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This is the easiest turkey you will ever make but also the juiciest, most crowd pleasing, and memorable turkey you will ever make! I opt for no breaded stuffing here and just fill the turkey with fruits, veggies, and herbs that leave the turkey so moist and flavorful! The garlic herb butter smothered all over leaves the skin golden brown and crispy! The rule of thumb for cooking your turkey is 13 minutes for every pound – just make sure you let your turkey thaw for a few days before you need to cook it! Prep Time: 15 minutes Cook Time: 2+ hours Total Time: 2 ½ hours Ingredients: 1 Turkey (roughly 10 pounds) 2 sticks Plant-Based Butter 4 Garlic cloves, minced Poultry Herbs (Rosemary, Sage, Thyme) Salt & Pepper to Taste 2 Apples 2 Yellow Onions 2 Lemons 1 Orange Preheat your oven at 325F. In a bowl combine your butter, garlic, salt, pepper, & poultry herbs until evenly mashed together. I recommend shredding your Sage and chopping your rosemary before adding. Prep your turkey by removing the giblets and patting the outside dry. Quarter your apples, onions, lemons, and orange. Stuff the inside of your turkey with as much of your fruit & onion as possible and place the leftovers around your turkey in the pan. Smother (yes, smother) the outside of your turkey with the garlic-herb butter. Put in the oven uncovered and set the timer for 13 minutes for every pound of turkey you have. For my 10 pound turkey, 2 hours and 10 minutes was perfect! Let your turkey rest for 20 minutes before carving. If you want to make a quick gravy, cook the giblets on the stove with about a cup of water to create a broth and gravy base. Remove the giblets and add in the drippings from the Turkey. Add a tablespoon of cornstarch or other thickening agent (ie. arrowroot powder, tapioca starch, potato starch) and cook until it starts to thicken! Add salt as needed.

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 4 strips of Bacon 12 oz bag of Brussel Sprouts 2 tbsp. Olive Oil 2 tbsp. Balsamic Vinegar 2 tbsp. Brown Sugar ½ tsp. Salt ½ tsp Black Pepper Preheat your oven to 425F. Wash your Brussel sprouts and chop in half or quarters. Dice your bacon into evenly sized pieces. Toss Brussel sprouts with olive oil, balsamic vinegar, brown sugar, salt, and pepper Lay down parchment paper on a sheet pan and evenly distribute the Brussel sprouts and then add the bacon on top. Cook in the oven for 20 minutes or until the Brussels sprouts and bacon start to get crispy.

The temperature dropped to 60 degrees for two days and I’m already buying winter coats and making all of my favorite fall foods! Fall really is my favorite time of year for so many reasons but mostly because I love making chilis and soups and stews! You’ll be seeing a lot of that over the next few months! My White Chicken Chili can be made in a crockpot or on the stove and requires very minimal prep work (who doesn't love that)! Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Serves: 6 Ingredients: 3 Chicken Breasts 1 Yellow Onion 1 16oz can Diced Tomatoes 1 16oz can Cannellini Beans 1 16oz can Great Northern Beans ½ cup diced Green Chile Peppers 2-3 cloves of Garlic 2 tbsp Olive Oil 1 tsp Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Garlic Powder ½ tsp Salt ½ tsp Black Pepper Dice your yellow onion and garlic and add it to your pot with olive oil. Saute until the onions start to become translucent or 2-3 minutes. Add your seasonings to the onion and garlic and saute for another 2-3 minutes. Add your tomatoes, beans, and peppers to the pot and combine. Place your whole chicken breasts into the pot, making sure that they are covered by the beans. Cover the pot and put the heat on medium-low and let simmer for about an hour. You’ll know the chili is ready when the chicken shreds easily with a fork. If you have the time, let it cook for longer to really let the seasonings and flavors work their magic.

