Whether you are hosting Thanksgiving this year, attending as a guest, or spending a quiet day at home, here are 3 simple recipes that are sure to bring happiness to your table and to your tummy. 🙂

Gluten Free Stuffing
1 loaf “Millet Special” in freezer section at Food Works OR use any gluten-free bread of choice
5 ribs chopped celery
4 chopped carrots
1 large or 2 small chopped onions
1/2 cup chopped fresh parsley
2 tablespoons poultry seasoning
1 stick organic butter
2 large eggs
1 cup homemade broth
Bread Cubes:
Cut bread of your choice into cubes about 1/2″by 1/2″.  Let them sit out for a couple of days to harden or bake on a large baking sheet for about 15 minutes at 350 degrees.
Saute butter with veggies in a large skillet.  Once onions are translucent add 1 tablespoon of poultry seasoning and saute a bit more.  Add veggie mixture to bread cubes.  Add eggs and broth.  Stir well.  Add 1 more tablespoon of poultry seasoning along with salt and pepper.  Pour mixture into a large ,greased baking dish and cover with foil.  Bake at 400 degrees for 20 minutes.  Remove foil and bake until top is golden brown (about 10-15 more minutes)


Mushroom Gravy
2 cups chopped mushrooms (any kind)
2 cups chopped yellow onions
2 cloves chopped garlic
1/2 cup gluten free flour
1/2 cup gluten free Tamari (soy sauce could be used but make sure it is GF)
Extra virgin olive oil or grape seed oil
2 cups water
2 tsp dried thyme
2 tsp dried rosemary
1 tsp black pepper
Sauté garlic in oil until golden, add onions, mushrooms and cook about 10 minutes until onions are translucent. In a separate pan, add flour, a few tablespoons of oil, water, tamari, herbs and black pepper.  Whisk until flour dissolves and mixture becomes thick and bubbly.  Add this mixture to the veggies and cook a couple of minutes more.  Allow to cool just a bit, then throw into a blender to puree.  Use on top of stuffing, veggies, turkey, potatoes, or anything you desire!


Maple Roasted Brussels Sprouts with Cranberries
6 cups Brussels sprouts
1 cup fresh cranberries
3 tablespoons of stone ground or Dijon mustard
3 tablespoons of PURE maple syrup
3 tablespoons of extra virgin olive oil or grape seed oil
sea salt to taste
Slice the Brussels sprouts in half.  Whisk the rest of ingredients together in a small bowl.  Toss the Brussels sprouts in this mixture to coat.  Place them on a large baking sheet greased with a generous amount of oil.  Bake in a 400 degree oven for 25-35 minutes, flipping one time to make sure they don’t over brown.  Add in fresh cranberries the last 10 minutes.  Allow to cool slightly, then pour onto a beautiful serving platter.

Have a happy, healthy and safe Thanksgiving.  Love you all! XO


  • Georgia

    i am GRATEFUL these recipes are still here :0)~

    • Andrea Tore

      Of course Georgia!! Enjoy 💚🍁🦃

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