Gluten Free Recipes

CROCKPOT TURKEY BREAST 2 onions, sliced thinly 3-4 stalks celery, chopped 10-12 small baby carrots 2 T. garlic, chopped 1 4-6 pound turkey breast, partially thawed oil 1 T. rosemary 1 can chicken broth 1/2 cup white wine OR more broth poultry seasoning, seasoned salt, and pepper Oil the LARGE Crockpot. Place the onions, celery, carrots, and garlic on the bottom of the Crockpot. Put the turkey breast halves on top of the veggies. Combine the wine, chicken broth, and rosemary and pour over the turkey breast. Sprinkle poultry seasoning, seasoned salt, and pepper on the top. Cover and cook on LOW 4 1/2-5 hours or until turkey is tender. Remove the turkey from the Crockpot, strain the veggies keeping the turkey broth, and put the broth in quart jars. Discard the veggies. Put the turkey breast into the refrigerator until it has cooled and is easy to handle. (The turkey is easier to handle if it's been cooked and cooled the day before it's going to be used.) Remove the turkey from the bones and discard the bones. Place the turkey in a plastic zipper bag until ready to use. Turkey Vegetable Soup with Angel Hair Pasta 8 cups canned or homemade chicken or turkey broth 2 shallots, peeled and thinly sliced 2 carrots, peeled and minced 2 ribs celery, thinly sliced 1/2 ounce dried mushroom pieces, rehydrated (optional) 2 ounces dried GFCF pasta 1 cup finely chopped cooked turkey 3 tablespoons finely minced fresh parsley Freshly ground pepper to taste . Bring the broth to a simmer in a large saucepan over medium high heat. Add the shallots, carrots, celery, and mushrooms. Simmer, uncovered 15 to 20 minutes. Add the pasta and continue cooking 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more. Season with pepper to taste. Serve hot. Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary. Savory Indian Turkey Soup (Mulligatawny) A sweet and mild curry flavored Indian inspired soup. 3 tablespoons olive oil 1 medium onion, minced 2 carrots, peeled and diced 3 ribs celery, minced 1 Granny Smith apple, peeled and diced 1 large potato, peeled and diced 1 to 1-1/2 tablespoons best quality curry powder 6 to 7 cups turkey or chicken broth 1 can (14 ounces) diced tomatoes, undrained Salt to taste 1/2 cup GFCF 'cream' 1 1/2 cups cooked turkey, cut into 1/2 inch dice Heat oil over medium high heat in a medium size soup pot. Add onion, carrots, celery, apple, and potato and sauté until softened, 7 to 10 minutes. Stir in the curry powder; cook and stir a minute more. Stir in the broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot and stir in the cream and turkey. Heat over low heat until hot. Serve hot. I also serve chunky, without pureeing. Aromatic Rice 2 cups (12 oz.) basmati rice 1 cup fresh cilantro leaves 1/2 cup shredded coconut 1 small jalapeño pepper, seeded and minced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon vegetable oil Salt to taste 2 1/2 cups hot water Rinse rice well under cold running water for three minutes (or according to package directions). Set aside briefly to drain. Combine the cilantro, coconut, jalapeño pepper, cinnamon, cloves, and vegetable oil in a blender to make a thick paste. Season with salt to taste. Stir the rice and herb paste together in a 2-quart microwave-safe casserole. Pour in the hot water and stir again. Cover and cook in microwave on high heat for 14 to 16 minutes, until most of the liquid is absorbed. Let stand, covered, for 5 minutes more. Uncover and fluff the rice with a fork; serve at once. (Note: microwave ovens vary and therefore cooking time may have to be adjusted slightly.) Cornbread Dressing (Plain) 2 batches cornbread 1 cup chopped onion 3 eggs, beaten 1 tablespoon rubbed sage (optional) 2 8 to 12 oz cans clear chicken broth 6 slices toasted GFCF white bread, torn into small pieces Make corn bread. When baked, let cool. When cool enough to handle, crumble into a large mixing bowl. Add eggs, onion, sage, bread, and salt and black pepper to taste. Pour chicken broth over all to make mixture "soupy". Pour into large, greased, baking dish, cover with foil, and bake at 350 F for 1 hour and 15 minutes, or until golden and firm. Serve with giblet or brown gravy. No, in the south we usually do not "stuff" the turkey. You may use this dressing to stuff it if you like. Just add broth until moistened. You may also add celery if you like it. Almost anything can be added to this recipe. Deviled Eggs 12 eggs Water Salt 1/4 cup GFCF Mayonnaise 1/2 teaspoon Prepared Mustard 2 teaspoons Sweet Pickle Relish or Chopped Green Olives (optional) Black Pepper Paprika (optional) Place eggs in non aluminum pot. Cover with cold water. Sprinkle 2-3 tablespoons salt over eggs. Bring to boil. Boil vigorously for 5 minutes. Immediately remove from heat, and cover. Let stand for 15-20 minutes.