GLUTEN-FREE TURKEYS
Fresh and Frozen
Norbest, Hy-Vee, Jennie-O, Honeysuckle White -'O6 (Always check for injected flavorings such as HVP, broth, and natural flavorings. (When in doubt, look for NATURAL turkeys with no additives.)
TURKEY DRESSING
1 large onion, minced 2 Tbs. minced parsley
1 cup diced celery 1 egg
6 tablespoons butter or marg. 6 to 8 cups GF bread, cut in cubes
1 to 1 ½ teaspoon powedered sage (gf herb bread and stale rice bread)
1 to 1 ½ cups fresh turkey broth Optional: Chop cooked turkey giblets
Salt and pepper to taste
Sauté the onion and celery in butter until clear; add parsley and sage. Microwave bread cubes for 1 to 2 minutes and stir. Heat until barely warm. Add a small amount of turkey broth and blend. Keep adding broth until it is barely moist. Add egg and blend. Season with salt and pepper.
Makes enough dressing to stuff a 10 to 12 lb. Turkey.
This turkey dressing recipe is adapted from a family recipe and also the Bread Stuffing recipes found in Bette Hagaman’s The Gluten-free Gourmet Revised Edition.
FRESH TURKEY STOCK
Place clean turkey giblets (neck, gizzard, heart) in a medium saucepan with a celery stalk, half of a small onion, a medium carrot, and fresh herbs. Salt and pepper. Cover with water bring to slow boil. Reduce heat to low and SIMMER until tender. Run stock through a cheese cloth, discard vegetables, and use stock and giblets for dressing and gravy.
TURKEY GRAVY
Thickeners: replacements for 1 tablespoon wheat flour
Sweet rice flour - 1 Tbs.. - creates nice shiny gravy; will not separate when chilled
Other options: Potato starch 1 1/2 tsp., Rice flour - 1 Tbs.., Cornstarch - 1 1/2 tsp.
Great gravy tips:
ü Use a nonstick roaster for turkey
ü Make a slurry of thickener and 3/4 c. liquid in a jar with lid. Shake.
ü Pour drippings in a gravy strainer, let sit for 10 minutes. Fat will rise to top.
ü Caramelize all bits of turkey and giblets in roaster by scraping the browned bits.
ü Pour drippings back into pan minus the fat. Add liquid (water and/or broth).
ü On med.-high heat, heat liquid. Slowly add slurry to hot liquid using a whisk.
ü Add enough slurry until liquid becomes desired consistency. Add more slurry if needed.
ü Strain in a fine sieve for smooth, silky gravy.
- Beckee Moreland, 2006
Cornbread Stuffing
6 to 8 slices of rice bread - cubed
6 corn muffins - cubed
1 egg
2 C turkey stock
Sage
Dill
Salt and Pepper
Make turkey stock (onions, celery, turkey neck, water). Cook for 2 hours until stock is flavorful. Remove vegetables and turkey neck from water. Chop vegetables, return to stock. You may remove meat from turkey neck and place in stock.
Corn Muffins
1 C Sorghum or Rice Flour
1 C Corn Meal
4 tsp baking powder
1/2 tsp salt
1/4 tsp Xanthan gum
1/4 C sugar
2 eggs, lightly beaten
1 C milk
3 TBSP butter, melted.
In large bowl, combine flour, corn meal,
baking powder, salt/pepper, xanthan gum, and sugar.
In medium bowl, combine the eggs, milk, and melted butter.
Add liquids to flour mixture. Stir just until dry ingredients are moistened.
Grease muffin tin.
Spoon batter into 12 greased muffin cups.
Bake in preheated 425 degree oven for 20 to 25 minutes or until tops are golden.
Cool muffins. Cube 6 muffins (eat two muffins
while still warm with butter and honey!)
Cube bread.
Toast corn muffins and bread in oven until
lightly toasted and warm.
Mix bread, egg, turkey broth, herbs and salt and pepper until just mixed.
Spoon into greased 9 x 9 pan.
Bake 325 degrees covered for 25 minutes. Uncover and bake for 25 minutes until
golden brown.
Enjoy!
Donna Jo's Dream Pastry
For best results, follow the directions carefully and chill the dough for 1 hour or more before rolling out.
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch
1 cup sweet rice flour
1 rounded teaspoon xanthan gum
1/2 teaspoon salt
Dash sugar (optional)
1/2 cup (1 stick) margarine
1/2 cup Butter Flavor Crisco
1 egg, cold
1 tablespoon cider vinegar
4 tablespoons ice water
Sweet rice flour for rolling
Blend together the tapioca flour, cornstarch, potato starch, sweet rice flour, xanthan gum, salt and sugar (if used). Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).
Beat the egg, using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the doug for 1 hour or more to chill.
Divide the dough and roll out between two pieces of plastic wrap sprinkled with sweet rice flour or a rice-floured board and plastic wrap. Peel back the top piece of plastic wrap, invert into the pie tin. Shape the pastry into the tin, and then peel off the other piece of plastic wrap. Cut around edges and crimp. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450 degree oven for 10-12 minutes, or until slightly browned. Cool before filling.
Makes enough pastry for a 2-crust 9" pie plus 1 pie shell. Can be frozen.
-From Bette Hagman's The Gluten-Free Gourmet Makes Desserts.
Simple Single-Serving Pumpkin Cheesecake
Mi-Del Gluten-free Ginger Snaps Foil Cupcake Liners
1 15 oz. can pumpkin puree 1 1/4 cups plus 1/2 cup dark brown sugar
1 tsp. ground ginger 1/2 tsp. cinnamon
4 large eggs 1/8 tsp. each - ground nutmeg & allspice
3 8 oz. boxes gf cream cheese, 1 16 oz. gf sour cream
at room temperature
1 tsp. gf vanilla
Optional garnish: candied or toasted pecans
1. Adjust oven rack to middle position and heat oven to 325 degrees
2. Put foil cupcake liners in 18 muffin tins.
3. Put one gf ginger snap in each liner.
4. Heat pumpkin, 1 1/4 cups brown sugar, and spices in medium saucepan. over medium-high heat until mixture is sputtery hot.
5. In large mixing bowl, beat eggs on high speed.
6. Slowly add pumpkin mixture to eggs; beat until smooth.
7. Add softened cream cheese, one block at a time, beat until smooth.
8. Pour mixture into each foil cupcake liner - 3/4 full.
9. Bake for 40 minutes until cracks appear.
10. Remove from oven and allow cheesecake to sink in.
11. Meanwhile, mix sour cream and remaining 1/2 cup brown sugar and vanilla
12. Pour evenly over top of each cheesecake. Return to oven.
13. Bake to set topping, about 5-10 minutes longer.
14. Cool at room temperature. Garnish with pecans. Chill.
Cheesecakes can be made up 2 days in advance. Also may be frozen and taken out of freezer 30 minutes before serving.
- Adapted from USA WEEKEND. Nov.14-16,2003 and combined with a family recipe. Beckee Morelnd, 2005
Wayne's Cranberry Sauce: view at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25080,00.html