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Make Thanksgiving delicious for everyone! Gluten-free side dishes that are sure to be a hit

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MILWAUKEE -- Make sure everyone at your Thanksgiving table is able to enjoy the meal. Tatiana Castellino joins FOX6 WakeUp with a few gluten-free side dish ideas.

Gluten Free Cream Cheese Pumpkin Pie

Serves 8


  • Crust:
    • 1 cup Bisquick® Gluten Free mix
    • 5 Tbsp. cold butter
    • 3 Tbsp. water
  • Filling
    • 4 oz. cream cheese, softened
    • 2 Tbsp. sugar
    • ¼ tsp. vanilla extract
    • 1 egg yolk
    • ½ cup sugar
    • 1 tsp. ground cinnamon
    • ¼ tsp. ground ginger
    • ¼ tsp. ground nutmeg
    • Dash of salt
    • 1 cup canned or smoothly mashed cooked pumpkin
    • ½ cup evaporated milk
    • 1 egg, slightly beaten
    • Whipped cream, if desired


  1. Preheat oven to 425F. Grease 9-inch glass pie plate with cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  2. Blake 10-12 minutes or until lightly browned; remove from oven. Cool.
  3. Remove oven temperature to 350F.
  4. In small bowl, beat cream cheese, 2 tablespoons sugar and vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of pie crust.
  5. In large bowl, mix ½ cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk, and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350F for 15 minutes.
  6. Cover crust edge with strips of foil to prevent burning; bake 30-40 minutes longer or unbtil knife inserted in center comes out clean. Cool completely; about 1 ½ hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream.
  7. Cover and refrigerate any remaining pie.

Wild Rice & Mushroom Stuffing

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves 12


  • 4 carrots (2 large stalks, 2 small stalks), diced
  • 6 stalks celery, diced
  • 1 onion, diced
  • Extra virgin olive oil
  • 4 cups cooked wild rice
  • 16 oz. mushroom blend (cremini, portabello, shitake, oyster, etc.)
  • ½ cup dried cranberries, chopped
  • ½ cup walnut or pecan pieces, toasted
  • 3 tbsp. fresh thyme, chopped (or 1 tbsp. dried)
  • 1 tbsp. fresh sage, chopped (or 1 tsp. dried)
  • ¼ cup fresh parsley, chopped
  • Fresh ground black pepper, to taste
  • 1-2 cups low sodium chicken broth

Optional: 1 pound Italian sausage, cooked without casing 


  1. Preheat oven to 350ºF
  2. Cook wild rice in broth according to package and set aside.
  3. Meanwhile, sauté carrots and onion in oil until softened, about 12 minutes – set aside.
  4. Add celery, mushrooms, and ½ the thyme – cook until mushrooms are browned, about 12 minutes.
  5. Mix all ingredients and spices together and place into 13 x 9 baking dish.
  6. Pour chicken broth over ingredients, enough to moisten.
  7. Bake covered for 20 minutes, then remove aluminum and bake for another 10 uncovered.
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