( Cooking this way prevents that green ring around the yolk ) After standing, place eggs in ice cold water. Let stand in cold water for 10-15 minutes, until cool enough handle. Cut each egg in half, length wise. Remove yolk, and place yolk into small bowl. Place egg white halves on serving plate. Mash yolks with fork. Add 1/4 cup mayonnaise, 1/2 teaspoon mustard, 2 teaspoons pickle relish or olives (optional) and salt and pepper to taste. Use pastry bag to pipe yolk mixture into egg white halves, or spoon into whites. Top with parsley sprig, or olive slice. Sprinkle with paprika, if desired. Giblet Gravy Giblets from the turkey (liver, heart, gizzard, neck) 3 cups clear chicken broth salt 2 hard boiled eggs rubbed sage (optional) arrowroot or corn starch to thicken the gravy Remove the giblets from the turkey, and boil in water, until done. (30 minutes) Cool giblets, and cut into small pieces. Chop the hard cooked eggs. Bring the chicken broth to a boil and add giblets, eggs, salt to taste, and 1/2 teaspoon sage. Mix 2 tablespoons arrowroot or cornstarch with 2/3 cup cold water. While gravy is boiling, gradually add cornstarch mixture, and stir. Thicken to desired consistency. Serve with cornbread dressing. NOTE: The juice from the cooked turkey may be substituted for the chicken broth. Or use a combination of both. Reduce salt according to the saltiness of the juice. BASIC BREAD STUFFING James Beard 1965 converted to be GFCF The rule for figuring out the proper amount of stuffing is easy to remember approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs. 1/2 pound (or more) margarine 1 cup finely chopped shallots, onions, or spring onions 8 cups (approximately) fresh GFCF bread crumbs, crusts and all 1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour 1 cup finely chopped parsley 1 tablespoon salt, or to taste 1 1/2 teaspoons freshly ground black pepper Place the margarine, shallots or onions in a saucepan, and allow the margarine to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted margarine if needed, and taste for seasoning. Stuff the bird lightly just before roasting. Herb Variations: Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.) 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour. 2. Sage. Use with discretion, or it smothers all other flavors. 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs. 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand. Another way to give the flavor of fresh basil to your dressing is by adding pesto,the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing. Additives for Basic Bread Stuffing: You will have to reduce the amount of crumbs, depending upon the quantity of additive. 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins). 2. 1 cup or more toasted salted filberts. 3. 1 cup or more toasted almonds. 4. 1 cup or more salted pecan halves. 5. 1 1/2 to 2 cups toasted walnut halves. 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose. 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley. 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt. 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding. Makes enough for a 10-pound bird. House & Garden November 1965 James A. Beard Note: I use less than half this amount of margarine and substitute broth to moisten. CHESTNUT STUFFING 6 cups torn bite-size pieces GFCF white bread 2 onions, chopped 4 ribs of celery, chopped 3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled 1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled 1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled 1 stick (1/2 cup) unsalted margarine 1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups) 1/2 cup finely chopped fresh parsley leaves With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat the oven to 325°F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the margarine over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Makes about 10 cups CORN BREAD STUFFING Another James Beard 1965 1/4 pound (or more) GFCF maragrine 1 1/4 cups finely chopped onion 1 cup finely diced celery 1/2 cup chopped celery tops 1 1/2 teaspoons thyme 1 pound small link sausages or chipolatas, lightly browned 1 tablespoon salt or more, to taste 1 1/2 teaspoons freshly ground black pepper 6-8 cups coarse corn bread crumbs 3/4 cup Madeira (optional) Melt the margarine in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly. Again, I use much less margarine and moisten with fat-free broth. Variations: 1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira. 2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans. 3. Omit sausages. Add 1 1/2 cups finely shredded ham to the stuffing. Sauté the onions in ham fat instead of margarine. 4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat. 5. Omit sausages and celery. Add 2 cups coarsely chopped ham and 2 cups coarsely chopped roasted and salted toasted and salted filberts. 6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor. Holiday recipes extra early Angela