Hey friends and happy Thursday! Can you believe we’re just one week away from Thanksgiving?! I feel like Halloween was just yesterday. Time flies this time of year. Today I’m sharing not one, but two fall recipes that I love! The first is a gluten free pumpkin fettuccine that is so delicious and easy to whip up in a hurry. And the second is my warm brussel sprout salad that makes for an amazing side dish on Thanksgiving day, and is also one of the quickest and easiest sides to make!
Gluten Free Pumpkin Fettuccine
I’m sharing this recipe here because when I shared it on instagram so many of you asked for the recipe. And though I did share it there, I thought it might be nice to share it here on the blog too, where you can pin it or print the recipe card! (Look at me getting all fancy with technology and stuff. 😉 )
This recipe is also a great one to make with leftover turkey! So sharing it now seems like perfect timing. It’s rich and creamy, but there’s no dairy in the sauce! 
Gluten Free Pumpkin Fettuccine
Ingredients
- 4 to 5 garlic cloves - chopped
- 1 (15 oz) can pumpkin
- 1 (13.5 oz) can coconut milk
- 1 pkg raw chicken tenders
- 1 tsp onion salt
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 16 oz cooked fettuccine noodles
- * optional shredded asiago cheese
Instructions
- Go twice around the pan with some extra virgin olive oil and add the chopped garlic.
- When the garlic starts to sizzle, add the chicken and lightly salt and pepper.
- When the chicken is fully cooked, add the the pumpkin, coconut milk and spices.
- Last add the cooked noodles and enjoy!
This is one of those easy to make last minute dinner recipes that tastes like comfort food in the fall. The beauty of it is you could easily leave off the asiago cheese garnish and enjoy this dish both gluten and dairy free!
Extra bonus?! It tastes better the next day!
Warm Brussel Sprout Salad
This salad can be eaten warm or cold, but I prefer it warm. The recipe was inspired by my favorite salad at Dudley’s (a Lexington, Kentucky restaurant I love!). I could eat this salad every day. And I’ve had friends and family who don’t like brussel sprouts tell me that this salad made them a convert. It’s that good!
Brussel Sprout Salad
Ingredients
- 4 to 5 garlic cloves chopped or minced
- 2 cups shredded brussel sprouts
- 1/4 cup olive oil
- 1/2 cup shredded asiago cheese
- 1/4 cup pine nuts
- squeeze of fresh lemon juice
- salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- In a bowl mix together the brussel sprouts, olive oil and garlic. Pour on a baking sheet, being careful not to overload the sheet.
- Bake for 15 to 20 minutes, until the brussel sprouts are slightly browned and the smaller pieces look crispy.
- Add the cooked brussel sprouts to a salad bowl, and add the cheese and pine nuts.
- Squeeze a little fresh lemon juice and mix together. Salt and pepper to taste.
- Serve warm or chilled.
I buy the pre-shredded brussel sprouts from Trader Joe’s which makes throwing this salad together so quick. This salad is a good one to enjoy all year long, but I like it especially in the fall and winter months. You can have a little fun with different variations. Adding dried cranberries gives it a nice sweet and savory flavor. And my husband always likes it when I drizzle a little balsamic vinegar over it before serving.
The sides at Thanksgiving are always my favorite part of the meal! Just me?! This brussel sprout salad is a good one to add to the mix!
What are your favorite Thanksgiving sides? Do you have any good recipes to share for using leftover turkey?
