Thanksgiving Items- 2019

With just a few days left until Thanksgiving 2019, I can barely contain my excitement. Seriously!  Thanksgiving is one of my favorite holidays, and I can’t wait until Thursday morning when I wake up to watch the Macy’s Thanksgiving Day Parade, spend quality time with extended family, and of course, overindulge in an amazing meal that will leave me both completely stuffed and desiring more.  Now before I continue, I need to give credit where credit is due.  As much as I would like to say that I cook Thanksgiving dinner, it is my amazing mother who spends hours in the kitchen.  So moving forward, anytime I say “I” in this post, it probably means “my mom”, but do I try to help when I can.  Of course there are some Thanksgiving standards that are naturally gluten-free, and there is a lot more that goes into the feast than what I’ve listed below, but I wanted to share some of the items I have purchased to help make this the best gluten-free Thanksgiving yet!  Hope everyone has a great Thanksgiving, and look out for some recipes of my favorite items soon. 

-The Gluten-Free Gal’s Guide

Nabisco Good Thins- Parmesan & Garlic

These delicious crackers will play a large role in the hors d’oeuvre portion of Thanksgiving.  Every year, we do a large cheese board along with other dips and spreads.  These delicious gluten-free crackers will be set out for all to enjoy.

Top Seedz Crackers- Sea Salt

If you have not tried these Top Seedz Crackers yet, I highly urge you to do so.  I found them at Whole Foods a few months ago, and have been obsessed ever since.  These will also make their way out during the hors d’ oeuvre part of Thanksgiving, and will be served with a variety of cheeses. 

Bob’s Red Mill Gluten Free Cornbread Mix

If you haven’t tried this Cornbread Mix, you’re missing out.  My Thanksgiving table usually has two versions of Cornbread: one version containing gluten and one gluten-free.  While I haven’t been able to sample the gluten one to make the comparison myself, I have heard rave reviews from family members every year when they try (and often select) the gluten-free version made with this mix. 

Whole Foods Gluten Free Seasoned Ten Minute Stuffing Mix

While I haven’t tried this product yet, I am anxiously awaiting its appearance on my Thanksgiving plate.  I love stuffing, and it’s probably one of the things I’ve missed most since becoming gluten-free.  While I’m sure this is great on its own, I do plan on adding some apples, onions, pecans, and sausage, replicating my favorite version (my mom’s gluten-full stuffing!). 

Rodelle Turkey Brine

Last year, my mom and I spotted this brine at Costco, saw the gluten-free label, and decided to give it a try.  Well, it was a hit!  Last year’s turkey was one of the best ones in memory, so when we saw it on the shelf during this year’s pre-Thanksgiving shopping trip, we added it to the cart without conversation. 

McCormick Gluten-Free Turkey Gravy Mix

Thanksgiving turkey is not complete without a healthy helping of gravy!  This gravy mix is fantastic, and perfectly compliments any Thanksgiving meal.  For a little bonus home-cooked twist, add some of your turkey drippings to the mix. 

Libby’s 100% Pure Pumpkin

I don’t know about you, but for me, Thanksgiving is not complete without pumpkin pie.  Since becoming gluten-free, I’ve been indulging in a modified version.  Every year, my mom makes a modified, crustless pumpkin pie using Libby’s.  Basically, she makes the pumpkin pie filling, bakes it in a loaf pan, and I still get a version of pumpkin pie on my plate. 

Ocean Spray Whole Berry Cranberry Sauce

Cranberry sauce is another staple on my Thanksgiving table, and for as long as I can remember; we have used Ocean Spray Whole Berry Cranberry Sauce.  Traditionally, my family adds some pineapple and crushed walnuts to really make this dish our own. 

College Inn Chicken Stock

Chicken Stock is a staple in my cooking, and I use it frequently to add flavor and depth to many recipes.  Thanksgiving is no different than my day-to-day cooking in the sense that Chicken Stock will be added to several items.  I usually gravitate towards College Inn, because its readily available in all of my local grocery stores, has a rich and delicious flavor, and of course, it’s gluten-free. 

Nature’s Promise Gluten Free Panko Bread Crumbs

This is another one of those products that does not stand-alone at Thanksgiving, but is used in so many items.  This year, I will be using these gluten-free panko breadcrumbs in my stuffed mushroom appetizer, and to make a nice crunchy topping for my mashed potatoes and sweet potato dish. 

The Gluten-Free Gal’s Guide Thanksgiving Items 2019

Quinoa Bowl- Chicken Apple Sausage, Balsamic Baked Brussels Sprouts, Sweet Potatoes, and Raisins

Recently, I’ve been eating a lot grain bowls. There are so many great options available from a variety of take out restaurants, and I’ve really taken a liking to them. So of course, I decided to make my own. Check out this combination for a quinoa based bowl I made earlier this week. Let me know if you give it a try, or feel free to share your favorite bowl combination.

-The Gluten-Free Gal’s Guide

(Makes 2 Bowls)


  • 1/2 cup of Quinoa (uncooked)
  • 2 Aidells Chicken Apple Sausages
  • 12-16oz. Uncooked Brussels Sprouts
  • 2 tbsp. Balsamic Vinegar
  • 1 Medium Sweet Potato
  • 2 tbsp. Raisins
  • 2 tbsp. Olive Oil
  • Salt
  • Pepper


  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Prepare the Brussels Sprouts- Cut the stems off and remove the outer dark leaves. 
  3. Cut the Brussels sprouts into half (lengthwise), and place into a bowl. 
  4. Add balsamic vinegar, 1 tbsp. olive oil, salt, and pepper to the Brussels sprouts.  Toss so that they are fully covered.  Set aside. 
  5. Peel the sweet potato and cut into small pieces.  Place into a bowl.  Add 1 tbsp. olive oil and salt.  Toss so that they are fully covered in oil. 
  6. Line a large baking sheet with parchment paper.  Place the Brussels sprouts on one side and the sweet potatoes on the other.  Spread them out so there is a single layer on the pan.  I kept the Brussels sprouts and sweet potatoes on separate sides of the pan so that the balsamic didn’t spread to the potatoes.
  7. Place in the oven and bake for 20 minutes (until the outside of the Brussels sprouts are crunchy, and the sweet potatoes are soft)
  8. Cook the quinoa according to the instructions on the packaging. 
  9. Cut the Aidells chicken apple sausages into pieces (whatever size you desire!), and fry until they are fully cooked (I like them browned a little bit). 
  10. Scoop the cooked Quiona into a bowl, top with Brussels sprouts, sweet potatoes, sausage, and raisins. 
  11. Serve and enjoy!
The Gluten-Free Gal’s Guide Quiona Bowl with Chicken Apple Sausage, Brussels Sprouts, Sweet Potato, and Raisins
The Gluten-Free Gal’s Guide Quiona Bowl with Chicken Apple Sausage, Brussels Sprouts, Sweet Potato, and Raisins