Caramelized onion and apple are the perfect unlikely pairing with butternut squash for this cozy fall soup! It is super easy to make and the leftovers (if there are any) are even better! Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes Serves 6: Ingredients: 1 Butternut Squash 1 tbsp Olive Oil 4 oz Pancetta 1 yellow Onion 1 Apple (granny smith preferred) 2 tbsp Butter 2 tbsp Brown Sugar 2 Bay Leaves 4 sprigs of Thyme Salt & Pepper to taste 5 oz Coconut Cream 2 cups Vegetable broth Preheat your oven to 400F. Split your butternut squash in half and place on a baking sheet and drizzle with Olive Oil, Salt, and Pepper and roast for 40 minutes. Put a pot over medium heat and add in pancetta. Cook until it is crispy and then remove. While the pancetta is cooking, thinly slice your onion and apple. Add your butter, onion, apple, brown sugar, bay leaves, thyme sprigs, and salt and pepper to the pot and let cook until caramelized, stirring regularly for about 30 minutes. When your butternut squash is done (and cooled), remove the skin and the squash to a blender along with the coconut cream, onion and apple mix, and broth. Make sure to remove the bay leaves and thyme sprigs. Blend until smooth. Put the soup back into the pot along with the crispy pancetta. For a thinner soup, add another cup of vegetable broth. Top with drops of coconut cream and some thyme and serve!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Who doesn’t love chicken noodle soup when the weather starts to get chilly? Ironically as I write this, it is a 70 degree November day in Pennsylvania (crazy I know) but that hasn’t stopped me from indulging in a big pot of soup! If you want to add a little *spice* to your dinner, you have to make a loaf of bread using King Arthur’s Gluten Free Flour with the recipe on the back of the box! Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Serves 8 Ingredients: 3 tbsp Butter 1 yellow Onion, diced 4 Garlic cloves 4 Celery stalks, chopped 4 large Carrots, chopped 4 sprigs Thyme 1 tbsp dried Rosemary 1 sprig of Sage 3 Bay Leaves Salt, Black Pepper, & Red Pepper flakes to taste 10 cups Chicken Broth (Kettle & Fire is my top choice!) 4 Chicken Breasts 1 box GF Pasta (I love Jovial’s GF Farfalle) Place your stock pot or dutch oven over medium heat and add your butter. Chop your onion, garlic, celery, and carrots and add them to the pot, stirring regularly. Add in your Thyme, Rosemary, Sage, Bay Leaves, and seasonings. Add in your chicken broth and let simmer for 10 minutes. While your broth is simmering, dice your chicken breasts into evenly sized cubes and then add to your pot. Let the soup cook for 45 minutes. Add your pasta in about 15 minutes before you are ready to serve the soup. Some gluten free pasta will get mushy really easily so another option is to cook your pasta separately and add in the noodles when you serve, keeping the two stored separately.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. On National Pumpkin Day (October 26th), I think that it is only fair to highlight pumpkin in one of its underrated elements – the base for a scrumptious fall chili! In my Pumpkin Chili recipe, pumpkin puree acts as the base in place of tomato. Pair it with ground turkey and white beans and you have a hearty fall chili with a surprising twist! I made this chili in my dutch oven but you can easily make it in a crock pot – just make sure to cook your onions, garlic, and ground turkey beforehand! As always with chili, the longer you let it cook, the better the flavors develop! Prep Time: 15 minutes Cook Time: 60+ minutes Total Time: 1 hour 15 minutes Serves 6 Ingredients: 2 tbsp Olive Oil 1 medium yellow Onion 3 cloves of Garlic, chopped 1 lb Ground Turkey 1 ½ tbsp Coriander 1 ½ tbsp Paprika 1 tsp Cumin 1 tsp Black Pepper 1 tsp Ground Thyme 1 tsp Salt 2 16oz cans Cannellini Beans 1 16oz can Pumpkin Puree 4 cups chicken or vegetable Broth ½ cup Coconut Cream (or milk of choice) 2 cups Frozen Kale Add olive oil to your dutch oven or a pan and place over medium heat. Chop your onion and garlic and prep your seasonings. Once the oil is hot, add your onion, garlic, and seasoning to the pot and let it cook until the onions become translucent or about 3-4 minutes and then add your ground turkey. Once the ground turkey is cooked, add in your beans, pumpkin, broth, and cream. Stir until combined. Let simmer for as much time as you have but ideally for an hour. Once it is time to serve, add in your frozen kale. Eat with your favorite chili sidekicks – Trader Joe’s & Aldi both have great GF cornbread mixes! Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta Gluten & Dairy Free Pumpkin Cheesecake Pumpkin Chocolate Chip Cookies

