Low and slow is always the best with birds, right? I cook at 325 and it’s an all day event. I coat it in butter, fresh herbs and s+p.

Make sure you stuff the bird and place rough chopped onion, celery & carrot in the pan to make the tastiest gravy. Trust me on this one, it may look like a lot going on in the pan, but it’s a good thing.

I can’t even get over that packaged garbage I used to buy. Like WTF?! OK, so you added extra onion, celery and carrots at the bottom of your turkey roasting pan, right? K cool. When the time comes, your going to mash it all up together, add a little cornstarch slurry and a hit of your cranberry sauce that’s simmering away. Oooooooh yah. You want to do that. TRUST.

If you need a full recipe, click here. I like to wing it, you surprised?

This is my most requested dish at family gatherings. I’ve been making it for years and I dare not change it! When we started a gluten free diet almost a decade ago, I wasn’t sure how to recreate the crispy crunchy top (Ritz crackers were of the past now) and before long I found a great replacement with Glutino brand!

Ok, here is the recipe I’ve been working off forever, and with the substitution of glutino in the cracker section. Enjoy!

Because stuffing just doesn’t take a good picture…

It’s an easy side dish when you have been saving your gfree bread ends by cubing the heels and popping into the freezer for later. That’s what I do, but you can just hack up a loaf of bread and leave out overnight to crisp up.

Stuffing is easy, you don’t need a recipe. Cook down some onions and celery, mix up with bread, 1 cup chicken stock, a beaten egg add some seasonings. Shove it up that bird.

If you’re worried about cooking time, cook it on a sheet and leave the bird clear to cook through quicker. Or a recipe…here’s one.

I would have never thought to try this had I not been low on potatoes one evening, but holy smokes. So good. I don’t even make regular mashed potatoes anymore!

Add equal parts cauli and potatoes (peeled). Cook and drain, reserving 1 cup cooking water. Melt butter in pan, add veg, cooking water, s+p and fresh herbs and mash your little heart out.

Hey, did you know the recipe on the back of every spinach bag, like EVER has this recipe?! It’s pretty simple, cook down a little onion and garlic, add some cream cheese (I like tofutti vegan cheese) s+p and large and in charge bag of spinach to cook down over a few minutes.

Spinach is filled with vitamin K which can be kind tricky to find outside of supplements, so sneak some into your little fam jam on the regular with this easy dish.

Your stovetop is going to be on full-tilt so make use of other small electric appliances like your insta pot or slow cooker to take care of the steamed vegetables.

I like to include carrots, broccoli, mushrooms but you can buy frozen mixed vegetables without concern of cross-contamination.

Yup. It’s that easy. Throw some cranberries in a pot with water, a touch sweetener of your choice (I use maple syrup) and a concoction of herbs like rosemary or thyme. Cook down for about twenty minutes then taste as you like.

I absolutely love making cranberry sauce because it takes the boring old school sandwich to the next level on leftover day!

This recipe is so easy, so quick and completes any family style meal. I use a flour mix of 1 part cornstarch, 1 part tapioca flour, 1 part rice flour & 1 tsp of potato flour per cup.

4 eggs

1 1/4 cup flour blend

1 1/2 cup milk

dash of salt

cooking oil

Coat a muffin tin with 1 tsp each (Jaime Oliver is the cutest and has an awesome demo on how to make these bad boys, check it out here). Get the oil nice and hot in a 425 oven, 10 minutes. Pour in batter, cook for 15 minutes until risen and golden brown. Then fight over ‘em.