minute kitchen chaos.

I love cranberries so much, I’ll be serving two sauces, a cooked sauce: Cranberry Sauce with Grapefruit, Honey, and Ginger, and an uncooked relish: Cranberry Relish with Orange, Lime, and Mint.

My sister-in-law is bringing her famous Sweet Potatoes with Apples. Hopefully I’ll get the recipe out of her to share with you next year.

I’m tempted to create something new for dessert, and am waiting for an inspiration. However, if nothing new tempts me, we’ll all be happy with this Apple Crisp from last year’s dinner.

Wishing you a Happy and Delicious Thanksgiving!

Turkey photo from Weldon Owen