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. The quintessential fall meal in my opinion is a hearty soup and sandwich combo. Last week I shared with you my Butternut Squash & Caramelized Onion Soup and this recipe is my perfect pairing! Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Ingredients: 1 Schar Baguette 6-8 slices Roasted turkey Sharp Cheddar Cheese Butter Fig Jam Mixed Greens Preheat your oven on the broil setting. Cut your baguette in half and generously cover both sides with butter, fig jam, and your sharp cheddar cheese. Layer your roasted turkey on one half of the bread and place the baguettes on a baking sheet Place in the oven under the broiler for 4-5 minutes or until the cheese is nice and melty. Remove the baguette from the oven and add your mixed greens on one half of the sandwich. Slice baguette into 4 sections and serve with the soup!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. My gluten and dairy free stuffed shells just scream comfort food and are so good that you won’t even miss the real cheese! I swear by Kite Hill’s Almond Ricotta and Daiya’s Shreds to make this dish! The almond ricotta has an almost identical consistency and the Daiya shreds melt & bubble beautifully! Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: 16 oz Kite Hill Almond Ricotta 1 box Jumbo Shells 1 tbsp dried Basil 1 tbsp dried Oregano 1 tbsp Garlic Powder Salt & Pepper to Taste 1 Egg ½ cup Parmesan* (optional) 1 jar of pasta sauce of choice 3 cups Daiya Mozzarella Style Shreds Fresh Basil (optional) Preheat your oven to 375F. Bring a pot of water to boil and cook your jumbo shells until al dente or about 1-2 minutes shorter than the box instructions. While the shells are cooking, combine your ricotta substitute, seasonings, egg, and parmesan*. Put a layer of sauce on the bottom of a greased baking dish. Once the shells are done cooking and have cooled slightly, fill each shell with your ricotta mixture and start to line the shells up in the dish. Pour the rest of your sauce over the shells and generously top with your shredded cheese substitute. Bake for 20 minutes or until cheese is melted and bubbly. Garnish with fresh basil and serve! *Parmesan is a hard cheese that is low in lactose making it easily digestible for most people. A parmesan substitute will work just fine or it can be omitted completely.

This recipe came to be when I was dreaming up the perfect protein to pair with my Black Pepper & Goat Cheese Pumpkin Pasta. I wanted something that felt like fall and a warm hug on a chilly day (it's okay you can call me dramatic). Turkey and Sage is one of my favorite combinations (BIG thanksgiving girl over here) and I knew that adding in shallot and goat cheese would make the turkey meatballs go perfectly with my pumpkin pasta! Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 2 tbsp Olive Oil 1.5 lbs Ground Turkey 1 Egg 1 Shallot ½ cup Crumbled Goat Cheese ½ tbsp Sage, finely chopped 1 tsp Black Pepper ½ tsp Salt Preheat your oven to 375 and place a skillet over medium heat. In a bowl combine your ground turkey, egg, shallot, goat cheese, and seasonings, Roll mixture into evenly sized meatballs. Add oil to your skillet and once it is hot, add your meatballs. Sear meatballs on each side for about 2 minutes or until a nice crust forms. Add meatballs to a pan or dish and cook for 20 minutes.

Gone are the days of sad, steamed broccoli with no flavor and no texture. Garlic and parmesan is my favorite combination when roasting broccoli! Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 1 12 oz bag of Broccoli Florets 3 tbsp. Olive Oil ¼ cup Parmesan Cheese 1 tsp Garlic Powder ½ tsp. Salt ½ tsp Black Pepper Truffle Oil Preheat your oven to 425F. Wash your broccoli florets and make sure they are all roughly the same size. Toss broccoli with olive oil, parmesan cheese, and seasonings. Lay down parchment paper on a sheet pan and evenly distribute broccoli. Drizzle with truffle oil. Cook in the oven for 20 minutes. I personally like when my broccoli gets a little crispy so I will leave it in for an extra 5 minutes.