Gluten-Free Thanksgiving Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for ground, raw Mexican chorizo rather than Spanish chorizo (cured, cased sausage). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.

The perfect side-dish companion to a variety of meat-based main dishes, including fish, chicken, and steak, this quinoa recipe is simple and delicious.

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

Quinoa makes a wonderfully protein-packed, gluten-free side option. We love the color and texture of red quinoa, but regualr quinoa also works well. Feel free to switch it up with one of our variations: Balsamic and Grape, Lemon-Snap Pea and Bean Salad.

While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

You can serve this herby, fruity side at room temperature or chilled.

The fluffy pilaf will soak in all the delicious juices from your plate making it the perfect side dish.

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.

The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.